Vince Bucello has been
living in the Koo Wee Rup area all his life, but is a relative
newcomer to growing asparagus. A former local bank manager, Vince
decided to join his brother on his property in 2002 when he left the
bank. Vince had already made contact within the asparagus industry
with cutters, growers, packers, and exporters during his 36 years
working at the bank and had witnessed both the highs and the lows of
“It is important to keep up with the market trends and gear yourself for the challenges of nature - frost, hail and wind. Everything is controlled by nature”, says Vince.
In the whole process, Vince especially loves cutting and packing of asparagus - and of course, eating it! His favourite way of cooking asparagus is in the microwave oven. Vince adds a little oil, vinegar and salt and pepper, then covers and cooks the asparagus for 3-4 minutes. “We eat that practically every night. Another way is adding chopped asparagus to omelettes,” says Vince.
And to ensure family and friends have a supply of asparagus stashed away for nibbling in and out of season, Vince loves to pickle asparagus, as outlined below.
“Sprinkle fresh asparagus with salt and leave it for 24 hours to draw out the excess moisture. Then bring a pot of one part vinegar and three parts water to the boil and add the asparagus. Take care just to cook it until tender - only 2-3 minutes. Drain the asparagus and pat it dry. Put it into sterilized jars and add your favourite herbs and spices like garlic, mint leaves and oregano, then cover it completely with olive oil.”
Vince is one of the few growers in the area growing purple asparagus as well as the ever-popular green asparagus. Vince has brought his strength in finances to the Australian Asparagus Council where he holds the position of Treasurer.