National Geographic : 1936 Mar
©Gabriel Moulin ASPARAGUS STALKS ARE CUT JUST AS THEY PEEP UP, SO THEY MAY BE WHITE AND TENDER Diggers thrust long-handled knives eight inches down and cut the plants underground. Beginning at the break ofdawn, they work furiously tofinish before sun wilts the tender stalks. Piles of fresh-cut asparagus lie in rows, to be picked up by the one-horse wagon and rushed tothecanneries near by. There itiscleaned and packed, sealed and cooked, all within- a few hours (see text, pages 324, 357).