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Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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Large asparagus are varieties that maintain their quintessential textural and flavor qualities even at mature sizes. They have plump pale green stalks with knobby scales and cruciferous-tree shaped tips. They are firm in texture with balsam aromatics and their flavor is grassy, nutty and earthy sweet.
Asparagus appears in markets year-round, the peak of this crop's season is in spring.
Asparagus, botanical name Asparagus officinalis, is a member of the Liliaceae family. It is a perennial herb with an underground rhizome known as the plant's crown. It is cultivated for its edible young stems, known as spears, which emerge in spring and summer. Large asparagus are harvested and sold in uniform sizes according to the diameter of the spears. The thickness varies minimally, marketed at 17 to 19 mm (roughly two thirds of an inch).
Asparagus is an excellent source of Vitamin K. It also contains more glutathione than any other fruit or vegetable. This antioxidant plays an important role in the prevention of certain cancers and diseases, nutrient metabolism and regulating DNA and protein synthesis.
All asparagus spears should be snapped at their natural breaking or bending point. Discard the lower parts as they are more fibrous and woody. Jumbo asparagus can be sauteed, steamed, boiled, baked and fried. Spring ingredients such as morel mushrooms, green garlic, wild ramps, fennel, leeks, young lettuces and citruses such as lemon and grapefruit are most suitable pairings. Other complimentary ingredients include aged nutty cheeses such as pecorino and alpine cheeses, bacon, sausage, lamb, proscuitto, cream, eggs, butter, shallots, herbs such as thyme, basil and chervil, yeasty breads like sourdough and wheat and grains such as aborio rice, quinoa and farro.
Asparagus is native to most of Europe, northern Africa and western Asia. Though widely found growing wild it is has been cultivated as a vegetable crop for centuries. The cultivation of asparagus is a long term commitment. Not only does it take two to three years for the plant to yield its first crop, the plants can potentially continue to produce from fifteen to thirty years of harvests. Asparagus plants are prolific growers, creating ten inch shoots that emerge from the soil within 24 hours under ideal growing conditions. You may witness asparagus "growing" once picked. This is because asparagus spears absorb moisture from the air which creates a swelling in size. Feathered fern-like foliage and flowers indicate the end of the plant's season for the year. Its seeds are carried by birds, allowing for domesticated crops to easily escape into wild domain, creating future populations. As it was historically found growing in maritime regions, it prefers sandy weedless soils. Cultivated and wild asparagus thrive in temperate regions of North America and Western Europe.
Restaurants currently purchasing this product as an ingredient for their menu.
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Description/Taste
Large asparagus are varieties that maintain their quintessential textural and flavor qualities even at mature sizes. They have plump pale green stalks with knobby scales and cruciferous-tree shaped tips. They are firm in texture with balsam aromatics and their flavor is grassy, nutty and earthy sweet.
Seasons/Availability
Asparagus appears in markets year-round, the peak of this crop's season is in spring.
Current Facts
Asparagus, botanical name Asparagus officinalis, is a member of the Liliaceae family. It is a perennial herb with an underground rhizome known as the plant's crown. It is cultivated for its edible young stems, known as spears, which emerge in spring and summer. Large asparagus are harvested and sold in uniform sizes according to the diameter of the spears. The thickness varies minimally, marketed at 17 to 19 mm (roughly two thirds of an inch).
Nutritional Value
Asparagus is an excellent source of Vitamin K. It also contains more glutathione than any other fruit or vegetable. This antioxidant plays an important role in the prevention of certain cancers and diseases, nutrient metabolism and regulating DNA and protein synthesis.
Applications
All asparagus spears should be snapped at their natural breaking or bending point. Discard the lower parts as they are more fibrous and woody. Jumbo asparagus can be sauteed, steamed, boiled, baked and fried. Spring ingredients such as morel mushrooms, green garlic, wild ramps, fennel, leeks, young lettuces and citruses such as lemon and grapefruit are most suitable pairings. Other complimentary ingredients include aged nutty cheeses such as pecorino and alpine cheeses, bacon, sausage, lamb, proscuitto, cream, eggs, butter, shallots, herbs such as thyme, basil and chervil, yeasty breads like sourdough and wheat and grains such as aborio rice, quinoa and farro.
Geography/History
Asparagus is native to most of Europe, northern Africa and western Asia. Though widely found growing wild it is has been cultivated as a vegetable crop for centuries. The cultivation of asparagus is a long term commitment. Not only does it take two to three years for the plant to yield its first crop, the plants can potentially continue to produce from fifteen to thirty years of harvests. Asparagus plants are prolific growers, creating ten inch shoots that emerge from the soil within 24 hours under ideal growing conditions. You may witness asparagus "growing" once picked. This is because asparagus spears absorb moisture from the air which creates a swelling in size. Feathered fern-like foliage and flowers indicate the end of the plant's season for the year. Its seeds are carried by birds, allowing for domesticated crops to easily escape into wild domain, creating future populations. As it was historically found growing in maritime regions, it prefers sandy weedless soils. Cultivated and wild asparagus thrive in temperate regions of North America and Western Europe.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| AToN Center Inc. | Encinitas CA | 858-759-5017 |
| Luce | San Diego CA | 619-275-2094 |
| Eddie V's Prime Seafood | San Diego CA | 619-615-0281 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Miho Gastrotruck | San Diego CA | 619-867-4295 |
| Snake Oil Cocktail Company LLC | San Diego CA | 858-754-9173 |
| Mangia Mangia (Mirarmar) | San Diego CA | 858-736-5733 |
| Chateau Lake San Marcos | San Marcos CA | 760-471-0083 |
| Bernini's Bistro | La Jolla CA | 858-454-5013 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Mesa College | San Diego CA | 619-388-2240 |
| Great Maple La Jolla UTC | San Diego CA | 858-886-7403 |
| Love Boat Sushi-Oceanside | Oceanside CA | 760-721-3737 |
| Continental Catering Inc | La Mesa CA | 619-698-3500 |
| Sushi Kami | San Diego CA | 858-451-7799 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Pier 32 Water Front Grill | National City CA | 619-718-6240 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 858-273-8440 |
| Blade 1936 | Oceanside CA | 760-231-1456 |
| Sorority Cuisine - Gamma Phi Beta | San Diego CA | 310-634-2371 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Bread & Cie Café | San Diego CA | 619-295-3172 |
| Larsen's Steakhouse - La Jolla | San Diego CA | 310-407-9937 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| KI's | Encinitas CA | 760-436-5236 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| 333 Pacific | Oceanside CA | 760-433-3333 |
| Born & Raised | San Diego CA | 619-550-5412 |
| Davanti Enoteca India St. | San Diego CA | 619-237-9606 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Half Door Brewing | San Diego CA | 619-232-9845 |
| Cody's at the Cove | La Jolla CA | 858-459-0040 |
| Pacific Coast Grill | Solana Beach CA | 858-794-4632 |
| C 2 C | San Diego CA | 619-972-9345 |
| Mimmos Italian Village | San Diego CA | 619-239-3710 |
| Toast Catering | San Diego CA | 858-208-9422 |
| The Switchboard Restaurant and Bar | Oceanside CA | 760-807-7446 |
| University Club | San Diego CA | 619-234-5200 |
| Fonda Don Diego | Coronado CA | 619-537-0054 |
| The Plot | Oceanside CA | 422-266-8200 |
| Madison | San Diego CA | 619-822-3465 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Third Corner Ocean Beach | San Diego CA | 619-223-2700 |
| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Chez Loma | Coronado CA | 619-435-0661 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Lofty Cafe-Roasting Works | Encinitas CA | 760-230-6747 ex. 5 |
| The Village | San Diego CA | 619-729-8515 |
| The Compass | Carlsbad CA | 760-434-1900 |
| Ron Oliver | San Diego | 619-295-3172 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
| Thyme for Something Homemade | Rancho Santa Fe CA | 858-245-1004 |
| Searcher | San Diego CA | 619-226-2403 |
| Eve-Creations Wellness | Encinitas CA | 760-230-2560 |
| Farm Fresh Meals | Vista CA | 760-707-2383 |
| Morning Glory | San Diego CA | 619-629-0302 |
| The Tavern | Coronado CA | 602-628-5890 |
| Vagabond Sportfishing Inc. | San Diego CA | 619-993-9575 |
| Hash House A Go Go | San Diego CA | 619-298-4646 |
| Zinque | San Diego CA | 619-915-6172 |
| Shake and Muddle | Chula Vista CA | 619-816-5429 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Villa Capri Poway | Poway CA | 858-391-9400 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Vi At La Jolla Village | San Diego CA | 858-646-7700 |
| insideOUT | San Diego CA | 619-793-9221 |
| Wonderland Ocean Pub | San Diego CA | 619-255-3358 |
| Fleming's Steakhouse La Jolla | San Diego CA | 858-535-0078 |
| Viejas Casino Banquets | Alpine Ca | 619-295-3172 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Sabuku Sushi | San Diego CA | 619-281-9700 |
| Bobs Specialty Meats | Escondido CA | 760-839-6850 |
| Mr A's | San Diego CA | 619-239-1377 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Cucina Sorella | San Diego CA | 619-281-4014 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| Union Kitchen & Tap (Encinitas) | Encinitas CA | 760-230-2337 |
| Jujus Kitchen | Bonita CA | 619-471-5342 |
| Isola Pizza Bar | San Diego CA | 619-255-4230 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Cloak and Petal | San Diego CA | 619-501-5505 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Carmel Mountain Ranch Country Club | San Diego CA | 858-487-9224 |
| Hotel Republic San Diego | San Diego CA | 619-398-3100 |
| Truluck's Seafood Steak and Crab House | San Diego CA | 858-453-2583 |
| Pour House | Oceanside CA | 760-730-5944 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Vineyard Gourmet Catering | Temecula CA | 951-858-1585 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Mitch's Seafood | San Diego CA | 619-222-8787 |
| Duke's La Jolla | La Jolla CA | 858-454-1999 |
| Love Boat Sushi-San Marcos | San Marcos CA | 760-471-7722 |
Recipe Ideas
Recipes that include Large Asparagus. One
is
easiest, three is harder.
