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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.
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Mitch's Seafood | San Diego CA | 619-222-8787 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| Love Boat Sushi-San Marcos | San Marcos CA | 760-471-7722 |
| The Clean & Colorful Kitchen | San Diego CA | 858-775-9005 |
| California Center for the Arts | Escondido CA | 760-839-4107 |
| The Compass | Carlsbad CA | 760-434-1900 |
| The Bier Garden | Encinitas CA | 760-632-2437 |
| Reata Glen | Mission Viejo CA | 949-545-2250 |
| Bishop School | San Diego CA | 858-459-4021 x212 |
| The Wild Thyme Table | San Diego CA | 858-527-0226 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Bread & Cie Café | San Diego CA | 619-295-3172 |
| Backyard Kitchen & Tap | San Diego CA | 619-308-6500 |
| The Corner Drafthouse | San Diego CA | 619-255-2631 |
| Pacific Coast Grill | Solana Beach CA | 858-794-4632 |
| Tender Greens-UTC | San Diego CA | 858-455-9395 |
| George J Heatherington | San Diego CA | 858-869-3660 |
| Raki Raki & Co. | San Diego CA | 858-573-2400 |
| AToN Center Inc. | Encinitas CA | 858-759-5017 |
| Thai One On | Carlsbad CA | 760-500-8674 |
| Parakeet Cafe La Jolla | La Jolla CA | 619-578-1040 |
| Raki Raki (Little Italy) | San Diego CA | 858-302-6405 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Golden Door | San Marcos CA | 760-761-4142 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| International Smoke Del Mar | San Diego CA | 702-683-7590 |
| Fire Station 20 | San Diego CA | 619-692-4984 |
| The Greenspot Salad-4sRanch | San Diego CA | 619-865-0386 |
| Biga | San Diego CA | 949-295-4377 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Bang Bang | San Diego CA | 619-677-2264 |
| University Club | San Diego CA | 619-234-5200 |
| Eurobar | San Diego CA | 619-295-2511 |
| Belching Beaver Brewery Tavern and Grill | Vista CA | 760-509-4424 |
| Eve-Creations Wellness | Encinitas CA | 760-230-2560 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-451-9100 |
| Mary Frese | Coronado CA | 619-435-5425 |
| Mr A's | San Diego CA | 619-239-1377 |
| Vineyard Gourmet Catering | Temecula CA | 951-858-1585 |
| Herb & Wood | San Diego CA | 619-955-8495 |
| Fish Market Downtown | San Diego CA | 619-232-3474 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| Efficient Edge | San Diego CA | 858-430-3440 |
| Madison | San Diego CA | 619-822-3465 |
| Villa Capri Poway | Poway CA | 858-391-9400 |
| Thyme for Something Homemade | Rancho Santa Fe CA | 858-245-1004 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Catamaran | San Diego CA | 858-488-1081 |
| Zinque | San Diego CA | 619-915-6172 |
| Barbarella La Jolla | La Jolla CA | 858-454-7373 |
| Cucina Enoteca | Del Mar CA | 619-239-2222 |
| Third Corner Ocean Beach | San Diego CA | 619-223-2700 |
| Farmer and The Seahorse | San Diego CA | 858-260-5400 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Maderas Golf Club | Poway CA | 858-451-8100 |
| Catania La Jolla | La Jolla CA | 619-295-3173 |
| Seasons 52 (Downtown) | San Diego CA | 619-702-0052 |
| Harney Sushi Old Town | San Diego CA | 619-295-3272 |
| Marriott Gaslamp | San Diego CA | 619-696-0234 x6051 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Davanti Enoteca India St. | San Diego CA | 619-237-9606 |
| Miho Faculty Club | La Jolla CA | 619-323-2866 |
| Veg Appeal | San Diego CA | 619-940-7648 |
| Love Boat Sushi-Oceanside | Oceanside CA | 760-721-3737 |
| Sushi Ota | San Diego CA | 858-270-5047 |
| Vi At La Jolla Village | San Diego CA | 858-646-7700 |
| Hash House A Go Go | San Diego CA | 619-298-4646 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| Chateau Lake San Marcos | San Marcos CA | 760-471-0083 |
| Searcher | San Diego CA | 619-226-2403 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Tender Greens-Liberty Station | San Diego CA | 619-226-6254 |
| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| Mesa College | San Diego CA | 619-388-2240 |
| Le Papagayo | Encinitas CA | 760-944-8252 |
| Miho Gastrotruck | San Diego CA | 619-867-4295 |
| Rubicon Deli 4S Ranch | San Diego CA | 858-519-5656 |
| Eve Oceanside | Oceanside CA | 760-231-1052 |
| Pala Mesa Resort | Fallbrook CA | 706-728-5881 |
| KI's | Encinitas CA | 760-436-5236 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Little Lion | San Diego CA | 619-519-4079 |
| Viejas Casino Banquets | Alpine Ca | 619-295-3172 |
| Surf Side Cuisine (Deli) | San Diego CA | 619-507-0891 |
| Martinis above Fourth | San Diego CA | 619-241-2622 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Sushi Kami | San Diego CA | 858-451-7799 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Marriott Courtyard | San Diego CA | 619-446-3008 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Blade 1936 | Oceanside CA | 760-231-1456 |
| Ruth's Chris Steak House DT | San Diego CA | 619-233-1422 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| Capri Blu | San Diego CA | 858-673-5100 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Pacific Coast Spirits | Oceanside CA | 925-381-5392 |
| Continental Catering Inc | La Mesa CA | 619-698-3500 |
| Volcano Rabbit | San Diego CA | 619-232-8226 |
| Peohes | Coronado CA | 619-437-4474 |
| Small Bar | San Diego CA | 619-795-7998 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Ulivo | San Diego CA | 619-962-7345 |
| Victoria Mahdion | San Diego CA | 619-987-3304 |
| Donovan's Downtown | San Diego CA | 619-237-9700 |
| Isola Pizza Bar | San Diego CA | 619-255-4230 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Cape Rey Carlsbad, a Hilton Resort | Carlsbad CA | 760-602-0800 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Pendry SD (Pendry Banquets) | San Diego CA | 619-738-7000 |
| Great Maple | San Diego CA | 619-255-2282 |
| Waters Catering | San Diego CA | 619-276-8803 x4 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Larsen's Steakhouse - La Jolla | San Diego CA | 310-407-9937 |
| Farmers Bottega | San Diego CA | 619-458-9929 |
| Hotel Indigo | San Diego CA | 619-906-4805 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Sheraton La Jolla | San Diego CA | 858-453-5500 |
Recipe Ideas
Recipes that include Large Asparagus. One
is
easiest, three is harder.
