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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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Jumbo asparagus are specific varieties of asparagus that are cultivated for their ability to maintain a succulent and firm texture when harvested at maximum maturity. They display many of the same flavor characteristics of pencil and medium asparagus, however they may be quite richer in grassiness. Ideal spears are firm and have the quintessential pistachio green knobby scales and Christmas tree-like tips in tact. When cooked they have a meaty density and an equally lean-rich ratio of grass and butter.
Asparagus is available year-round with a peak season of spring.
Asparagus, botanical name Asparagus officinalis, is a member of the Liliaceae family. It is a perennial plant, which produces edible crops year after year. Jumbo asparagus are the young edible leafless stems of the plant, which emerge from the soil in spring and summer. Jumbo asparagus is sold in uniform sizes according to the diameter of the spears. The thickness varies minimally, marketed at 25 to 30 mm (roughly one inch).
Asparagus is an excellent source of Vitamin C. It also contains a substantial amount of the antioxidants glutathione and rutin, precursors to Vitamin A.
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 are most suitable pairings. Other complimentary ingredients include poached and soft boiled eggs, aged nutty cheeses such as pecorino and alpine cheeses, bacon, sausage, red meat, 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. As it was historically found growing in maritime regions, it prefers sandy weedless soils. The cultivation of asparagus is a long term commitment. Not only does it take two to three years of cultivation to yield a crop, the plants, which grow from a cluster of underground rhizomes, can potentially continue to produce from fifteen to thirty years of harvests. Asparagus plants are prolific growers, creating ten inch spears 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. Plants are insect pollinated and seeds are spread by birds, allowing for domesticated crops to easily escape into wild domain, creating future unpredictable populations. Jumbo asparagus thrives in temperate regions of North America and Western Europe.
Restaurants currently purchasing this product as an ingredient for their menu.
the other 41...
Recipes that include Jumbo Asparagus. One
is
easiest, three is harder.
| Food Buzz: History of Asparagus | Listen |
Description/Taste
Jumbo asparagus are specific varieties of asparagus that are cultivated for their ability to maintain a succulent and firm texture when harvested at maximum maturity. They display many of the same flavor characteristics of pencil and medium asparagus, however they may be quite richer in grassiness. Ideal spears are firm and have the quintessential pistachio green knobby scales and Christmas tree-like tips in tact. When cooked they have a meaty density and an equally lean-rich ratio of grass and butter.
Seasons/Availability
Asparagus is available year-round with a peak season of spring.
Current Facts
Asparagus, botanical name Asparagus officinalis, is a member of the Liliaceae family. It is a perennial plant, which produces edible crops year after year. Jumbo asparagus are the young edible leafless stems of the plant, which emerge from the soil in spring and summer. Jumbo asparagus is sold in uniform sizes according to the diameter of the spears. The thickness varies minimally, marketed at 25 to 30 mm (roughly one inch).
Nutritional Value
Asparagus is an excellent source of Vitamin C. It also contains a substantial amount of the antioxidants glutathione and rutin, precursors to Vitamin A.
Applications
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 are most suitable pairings. Other complimentary ingredients include poached and soft boiled eggs, aged nutty cheeses such as pecorino and alpine cheeses, bacon, sausage, red meat, 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. As it was historically found growing in maritime regions, it prefers sandy weedless soils. The cultivation of asparagus is a long term commitment. Not only does it take two to three years of cultivation to yield a crop, the plants, which grow from a cluster of underground rhizomes, can potentially continue to produce from fifteen to thirty years of harvests. Asparagus plants are prolific growers, creating ten inch spears 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. Plants are insect pollinated and seeds are spread by birds, allowing for domesticated crops to easily escape into wild domain, creating future unpredictable populations. Jumbo asparagus thrives in temperate regions of North America and Western Europe.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Et Voilà! French Bistro | San Diego CA | 619-209-7759 |
| Orens Fine Foods | San Diego CA | 510-910-2298 |
| Costa Brava | San Diego CA | 858-273-1218 |
| University Club | San Diego CA | 619-234-5200 |
| Pendry SD (Lion Fish) | San Diego CA | 619-738-7000 |
| KI's | Encinitas CA | 760-436-5236 |
| Eddie V's Prime Seafood | San Diego CA | 619-615-0281 |
| Viewpoint Brewing Co. | Del Mar CA | 858-205-9835 |
| Local Tap House & Kitchen | Oceanside CA | 760-547-1469 |
| Toast Cafe | San Diego CA | 858-925-7552 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Huntress | San Diego CA | 619-955-5750 |
| Blue Ocean La Jolla | La Jolla CA | 858-999-4073 |
| Vista Valley | Vista CA | 760-758-2800 |
| Madison | San Diego CA | 619-822-3465 |
| Mr A's | San Diego CA | 619-239-1377 |
| Encontro North Park | San Diego CA | 619-291-1220 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Born & Raised | San Diego CA | 619-550-5412 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-451-9100 |
| Hotel Del ENO Produce | Coronado CA | 619-435-6611 |
| Sorority Cuisine - SAE | San Diego CA | 310-402-6195 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Mesa College | San Diego CA | 619-388-2240 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| The Cork and Craft | San Diego CA | 858-618-2463 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| Beaumont's | San Diego CA | 858-459-0474 |
| The Tavern | Coronado CA | 602-628-5890 |
| Shoreside Support Boat | San Diego CA | 704-277-7929 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| The Prado at Balboa Park Kitchen | San Diego CA | 619-744-3732 |
| Isola La Jolla | La Jolla CA | 858-412-5566 |
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| Fortunate Son | San Diego CA | 619-610-9168 |
| Toast Catering | san diego CA | 858-208-9422 |
| Chateau Lake San Marcos | San Marcos CA | 760-471-0083 |
| Sugar and Scribe | La Jolla CA | 858-274-1733 |
| Eddie V's La Jolla | La Jolla CA | 858-459-5500 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Pala Mesa Resort | Fallbrook CA | 706-728-5881 |
| Alexander's on 30th | San Diego CA | 619-281-2539 |
| Miho Gastrotruck Delivery | San Diego CA | 619-867-4295 |
| Creme de la Crepe | San Diego CA | 310-483-2346 |
| Ron Oliver | ||
| Miho Gastrotruck | San Diego CA | 619-867-4295 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Hyatt Islandia | San Diego CA | 619-224-1234 |
| Yummy Sushi | Coronado CA | 619-435-2771 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| Blade 1936 | Oceanside CA | 760-231-1456 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Pier 32 Water Front Grill | National City CA | 619-718-6240 |
| Dope Ass Meals | San Diego CA | 619-884-3905 |
| The Holding Company | San Diego CA | 619-665-1251 |
| Herb & Wood | San Diego CA | 619-955-8495 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
Recipe Ideas
Recipes that include Jumbo Asparagus. One
is
easiest, three is harder.| The Refreshanista |
|
Vegetable Sushi |
| Dinner at the Zoo |
|
Lemon Asparagus Pasta |
| Diethood...The Eating Effect |
|
Roasted Garlic & Asparagus Soup |
