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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.
| InterContinental San Diego | San Diego CA | 619-501-9400 |
| Snooze H.C, LLC | San Diego CA | 619-500-3344 |
| Cal A Vie | Vista CA | 760-945-2055 |
| The Tavern | Coronado CA | 602-628-5890 |
| Matsu | Oceanside CA | 760-717-5899 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| Hash House A Go Go | San Diego CA | 951-764-0605 |
| International Smoke Del Mar | San Diego CA | 619-331-4528 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| Mitch's Seafood | San Diego CA | 619-316-7314 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Aussie Yacht Services | San Diego CA | 858-740-1987 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Searcher | San Diego CA | 619-226-2403 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Stone Brewing World Bistro & Gardens | Escondido CA | 760-294-7866 |
| MCRD-Marine Corps Recruit Dept | San Diego CA | 619-725-6478 |
| Mr A's | San Diego CA | 619-239-1377 |
| Le Papagayo (Encinitas) | Encinitas CA | 760-944-8252 |
| Shorehouse Kitchen Carlsbad | Carlsbad CA | 858-663-9916 |
| Kitchens For Good | San Diego CA | 619-450-4040 |
| Mimmos Italian Village | San Diego CA | 619-239-3710 |
| Capri Blu 2020 | San Diego CA | 858-673-5100 |
| Sushi Kami | San Diego CA | 858-451-7799 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Vista Valley | Vista CA | 760-758-2800 |
| Sheldons Service Station | La Mesa CA | 619-741-8577 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| Rustic Root | San Diego CA | 619-232-1747 |
| Isola Pizza Bar | San Diego CA | 619-564-2938 |
| Love Boat Sushi-San Marcos | San Marcos CA | 760-471-7722 |
| Bobs Specialty Meats | Escondido CA | 760-839-6850 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| Chateau Lake San Marcos | San Marcos CA | 760-670-5807 |
| Bread & Cie Café | San Diego CA | 619-683-9322 |
| Harley Gray Kitchen and Bar | San Diego CA | 619-840-7000 |
| Davanti Enoteca India St. | San Diego CA | 619-237-9606 |
| Bang Bang 2021 | San Diego CA | 352-988-3742 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Cody's at the Cove | La Jolla CA | 858-459-0040 |
| Miss B's Coconut Club | San Diego CA | 858-381-0855 |
| insideOUT | San Diego CA | 619-888-8623 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Barrel & Board | San Diego CA | 619-379-2574 |
| KI's | Encinitas CA | 760-586-8289 |
| Madison | San Diego CA | 619-822-3465 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| Miho | San Diego CA | 619-365-5655 |
| The Original 40 Brewing | San Diego CA | 619-206-4725 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Truluck's Seafood Steak and Crab House | San Diego CA | 858-453-2583 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Wonderland Ocean Pub | San Diego CA | 619-255-3358 |
| Mangia Mangia | Valley Center CA | 619-295-3172 |
| Polaris Supreme | San Diego CA | 619-390-7890 |
| Marriott Gaslamp | San Diego CA | 619-696-0234 x6051 |
| The Compass | Carlsbad CA | 760-434-1900 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Sheraton La Jolla | San Diego CA | 858-453-5500 |
| Barbusa | San Diego CA | 619-297-6333 |
| Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
| Oscars Brewing Company | Temecula CA | 619-695-2422 |
| Love Boat Sushi-Oceanside | Oceanside CA | 760-721-3737 |
| Noble House Hotels & Resorts | San Diego CA | 619-276-4010 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| Toast Catering | San Diego CA | 858-208-9422 |
| Zizikis | San Diego CA | 972-567-2396 |
| Sorority Cuisine - Gamma Phi Beta | San Diego CA | 310-634-2371 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Asti Ristorante | San Diego CA | 619-232-8844 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Cape Rey Carlsbad, a Hilton Resort | Carlsbad CA | 760-602-0800 |
| Jalisco Cantina | Oceanside CA | 760-429-1679 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Mesa College | San Diego CA | 619-388-2240 |
| Solare Ristorante Lounge | San Diego CA | 619-270-9670 |
| Great Maple La Jolla UTC | San Diego CA | 858-886-7403 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Park 101 | Carlsbad CA | 760-434-2217 |
| University Club | San Diego CA | 619-234-5200 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Parkhouse Eatery | San Diego CA | 619-295-7275 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Chef Lance Roll | Vista CA | 760-685-2433 |
| Sets Kitchen and Bar | San Marcos CA | 970-390-2148 |
| Waters Catering | San Diego CA | 619-276-8803 x4 |
| Monarch | Del Mar CA | 619-308-6500 |
| Costa Brava | San Diego CA | 858-273-1218 |
| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| Born & Raised | San Diego CA | 619-944-1631 |
| Nutmeg Bakery & Cafe 1 | San Diego CA | 858-405-2401 |
| Craft House Sky Deck | San Diego CA | 619-948-4458 |
| Vagabond Sportfishing Inc. | San Diego CA | 619-993-9575 |
| Viejas Casino Banquets | Alpine Ca | 619-295-3172 |
| Marriott Courtyard | San Diego CA | 619-446-3008 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Third Corner Ocean Beach | San Diego CA | 619-223-2700 |
| Paradise Point Resort Tidal | San Diego CA | 858-490-6363 |
| JSIX American restaurant & Bar | San Diego CA | 619-531-8744 |
| Ballast Point Restaurant - Little Italy | San Diego CA | 619-298-2337 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Coast Catering | Escondido CA | 619-295-3173 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| Daily Chew Catering | San Diego CA | 619-879-7979 |
| Bekker's Catering | San Diego CA | 619-287-9027 |
| Larsen's Steakhouse - La Jolla | San Diego CA | 858-886-7561 |
| Vineyard Gourmet Catering | Temecula CA | 951-858-1585 |
| Rosemary Trattoria | Coronado CA | 619-669-8435 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Paradise Point Resort BQT Kitchen | San Diego CA | 858-490-6363 |
| Et Voilà! French Bistro | San Diego CA | 858-610-8784 |
| Thyme for Something Homemade | Rancho Santa Fe CA | 858-245-1004 |
| Villa Capri Poway | Poway CA | 858-391-9400 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Harbor Breakfast | San Diego CA | 619-888-6586 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Animae | San Diego CA | 619-925-7908 |
Recipe Ideas
Recipes that include Large Asparagus. One
is
easiest, three is harder.
