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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
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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.
| Born & Raised | San Diego CA | 858-531-8677 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Mary Frese | Coronado CA | 619-435-5425 |
| Union Kitchen & Tap (Encinitas) | Encinitas CA | 760-230-2337 |
| GoodOnYa | Encinitas CA | 949-295-3145 |
| Rubicon Deli-UTC | San Diego CA | 619-200-4201 |
| Eve-Creations Wellness | Encinitas CA | 775-450-7235 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Capri Blu 2020 | San Diego CA | 858-673-5100 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| University Club | San Diego CA | 619-234-5200 |
| Sushi Kami | San Diego CA | 858-451-7799 |
| Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
| Love Boat Sushi-Oceanside | Oceanside CA | 760-721-3737 |
| Eclipse Chocolate | San Diego CA | 619-831-5170 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Hash House A Go Go | San Diego CA | 951-764-0605 |
| Toast Catering | San Diego CA | 858-208-9422 |
| The Plot | Oceanside CA | 422-266-8200 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| Red O Restaurant | San Diego CA | 858-291-8360 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Davanti Enoteca India St. | San Diego CA | 619-237-9606 |
| The Butchery | San Diego CA | 858-345-1524 |
| Cloak and Petal | San Diego CA | 619-501-5505 |
| Farmer and The Seahorse 2020 | San Diego CA | 619-302-3682 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| The Switchboard Restaurant and Bar | Oceanside CA | 760-807-7446 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Cucina Enoteca | Del Mar CA | 619-239-2222 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Bread & Cie Café | San Diego CA | |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| San Diego Freedom Ranch | Campo CA | 619-478-5696 |
| Mangia Mangia (Mirarmar) | San Diego CA | 858-736-5733 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Carmel Mountain Ranch Country Club | San Diego CA | 760-583-9237 |
| The Compass | Carlsbad CA | 760-434-1900 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Eddie V's La Jolla | La Jolla CA | 858-459-5500 |
| Fleming's Steakhouse La Jolla | San Diego CA | 858-535-0078 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| Farm Fresh Meals | Vista CA | 760-707-2383 |
| Villa Capri Poway | Poway CA | 858-391-9400 |
| Parkhouse Eatery | San Diego CA | 619-295-7275 |
| Bud & Robs New Orleans Bistro | San Diego CA | 619-549-9002 |
| Costa Brava | San Diego CA | 858-273-1218 |
| Thyme for Something Homemade | Rancho Santa Fe CA | 858-245-1004 |
| Waters Catering | San Diego CA | 619-276-8803 x4 |
| JSIX American restaurant & Bar | San Diego CA | 619-531-8744 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Creme De La Crepe 2020 | San Diego CA | 619-269-1886 |
| Nate's Garden Grill | San Diego CA | 619-607-0117 |
| Sabuku Sushi | San Diego CA | |
| Chateau Lake San Marcos | San Marcos CA | 760-670-5807 |
| Blade 1936 | Oceanside CA | 760-231-1456 |
| Zinque | San Diego CA | 619-915-6172 |
| Rosemary Trattoria | Coronado CA | 619-669-8435 |
| Mitch's Seafood | San Diego CA | 619-316-7314 |
| Chef Justin Snyder | Lakeside CA | 619-212-9990 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| Madison | San Diego CA | 619-822-3465 |
| Bobs Specialty Meats | Escondido CA | 760-839-6850 |
| Love Boat Sushi-San Marcos | San Marcos CA | 760-471-7722 |
| Isola Pizza Bar | San Diego CA | 619-564-2938 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Pour House | Oceanside CA | 760-730-5944 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| KI's | Encinitas CA | 760-586-8289 |
| Vineyard Gourmet Catering | Temecula CA | 951-858-1585 |
| Viejas Casino Banquets | Alpine Ca | 619-295-3172 |
Recipe Ideas
Recipes that include Large Asparagus. One
is
easiest, three is harder.
