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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.
| Toast Catering | San Diego CA | 858-208-9422 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| University Club | San Diego CA | 619-234-5200 |
| Isola Pizza Bar | San Diego CA | 619-564-2938 |
| Hash House A Go Go | San Diego CA | 951-764-0605 |
| Miho (Production) | San Diego CA | 619-867-4295 |
| Love Boat Sushi-Oceanside | Oceanside CA | 760-721-3737 |
| Pure Meal Prep SD | San Diego CA | 209-485-4861 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| Solare Ristorante Lounge | San Diego CA | 619-270-9670 |
| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| Viejas Casino Banquets | Alpine Ca | 619-295-3172 |
| Union Kitchen & Tap (Encinitas) | Encinitas CA | 760-230-2337 |
| Madison | San Diego CA | 619-822-3465 |
| Orfila Vineyards & Winery | Oceanside CA | 760-738-6500 |
| The Roxy Encinitas | Encinitas CA | 760-230-2899 |
| Fish Market Downtown | San Diego CA | 619-232-3474 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| The Compass | Carlsbad CA | 760-434-1900 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Nutmeg Bakery & Cafe 2 | Poway CA | 858-397-2922 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Kitchens For Good | San Diego CA | 619-450-4040 |
| C 2 C | San Diego CA | 619-972-9345 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| Bread & Cie Café | San Diego CA | |
| Public House 131 | San Diego CA | 858-537-0890 |
| Nutmeg Bakery & Cafe 1 | San Diego CA | 858-405-2401 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Vineyard Gourmet Catering | Temecula CA | 951-858-1585 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| insideOUT | San Diego CA | 619-888-8623 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Thyme for Something Homemade | Rancho Santa Fe CA | 858-245-1004 |
| Hotel Republic San Diego | San Diego CA | 951-756-9357 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Fleming's Steakhouse La Jolla | San Diego CA | 858-535-0078 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| Il Dandy | San Diego CA | 609-373-5917 |
| Open Gym-Craft Meals | San Diego CA | 619-799-3675 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Swagyu Chop Shop-PB | San Diego CA | 858-758-0357 |
| Top of the Market | San Diego CA | 619-234-4867 |
| Eve-Creations Wellness | Encinitas CA | 775-450-7235 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| Four Seasons Residence Club | Carlsbad CA | 760-603-6360 |
| Edgewater Grill | San Diego CA | 619-232-7581 |
| Pacific Coast Grill | Solana Beach CA | 858-794-4632 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Vista Valley | Vista CA | 760-758-2800 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Sets Kitchen and Bar | San Marcos CA | 970-390-2148 |
| The Tavern | Coronado CA | 602-628-5890 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| Animae | San Diego CA | 619-925-7908 |
| Born & Raised | San Diego CA | 619-944-1631 |
| Oscars Brewing Company | Temecula CA | 619-695-2422 |
| Asti Ristorante | San Diego CA | 619-232-8844 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Great Maple La Jolla UTC | San Diego CA | 858-886-7403 |
| Sushi Kami | San Diego CA | 858-451-7799 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Mangia Mangia (Mirarmar) | San Diego CA | 858-736-5733 |
| Waters Catering | San Diego CA | 619-276-8803 x4 |
| Encontro North Park | San Diego CA | 310-955-6333 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| True Food-Fashion Valley | San Diego CA | 619-810-2929 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Mr A's | San Diego CA | 619-239-1377 |
| Farmers Bottega | San Diego CA | 619-306-8963 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| KI's | Encinitas CA | 760-586-8289 |
| Claire's on Cedros - SKSB | Solana Beach CA | 858-259-8597 |
| Le Papagayo (Encinitas) | Encinitas CA | 760-944-8252 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Bang Bang 2021 | San Diego CA | 352-988-3742 |
| Marriott Courtyard | San Diego CA | 619-446-3008 |
| Love Boat Sushi-San Marcos | San Marcos CA | 760-471-7722 |
| Davanti Enoteca India St. | San Diego CA | |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| La Clochette Du Coin-Pacific Beach | San Diego CA | 619-402-7911 |
| Third Corner Ocean Beach | San Diego CA | 619-223-2700 |
| Ballast Point Restaurant - Little Italy | San Diego CA | 619-298-2337 |
| Searcher | San Diego CA | 619-226-2403 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Villa Capri Poway | Poway CA | 858-391-9400 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| Barrel Republic Oceanside | Oceanside CA | 760-435-0042 |
| Catamaran | San Diego CA | 858-488-1081 |
| Little Lion | San Diego CA | 619-519-4079 |
| Backyard Kitchen & Tap | San Diego CA | 619-308-6500 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Miho | San Diego CA | 619-365-5655 |
| Ron Oliver | San Diego | 619-295-3172 |
| Cody's at the Cove | La Jolla CA | 858-459-0040 |
| Sheraton La Jolla | San Diego CA | 858-453-5500 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Mitch's Seafood | San Diego CA | 619-316-7314 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Chateau Lake San Marcos | San Marcos CA | 760-670-5807 |
| Rosemary Trattoria | Coronado CA | 619-669-8435 |
| WaterBar | San Diego CA | 619-308-6500 |
| Costa Brava | San Diego CA | 858-273-1218 |
| Barrel & Board | San Diego CA | 619-379-2574 |
| Cardiff Seaside Market | Cardiff CA | 760-753-5445 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
| International Smoke Del Mar | San Diego CA | 619-331-4528 |
| Truluck's Seafood Steak and Crab House | San Diego CA | 858-453-2583 |
| Rustic Root | San Diego CA | 619-232-1747 |
| Westin Gaslamp Quarter | San Diego CA | 619-239-2200 |
Recipe Ideas
Recipes that include Large Asparagus. One
is
easiest, three is harder.
