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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.
| Hash House A Go Go | San Diego CA | 951-764-0605 |
| Harvest Kitchen (Corp Lunch) | Vista CA | 619-709-0938 |
| Solare Ristorante Lounge | San Diego CA | 619-270-9670 |
| The Tavern | Coronado CA | 602-628-5890 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| The Roxy Encinitas | Encinitas CA | 760-230-2899 |
| Capri Blu 2020 | San Diego CA | 858-673-5100 |
| Sabuku Sushi | San Diego CA | |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Viejas Casino Banquets | Alpine Ca | 619-295-3172 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Scuderie Italia | San Diego CA | 858-352-6912 |
| Mr A's | San Diego CA | 619-239-1377 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Born & Raised | San Diego CA | 858-531-8677 |
| Town & Country Cold Prep | San Diego CA | 619-291-7131 |
| Raki Raki & Co. | San Diego CA | 858-573-2400 |
| Isola Pizza Bar | San Diego CA | 619-564-2938 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Bobs Specialty Meats | Escondido CA | 760-839-6850 |
| Lumi | San Diego CA | 619-955-5750 |
| Four Seasons Residence Club | Carlsbad CA | 760-603-6360 |
| Cloak and Petal | San Diego CA | 619-634-3970 |
| Vineyard Gourmet Catering | Temecula CA | 951-858-1585 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| Love Boat Sushi-San Marcos | San Marcos CA | 760-471-7722 |
| Costa Brava | San Diego CA | 858-273-1218 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| Catamaran | San Diego CA | 858-488-1081 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Mangia Mangia (Mirarmar) | San Diego CA | 858-736-5733 |
| Le Papagayo (Encinitas) | Encinitas CA | 760-944-8252 |
| Pour House | Oceanside CA | 760-730-5944 |
| Sorority Cuisine - Gamma Phi Beta | San Diego CA | 310-634-2371 |
| Third Corner Ocean Beach | San Diego CA | 619-223-2700 |
| Panama 66 | San Diego CA | 619-206-6352 |
| Le Parfait Paris- Downtown | San Diego CA | 619-245-4457 |
| Blue Box Butcher | San Diego CA | 520-204-2066 |
| Catania La Jolla | La Jolla CA | 619-295-3173 |
| Viewpoint Brewing Co. | Del Mar CA | 858-205-9835 |
| Campfire | Carlsbad CA | |
| Villa Capri Poway | Poway CA | 858-391-9400 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| The Compass | Carlsbad CA | 760-434-1900 |
| Toast Cafe | San Diego CA | 858-208-9422 |
| Farm Fresh Meals | San Diego CA | 760-707-2383 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Rosemary Trattoria | Coronado CA | 619-669-8435 |
| Rustic Root | San Diego CA | 619-232-1747 |
| Davanti Enoteca India St. | San Diego CA | |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Mitch's Seafood | San Diego CA | 619-316-7314 |
| Blade 1936 | Oceanside CA | 760-231-1456 |
| Et Voilà! French Bistro | San Diego CA | 858-610-8784 |
| Tartine | Coronado CA | 619-435-4323 |
| Neighborhood Burger | San Diego CA | 619-446-0002 |
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| Sheraton La Jolla | San Diego CA | 858-453-5500 |
| Larsen's Steakhouse - La Jolla | San Diego CA | 858-886-7561 |
| Bread & Cie Café | San Diego CA | |
| The Local-Pacific Beach | San Diego CA | 858-263-7475 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| Wine Vault & Bistro | San Diego CA | 619-295-3939 |
| Waters Catering | San Diego CA | 619-276-8803 x4 |
| Sushi Kami | San Diego CA | 858-451-7799 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Cody's at the Cove | La Jolla CA | 858-459-0040 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| The Plot | Oceanside CA | 422-266-8200 |
| Cucina Sorella | San Diego CA | 858-232-7808 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Miho Gastrotruck | San Diego CA | 619-365-5655 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| Great Maple La Jolla UTC | San Diego CA | 858-886-7403 |
| Snooze - La Jolla | La Jolla CA | 858-483-5556 |
| Open Gym-Craft Meals | San Diego CA | 619-799-3675 |
| Madison | San Diego CA | 619-822-3465 |
| Now Sushi | San Diego CA | 858-246-6179 |
| Union Kitchen & Tap (Encinitas) | Encinitas CA | 760-230-2337 |
| Le Papagayo (Carlsbad) | Carlsbad CA | 949-235-5862 |
| Ballast Point Restaurant - Little Italy | San Diego CA | 619-298-2337 |
| Chateau Lake San Marcos | San Marcos CA | 760-670-5807 |
| Love Boat Sushi-Oceanside | Oceanside CA | 760-721-3737 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| KI's | Encinitas CA | 760-586-8289 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Thyme for Something Homemade | Rancho Santa Fe CA | 858-245-1004 |
| C 2 C | San Diego CA | 619-972-9345 |
| ALCE 101 | Solana Beach CA | 858-342-5495 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| Public House 131 | San Diego CA | 858-537-0890 |
| Duke's La Jolla | La Jolla CA | 858-454-1999 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Mesa College | San Diego CA | 619-388-2240 |
| Eve-Creations Wellness | Encinitas CA | 775-450-7235 |
| Truluck's Seafood Steak and Crab House | San Diego CA | 858-453-2583 |
| Fishery | San Diego CA | 858-272-9985 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| insideOUT | San Diego CA | 619-888-8623 |
| Fleming's Steakhouse La Jolla | San Diego CA | 858-535-0078 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Wayfarer Bread | La Jolla CA | 805-709-0964 |
| The Trails | San Diego CA | 619-581-5331 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| University Club | San Diego CA | 619-234-5200 |
| Chef Justin Snyder | Lakeside CA | 619-212-9990 |
| Pacific Beach Ale House | San Diego CA | 858-581-2337 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Nolita Hall | San Diego CA | 619-618-8820 |
Recipe Ideas
Recipes that include Large Asparagus. One
is
easiest, three is harder.
