Produce Briefs...
Calamondin Limes
The Calamondin lime, scientific name, X Citrofortunella mitis & Citrus microcarpa, is also known as the lime orange, Chinese orange or Calamondin orange.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Pinkglow™ Pineapple
Pinkglow™ pineapples are small to medium fruits with an oval to cylindrical shape.
Green Asparagus
Inventory, 11 lbs : 90.27
This item was last sold on : 05/22/22
Podcast
Asparagus plants are comprised of underground rhizomes that produce upright stems that emerge from the soil and have a cylindrical, straight appearance, capped with a tapered tip. The young shoots or stems are known as spears, and the spears will vary in thickness and length, depending on cultivation methods. Standard Asparagus is specifically grown and marketed to reach up to 22 centimeters in length and 1 to 2 centimeters in diameter. The green spears have smooth, taut, and firm skin and are topped with pointed, tightly closed pale green heads. Underneath the surface, the flesh is dense, pale green, and crunchy with a slightly woody, fibrous consistency. Asparagus develops a tender, chewy texture when cooked and emit a mild, subtly sweet, bright, and grassy flavor with earthy, vegetal, and faintly bitter nuances.
Asparagus is grown in both hemispheres, creating year-round availability. The spears have a peak season in the spring through summer.
Asparagus, botanically classified as Asparagus officinalis, is a perennial plant harvested for its edible young spears belonging to the Asparagaceae family. The name Asparagus is a general term used for three variations of the plant: green, white, and purple. Green Asparagus is considered the standard color of Asparagus, while white and purple are variations created through specific cultivation methods. Asparagus was once a springtime delicacy that has expanded to worldwide production to provide a steady supply of spears year-round. The young shoots are favored for their mild, grassy, and subtly sweet flavor and crunchy nature and are valued by chefs for their quick cooking times. Asparagus plants take approximately 3 to 4 years after sowing to grow edible shoots, but once they begin producing, the plants will annually develop shoots for years after. The plants are also known for their short season and must be harvested by hand, making them a labor-intensive crop, sometimes increasing their price in commercial markets, depending on the season.
Asparagus is a source of vitamin K to assist in faster wound healing, fiber to regulate the digestive tract, and vitamin C to strengthen the immune system while reducing inflammation. The spears also contain vitamin A to maintain healthy organ functioning, folate to develop red blood cells, glutathione, an antioxidant that plays an important role in nutrient metabolism, and contains other amounts of phosphorus, vitamin E, and potassium. In ancient Greece, Hippocrates used Asparagus medicinally as a diuretic, and the Greek physician used dried Asparagus spears in tea.
Asparagus has a mild, grassy flavor suited for fresh and cooked preparations. The spears need to be trimmed, discarding any fibrous ends, and they can be naturally snapped to remove the tough portions of the shoot. Asparagus can be finely shaved into salads, thinly sliced and mixed into grain bowls, or shredded into vegetable side dishes. While the spears can be used raw, they are most popularly cooked to develop a crisp, tender consistency. Asparagus can be steamed and coated in sauces and butter, boiled and served with fresh herbs, or grilled for a smokey flavor. The spears can also be stir-fried into rice and noodle dishes, blanched, chilled, and served in a vinaigrette, or baked into egg dishes, casseroles, souffle, and gratins. The spears can also be pickled for extended use. Asparagus pairs well with spring ingredients such as morel mushrooms, green garlic, wild ramps, fennel, leeks, young lettuces and citruses, meats including bacon, sausage, lamb, and prosciutto, and fresh herbs such as mint, parsley, dill, and lemon balm. Asparagus spears can be stored upright in a glass filled with a small amount of water and covered in plastic in the refrigerator. The spears can also be loosely wrapped and placed in the crisper drawer. Whatever storage method is chosen, it is recommended to consume the shoots within three days of purchase for the best quality and flavor. Asparagus can also be blanched and frozen for up to one year.
Asparagus was a prized vegetable in the cuisine of ancient Rome. The shoots were extensively cultivated in large commercial beds, and the plants were grown throughout the Roman Empire as early as 200 BCE. The term Asparagus is derived from the Persian word “asaparag,” meaning “shoot.” Over time, the word “sperage” was used, and in the 16th century, the word “sparagus” was used in English-speaking countries, eventually transitioning into Asparagus. Legend has it Emperor Augustus favored Asparagus so much that he established a team of ships and runners to quickly transport the spears across the empire to keep them fresh. Asparagus was only consumed as a culinary ingredient in ancient Rome when it was in season. Outside of its season, the shoots were dried for extended use. Drying allowed the spears to be quickly cooked, creating the phrase “Quicker than you can cook Asparagus,” coined by Emperor Augustus. Beyond cultural influences, Asparagus is found in a 4th century CE cookbook known as Apicius or De Re Coquinaraia. The shoots are featured in three recipes, including a puree, blanched and cooked as a vegetable, and served in a patina recipe, a souffle-style dish.
Asparagus is native to regions surrounding the Mediterranean Sea, including countries in southern Europe, northern Africa, and the Middle East, and can be traced back as early as 3000 BCE. Wild plants produced thin and slender shoots and were traditionally found in temperate climates along bodies of water, including lakes, riverbanks, and coastlines. Asparagus was cultivated in ancient Egypt and used in religious offerings and rituals. The shoots were also harvested from wild plants in ancient Greece and grown in gardens in ancient Rome. Over time, Asparagus was domesticated through selective breeding, creating thicker, fleshier shoots, and was eventually introduced into the rest of Europe. Asparagus was consumed in the French royal courts throughout the 16th century and became available to the public in the 18th century. Around the same time in the 17th century, the plant was introduced into New England by French and English colonists. By the mid-19th century, Asparagus had been planted in northern California. Asparagus escaped cultivation in the United States and was spread across the country, growing as a perennial in temperate regions along the East Coast, Midwest, and West Coast. Today Asparagus is commercially cultivated in China, Thailand, Germany, Peru, Mexico, and in California, Michigan, Washington, and New Jersey of the United States.
Restaurants currently purchasing this product as an ingredient for their menu.
the other 119...
Recipes that include Green Asparagus. One
is easiest, three is harder.
People have shared Green Asparagus using the Specialty Produce app for iPhone and Android.
| Food Buzz: History of Asparagus |
Description/Taste
Asparagus plants are comprised of underground rhizomes that produce upright stems that emerge from the soil and have a cylindrical, straight appearance, capped with a tapered tip. The young shoots or stems are known as spears, and the spears will vary in thickness and length, depending on cultivation methods. Standard Asparagus is specifically grown and marketed to reach up to 22 centimeters in length and 1 to 2 centimeters in diameter. The green spears have smooth, taut, and firm skin and are topped with pointed, tightly closed pale green heads. Underneath the surface, the flesh is dense, pale green, and crunchy with a slightly woody, fibrous consistency. Asparagus develops a tender, chewy texture when cooked and emit a mild, subtly sweet, bright, and grassy flavor with earthy, vegetal, and faintly bitter nuances.
Seasons/Availability
Asparagus is grown in both hemispheres, creating year-round availability. The spears have a peak season in the spring through summer.
Current Facts
Asparagus, botanically classified as Asparagus officinalis, is a perennial plant harvested for its edible young spears belonging to the Asparagaceae family. The name Asparagus is a general term used for three variations of the plant: green, white, and purple. Green Asparagus is considered the standard color of Asparagus, while white and purple are variations created through specific cultivation methods. Asparagus was once a springtime delicacy that has expanded to worldwide production to provide a steady supply of spears year-round. The young shoots are favored for their mild, grassy, and subtly sweet flavor and crunchy nature and are valued by chefs for their quick cooking times. Asparagus plants take approximately 3 to 4 years after sowing to grow edible shoots, but once they begin producing, the plants will annually develop shoots for years after. The plants are also known for their short season and must be harvested by hand, making them a labor-intensive crop, sometimes increasing their price in commercial markets, depending on the season.
Nutritional Value
Asparagus is a source of vitamin K to assist in faster wound healing, fiber to regulate the digestive tract, and vitamin C to strengthen the immune system while reducing inflammation. The spears also contain vitamin A to maintain healthy organ functioning, folate to develop red blood cells, glutathione, an antioxidant that plays an important role in nutrient metabolism, and contains other amounts of phosphorus, vitamin E, and potassium. In ancient Greece, Hippocrates used Asparagus medicinally as a diuretic, and the Greek physician used dried Asparagus spears in tea.
Applications
Asparagus has a mild, grassy flavor suited for fresh and cooked preparations. The spears need to be trimmed, discarding any fibrous ends, and they can be naturally snapped to remove the tough portions of the shoot. Asparagus can be finely shaved into salads, thinly sliced and mixed into grain bowls, or shredded into vegetable side dishes. While the spears can be used raw, they are most popularly cooked to develop a crisp, tender consistency. Asparagus can be steamed and coated in sauces and butter, boiled and served with fresh herbs, or grilled for a smokey flavor. The spears can also be stir-fried into rice and noodle dishes, blanched, chilled, and served in a vinaigrette, or baked into egg dishes, casseroles, souffle, and gratins. The spears can also be pickled for extended use. Asparagus pairs well with spring ingredients such as morel mushrooms, green garlic, wild ramps, fennel, leeks, young lettuces and citruses, meats including bacon, sausage, lamb, and prosciutto, and fresh herbs such as mint, parsley, dill, and lemon balm. Asparagus spears can be stored upright in a glass filled with a small amount of water and covered in plastic in the refrigerator. The spears can also be loosely wrapped and placed in the crisper drawer. Whatever storage method is chosen, it is recommended to consume the shoots within three days of purchase for the best quality and flavor. Asparagus can also be blanched and frozen for up to one year.
Ethnic/Cultural Info
Asparagus was a prized vegetable in the cuisine of ancient Rome. The shoots were extensively cultivated in large commercial beds, and the plants were grown throughout the Roman Empire as early as 200 BCE. The term Asparagus is derived from the Persian word “asaparag,” meaning “shoot.” Over time, the word “sperage” was used, and in the 16th century, the word “sparagus” was used in English-speaking countries, eventually transitioning into Asparagus. Legend has it Emperor Augustus favored Asparagus so much that he established a team of ships and runners to quickly transport the spears across the empire to keep them fresh. Asparagus was only consumed as a culinary ingredient in ancient Rome when it was in season. Outside of its season, the shoots were dried for extended use. Drying allowed the spears to be quickly cooked, creating the phrase “Quicker than you can cook Asparagus,” coined by Emperor Augustus. Beyond cultural influences, Asparagus is found in a 4th century CE cookbook known as Apicius or De Re Coquinaraia. The shoots are featured in three recipes, including a puree, blanched and cooked as a vegetable, and served in a patina recipe, a souffle-style dish.
Geography/History
Asparagus is native to regions surrounding the Mediterranean Sea, including countries in southern Europe, northern Africa, and the Middle East, and can be traced back as early as 3000 BCE. Wild plants produced thin and slender shoots and were traditionally found in temperate climates along bodies of water, including lakes, riverbanks, and coastlines. Asparagus was cultivated in ancient Egypt and used in religious offerings and rituals. The shoots were also harvested from wild plants in ancient Greece and grown in gardens in ancient Rome. Over time, Asparagus was domesticated through selective breeding, creating thicker, fleshier shoots, and was eventually introduced into the rest of Europe. Asparagus was consumed in the French royal courts throughout the 16th century and became available to the public in the 18th century. Around the same time in the 17th century, the plant was introduced into New England by French and English colonists. By the mid-19th century, Asparagus had been planted in northern California. Asparagus escaped cultivation in the United States and was spread across the country, growing as a perennial in temperate regions along the East Coast, Midwest, and West Coast. Today Asparagus is commercially cultivated in China, Thailand, Germany, Peru, Mexico, and in California, Michigan, Washington, and New Jersey of the United States.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Paradise Point Resort BQT Kitchen | San Diego CA | 858-490-6363 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Coffee Hub and Café | San Diego CA | 619-738-1482 |
| Nobu | San Diego CA | 619-814-4124 |
| Park 101 | Carlsbad CA | 760-434-2217 |
| Common Stock | San Diego CA | 805-638-8367 |
| Toast Cafe | San Diego CA | 858-208-9422 |
| Dope Ass Meals | San Diego CA | 619-884-3905 |
| Verbena Kitchen LLC | San Diego CA | 609-458-1672 |
| Now Sushi | San Diego CA | 858-246-6179 |
| Tartine | Coronado CA | 619-435-4323 |
| Pali Wine Company | San Diego CA | 310-893-0038 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Sorority Cuisine - SAE | San Diego CA | 310-402-6195 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Sushi Tadokoro | San Diego CA | 619-347-2792 |
| Mic Drop Comedy | San Diego CA | 858-225-2100 |
| Ketch Grill and Taps | San Diego CA | 858-268-1030 |
| Wonderland Ocean Pub | San Diego CA | 619-255-3358 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| Yoann Taboyan, Personal Chef | San Diego CA | 347-277-1958 |
| Madam Bonnies | San Diego CA | 619-432-1383 |
| Raki Raki & Co. | San Diego CA | 858-573-2400 |
| Hilton Mission Valley | San Diego CA | 619-543-9000 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| The Butchery | San Diego CA | 858-345-1524 |
| Primal Balance Nutrition LLC | San Marcos CA | 760-822-2904 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
| Shakespeare's Corner Shoppe & Afternoon Tea | San Diego CA | 619-683-2748 |
| Red Tail Catering | San Marcos CA | 858-605-8219 |
| Vagabond Sportfishing Inc. | San Diego CA | 619-993-9575 |
| Piatti | San Diego CA | 858-454-1589 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| Cloak and Petal | San Diego CA | 619-634-3970 |
| Communal Coffee | San Diego CA | 619-305-9525 |
| Berry Good Food Foundation | La Jolla CA | 619-295-3173 |
| Third Corner Encinitas | Encinitas CA | 619-417-9251 |
| Costa Brava | San Diego CA | 858-273-1218 |
| Miho | San Diego CA | 619-365-5655 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Chateau Lake San Marcos | San Marcos CA | 760-670-5807 |
| Vino Carta Solana Beach | Encinitas CA | 858-353-2815 |
| Saiko Sushi-Coronado | Coronado CA | 619-435-0868 |
| Seasoned Seas | San Diego CA | 92111 |
| Zel's Del Mar | Del Mar CA | 858-755-0076 |
| University Club | San Diego CA | 619-234-5200 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Full Moon | San Diego CA | 619-233-3711 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Wayfarer Bread | La Jolla CA | 805-709-0964 |
| Cesarina | San Diego CA | 619-226-6222 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Barrel & Board | San Diego CA | 619-379-2574 |
| Kappa Sushi | San Diego CA | 858-566-3388 |
| Green Dragon Tavern & Museum | Carlsbad CA | 760-797-5579 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
| Communal Coffee - Oceanside | Oceanside CA | 619-920-7887 |
| Hane | San Diego CA | 619-339-6438 |
| Truluck's Seafood Steak and Crab House | San Diego CA | 858-453-2583 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Harney Sushi Oceanside 2019 | Oceanside CA | 760-967-1820 |
| Semola | La Jolla CA | 858-247-9670 |
| Surf Side Cuisine | San Diego CA | 619-507-0891 |
| Salt & Whiskey | San Diego CA | 619-214-9519 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Belching Beaver Brewery Tavern and Grill | Vista CA | 760-509-4424 |
| Solterra Winery + Kitchen | Encinitas CA | 858-245-6146 |
| Orfila Vineyards & Winery | Oceanside CA | 760-738-6500 |
| La Clochette Du Coin-Pacific Beach | San Diego CA | 619-402-7911 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| The Go Go Truck | San Diego CA | 401-837-1740 |
| Ballast Point Restaurant - Little Italy | San Diego CA | 619-298-2337 |
| Cody's La Jolla | La Jolla CA | 858-459-0040 |
| Snooze H.C, LLC | San Diego CA | 619-500-3344 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| Tender Greens-Mission Valley | San Diego CA | 310-954-1415 |
| The Bier Garden | Encinitas CA | 760-632-2437 |
| Crown Point Catering | San Diego CA | 619-223-1211 |
| Michele Coulon Dessertier | San Diego CA | 858-456-5098 |
| Feast and Fareway | Coronado CA | 619-356-5444 |
| Cucina Sorella | San Diego CA | 858-232-7808 |
| Park Commons - ARE | San Diego CA | 619-295-3172 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Qero | Encinitas CA | 702-334-8845 |
| The Joint | San Diego CA | 619-222-8272 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Third Corner Ocean Beach | San Diego CA | 619-223-2700 |
| Starlite Kitchen | San Diego CA | 619-358-9766 |
| Rosemary Trattoria | Coronado CA | 619-669-8435 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Birds Eye - Prep Kitchen | San Diego CA | 619-780-0974 |
| Villa Capri Poway | Poway CA | 858-391-9400 |
| Mesa College | San Diego CA | 619-388-2240 |
| The Cork and Craft | San Diego CA | 858-618-2463 |
| The Monsaraz | San Diego CA | 858-760-6228 |
| Secret Sister | San Diego CA | 619-281-0718 |
| Sushi Nekosan | La Jolla CA | 858-999-0999 |
| Alila Marea Beach Resort | Encinitas CA | 805-539-9719 |
| Olive Tree Marketplace | San Diego CA | 619-224-0443 |
| Pendry SD (Lion Fish) | San Diego CA | 619-738-7000 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Word of Mouth Kitchen | San Diego CA | 858-705-3752 |
| Verbena Kitchen - Bar | San Diego CA | 609-458-1672 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| Morgan Run Resort and Club | Rancho Sante Fe CA | 858-759-5473 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| Ale Tales Taproom | San Diego CA | 301-536-1934 |
| Peohes | Coronado CA | 619-437-4474 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| Chef Jenn | Solana Beach CA | 858-212-9054 |
| Trattoria I Trulli | Encinitas CA | 760-277-9826 |
| Mr A's | San Diego CA | 619-239-1377 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Hotel La Jolla & CUSP -CLK | La Jolla CA | 858-459-0261 |
| Sheraton La Jolla | San Diego CA | 858-453-5500 |
| Hash House A Go Go | San Diego CA | 951-764-0605 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| Plant Based Meals | San Diego CA | 858-255-0590 |
| Wine Vault & Bistro | San Diego CA | 619-295-3939 |
| Neighborhood Burger | San Diego CA | 619-446-0002 |
| Saiko Sushi-North Park | San Diego CA | 619-886-6656 |
| Caffe Calabria Coffee Roasting Company | San Diego CA | 619-683-7787 |
| Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
| DS Catering Kitchen | Chula Vista CA | 619-703-9321 |
| Little Lion | San Diego CA | 619-519-4079 |
| Mitch's Seafood | San Diego CA | 619-316-7314 |
| Lumi | San Diego CA | 619-955-5750 |
| Sorority Cuisine - Kappa Delta | San Diego CA | 510-512-2213 |
| Chefs SD | San Diego CA | 619-709-6708 |
| Catania La Jolla | La Jolla CA | 619-295-3173 |
| Azucar | San Diego CA | 619-523-2020 |
Recipe Ideas
Recipes that include Green Asparagus. One
is easiest, three is harder.Recently Shared
People have shared Green Asparagus using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Specialty Produce
Specialty Produce
Near San Diego, California, United States1929 Hancock St Suit 150, San Diego, CA 92110 619-295-3172 https://specialtyproduce.com About 13 days ago, 5/10/22 Sharer's comments : Asparagus from Mendoza Family Farms 
Santa Monica Farmers Market
Mendoza Family Farms
Near Santa Monica, California, United StatesLompoc, CA 805-315-4649 About 19 days ago, 5/04/22 
Mercato dell' Unità
Mercato dell' Unità
Near Rome, Italyingresso principale in, Piazza dell' Unità, Via Cola di Rienzo, 53, 00192 Roma RM https://mercatounita.it About 19 days ago, 5/04/22 
Santa Monica Farmers Market
Mendoza Family Farm
Near Santa Monica, California, United StatesAbout 33 days ago, 4/20/22 Sharer's comments : Sweet Green Asparagus from Mendoza Farms 
Del Mar Farmers Market
Smit Farms
Near Del Mar, California, United StatesLinden, CA About 37 days ago, 4/16/22 
Santa Monica Farmers Market
Mendoza Family Farms
Near Santa Monica, California, United StatesLompoc, CA 805-315-4649 About 40 days ago, 4/13/22 
Joshua Tree Farmer's Market
Antonio Buenrostro Produce Farms
Near Joshua Tree, California, United States2735 Madision St, Riverside, CA About 44 days ago, 4/09/22 
Santa Monica Farmers Market
Suncoast Farms
Near Santa Monica, California, United StatesLompoc,CA 1-805-315-0035 About 47 days ago, 4/06/22 
Hillcrest Farmers Market
Hayashi Produce
Near San Diego, California, United StatesArroyo Grande, CA About 57 days ago, 3/27/22 
iN's Mercato S.p.A.
iN's Mercato S.p.A.
Liguria, ItalyCorso Cavour, 252, 19122 La Spezia SP About 60 days ago, 3/24/22 
Santa Monica Farmers Market
Mendoza Family Farms
Near Santa Monica, California, United StatesLompoc,CA About 61 days ago, 3/23/22 
Santa Monica Farmers Market
Suncoast Farms
Near Santa Monica, California, United StatesLompoc, CA 1-805-315-0035 About 68 days ago, 3/16/22 
Specialty Produce
Near San Diego, California, United StatesAbout 71 days ago, 3/13/22 Sharer's comments : Asparagus from Mendoza Family Farms 
Specialty Produce
Near San Diego, California, United StatesAbout 78 days ago, 3/06/22 Sharer's comments : Green Asparagus from Mendoza Family Farms 
Virginia Park Farmer's Market
Mendoza Family Farms
Near Santa Monica, California, United StatesAbout 86 days ago, 2/26/22 Sharer's comments : Green Asparagus from Mendoza Family Farms 
Whole Foods Market
Near Eugene, Oregon, United StatesAbout 88 days ago, 2/24/22 
Specialty Produce
Near San Diego, California, United StatesAbout 88 days ago, 2/24/22 Sharer's comments : Asparagus from Mendoza Farms 
Santa Monica Farmers Market
Sun Coast Farms
Near Santa Monica, California, United StatesLompoc,CA 1-805-315-0035 About 89 days ago, 2/23/22 
total buah fatmawati
Near Pulo, Jakarta, IndonesiaAbout 97 days ago, 2/14/22 Sharer's comments : asparagus 
Leucadia Farmers Market
Near Encinitas, California, United StatesAbout 99 days ago, 2/13/22 
Scripps Ranch Farmer's Market
Antonio Buenrostro Produce Farms
Near Poway, California, United States2735 Madision St, Riverside, CA About 193 days ago, 11/11/21 
Leucadia Farmer's Market
Gaytan Family Farm
Near Encinitas, California, United StatesRiverside, CA About 218 days ago, 10/17/21 
Santa Barbara Certified Farmers Market
Mendoza Family Farms
Near Santa Barbara, California, United StatesAbout 240 days ago, 9/25/21 Sharer's comments : Asparagus from Mendoza Farms 
Central market of Athens Greece 🇬🇷
Near Athens, Attiki, GreeceAbout 311 days ago, 7/16/21 Sharer's comments : Asparagus mini 🌱 
Country Farms Market
Near Mountlake Terrace, Washington, United StatesAbout 374 days ago, 5/14/21 Sharer's comments : Fresh, local asparagus still available. Look at these beauties!! 
University District Farmers Market
Tonnemaker Valley Farm
Near Seattle, Washington, United States16211 140th Place NE Woodinville WA 98072 206-930-1565 https://www.tonnemaker.com About 394 days ago, 4/24/21 Sharer's comments : Excited to still see fresh, local asparagus. These are beauties!! 
Foodmart
Near Pulo, Jakarta, IndonesiaAbout 521 days ago, 12/17/20 Sharer's comments : asparagus 
Park Falls Farmers Market
Park Falls Farmers Market
Wisconsin, United States1185 S 4th Ave Highway 13 715-762-7457 About 705 days ago, 6/17/20 Sharer's comments : Local, Sweet, Tender...... 
Kalivis SA
Near Athens, Attiki, GreeceCentral market of Athens L-27 About 713 days ago, 6/09/20 Sharer's comments : Asparagus from Spain 🇪🇸 |
