Featured...
Green Asparagus
Inventory, 11 lbs : 24.50
This item was last sold on : 09/26/22
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 fromd “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, theots 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 95...
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 fromd “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, theots 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.
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
| Common Stock | San Diego CA | 805-638-8367 |
| Civico 1845 | San Diego CA | 574-210-4025 |
| Cloak and Petal | San Diego CA | 619-634-3970 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Barbarella La Jolla | La Jolla CA | 858-454-7373 |
| Olive Tree Marketplace | San Diego CA | 619-224-0443 |
| Valentina | Encinitas CA | 207-522-1937 |
| ALCE 101 | Solana Beach CA | 619-886-0059 |
| Moment Sushi | San Diego CA | 858-230-6268 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Communal Coffee | San Diego CA | 619-305-9525 |
| The Monsaraz | San Diego CA | 858-760-6228 |
| Hotel La Jolla & CUSP -CLK | La Jolla CA | 858-459-0261 |
| Pendry SD (Lion Fish) | San Diego CA | 619-738-7000 |
| The Butchery | San Diego CA | 858-345-1524 |
| Raki Raki & Co. | San Diego CA | 858-573-2400 |
| Cape Rey Carlsbad, a Hilton Resort | Carlsbad CA | 760-602-0800 |
| Hive Sushi Lounge | San Diego CA | 619-218-4000 |
| Piatti | San Diego CA | 858-454-1589 |
| The Joint | San Diego CA | 619-222-8272 |
| Zanzibar at the Loft | La Jolla CA | 858-210-5476 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| The Market by Buon Appetito | San Diego CA | 619-237-1335 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Saiko Sushi-Coronado | Coronado CA | 619-435-0868 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| Flap Your Jacks | San Diego CA | 858-224-7442 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| Miho | San Diego CA | 619-365-5655 |
| Villa Capri Poway | Poway CA | 858-391-9400 |
| Luce | San Diego CA | 619-275-2094 |
| Surf Side Cuisine | San Diego CA | 619-507-0891 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| Parkhouse Eatery | San Diego CA | 619-295-7275 |
| Trattoria I Trulli | Encinitas CA | 760-277-9826 |
| Wolf In the Woods | San Diego CA | 619-851-7275 |
| Black Radish | San Diego CA | 619-775-7412 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| Saiko Sushi-North Park | San Diego CA | 619-886-6656 |
| AToN Center Inc. | Encinitas CA | 858-759-5017 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| The Seabird Resort | Oceanside CA | 951-704-9703 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Verbena Kitchen LLC | San Diego CA | 609-458-1672 |
| Cody's La Jolla | La Jolla CA | 858-459-0040 |
| Harmony Cuisine 2B1 | San Diego CA | 248-977-7627 |
| Hilton Harbor Island | San Diego CA | 619-291-6700 |
| Creme de la Crepe | San Diego CA | 619-771-8261 |
| Red Tail Catering | San Marcos CA | 858-605-8219 |
| Hane | San Diego CA | 619-339-6438 |
| Humphery's | San Diego CA | 619-224-3577 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Harley Gray Kitchen and Bar | San Diego CA | 619-840-7000 |
| Belching Beaver Brewery Tavern and Grill | Vista CA | 760-509-4424 |
| Crudo Cevicheria & Oyster Bar | San Diego CA | 619-313-9127 |
| Ballast Point Rest. - Little Italy | San Diego CA | 619-298-2337 |
| Rubicon Deli India Street | San Diego CA | 619-200-4201 |
| Green Dragon Tavern & Museum | Carlsbad CA | 760-797-5579 |
| Coffee Hub and Café | San Diego CA | 619-738-1482 |
| American Masala Shop | Diamond Bar CA | 951-317-7368 |
| Harbor Breakfast | San Diego CA | 619-888-6586 |
| Justin Hoehn | San Diego CA | 619-326-8895 |
| Sepulveda Meats & Provisions | San Diego CA | 619-501-1878 |
| Bantams Roost Public House | Carlsbad CA | 858-245-7166 |
| Park 101 | Carlsbad CA | 760-434-2217 |
| Lumi | San Diego CA | 619-955-5750 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Orens Fine Foods | San Diego CA | 510-910-2298 |
| Neighborhood Burger | San Diego CA | 619-446-0002 |
| Vagabond Sportfishing Inc. | San Diego CA | 619-993-9575 |
| Culinary Concepts | San Diego CA | 858-518-0148 |
| Huntress | San Diego CA | 619-955-5750 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Costa Brava | San Diego CA | 858-273-1218 |
| Now Sushi | San Diego CA | 858-246-6179 |
| Blue Water Seafood Market and Grill | San Diego CA | 619-497-0914 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Nobu | San Diego CA | 619-814-4124 |
| Third Corner Encinitas | Encinitas CA | 619-417-9251 |
| Peohes | Coronado CA | 619-437-4474 |
| Joya Kitchen | San Diego CA | 619-255-5979 |
| Sushi Nekosan | La Jolla CA | 858-999-0999 |
| Sugar and Scribe | La Jolla CA | 858-274-1733 |
| Morgan Run Resort and Club | Rancho Sante Fe CA | 858-759-5473 |
| KI's | Encinitas CA | 760-586-8289 |
| Crown Point Catering | San Diego CA | 619-223-1211 |
| Farmer and The Seahorse | San Diego CA | 619-302-3682 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Chef Jenn | Solana Beach CA | 858-212-9054 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| Full Moon | San Diego CA | 619-233-3711 |
| Kappa Sushi | San Diego CA | 858-566-3388 |
| Communal Coffee - Oceanside | Oceanside CA | 619-920-7887 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
| Solterra Winery + Kitchen | Encinitas CA | 858-245-6146 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| Zel's Del Mar | Del Mar CA | 858-755-0076 |
| Word of Mouth Kitchen | San Diego CA | 858-705-3752 |
| Wonderland Ocean Pub | San Diego CA | 619-255-3358 |
| Convention Center Shell | San Diego CA | 619-954-3063 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Juan Tequila | San Diego CA | 520-395-7565 |
| Caffe Calabria Coffee Roasting Company | San Diego CA | 619-683-7787 |
| The Original 40 Brewing | San Diego CA | 619-206-4725 |
| Third Corner Ocean Beach | San Diego CA | 619-223-2700 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
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.
|
Little Italy Mercato
Gaytan Family Farm
Near San Diego, California, United StatesRiverside, CA About 60 days ago, 7/30/22 
Lane County Farmers Market
Near Eugene, Oregon, United StatesAbout 102 days ago, 6/18/22 
La Jolla Open Aire Market
Yasukochi Family Farm
Near La Jolla, California, United StatesOceanside, CA About 108 days ago, 6/12/22 
Santa Monica Farmers Market
Mendoza Family Farms
Near Santa Monica, California, United StatesLompoc, CA 805-315-4649 About 119 days ago, 6/01/22 
Testaccio market
Near Rome, Rome, ItalyAbout 120 days ago, 5/31/22 
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 141 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 147 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 147 days ago, 5/04/22 
Santa Monica Farmers Market
Mendoza Family Farm
Near Santa Monica, California, United StatesAbout 161 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 165 days ago, 4/16/22 
Santa Monica Farmers Market
Mendoza Family Farms
Near Santa Monica, California, United StatesLompoc, CA 805-315-4649 About 168 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 172 days ago, 4/09/22 
Santa Monica Farmers Market
Suncoast Farms
Near Santa Monica, California, United StatesLompoc,CA 1-805-315-0035 About 175 days ago, 4/06/22 
Hillcrest Farmers Market
Hayashi Produce
Near San Diego, California, United StatesArroyo Grande, CA About 185 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 188 days ago, 3/24/22 
Santa Monica Farmers Market
Mendoza Family Farms
Near Santa Monica, California, United StatesLompoc,CA About 189 days ago, 3/23/22 
Santa Monica Farmers Market
Suncoast Farms
Near Santa Monica, California, United StatesLompoc, CA 1-805-315-0035 About 196 days ago, 3/16/22 
Specialty Produce
Near San Diego, California, United StatesAbout 199 days ago, 3/13/22 Sharer's comments : Asparagus from Mendoza Family Farms 
Specialty Produce
Near San Diego, California, United StatesAbout 206 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 214 days ago, 2/26/22 Sharer's comments : Green Asparagus from Mendoza Family Farms 
Whole Foods Market
Near Eugene, Oregon, United StatesAbout 215 days ago, 2/24/22 
Specialty Produce
Near San Diego, California, United StatesAbout 216 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 217 days ago, 2/23/22 
total buah fatmawati
Near Pulo, Jakarta, IndonesiaAbout 225 days ago, 2/14/22 Sharer's comments : asparagus 
Leucadia Farmers Market
Near Encinitas, California, United StatesAbout 227 days ago, 2/13/22 
Scripps Ranch Farmer's Market
Antonio Buenrostro Produce Farms
Near Poway, California, United States2735 Madision St, Riverside, CA About 320 days ago, 11/11/21 
Leucadia Farmer's Market
Gaytan Family Farm
Near Encinitas, California, United StatesRiverside, CA About 346 days ago, 10/17/21 
Santa Barbara Certified Farmers Market
Mendoza Family Farms
Near Santa Barbara, California, United StatesAbout 368 days ago, 9/25/21 Sharer's comments : Asparagus from Mendoza Farms 
Central market of Athens Greece 🇬🇷
Near Athens, Attiki, GreeceAbout 439 days ago, 7/16/21 Sharer's comments : Asparagus mini 🌱 
Country Farms Market
Near Mountlake Terrace, Washington, United StatesAbout 502 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 522 days ago, 4/24/21 Sharer's comments : Excited to still see fresh, local asparagus. These are beauties!! 
Foodmart
Near Pulo, Jakarta, IndonesiaAbout 649 days ago, 12/17/20 Sharer's comments : asparagus |
