Each Mekanzou is less than two inches in length. Mekanzou offer a slightly sweet taste and tender texture when young. Older sprouts will be more fibrous and have a slightly bitter aftertaste
Miyamairakusa are tender and crisp wild edible plants whose leaves, stems and roots are all edible. Leaves are heart-shaped, toothed and hairy; stems are crisp and fibrous. The leaves and stems are covered in tiny stinging and non-stinging hairs
Inventory, 11 lbs : 66.02
This item was last sold on : 07/27/14
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. Asparagus plants are either male or female. The female produces volunteer seeds, which not only reduce the size of the stalks, but also crowd the beds with energy and space competing seedlings. Male plants do not produce seeds, which allows them to focus on developing the edible stem part of the plant, thus producing thicker, more desirable plants which has put new cultivars on the market that have been bred to produce only male plants for more cost-efficient crops. These cultivars include Jersey Giant, Jersey Supreme and Jersey Knight. A modest planting of 25 all-male crowns will yield up to 20 pounds of edible spears per year.
Standard asparagus is not unique to other sized asparagus however it is simply grown to be marketed for a specific size: 9 inches in length and 16 mm in diameter. Its asparagus qualities are a still retained at this specific size. Its spears are pale pistachio green with blushes of purple throughout including its conical tips. Its flavor is mildly grassy and slightly balsam with nutty sweet undertones.
Asparagus 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.
Standard sparagus may be used in all preparations calling for asparagus. All asparagus spears should be snapped at their natural breaking or bending point. Discard the lower parts as they are more fibrous and woody. Standard 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 olive oil, 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 will keep, dry and refrigerated, for up to a week.
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. As it was historically found growing in maritime regions, it prefers sandy weedless soils. Adding saline to soil to replicate this habitat can allow for fertile soil conditions. The agricultural downside is that most other edible vegetation does not thrive in sandy soil conditions.
Restaurants currently purchasing this product as an ingredient for their menu.
|B Bar-Vista||Vista CA||760-659-5585|
|Marine Room||San Diego CA||858-551-4676|
|Olivenhain Guest Home||Encinitas CA||760-753-5082|
|Friends of Specialty Produce||San Diego CA||619-295-3173|
|Crown Point Catering||San Diego CA||619-223-1211|
|Neighbor's||San Diego CA||619-295-3173|
|W San Diego Hotel||San Diego CA||619-398-3024|
|Stevie's Catering||San Diego CA||619-298-7706|
|Shakespeare's Corner Shoppe & Afternoon Tea||San Diego CA||619-683-2748|
|Convivial Catering||San Diego CA||760-828-8762|
|Cafe Chloe||San Diego CA||619-232-3242|
|Giuseppe Restaurants & Fine Catering||San Diego CA||760-822-3593 sal|
|Green Dragon Tavern & Museum||Carlsbad CA||760-797-5579|
|100 wines||San Diego CA||619.491.0100|
|Culinary Students||San Diego CA||619-296-3172|
|Hotel La Jolla & CUSP||La Jolla CA||858-459-0261|
|Ohana Catering||San Diego CA||858-278-1043|
|Cucina Enoteca||Del Mar CA||619-239-2222|
|Ebisu Sushi Bar||San Diego CA||619-297-3119|
|La Costa Blue Fire||Carlsbad CA||760-930-7063|
|Amalfi Gourmet LLC||San Diego CA||619-379-3099|
|The Lean Machine Meal Prep||San Diego CA||619-381-5468|
|Whisknladle||San Diego CA||858-551-7575|
|Waters Catering||San Diego CA||619-276-8803 ex 4|
|Hotel Palomar-Salt Box||San Diego CA||619-515-4062|
|The Abbey Catering||San Diego CA||619-471-5656|
|Ironside Inc.||San Diego CA||312-852-6308|
|Gelato Vero Café||San Diego CA||619-295-9269|
|The Wild Thyme Company||San Diego CA||858-527-0226|
|Golden Door||San Marcos CA||760-761-4142|
|Olive Tree Marketplace||San Diego CA||619-962-7345|
|La Valencia||San Diego CA||858-551-3750|
|Stone Brewing-Liberty Station||San Diego CA||619-269-2100|
|JR Produce||San Diego CA||858-270-3857|
|VIP||San Diego CA||619-295-3173|
|Pete's Premade Paleo||San Diego CA||770-354-1150|
|Nine - Ten||San Diego CA||858-964-5400|
Recipes that include Green Asparagus. One is easiest, three is harder.
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