Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
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. 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.
Description/Taste
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.
Nutritional Value
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.
Applications
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.
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. 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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
the other 77...
Recipe Ideas
Recipes that include Green Asparagus. One
is easiest, three is harder.
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. 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.
Description/Taste
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.
Nutritional Value
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.
Applications
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.
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. 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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Shimbashi Izakaya | Del Mar CA | 858-523-0479 |
| USD | San Diego CA | 619-260-8880 |
| Prepkitchen La Jolla | San Diego CA | 858-875-7737 |
| Sea Rocket Bistro | San Diego CA | 619-255-7049 |
| Sapori | Coronado CA | 619-319-5696 |
| Marriott Gaslamp | San Diego CA | 619-696-0234 x6051 |
| Parioli Italian Bistro | San Diego CA | 619-755-2525 |
| Crosby National Golf Club LLC | Rancho Santa Fe CA | 858-227-0172 |
| Petco Park (Catering) | San Diego CA | 619-795-5917 |
| La Villa | San Diego CA | 619 255 5544 |
| Delicia's | Rancho Santa Fe CA | 858-756-8000 |
| Fibonaccis | San Diego CA | 858-677-9974 |
| Harney Sushi Oceanside | Oceanside CA | 760-967-1820 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Solana Beach Presbyterian Church | Solana Beach CA | 858-509-2580 |
| Villa Capri Poway | Poway CA | 858-391-9400 |
| Empire House Urban Palate | San Diego CA | 619-278-8175 |
| Georges on Fifth | San Diego CA | 619-702-0444 |
| Piatti | San Diego CA | 858-454-1589 |
| Chart House Restaurant Cardiff | Cardiff-by-the-Sea CA | 760-436-4044 |
| Third Corner Encinitas | Encinitas CA | 619-417-9251 |
| Avenue 5 | San Diego CA | 619-542-0394 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Delta Zeta | San Diego CA | 858-337-7536 |
| Jimmy Love's | San Diego CA | 619-595-0123 |
| World Famous | San Diego CA | 858-272-3100 |
| Great News Cooking School | San Diego CA | 888-478-2433 |
| Salad Style | San Diego CA | 619-255-6731 |
| Claire's on Cedros | Solana Beach CA | 858-259-8597 |
| Inn at the Park | San Diego CA | 619-296-0057 |
| Zel's Del Mar | Del Mar CA | 858-755-0076 |
| Miguel's Old Town | San Diego CA | 619-298-9840 |
| Solace & the Moonlight Lounge | Encinitas CA | 760-753-2433 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| San Diego Desserts | San Diego CA | 619-287-8186 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Waters Catering | San Diego CA | 619-276-8803 |
| Sheraton La Jolla | San Diego CA | 858-453-5500 |
| Under Belly | San Diego CA | 619-269-4626 |
| Finch's Wine Bar & Bistro | La Jolla CA | 858-456-4056 |
| Hotel Del 1500 Ocean | Coronado CA | 619-435-6611 |
| Bencotto Italian Kitchen | San Diego CA | 619-450-4786 |
| Third Corner Ocean Beach | San Diego CA | 619-223-2700 |
| The Tavern | Coronado CA | 602-628-5890 |
| Market Restaurant and Bar | Del Mar CA | 858-523-0007 |
| Capri Blu | San Diego CA | 858-673-5100 |
| Boat House Coronado | Coronado CA | 619-435-0155 |
| Cucina Urbana | San Diego CA | 619-239-2222 |
| Handlery Hotel & Resort | San Diego CA | 619-298-0511 |
| Milton's Delicatessen, Grill & Bakery | Del Mar CA | 858-792-2225 |
| Eddie V's La Jolla | San Diego CA | 858-459-5500 |
| Cody's at the Cove | San Diego CA | 858-459-0040 |
| Nobu | San Diego CA | 619-814-4124 |
| Golden Door | San Marcos CA | 760-744-5777 |
| Savory | Encinitas CA | 760-597-8989 |
| Prado at Balboa Park Kitchen | San Diego CA | 619-744-3732 |
| Prepkitchen Little Italy | San Diego CA | 619-247-0394 |
| Tender Greens | San Diego CA | 619-226-6254 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| Maderas Golf Club | Poway CA | 858-451-8100 |
| Table 926 | San Diego CA | 858-539-0926 |
| Barbarella | San Diego CA | 858-454-7373 |
| Indigo Grill | San Diego CA | 619-234-6802 |
| Paradise Point Resort Baleen | San Diego CA | 858-490-6363 |
| Come on in Pacific Heights | San Diego CA | 858-638-0088 |
| Chef de Cuisine | San Diego CA | 619-248-0538 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Carnitas Snack Shack | San Diego CA | 619-294-7675 |
| Buon Appetito | San Diego CA | 619-238-9880 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 800 843 4661 |
| Caffe Calabria Coffee Roasting Company | San Diego CA | 619-683-7787 |
| Trattoria I Trulli | Encinitas CA | 760-943-6800 |
| Ebisu Sushi Bar | San Diego CA | 619-297-3119 |
| Bistro West | Carlsbad CA | 760-431-9195 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Offshore Sports Grill | San Diego CA | 619-276-2253 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Harney Sushi Old Town | San Diego CA | 619-295-3272 |
| Ignite Wood Fire Bar & Grill | Carlsbad CA | 619-849-0811 |
| Studio Diner | San Diego CA | 858-715-6400 |
| Come On In La Jolla | San Diego CA | 858-551-1063 |
| Cafe Chloe | San Diego CA | 619-232-3242 |
| The Smoking Goat | San Diego CA | 858-232-4220 |
| Roy's La Jolla | San Diego CA | 858-455-1616 |
| Knotty Barrel | San Diego CA | 619-269-7156 |
| D Bar SoCal | San Diego CA | 619-632-7644 |
| Hilton Harbor Island | San Diego CA | 619-291-6700 |
| Urban Solace | San Diego CA | 619-295-6464 |
| Sbicca | Del Mar CA | 858-481-1001 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Quality Social | San Diego CA | 773-456-1380 |
| The Crossings | Carlsbad CA | 760-444-1800 |
| Leroy's Kitchen & Lounge | Coronado CA | 619-522-6890 |
Recipe Ideas
Recipes that include Green Asparagus. One
is easiest, three is harder.
