Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Inventory, 11 lbs : 35.32
This item was last sold on : 09/19/17
Jumbo asparagus are specific varieties of asparagus that are cultivated for their ability to maintain a succulent and firm texture when harvested at maximum maturity. They display many of the same flavor characteristics of pencil and medium asparagus, however they may be quite richer in grassiness. Ideal spears are firm and have the quintessential pistachio green knobby scales and Christmas tree-like tips in tact. When cooked they have a meaty density and an equally lean-rich ratio of grass and butter.
Asparagus is available year-round with a peak season of spring.
Asparagus, botanical name Asparagus officinalis, is a member of the Liliaceae family. It is a perennial plant, which produces edible crops year after year. Jumbo asparagus are the young edible leafless stems of the plant, which emerge from the soil in spring and summer. Jumbo asparagus is sold in uniform sizes according to the diameter of the spears. The thickness varies minimally, marketed at 25 to 30 mm (roughly one inch).
Asparagus is an excellent source of Vitamin C. It also contains a substantial amount of the antioxidants glutathione and rutin, precursors to Vitamin A.
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 are most suitable pairings. Other complimentary ingredients include poached and soft boiled eggs, aged nutty cheeses such as pecorino and alpine cheeses, bacon, sausage, red meat, 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. As it was historically found growing in maritime regions, it prefers sandy weedless soils. The cultivation of asparagus is a long term commitment. Not only does it take two to three years of cultivation to yield a crop, the plants, which grow from a cluster of underground rhizomes, can potentially continue to produce from fifteen to thirty years of harvests. Asparagus plants are prolific growers, creating ten inch spears 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. Plants are insect pollinated and seeds are spread by birds, allowing for domesticated crops to easily escape into wild domain, creating future unpredictable populations. Jumbo asparagus thrives in temperate regions of North America and Western Europe.
Restaurants currently purchasing this product as an ingredient for their menu.
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|Bagby Beer Company||Oceanside CA||760-505-3445|
|Brooklyn Girl||San Diego CA||619-296-4600|
|Aztec Shop Catering||San Diego CA||619 594-3576|
|Hyatt Islandia||San Diego CA||619-224-1234|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Viejas Casino Grove Steakhouse||Alpine CA||800-295-3172|
|Et Voilà! French Bistro||San Diego CA||619-209-7759|
|Sugar and Scribe||La Jolla CA||858-274-1733|
|Encontro North Park||San Diego CA||619-291-1220|
|Stake Chophouse & Bar||Coronado CA||619-522-0077|
|Miguel's Cocina Coronado||Coronado CA||619-437-4237|
|Sheraton Carlsbad Resort & Spa||Carlsbad CA||760-827-2400|
|Marriott Courtyard||San Diego CA||619-446-3008|
|Saska's Steak & Seafood||San Diego CA||858-488-7311|
|Local Tap House & Kitchen||Oceanside CA||760-547-1469|
|Solterra Winery + Kitchen||Encinitas CA||760-230-2970|
|California Center for the Arts||Escondido CA||760-839-4107|
|West Steak and Seafood||Carlsbad CA||760-930-9100|
|The Oceanaire Seafood Room||San Diego CA||619-858-2277|
|West Coast Tavern||San Diego CA||619-295-1688|
|Cutwater Spirits||San Diego CA||619-672-3848|
|Ballast Point Restaurant - Little Italy||San Diego CA||619-298-2337|
|Ponsatys||Rancho Santa Fe CA||858-771-1871|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Isola La Jolla||La Jolla CA||858-412-5566|
|Lafayette Hotel||San Diego CA||619-296-2101|
|Donovan's La Jolla||La Jolla CA||858-450-6666|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Blue Ocean||Carlsbad CA||760-434-4959|
|Golden Door||San Marcos CA||760-761-4142|
|Del Mar Country Club||Rancho Santa Fe CA||858-759-5500 x207|
|Bridges at Rancho Santa Fe||Rancho Santa Fe CA||858-759-6063|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|Harbor Breakfast||San Diego CA||619-888-6586|
|Hotel La Jolla & CUSP||La Jolla CA||858-459-0261|
|Culinary Concepts||San Diego CA||858-530-1885|
|Union Kitchen & Tap (Encinitas)||Encinitas CA||760-230-2337|
|Craft and Commerce (Sekscobra Inc.)||San Diego CA||619-962-5935|
|The Tavern||Coronado CA||602-628-5890|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|Mr A's||San Diego CA||619-239-1377|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Horton Grand Hotel||San Diego CA||619-544-1886|
|La Costa Glen South||Carlsbad CA||760-704-1000|
|Vi At La Jolla Village||San Diego CA||858-646-7700|
|The Crossings||Carlsbad CA||760-444-1800|
|Bistro du Marche by Tapenade||La Jolla CA||858-551-7500|
|Currant||San Diego CA||619-702-6309|
|Vista Valley||Vista CA||760-758-2800|
Recipes that include Jumbo Asparagus. One is easiest, three is harder.
|Steamy Kitchen||Slow Butter Braised Asparagus|
|Seasoned to Taste||Asparagus with Chorizo and Croutons|