Produce Briefs...
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.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Asparagus is available year-round with a peak season of spring.
Current Facts
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).
Description/Taste
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.
Nutritional Value
Asparagus is an excellent source of Vitamin C. It also contains a substantial amount of the antioxidants glutathione and rutin, precursors to Vitamin A.
Applications
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.
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. 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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
the other 26...
Recipe Ideas
Recipes that include Jumbo Asparagus. One
is easiest, three is harder.
Asparagus is available year-round with a peak season of spring.
Current Facts
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).
Description/Taste
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.
Nutritional Value
Asparagus is an excellent source of Vitamin C. It also contains a substantial amount of the antioxidants glutathione and rutin, precursors to Vitamin A.
Applications
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.
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. 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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Studio Diner | San Diego CA | 858-715-6400 |
| Prepkitchen Little Italy | San Diego CA | 619-247-0394 |
| Bankers Hill Restaurant and Bar | San Diego CA | 619-231-0222 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Prado at Balboa Park Kitchen | San Diego CA | 619-744-3732 |
| Cork and Platter | San Diego CA | 619-253-8311 |
| Catamaran | San Diego CA | 858-488-1081 |
| Enoteca Style | San Diego CA | 619-546-7138 |
| Bice Ristorante | San Diego CA | 469-450-3519 |
| The Oceanaire Seafood Room | San Diego CA | 619-858-2277 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| Bacci | San Diego CA | 619-275-2094 |
| Currant | San Diego CA | 619-702-6309 |
| Horizon School | Rancho Santa Fe CA | 858-756-5599 |
| Solace & the Moonlight Lounge | Encinitas CA | 760-753-2433 |
| Rancho Santa Fe Golf Club | Rancho Santa Fe CA | 858-756-1582 |
| Blind Lady | San Diego CA | 619-255-2491 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Roy's La Jolla | San Diego CA | 858-455-1616 |
| Prepkitchen La Jolla | San Diego CA | 858-875-7737 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Woody's Solana Beach | Solana Beach CA | 858-345-1740 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Blue Pearl | San Diego CA | 619-222-4198 |
| J six | San Diego CA | 619-531-8744 |
| La Costa Blue Fire | Carlsbad CA | 760-930-7063 |
| Top of the Market | San Diego CA | 619-234-4867 |
| Cirque Du Soleil Totem | Del Mar CA | 702-513-2146 |
| Nine - Ten | San Diego CA | 858-964-5400 |
| Bertrand at Mr A's | San Diego CA | 619-239-1377 |
| The Farm House Cafe | San Diego CA | 619-269-9662 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Union Kitchen & Tap | Encinitas CA | 760-230-2337 |
| Truluck's Seafood Steak and Crab House | San Diego CA | 858-453-2583 |
| Cowboy Star | San Diego CA | 619-450-5880 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Azul La Jolla | San Diego CA | 858-454-9677 |
| Craft and Commerce (Sekscobra Inc.) | San Diego CA | 619-962-5935 |
| Gossip Grill | San Diego CA | 619-260-8023 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Cafe Chloe | San Diego CA | 619-232-3242 |
| Croces | San Diego CA | 619-233-4355 |
| Chart House Restaurant Cardiff | Cardiff-by-the-Sea CA | 760-436-4044 |
| Marine Room | San Diego CA | 858-551-4676 |
| West Steak and Seafood | Carlsbad CA | 760-930-9100 |
| La Valencia | San Diego CA | 858-551-3750 |
Recipe Ideas
Recipes that include Jumbo Asparagus. One
is easiest, three is harder.
