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.
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
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. Large asparagus are harvested and sold in uniform sizes according to the diameter of the spears. The thickness varies minimally, marketed at 17 to 19 mm (roughly two thirds of an inch).
Description/Taste
Large asparagus are varieties that maintain their quintessential textural and flavor qualities even at mature sizes. They have plump pale green stalks with knobby scales and cruciferous-tree shaped tips. They are firm in texture with balsam aromatics and their flavor is grassy, nutty and earthy sweet.
Nutritional Value
Asparagus is an excellent source of Vitamin K. It also 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
All 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 such as lemon and grapefruit are most suitable pairings. Other complimentary ingredients include 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.
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. The cultivation of asparagus is a long term commitment. Not only does it take two to three years for the plant to yield its first crop, the plants can potentially continue to produce from fifteen to thirty years of harvests. Asparagus plants are prolific growers, creating ten inch shoots that emerge from the soil 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. Feathered fern-like foliage and flowers indicate the end of the plant's season for the year. Its seeds are carried by birds, allowing for domesticated crops to easily escape into wild domain, creating future populations. As it was historically found growing in maritime regions, it prefers sandy weedless soils. Cultivated and wild asparagus thrive in temperate regions of North America and Western Europe.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
the other 32...
Recipe Ideas
Recipes that include Large 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. Large asparagus are harvested and sold in uniform sizes according to the diameter of the spears. The thickness varies minimally, marketed at 17 to 19 mm (roughly two thirds of an inch).
Description/Taste
Large asparagus are varieties that maintain their quintessential textural and flavor qualities even at mature sizes. They have plump pale green stalks with knobby scales and cruciferous-tree shaped tips. They are firm in texture with balsam aromatics and their flavor is grassy, nutty and earthy sweet.
Nutritional Value
Asparagus is an excellent source of Vitamin K. It also 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
All 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 such as lemon and grapefruit are most suitable pairings. Other complimentary ingredients include 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.
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. The cultivation of asparagus is a long term commitment. Not only does it take two to three years for the plant to yield its first crop, the plants can potentially continue to produce from fifteen to thirty years of harvests. Asparagus plants are prolific growers, creating ten inch shoots that emerge from the soil 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. Feathered fern-like foliage and flowers indicate the end of the plant's season for the year. Its seeds are carried by birds, allowing for domesticated crops to easily escape into wild domain, creating future populations. As it was historically found growing in maritime regions, it prefers sandy weedless soils. Cultivated and wild asparagus thrive in temperate regions of North America and Western Europe.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Whisknladle | San Diego CA | 858-551-7575 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Donovan's Downtown | San Diego CA | 619-237-9700 |
| Snooze H.C, LLC | San Diego CA | 619-500-3344 |
| Crush | Solana Beach CA | 858-481-2787 |
| Pizza Port Ocean Beach | San Diego CA | 619-224-4700 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| La Costa Blue Fire | Carlsbad CA | 760-930-7063 |
| Crab Catcher La Jolla | San Diego CA | 858-454-9587 |
| Boathouse Harbor Island | San Diego CA | 619-291-8011 |
| Hard Rock Hotel Main Kitchen | San Diego CA | 619-702-3000 |
| Waters Catering | San Diego CA | 619-276-8803 |
| Paradise Point Resort Purchasing | San Diego CA | 858-490-6363 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| Red Light District | San Diego CA | 619-255-2800 |
| Hotel Del 1500 Ocean | Coronado CA | 619-435-6611 |
| Piatti | San Diego CA | 858-454-1589 |
| Vagabond | San Diego CA | 619-255-1035 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Tractor Room | San Diego CA | 619-543-1007 |
| Fish 101 | Encinitas CA | 415-308-5572 |
| Paradise Point Resort Baleen | San Diego CA | 858-490-6363 |
| Blue Point / Coastal Cuisine | San Diego CA | 619-233-6623 |
| Bread & Cie Café | San Diego CA | 619-683-9322 |
| Poseidon | Del Mar CA | 858-755-9345 |
| Martinis above Fourth | San Diego CA | 619-400-4500 |
| Alexander's on 30 th | San Diego CA | 619-281-2539 |
| Roy's San Diego | San Diego CA | 619-239-7697 |
| Azul La Jolla | San Diego CA | 858-454-9677 |
| Chedi Thai Bistro | San Diego CA | 858-551-8424 |
| The Keating Lounge and Restaurant | San Diego CA | 619-814-5700 |
| Donovan's Prime Seafood | San Diego CA | 619-906-4850 |
| Crosby National Golf Club LLC | Rancho Santa Fe CA | 858-227-0172 |
| Table 926 | San Diego CA | 858-539-0926 |
| Anthology | San Diego CA | 619-595-0300 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Hash House A Go Go | San Diego CA | 619-298-4646 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-9085 |
| Prado at Balboa Park Kitchen | San Diego CA | 619-744-3732 |
| Chart House Restaurant Cardiff | Cardiff-by-the-Sea CA | 760-436-4044 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| USD | San Diego CA | 619-260-8880 |
| Fishery | San Diego CA | 858-272-9985 |
| Under Belly | San Diego CA | 619-269-4626 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Marriott Marquis & Marina San Diego | San Diego CA | 619-234-1500 x6113 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| La Gran Tapa | San Diego CA | 619-279-7933 |
Recipe Ideas
Recipes that include Large Asparagus. One
is easiest, three is harder.
