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Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipe Ideas
Recipes that include Jumbo Asparagus. One
is easiest, three is harder.
| Food Buzz: History of Asparagus | Listen |
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.
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).
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.
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| Town & Country Banquet Beverage | San Diego CA | 8002219730 |
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| West Steak and Seafood | Carlsbad CA | 760-930-9100 |
| Addison Del Mar | Del Mar CA | 858-350-7600 |
| The Wooden Spoon | Escondido CA | 760-445-2816 |
| Humphery's | San Diego CA | 619-224-3577 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Knotty Barrel | San Diego CA | 619-269-7156 |
| Chateau Lake San Marcos | San Marcos CA | 760-471-0083 |
| Justin Hoehn | San Diego CA | 619 326 8895 |
| Monteferante Foods | San Diego CA | 310-740-0194 |
| Eddie V's La Jolla | San Diego CA | 858-459-5500 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Off the Strip | San Diego CA | 619-685-1111 |
| The Crossings | Carlsbad CA | 760-444-1800 |
| West Coast Tavern | San Diego CA | 619-295-1688 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Harbor Breakfast | San Diego CA | 619-888-6586 |
| Striders | San Diego CA | 619-363-7166 |
| Backyard Kitchen & Tap | San Diego CA | 619-308-6500 |
| Eve-Creations Wellness | Encinitas CA | 760-230-2560 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| Saska's Steak & Seafood | San Diego CA | 858-488-7311 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Bagby Beer Company | Oceanside CA | 760-505-3445 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| The Patio Marketplace | San Diego CA | 858-270-9900 |
| The Cork and Craft | San Diego CA | 858-618-2463 |
| Brooklyn Girl | San Diego CA | 619-296-4600 |
| Mr A's | San Diego CA | 619-239-1377 |
| Searsucker Del Mar | San Diego CA | 858-369-5700 |
| Sheldons Service Station | La Mesa CA | 619-741-8577 |
| Lafayette Hotel | San Diego CA | 619-296-2101 |
| Born & Raised | San Diego CA | 619-550-5412 |
| Harley Gray Kitchen and Bar | San Diego CA | 619-840-7000 |
| Brigantine Corp | San Diego CA | 858 926 9644 |
| Ballast Point Brewing - Temecula | Temecula CA | 619-295-3173 |
| Davanti Enoteca India St. | San Diego CA | 619-237-9606 |
| Distribuidora Larcarr | San Diego CA | 619-295-3173 |
| Rubicon Deli-UTC | San Diego CA | 619-200-4201 |
| The Haven | San Diego CA | 619-964-3778 |
| Donovan's Downtown | San Diego CA | 619-237-9700 |
| Miguel's Cocina Carlsbad | Carlsbad CA | 760-759-1843 |
| Lauberge Del MarLauberge | Del Mar CA | 858-259-1515 |
| Ironside Events | San Diego CA | 312-852-6308 |
| Aztec Shop Catering | San Diego CA | 619 594-3576 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Vi At La Jolla Village | San Diego CA | 858-646-7700 |
| Petco Park (Banquets) | San Diego CA | 619-795-5917 |
| Sugar and Scribe | La Jolla CA | 858-274-1733 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Hotel Republic San Diego | San Diego CA | 619-398-3100 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Mission Ave Bar and Grill | Oceanside CA | 760-637-2222 |
| Encontro North Park | San Diego CA | 619-291-1220 |
| Marriott Courtyard | San Diego CA | 619-446-3008 |
| Toronado San Diego | San Diego CA | 619-282-0456 |
| Currant | San Diego CA | 619-702-6309 |
| Omnivore Eating Experiences | San Diego CA | 619-890-0809 |
| Campfire | Carlsbad CA | 858-231-0862 |
| Viewpoint Brewing Co. | Del Mar CA | 858-205-9835 |
| Alexander's on 30th | San Diego CA | 619-281-2539 |
| Hotel La Jolla & CUSP | La Jolla CA | 858-459-0261 |
| Viejas Casino Locale | Alpine CA | 702-401-0455 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Madison | San Diego CA | 619-822-3465 |
| Vista Valley | Vista CA | 760-758-2800 |
| Yoann Taboyan, Personal Chef | San Diego CA | 347-277-1958 |
| Maretalia Ristorante | Coronado CA | 619-522-6890 |
| Miho Gastrotruck | San Diego CA | 619-867-4295 |
| Larsen's Steakhouse - La Jolla | San Diego CA | 310-407-9937 |
| Sheraton Carlsbad Resort & Spa | Carlsbad CA | 760-827-2400 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Bivouac Ciderworks | San Diego CA | 816-809-5193 |
| JSIX American restaurant & Bar | San Diego CA | 619-531-8744 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Hotel Del Coronado 1500 Restaurant | Coronado CA | 619-435-6611 |
| Baci | San Diego CA | 619-275-2094 |
| The Land & Water Company | Carlsbad CA | 760-729-5263 |
| Rustic Root | San Diego CA | 619-232-1747 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Coin-Op Game Room (Downtown) | San Diego CA | 619-255-8864 |
| The Oceanaire Seafood Room | San Diego CA | 619-858-2277 |
| California Center for the Arts | Escondido CA | 760-839-4107 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
Recipe Ideas
Recipes that include Jumbo Asparagus. One
is easiest, three is harder.| Seasoned to Taste |
|
Asparagus with Chorizo and Croutons |
