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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.
Podcast
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.
Asparagus appears in markets year-round, the peak of this crop's season is in spring.
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).
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.
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.
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.
Restaurants currently purchasing this product as an ingredient for their menu.
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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.
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).
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.
| Eve Oceanside | Oceanside CA | |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Isola Pizza Bar | San Diego CA | 619-255-4230 |
| The Patio on Lamont | San Diego CA | 619-235-5606 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Madison | San Diego CA | 619-822-3465 |
| Solare Ristorante Lounge | San Diego CA | 619-270-9670 |
| Quality Coast Inc | San Diego CA | 619-443-9192 |
| Duke's La Jolla | La Jolla CA | 858-454-1999 |
| Belching Beaver Brewery Tavern and Grill | Vista CA | 760-509-4424 |
| Bernini's Bistro | La Jolla CA | 858-454-5013 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Capri Blu | San Diego CA | 858-673-5100 |
| Marriott Courtyard | San Diego CA | 619-446-3008 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| Davanti Enoteca India St. | San Diego CA | 619-237-9606 |
| Wynola Flats Produce 2019 | Julian CA | 805-975-7689 |
| Little Lion | San Diego CA | 619-519-4079 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Maderas Golf Club | Poway CA | 858-451-8100 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Marriott Coronado | Coronado CA | 619-435-3000 x6335 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Under Belly-Little Italy Kitchen | San Diego CA | 619-269-4626 |
| Ulivo | San Diego CA | 619-962-7345 |
| Vi At La Jolla Village | San Diego CA | 858-646-7700 |
| Huntress | San Diego CA | 619-955-5750 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Fleming's Steakhouse La Jolla | San Diego CA | 858-535-0078 |
| Blue Point / Coastal Cuisine | San Diego CA | 619-233-6623 |
| Searcher | San Diego CA | 619-226-2403 |
| Hash House A Go Go | San Diego CA | 619-298-4646 |
| Casino Inn Bar & Grill | Alpine CA | 619-445-9581 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Toast Catering | san diego CA | 858-208-9422 |
| La Costa Resort & Spa Vue | Carlsbad CA | 760-930-7063 |
| Mesa College | San Diego CA | 619-388-2240 |
| Cloak and Petal | San Diego CA | 619-501-5505 |
| Bread & Cie Café | San Diego CA | 619-295-3172 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Blue Ocean La Jolla | La Jolla CA | 858-999-4073 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Solterra Winery + Kitchen | Encinitas CA | 760-230-2970 |
| Sushi Ota | San Diego CA | 858-270-5047 |
| Cape Rey Carlsbad, a Hilton Resort | Carlsbad CA | 760-602-0800 |
| Hotel Indigo | San Diego CA | 619-906-4805 |
| Town & Country Cold Prep | San Diego CA | 619-291-7131 |
| Sorority Cuisine - Kappa Alpha Theta | San Diego CA | 619-339-1924 |
| Marriott Courtyard Nolen | San Diego CA | 619-544-1004 |
| Mitch's Seafood | San Diego CA | 619-222-8787 |
| Eve-Creations Wellness | Encinitas CA | 760-230-2560 |
| Martinis above Fourth | San Diego CA | 619-241-2622 |
| Eddie V's Prime Seafood | San Diego CA | 619-615-0281 |
| JSIX American restaurant & Bar | San Diego CA | 619-531-8744 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| Farmer and The Seahorse | San Diego CA | 858-260-5400 |
| Kairoa Brewing Company | San Diego CA | 858-735-0051 |
| insideOUT | San Diego CA | 619-793-9221 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| The Joint | San Diego CA | 619-222-8272 |
| Vineyard Gourmet Catering | Temecula CA | 951-858-1585 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| The LOT (La Jolla) | La Jolla CA | 619-987-9537 |
| Sheraton Carlsbad Resort & Spa | Carlsbad CA | 760-827-2400 |
| Absolution by the Sea | La Jolla CA | 760-504-6075 |
| Donovan's La Jolla | La Jolla CA | 858-450-6666 |
| Bang Bang | San Diego CA | 619-677-2264 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| The Patio on Goldfinch (Mission Hills) | San Diego CA | 619-501-5090 |
| Handlery Hotel & Resort | San Diego CA | 619-298-0511 |
| The Craftsman New American Tavern | Encinitas CA | 760-415-2380 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Eco Catering Grill | San Diego CA | 619-997-8792 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Catering By Felicia G. | San Diego CA | 619-742-4747 |
| Third Corner Encinitas | Encinitas CA | 619-417-9251 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Sheraton La Jolla | San Diego CA | 858-453-5500 |
| Exhale | Oceanside CA | 760-420-2098 |
| UCSD La Jolla (Ornish Kitchen) | San Diego CA | 858-657-6473 |
| Donovan's Downtown | San Diego CA | 619-237-9700 |
| Alexander's on 30th | San Diego CA | 619-281-2539 |
| Zinque | San Diego CA | 619-915-6172 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Culinary Concepts | San Diego CA | 858-530-1885 |
| Pacific Beach Ale House | San Diego CA | 858-581-2337 |
| Four Seasons Residence Club | Carlsbad CA | 760-603-3700 |
| Feast on This Culinary & Event Production | San Diego CA | 858-597-0740 |
| SIE Culinary Management | San Diego CA | 858-964-8677 |
| C 2 C | San Diego CA | 619-973-9345 |
| Love Boat Sushi-San Marcos | San Marcos CA | 760-471-7722 |
| The Bier Garden | Encinitas CA | 760-632-2437 |
| Backyard Kitchen & Tap | San Diego CA | 619-308-6500 |
| The LOT (Liberty Station) | San Diego CA | 619-987-9537 |
| Pendry SD (Provisional) | San Diego CA | 619-738-7000 |
| California Center for the Arts | Escondido CA | 760-839-4107 |
| Great Maple | San Diego CA | 619-255-2282 |
| Bang Bang Sushi | San Diego CA | 619-677-2264 |
| Ketch Grill and Taps | San Diego CA | 858-268-1030 |
| Vagabond Sportfishing Inc. | San Diego CA | 619-993-9575 |
| Et Voilà ! French Bistro | San Diego CA | 619-209-7759 |
| Hane | San Diego CA | 619-260-1411 |
| Hotel Republic San Diego | San Diego CA | 619-398-3100 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Love Boat Sushi-Oceanside | Oceanside CA | 760-721-3737 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
| Eco Caters (Normal Heights) | San Diego CA | 619-997-8792 |
| Cafe Gratitude San Diego | San Diego CA | 619-736-5077 |
| Eco Caters Organics | San Diego CA | 619-997-8792 |
| Blade 1936 | Oceanside CA | 760-231-1456 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| University Club | San Diego CA | 619-234-5200 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| Continental Catering Inc | La Mesa CA | 619-698-3500 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Pete's Premade Paleo | San Diego CA | 770-359-8274 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Union Food Truck | San Diego CA | 619-308-6500 |
| Miho Gastrotruck | San Diego CA | 619-867-4295 |
| Miho Faculty Club | La Jolla CA | 619-323-2866 |
| Thai One On | Carlsbad CA | 760-500-8674 |
| Biga | San Diego CA | 949-295-4377 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Harney Sushi Oceanside 2019 | Oceanside CA | 760-967-1820 |
| Fish Market Solana Beach | Solana Beach CA | |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Prepkitchen San Marcos | San Marcos CA | 760-798-8778 |
| Nutmeg Bakery & Cafe 2 | Poway CA | 858-397-2922 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| Flying Pig Pub & Kitchen | Oceanside CA | 619-990-0158 |
| Crab Catcher La Jolla | San Diego CA | 858-454-9587 |
| Saska's Steak & Seafood | San Diego CA | 858-488-7311 |
| Raki Raki & Co. | San Diego CA | (858) 573-2400 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Golden Door | San Marcos CA | 760-761-4142 |
| Small Bar | San Diego CA | 619-795-7998 |
| St. Paul's Senior Services | San Diego CA | 619-239-3527 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| The Crossings | Carlsbad CA | 760-444-1800 |
| Sushi Kami | San Diego CA | 858-451-7799 |
| Union Kitchen & Tap (Encinitas) | Encinitas CA | 760-230-2337 |
| Kettner Exchange | San Diego CA | 312-415-5455 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Gossip Grill | San Diego CA | 619-260-8023 |
| KI's | Encinitas CA | 760-436-5236 |
| Catamaran | San Diego CA | 858-488-1081 |
| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| Waters Catering | San Diego CA | 619-276-8803 x4 |
| Mr A's | San Diego CA | 619-239-1377 |
| Le Papagayo | Encinitas CA | 760-944-8252 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Wrench and Rodent | Oceanside CA | 760-840-1976 |
| West Steak and Seafood | Carlsbad CA | 760-930-9100 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Reata Glen | Rancho Mission Viejo CA | 949-545-2250 |
| Paradise Point Resort Tidal | San Diego CA | 858-490-6363 |
| Common Stock | San Diego CA | 303-877-5052 |
| Viejas Casino Banquets | Alpine Ca | 619-295-3172 |
| Marriot Courtyard Mission Valley | San Diego CA | 619-291-5270 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Marriott Gaslamp | San Diego CA | 619-696-0234 x6051 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Chateau Lake San Marcos | San Marcos CA | 760-471-0083 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
Recipe Ideas
Recipes that include Large Asparagus. One
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easiest, three is harder.
