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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.
| Miho Gastrotruck Delivery | San Diego CA | 619-867-4295 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Farmers Bottega | San Diego CA | 619-458-9929 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Marriott Gaslamp | San Diego CA | 619-696-0234 x6051 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Waters Catering | San Diego CA | 619-276-8803 x4 |
| Toast Catering | san diego CA | 858-208-9422 |
| Maretalia Ristorante | Coronado CA | 619-522-6890 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Miho Faculty Club | La Jolla CA | 619-323-2866 |
| Bernini's Bistro | La Jolla CA | 858-454-5013 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Ulivo | San Diego CA | 619-962-7345 |
| Prepkitchen Del Mar | Del Mar CA | 858-792-7737 |
| Capri Blu | San Diego CA | 858-673-5100 |
| Pacific Beach Ale House | San Diego CA | 858-581-2337 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Backyard Kitchen & Tap | San Diego CA | 619-308-6500 |
| Searcher | San Diego CA | 619-226-2403 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
| Small Bar | San Diego CA | 619-795-7998 |
| Marriott Coronado | Coronado CA | 619-435-3000 x6335 |
| Sheldons Service Station | La Mesa CA | 619-741-8577 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Chateau Lake San Marcos | San Marcos CA | 760-471-0083 |
| Isola Pizza Bar | San Diego CA | 619-255-4230 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| The Patio Marketplace | San Diego CA | 858-270-9900 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| UCSD La Jolla / Ornish Kitchen | San Diego CA | 858-657-6473 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| The Guild Hotel | San Diego CA | 858-373-3184 |
| Bang Bang | San Diego CA | 619-677-2264 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Thai One On | Carlsbad CA | 760-500-8674 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Kappa Sushi | San Diego CA | 858-566-3388 |
| Continental Catering Inc | La Mesa CA | 619-698-3500 |
| KI's | Encinitas CA | 760-436-5236 |
| Golden Door | San Marcos CA | 760-761-4142 |
| Kairoa Brewing Company | San Diego CA | 858-735-0051 |
| The Crossings | Carlsbad CA | 760-444-1800 |
| Kettner Exchange | San Diego CA | 312-415-5455 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| JSIX American restaurant & Bar | San Diego CA | 619-531-8744 |
| Sushi Ota | San Diego CA | 858-270-5047 |
| Common Stock | San Diego CA | 303-877-5052 |
| Hotel Del Coronado Banquets | Coronado CA | 619-435-6611 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Wrench and Rodent | Oceanside CA | 760-840-1976 |
| Hamiltons Tavern | San Diego CA | 619-610-9038 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Marriott Courtyard Nolen | San Diego CA | 619-544-1004 |
| Blade 1936 | Oceanside CA | 760-231-1456 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Fireside by The Patio | San Diego CA | 858-270-9900 |
| Craft and Commerce (Sekscobra Inc.) | San Diego CA | 619-962-5935 |
| Love Boat Sushi-Oceanside | Oceanside CA | 760-721-3737 |
| Maxota Raw | San Diego CA | 201-615-1727 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Donovan's La Jolla | La Jolla CA | 858-450-6666 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Miguel's 4S Ranch | San Diego CA | 858-924-9200 |
| Lucky Bolt | San Diego CA | 917-969-9500 |
| Volcano Rabbit | San Diego CA | 619-232-8226 |
| Urban Kitchen | San Diego CA | 619-239-2222 |
| Luce | San Diego CA | 619-275-2094 |
| Nutmeg Bakery & Cafe 1 | San Diego CA | 858-405-2401 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| The LOT (Liberty Station) | San Diego CA | 619-987-9537 |
| St. Paul's Plaza | Chula Vista CA | 619-239-6900 |
| The Wooden Spoon | Escondido CA | 760-445-2816 |
| Sushi Kami | San Diego CA | 858-451-7799 |
| California Center for the Arts | Escondido CA | 760-839-4107 |
| Harney Sushi Oceanside 2019 | Oceanside CA | 760-967-1820 |
| Cape Rey Carlsbad, a Hilton Resort | Carlsbad CA | 760-602-0800 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| The Compass | Carlsbad CA | 760-434-1900 |
| Vi At La Jolla Village | San Diego CA | 858-646-7700 |
| Little Lion | San Diego CA | 619-519-4079 |
| Bread & Cie Café | San Diego CA | 619-295-3172 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Eddie V's La Jolla | La Jolla CA | 858-459-5500 |
| Vineyard Gourmet Catering | Temecula CA | 951-858-1585 |
| Tribute Pizza | San Diego CA | 858-220-0030 |
| Flying Pig Pub & Kitchen 2 | Vista CA | 760-630-4311 |
| Madison | San Diego CA | 619-822-3465 |
| Martinis above Fourth | San Diego CA | 619-241-2622 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| Sabuku Sushi | San Diego CA | 619-281-9700 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Miho Gastrotruck | San Diego CA | 619-867-4295 |
| Gamma Phi Beta | San Diego CA | 310-634-2371 |
| Marriot Courtyard Mission Valley | San Diego CA | 619-291-5270 |
| Pete's Premade Paleo | San Diego CA | 770-359-8274 |
| Prepkitchen La Jolla | San Diego CA | 858-875-7737 |
| Wine Vault & Bistro | San Diego CA | 619-295-3939 |
| Le Papagayo | Encinitas CA | 760-944-8252 |
| Maderas Golf Club | Poway CA | 858-451-8100 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| Eddie V's Prime Seafood | San Diego CA | 619-615-0281 |
| Eve-Creations Wellness | Encinitas CA | 760-230-2560 |
| Pacific Coast Grill | Solana Beach CA | 858-794-4632 |
| Donovan's Downtown | San Diego CA | 619-237-9700 |
| Paradise Point Resort Tidal | San Diego CA | 858-490-6363 |
| Love Boat Sushi-San Marcos | San Marcos CA | 760-471-7722 |
| Hilton Mission Bay | San Diego CA | 619-276-4010 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Lumi | San Diego CA | 619-955-5750 |
| Davanti Enoteca India St. | San Diego CA | 619-237-9606 |
| Marriott Courtyard | San Diego CA | 619-446-3008 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Eco Caters Organics | San Diego CA | 619-997-8792 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Hash House A Go Go | San Diego CA | 619-298-4646 |
| Pendry SD (Provisional) | San Diego CA | 619-738-7000 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Catamaran | San Diego CA | 858-488-1081 |
| Belching Beaver Brewery Tavern and Grill | Vista CA | 760-509-4424 |
| Crust Pizzeria-Carmel | San Diego CA | 858-350-3400 |
| True Food Kitchen - La Jolla | San Diego CA | 480-212-0175 |
| The LOT (La Jolla) | La Jolla CA | 619-987-9537 |
| Point Loma Seafood | San Diego CA | 619-223-1109 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Four Seasons Residence Club | Carlsbad CA | 760-603-3700 |
| Mitch's Seafood | San Diego CA | 619-222-8787 |
| The Patio on Goldfinch (Mission Hills) | San Diego CA | 619-501-5090 |
| Solterra Winery + Kitchen | Encinitas CA | 760-230-2970 |
| Cloak and Petal | San Diego CA | 619-501-5505 |
| Waypoint Public | San Diego CA | 619-255-8778 |
| Sheraton Carlsbad (Distribution Center) | Carlsbad CA | 760-827-2400 |
| Hane | San Diego CA | 619-260-1411 |
| Third Corner Encinitas | Encinitas CA | 619-417-9251 |
| Nutmeg Bakery & Cafe 2 | Poway CA | 858-397-2922 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Beaumont's | San Diego CA | 858-459-0474 |
| The Craftsman New American Tavern | Encinitas CA | 760-415-2380 |
| Et Voilà ! French Bistro | San Diego CA | 619-209-7759 |
| Hotel Indigo | San Diego CA | 619-906-4805 |
| Studio Kitchen - Day Crew Dining (EDR) | ||
| Sheraton La Jolla | San Diego CA | 858-453-5500 |
| Larsen's Steakhouse - La Jolla | San Diego CA | 310-407-9937 |
| Marriott Marquis North Tower | San Diego CA | 619-234-1500 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| San Diego Culinary Institute Inc. | La Mesa CA | 619-644-2100 |
| La Costa Resort & Spa Vue | Carlsbad CA | 760-930-7063 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Villa Capri Poway | Poway CA | 858-391-9400 |
| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| Urge Gastropub (San Marcos) | San Marcos CA | 760-555-5555 |
| Leroy's Kitchen & Lounge | Coronado CA | 619-522-6890 |
| Campfire | Carlsbad CA | 858-231-0862 |
| Herb & Wood | San Diego CA | 619-955-8495 |
| The Joint | San Diego CA | 619-222-8272 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| Viejas Casino Banquets | Alpine Ca | 619-295-3172 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Exhale | Oceanside CA | 760-420-2098 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Viejas Casino Hotel Kitchen | Alpine CA | 702-401-0455 |
| University Club | San Diego CA | 619-234-5200 |
| Fish 101 Cardiff | Cardiff CA | 760-230-1021 |
| Great Maple | San Diego CA | 619-255-2282 |
| Wheat & Water | La Jolla CA | 858-291-8690 |
Recipe Ideas
Recipes that include Large Asparagus. One
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