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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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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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipe Ideas
Recipes that include Large Asparagus. One
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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.
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Chateau Lake San Marcos | San Marcos CA | 760-471-0083 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Mr A's | San Diego CA | 619-239-1377 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Urban Solace | San Diego CA | 619-295-6464 |
| Ballast Point Restaurant - Miramar | San Diego CA | 858-790-6900 |
| Et Voilà ! French Bistro | San Diego CA | 619-209-7759 |
| Martinis above Fourth | San Diego CA | 619-241-2622 |
| Sushi Kami | San Diego CA | 858-451-7799 |
| Pacific Coast Grill | Solana Beach CA | 858-794-4632 |
| Larsen's Steakhouse - La Jolla | San Diego CA | 310-407-9937 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Madison | San Diego CA | 619-822-3465 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Bread & Cie Café | San Diego CA | 619-295-3172 |
| To The Point | San Diego CA | 619-226-6222 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Mitch's Seafood | San Diego CA | 619-222-8787 |
| Capri Blu | San Diego CA | 858-673-5100 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| The Haven | San Diego CA | 619-964-3778 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| Bernini's Bistro | La Jolla CA | 858-454-5013 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Chez Loma | Coronado CA | 619-435-0661 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Marriott Courtyard | San Diego CA | 619-446-3008 |
| Herb & Wood | San Diego CA | 619-955-8495 |
| Westin Gaslamp Quarter | San Diego CA | 619-239-2200 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Flying Pig Pub & Kitchen | Oceanside CA | 619-990-0158 |
| Solterra Winery + Kitchen | Encinitas CA | 760-230-2970 |
| Buon Appetito | San Diego CA | 619-238-9880 |
| KI's | Encinitas CA | 760-436-5236 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-657-6473 |
| Le Papagayo | Encinitas CA | 760-944-8252 |
| Horton Grand Hotel | San Diego CA | 619-544-1886 |
| Rabbit Hole | San Diego CA | 619-255-4653 |
| Love Boat Sushi-San Marcos | San Marcos CA | 760-471-7722 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| Third Corner Encinitas | Encinitas CA | 619-417-9251 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Prepkitchen Little Italy | San Diego CA | 619-247-0394 |
| Sorority Cuisine - Kappa Alpha Theta | San Diego CA | 619-339-1924 |
| Gyu-Kaku San Diego | San Diego CA | 858-693-3790 |
| Prepkitchen La Jolla | San Diego CA | 858-875-7737 |
| Hotel Republic San Diego | San Diego CA | 619-398-3100 |
| Florent | San Diego CA | 619-308-6500 |
| Venissimo Cheese Del Mar | Del Mar CA | 858-847-9616 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Marriott Coronado | Coronado CA | 619-435-3000 x6335 |
| Alchemy Roasters | San Diego CA | 916-718-2606 |
| Sushi Ota | San Diego CA | 858-270-5047 |
| 32 North Brewing Co. | San Diego CA | 714-791-8973 |
| The Bier Garden | Encinitas CA | 760-632-2437 |
| Farmers Bottega | San Diego CA | 619-458-9929 |
| Home & Away - Old Town | San Diego CA | 619-886-1358 |
| Great Maple | San Diego CA | 619-255-2282 |
| Enoteca Style | San Diego CA | 619-546-7138 |
| Love Boat Sushi-Oceanside | Oceanside CA | 760-721-3737 |
| Sheraton Carlsbad Resort & Spa | Carlsbad CA | 760-827-2400 |
| Pendry SD (Provisional) | San Diego CA | 619-738-7000 |
| Eddie V's La Jolla | San Diego CA | 858-459-5500 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Under Belly-Uptown | San Diego CA | 619-269-4626 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Hane | San Diego CA | 619-260-1411 |
| Wokou Noodles & Pours | San Diego CA | 858-779-2620 |
| Nate's Garden Grill | San Diego CA | 619-607-0117 |
| Hornblower Cruises | San Diego CA | 619-686-8733 |
| Ballast Point Brewing - Temecula | Temecula CA | 619-295-3173 |
| Green Dragon Tavern & Museum | Carlsbad CA | 760-797-5579 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| Snooze H.C, LLC | San Diego CA | 619-500-3344 |
| Monteferante Foods | San Diego CA | 310-740-0194 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Toast Catering | san diego CA | 858-208-9422 |
| Mission Ave Bar and Grill | Oceanside CA | 760-637-2222 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Pantai Inn | La Jolla CA | 858-224-7600 |
| Sushi Lounge on Market | San Diego CA | 888-811-6436 |
| Pendry SD (Nasons) | San Diego CA | 619-738-7000 |
| Cloak and Petal | San Diego CA | 619-501-5505 |
| Miguel's Old Town | San Diego CA | 619-298-9840 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| West Coast Tavern | San Diego CA | 619-295-1688 |
| The LOT (La Jolla) | La Jolla CA | 619-987-9537 |
| Cape Rey Carlsbad, a Hilton Resort | Carlsbad CA | 760-602-0800 |
| Backyard Kitchen & Tap-Bar | San Diego CA | 619-308-6500 |
| InterContinental San Diego | San Diego CA | 619-501-9400 |
| Flying Pig Pub & Kitchen 2 | Vista CA | 760-630-4311 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Alexander's on 30th | San Diego CA | 619-281-2539 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| The Crossings | Carlsbad CA | 760-444-1800 |
| JSIX American restaurant & Bar | San Diego CA | 619-531-8744 |
| Miho Gastrotruck | San Diego CA | 619-867-4295 |
| Primavera Ristorante | Coronado CA | 619-435-0454 |
| Ulivo | San Diego CA | 619-962-7345 |
| Beesalt Balcony | Del Mar CA | 972-567-2396 |
| Maderas Golf Club | Poway CA | 858-451-8100 |
| Waypoint Public | San Diego CA | 619-255-8778 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
| Catamaran | San Diego CA | 858-488-1081 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| AToN Center Inc. | Encinitas CA | 858-759-5017 |
| Amicis Ristobar | San Diego CA | 858-847-2740 |
| The Patio On 101 | Encinitas CA | 858-270-9900 |
| Backyard Kitchen & Tap | San Diego CA | 619-308-6500 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Local Tap House & Kitchen | Oceanside CA | 760-547-1469 |
| Sorority Cuisine - Achio | San Diego CA | 310-402-6195 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Bang Bang | San Diego CA | 619-677-2264 |
| Lucky Bolt | San Diego CA | 917-969-9500 |
| California Center for the Arts | Escondido CA | 760-839-4107 |
| Monello | San Diego CA | 619-501-0030 |
| Four Seasons Residence Club | Carlsbad CA | 760-603-3700 |
| Seasons of La Jolla | San Diego CA | 858-456-8619 |
| Absolution by the Sea | La Jolla CA | 760-504-6075 |
| Golden Door | San Marcos CA | 760-761-4142 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Urge Gastropub (San Marcos) | San Marcos CA | 760-555-5555 |
| Donovan's Downtown | San Diego CA | 619-237-9700 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Under Belly-Little Italy Kitchen | San Diego CA | 619-269-4626 |
| Ballast Point Restaurant - Little Italy | San Diego CA | 619-298-2337 |
| Born & Raised | San Diego CA | 619-550-5412 |
| Eco Caters Organics | San Diego CA | 619-997-8792 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Vineyard Gourmet Catering | Temecula CA | 951-858-1585 |
| UCSD Faculty Club | La Jolla CA | 858-246-2638 |
| Donovan's La Jolla | La Jolla CA | 858-450-6666 |
| The Joint | San Diego CA | 619-222-8272 |
| The Wild Thyme Table | San Diego CA | 858-527-0226 |
| San Diego Culinary Institute Inc. | La Mesa CA | 619-644-2100 |
| Aztec Shop Catering | San Diego CA | 619 594-3576 |
| Hash House A Go Go | San Diego CA | 619-298-4646 |
| The Roxy Encinitas | Encinitas CA | 760-230-2899 |
| Rustic Root | San Diego CA | 619-232-1747 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-543-2764 |
| Duke's La Jolla | La Jolla CA | 858-454-1999 |
| Union Kitchen & Tap (Encinitas) | Encinitas CA | 760-230-2337 |
| Sabuku Sushi | San Diego CA | 619-281-9700 |
| Sorority Cuisine - Kappa Delta | San Diego CA | 510-512-2213 |
| Handlery Hotel & Resort | San Diego CA | 619-298-0511 |
| Rubicon Deli-UTC | San Diego CA | 619-200-4201 |
| Mesa College | San Diego CA | 619-388-2240 |
| Harley Gray Kitchen and Bar | San Diego CA | 619-840-7000 |
| Justin Hoehn | San Diego CA | 619 326 8895 |
| The Patio Marketplace | San Diego CA | 858-270-9900 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Belmont Park Cannonball | San Diego CA | 858-228-9283 |
| Viewpoint Brewing Co. | Del Mar CA | 858-205-9835 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| Cody's at the Cove | San Diego CA | 858-459-0040 |
| Ketch Grill and Taps | San Diego CA | 858-268-1030 |
| WaterBar | San Diego CA | 619-308-6500 |
| Vi At La Jolla Village | San Diego CA | 858-646-7700 |
| Town & Country Cold Prep | San Diego CA | 619-291-7131 |
| Eve-Creations Wellness | Encinitas CA | 760-230-2560 |
| The LOT (Liberty Station) | San Diego CA | 619-987-9537 |
| Red O Restaurant | San Diego CA | 858-291-8360 |
| Ranch Catering | San Diego CA | 858-491-9100 |
| Marriott Gaslamp | San Diego CA | 619-696-0234 x6051 |
| Salvatore's | San Diego CA | 619-544-1865 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Town & Country Banquet Beverage | San Diego CA | 8002219730 |
| Boathouse Harbor Island | San Diego CA | 619-291-8011 |
| MCRD-Marine Corps Recruit Dept | San Diego CA | 619-725-6478 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 858-273-8440 |
| Fireside by The Patio | San Diego CA | 858-270-9900 |
| Viejas Casino Banquets | Alpine Ca | 619-295-3172 |
| Pacific Beach Ale House | San Diego CA | 858-581-2337 |
| Himitsu | La Jolla CA | 858-345-0220 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Lafayette Hotel | San Diego CA | 619-296-2101 |
| Harney Sushi Oceanside | CA | 760-967-1820 |
| Davanti Enoteca India St. | San Diego CA | 619-237-9606 |
| Searsucker Del Mar | San Diego CA | 858-369-5700 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| UCSD La Jolla / Ornish Kitchen | San Diego CA | 858-657-6473 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Studio Kitchen - Employee Dining (EDR) | 619-247-0078 | |
| Cucina Sorella | San Diego CA | 619-281-4014 |
| Waters Catering | San Diego CA | 619-276-8803 x4 |
| Miguel's Cocina Coronado | Coronado CA | 619-437-4237 |
| The Honeybee Baking | San Diego CA | 619-727-7637 |
| Gamma Phi Beta | San Diego CA | 310-634-2371 |
| Searcher | San Diego CA | 619-226-2403 |
| La Costa Resort & Spa Vue | Carlsbad CA | 760-930-7063 |
Recipe Ideas
Recipes that include Large Asparagus. One
is easiest, three is harder.
