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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.
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.
| Mary Frese | Coronado CA | 619-435-5425 |
| Hash House A Go Go | San Diego CA | 619-298-4646 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Barbusa | San Diego CA | 619-297-6333 |
| Raki Raki & Co. | San Diego CA | 858-573-2400 |
| Continental Catering Inc | La Mesa CA | 619-698-3500 |
| Royale | San Diego CA | 512-230-9524 |
| Sushi Kami | San Diego CA | 858-451-7799 |
| Truluck's Seafood Steak and Crab House | San Diego CA | 858-453-2583 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| Marriott Courtyard | San Diego CA | 619-446-3008 |
| Thyme for Something Homemade | Rancho Santa Fe CA | 858-245-1004 |
| Farmers Table | La Mesa CA | 619-724-6465 |
| Alexander's on 30th | San Diego CA | 619-281-2539 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Rare Society | San Diego CA | 619-501-6404 |
| Maderas Golf Club | Poway CA | 858-451-8100 |
| Viejas Casino Baron Long's | Alpine CA | 702-401-0455 |
| Herb & Wood | San Diego CA | 619-955-8495 |
| Mitch's Seafood | San Diego CA | 619-222-8787 |
| Farmer and The Seahorse | San Diego CA | 858-260-5400 |
| Viejas Casino Banquets | Alpine Ca | 619-295-3172 |
| Fleming's Steakhouse La Jolla | San Diego CA | 858-535-0078 |
| Third Corner Encinitas | Encinitas CA | 619-417-9251 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| KI's | Encinitas CA | 760-436-5236 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Miho Faculty Club | La Jolla CA | 619-323-2866 |
| Sorority Cuisine - SAE | San Diego CA | 310-402-6195 |
| Madison | San Diego CA | 619-822-3465 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Sugar and Scribe | La Jolla CA | 858-274-1733 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Bread & Cie Café | San Diego CA | 619-295-3172 |
| Eve Oceanside | Oceanside CA | 760-231-1052 |
| Zinque | San Diego CA | 619-915-6172 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-451-9100 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Parakeet Cafe- Little Italy | San Diego CA | 619-297-0235 |
| The Smoking Goat | San Diego CA | 858-232-4220 |
| Martinis above Fourth | San Diego CA | 619-241-2622 |
| Ulivo | San Diego CA | 619-962-7345 |
| Love Boat Sushi-San Marcos | San Marcos CA | 760-471-7722 |
| Harney Sushi Oceanside 2019 | Oceanside CA | 760-967-1820 |
| Black Raill Kitchen + Bar | Carlsbad CA | 619-454-9182 |
| Waters Catering | San Diego CA | 619-276-8803 x4 |
| Kairoa Brewing Company | San Diego CA | 858-735-0051 |
| Hyatt Islandia | San Diego CA | 619-224-1234 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Marriott Courtyard Nolen | San Diego CA | 619-544-1004 |
| Biga | San Diego CA | 949-295-4377 |
| Waypoint Public | San Diego CA | 619-255-8778 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Blade 1936 | Oceanside CA | 760-231-1456 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Cloak and Petal | San Diego CA | 619-501-5505 |
| Local Tap House & Kitchen | Oceanside CA | 760-547-1469 |
| Costa Brava | San Diego CA | 858-273-1218 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Donovan's Downtown | San Diego CA | 619-237-9700 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Gaslamp Union Kitchen & Tap | San Diego CA | 619-795-9463 |
| Love Boat Sushi-Oceanside | Oceanside CA | 760-721-3737 |
| Farmers Bottega | San Diego CA | 619-458-9929 |
| Hilton Mission Bay | San Diego CA | 619-276-4010 |
| Cesarina | San Diego CA | 619-226-6222 |
| Eve-Creations Wellness | Encinitas CA | 760-230-2560 |
| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| Bernini's Bistro | La Jolla CA | 858-454-5013 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Union Kitchen & Tap (Encinitas) | Encinitas CA | 760-230-2337 |
| Le Papagayo | Encinitas CA | 760-944-8252 |
| Common Stock | San Diego CA | 303-877-5052 |
| Bang Bang | San Diego CA | 619-677-2264 |
| Green Dragon Tavern & Museum | Carlsbad CA | 760-797-5579 |
| Davanti Enoteca India St. | San Diego CA | 619-237-9606 |
| Vi At La Jolla Village | San Diego CA | 858-646-7700 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Viewpoint Brewing Co. | Del Mar CA | 858-205-9835 |
| Thai One On | Carlsbad CA | 760-500-8674 |
| Backyard Kitchen & Tap | San Diego CA | 619-308-6500 |
| Hotel Indigo | San Diego CA | 619-906-4805 |
| Backyard Kitchen & Tap-Bar | San Diego CA | 619-308-6500 |
| Little Lion | San Diego CA | 619-519-4079 |
| Mr A's | San Diego CA | 619-239-1377 |
| Cape Rey Carlsbad, a Hilton Resort | Carlsbad CA | 760-602-0800 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
| Miho Gastrotruck Delivery | San Diego CA | 619-867-4295 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Bantams Roost Public House | Carlsbad CA | 619-990-0158 |
| University Club | San Diego CA | 619-234-5200 |
| Vineyard Gourmet Catering | Temecula CA | 951-858-1585 |
| The Tavern | Coronado CA | 602-628-5890 |
| Volcano Rabbit | San Diego CA | 619-232-8226 |
| Amicis Ristobar | San Diego CA | 858-847-2740 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Great Maple | San Diego CA | 619-255-2282 |
| Efficient Edge | San Diego CA | 858-430-3440 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Golden Door | San Marcos CA | 760-761-4142 |
| Marriott Gaslamp | San Diego CA | 619-696-0234 x6051 |
| Barbarella La Jolla | La Jolla CA | 858-454-7373 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Isola Pizza Bar | San Diego CA | 619-255-4230 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Donovan's La Jolla | La Jolla CA | 858-450-6666 |
Recipe Ideas
Recipes that include Large Asparagus. One
is
easiest, three is harder.
