CVP CALIFORNIA ASPARAGUS, A HARBINGER OF SPRING
Images of tall, tight bunches of purple-tinged, green and white asparagus in the grocery store signal the arrival of spring. The height of the asparagus season in California runs from March to June. California asparagus is mainly grown at the confluence of California’s two greatest rivers, the Sacramento and the San Joaquin, in the rich peat of the delta lands an hour south of Sacramento and in the Salinas Valley about 2 hours south of San Francisco. California produces over 70 percent of the nation’s fresh market asparagus.
There are only a few organic asparagus growers left in California. For almost 40 years Coastal View Produce has been growing premium quality organic asparagus in the heart of the Salinas Valley. The Mediterranean climate and fertile soil make it the perfect climate for an extended asparagus growing season through July 4th. Coastal View Produce is committed to growing organic California Asparagus for generations to come.
Skinny or Thick Spears?
The size of the spears comes from the age of the plant and is a personal preference. The youngest plants produce the skinny spears. The thicker spears from older plants are said to be more succulent because they contain higher levels of carbohydrates. You decide, but make sure to look for blemish free asparagus with tightly closed tips and avoid wilted looking spears.
Storage and Cooking Tips:
Try to eat asparagus as soon as you buy it, however you can store it upright in the refrigerator in a dish of water or wrap a damp towel over the ends and store in a plastic bag.
When you’re ready to eat your delicious asparagus, snap or cut off the white portion of the butt end of the spear. They’re perfect coated with olive oil and roasted, which leaves them firmer, nuttier and sweeter than steaming. Shaved spears of raw asparagus also makes a delicious topping for pizza!
Asparagus is high vitamin C and K and folic acid and contain less than 50 calories per 6 oz serving.