Conditions/Seasonality

FRESH CALIFORNIA ASPARAGUS HERALDS SPRING

Stockton, California (February 25, 2002)-Fresh California asparagus hits produce sections beginning in mid-February and becomes plentiful in March, April, and into May. This season, because nature has been kind, growers expect a good crop of excellent quality. A notable supply of jumbo spears will be in the markets.

The jumbo-sized asparagus, just as tender as its thin brethren, provides succulent eating in just a few spears. They also make for an impressive plate presentation. But thin or fat, California asparagus spears deliver that sweet, herbaceous taste so associated with the arrival of spring.

FRESH CALIFORNIA ASPARAGUS FACTS

According to the 2002 Bon Appetit magazine reader survey, "How America Eats," asparagus reigns supreme as our favorite vegetable, followed by tomatoes and broccoli.

History

The name, asparagus, derived from Greek, means "sprout" or "shoot," and the vegetable belongs to the lily family. Asparagus cultivation began more than 2,000 years ago in the eastern Mediterranean region. Greeks and Romans prized asparagus for its unique flavor, texture and alleged medicinal qualities. They ate it fresh and dried the vegetable to use in the winter. In China, candied asparagus spears remain a special treat.

In the 16th Century, asparagus gained popularity in France and England, and early Colonists brought it to America. King Louis XIV of France so enjoyed this delicacy that he ordered special greenhouses built for a year-round supply. Hence the reference to asparagus as "Food of the Kings."

The first documented production of asparagus in California dates back to 1852. The industry celebrates its 150th anniversary in 2002.

Supply

The California asparagus harvest begins in February, the supply peaks in March and April, then tapers off into June. California growers harvest a smaller crop in September and October. Nearly 80% of the 200 million pounds of fresh asparagus grown in the U.S. comes from California.

California asparagus grows on about 34,000 acres of land, from the San Joaquin Delta region to the irrigated Southern California desert. Other U.S. sources for fresh asparagus, shipped commercially, are Washington, Michigan and the Mid-Atlantic States.

Growing and Harvesting

Asparagus grows on a perennial plant raised in furrowed fields. Plants take about three years before they produce asparagus. This delicate plant needs a temperate climate to grow and requires much hand labor in all phases. Asparagus spears are cut by hand when approximately 9 inches in length.

Packing, Storing and Handling

Growers and cooperatives grade and pack fresh, green California asparagus in sheds located near the fields - and send it to market within hours of packing.

Shippers use specially designed asparagus crates to maintain freshness and protect asparagus from damage. A moist, absorbent fiber pad placed on the bottom of the crate helps keep asparagus fresh, and space left at the top allows room for the spears to expand.

Hydro-cooling the boxed asparagus rapidly lowers the temperature to 34° to 37°F (1° to 3°C), the ideal temperature for transport. Careful handling at every stage of transit helps maintain the superior flavor, texture and nutritional content of fresh California asparagus.

Selecting

Select bright green asparagus with compact, firm tips and smooth, tender skin. Try to find even-size spears. Size ranges from small (3/16 inch) to jumbo (14/16 inch). The fat spears are just as tender as the thin ones. Tenderness relates to color, the greener (whiter for white asparagus) the better.