Seasonal Picks Include Asparagus, Blood Oranges

Asparagus--with its long graceful form, delicate flavor and dollop of nutrients--is one food that appeals to foodies and health foodies alike. And when you consider how quickly it can be prepared, it may even qualify as a fast-food.

Its season lasts for only about four months--mid-February to June.

Although asparagus is grown in Ventura County, the soil does not lend itself to large-scale commercial production, said Lyle Carson, owner of Carson Farm Supply in Ojai.

“Asparagus is usually grown up in the San Joaquin Valley in high peat soil. Local homeowners, if they amend the soil, can have reasonable success. It needs a loose, high organic soil,” he said.

Those who prefer the pencil-thin asparagus grown in Lodi can find it at the Central Market in Camarillo, said Manager Robbie Nichols. “Pencil-thin asparagus has a lot less weight compared to the regular asparagus that the supermarkets get. It is a little more expensive but it’s better. It has less waste and it is more tender.”

Pencil-thin asparagus also cooks much faster, Nichols said. “The regular asparagus have woody stems, whereas with the pencil-thin kind you don’t have that. It cooks in a matter of five minutes, and the regular takes more like 10 or 15 minutes.”

Those not in the mood for vegetables might want to try citrus fruit. Right now, blood oranges are available. This orange is a surprise to the eyes and the taste buds. Blood oranges are red inside and often are described as tasting like oranges crossed with raspberries. “They should last about another month,” Carson said.

Health-conscious people looking for unusual fare might try tofu enchiladas and tofu manicotti, said Kelly Coy, assistant manager of Trader Joe’s in Ventura.

“Tofu instead of cheese is used because it’s lower in cholesterol. No preservatives are used, and they’re all ready to eat,” he said.

Imported seafood that looks especially good this week are Mississippi freshwater catfish, Idaho trout and Norwegian salmon, said Bob Nazarian of Gelson’s Market in Westlake Village. All are farm-raised and 24 to 48 hours fresh, he said.

“The advantage of farm-raised fish is that people don’t have to keep it on the boat for a few days, it doesn’t have to be iced down as often,” said Nazarian. “The quality is pretty uniform too.”

Locally, “things are a little slow because of the bad weather we’ve had lately,” said Hipolito Marin, general manager of Brandon King Seafood in Oxnard. “The local lobster season is closed and won’t open again until October, but the Maine lobsters, local prawns and crabs are still available.”

LOCALLY GROWN

* Bennett’s Honey Farms--Four varieties of honey. 3678 Piru Canyon Road, Piru.

* Brandon King Seafood--Local spot prawns caught from Port Hueneme, Dungeness crab from Alaska, all live. 3920 W. Channel Islands Blvd., Oxnard.

* Cal Pacifica--Local fresh halibut, Santa Barbara spot prawns and several varieties of shark. 36 Franklin Lane, Ventura.

* Carson Farm Supply--Navel oranges and blood oranges. 111 Topa Topa Road, Ojai.

* Central Market--Pencil-thin asparagus, cabbage, cauliflower, navel oranges and strawberries. 505 Wood Road, Camarillo.

* Friend’s Ranches--Tangerines, tangelos, lemons and navel oranges. 15150 Maricopa Highway, Ojai.

* Queen Ranch--Cauliflower, beets, carrots, onions, lettuce, mushrooms and strawberries. 3400 Los Angeles Ave., Somis.

* Rancho Arnaz--Strawberries, apple cider, pistachio and cashew nuts. 95 North Ventura Ave., Ventura.

* Seaside Banana Gardens--50 varieties of bananas. 6823 Santa Barbara Ave., Ventura.

* Somis Farm--Asparagus and broccoli. 2766 Somis Road, Somis.

* Underwood Ranch--Lettuce, radishes and baby vegetables. 5696 Los Angeles Ave., Somis.