Simple and delicious, blue cheese adds tanginess to this mild spring vegetable. 

Ingredients: 

• 1 lb. asparagus
• 2 tbsp. olive oil
• 1 cup crumbled blue cheese, Parmesan or other cheese (optional)

Method: 

1. Preheat oven to 350 degrees F. In a large bowl, toss the asparagus and olive oil.
2. Pour asparagus and oil into a nonstick pan and top with cheese. Bake 15 to 20 minutes. 

Serves 4.



Jane Cullipher, Cullipher Farms

Ingredients: Dressing

• 2 whole heads of garlic, unpeeled
• Olive oil
• 1 cup mayonnaise
• 1/2 cup buttermilk
• 2 1/2 tablespoons minced fresh chives
• 1 tablespoon fresh lemon juice
• 1 1/4 teaspoons celery salt
• 1/4 teaspoon (scant) freshly ground black pepper

Vegetables

• 1 18-ounce package hearts of romaine (about 3), coarsely torn
• 1 1-pint container grape tomatoes
• 1 1/2 cups small broccoli florets
• 1 small English hothouse cucumber, thinly sliced
• 1 8-ounce package thinly sliced mushrooms
• 1 small red onion, sliced paper-thin

Method: For dressing:
Preheat oven to 325°F. Slice top 1/2 inch from each head of garlic. Place each, cut side up, on large square of foil. Sprinkle with salt and pepper; drizzle with oil. 
Enclose each in foil. Roast packets directly on oven rack until garlic is tender, about 1 hour 10 minutes. Carefully open foil; cool.
Squeeze garlic into medium bowl; mash. Whisk in remaining ingredients. (Can be made 1 day ahead. Cover; chill.)

For vegetables: 
Combine vegetables in large bowl. Add dressing; toss. Season with more salt and pepper, if desired. 

Jane Cullipher, Cullipher Farms

A late spring twist on salsa, and a great way to use up the buckets of pick-your-own berries. 

Ingredients: 

• 1 pint juicy strawberries, cleaned and chopped
• 1 small jalapeno pepper, minced
• ¼ medium red onion, minced
• 1 clove garlic, finely minced
• 1 green onion, chopped
• 2 tablespoons fresh cilantro, chopped
• ¼ teaspoon crushed red pepper
• ¼ fresh orange juice
• Salt and pepper to taste

Method: Mix all, allow to chill 1 ½ hours and serve with chips

Jane Cullipher, Cullipher Farms

A heart-healthy asparagus dish with a special, secret ingredient!

Ingredients: 

• olive oil
• minced garlic
• one bunch of asparagus
• kosher salt
• ground turmeric

Method: In a large cast iron fry pan (suggest a Griswold #9 or 10), add some extra virgin olive oil, and turn the stove to a medium range. As the oil warms, add a nice amount of minced garlic. ( granulated garlic can work as well). When the oil sizzles when you sprinkle a bit of water in it, add the asparagus which has had the white bottoms removed ( they are usually tough). Add a bit of Kosher Salt, and the secret ingredient "Ground Turmeric". Cook over low to medium heat, turning frequently with a tongs, until the asparagus is tender. Serve immediately. About 4-5 stalks is an adult portion. Ground Turmeric is a wonderful antioxidant, and assists with heart health.

John Gasser
Link: http://goldeneaglealpacafarm.com/

Ingredients: 

• 1 pound of greens
• 1 teaspoon red chili flakes or fresh hot pepper
• 1 clove garlic, sliced thin
• 1-tablespoon olive oil or blended oil
• 1 tablespoon red wine vinegar
• Salt and freshly cracked pepper

Method: 

1. Remove any hefty stalks from the greens. Wash greens well. If they are bitter, place in ice water bath for 30 minutes. Shake dry, leaving a little water on the leaves.
2. In a sauté pan heated over medium to high heat, add 1 to 2 tablespoons oil and toss in garlic and chili flakes. You only want the garlic to turn lightly golden so watch it carefully.
3. Add greens with a pinch of salt and pepper; use tongs to turn them over and around. For soft greens, like mustard greens, wilting will happen quickly and cooking time may be only one minute. Tougher greens like collards may take up to 3 minutes and you may need to add a little water so they don’t burn.
4. Once cooked, removed from pan with tongs and place in a serving dish and drizzle with choice of vinegar or other dressing.

David Hausmann

Ingredients: 

• 8 cups mixed baby greens
• 8 ounces plum tomatoes, seeded, diced
• 4 green onions, chopped
• 1/4 cup dried cranberries or dried currants
• 1/2 cup chopped pecans, toasted
• 1/2 cup plus 1 tablespoon olive oil
• 3 tablespoons raspberry vinegar or red wine vinegar
• 1/2 cup crumbled Roquefort cheese (about 2 ounces)

Method: Combine baby greens, diced tomatoes, chopped onions, cranberries and pecans in large 
bowl. Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with 
salt and pepper. Mix in Roquefort cheese. Toss salad with dressing and serve.

Jane Cullipher, Cullipher Farms

This easy, no-bake, gelatin based pie is a great way to use up all those fresh picked strawberries.

Ingredients: 

• 1 cup sugar
• 3 tablespoons corn starch
• 1 cup water
• ¼ cup strawberry gelatin powder (do no use sugar free)
• 4 cups sliced strawberries
• Pre-made and baked crust
• Whipped topping

Method: 
Bring to a boil sugar, corn starch and water.
Remove from heat and add ¼ cup strawberry gelatin powder. 
Set aside to cool then add sliced strawberries, pour in crust and refrigerate for 3 hours. Garnish with whipped topping.

Jane Cullipher
Link: http://www.cullipherfarm.com/