-
April
- Broccolli
- Lettuce
- Rhubarb
- Zucchini
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May
- Asparagus
- Fiddle heads
- Green peppers
- Lettuce
- Rhubarb
- Spinach
- Zucchini
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June
- Asparagus
- Beets
- Carrots
- Cherries
- English peas
- Green peppers
- Lettuce
- New potatoes
- Radishes
- Spinach
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July
- Apricots
- Blackberries
- Blueberries
- Carrots
- Cherries
- Field Tomatoes
- Green Peppers
- Lettuce
- Peaches
- Peas
- Plums
- Raspberries
- Spinach
- Strawberries
- Sweet Onions
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August
- Anjou pears
- Apples
- Barlett pears
- Blueberries
- Broccoli
- Carrots
- Cauliflower
- Cherries
- Corn
- Green beans
- Hot peppers
- Melons
- Nectarines
- Peaches
- Peas
- Plums
- Sweet peppers
- Yellow beans
Seasons & Recipes
February 2
January 1
March 3
April 4
May 5
June 6
July 7
August 8
September 9
October 10
November 11
December 12
Asparagus with Blue Cheese
- 1 lb Fresh Asparagus
- 2 tsp Red Wine Vinegar
- 2 tbsp Olive Oil
- 2 tbsp Chives, Minced
- 4 tbsp Blue Cheese, Crumbled
- White Pepper, Freshly Ground
Preheat oven to 375 degrees F.
In a small bowl, mix red wine vinegar, olive oil, chives and blue cheese.
Steam asparagus for 5 minutes. and drain well
Arrange hot spears on an oven proof serving platter. Pour blue cheese mixture over asparagus and season with plenty of white pepper to taste.
Bake for about 5 minutes. or until the cheese is hot and just starting to melt. Serve hot.
Serves 4