Open Thursday - Sunday, 9am-5pm
  • September

    • Apples
    • Artichokes
    • Beans (GH)
    • Broccoli
    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Cauliflower
    • Celery
    • Corn
    • Cucumbers
    • Eggplant (GH)
    • Onions
    • Pears
    • Peas
    • Peppers (GH)
    • Potatoes
    • Pumpkins
    • Spinach
    • Strawberries
    • Swiss Chard
    • Tomatoes
    • Winter Squash
    • Zucchini
  • October

    • Apples
    • Beans (GH)
    • Broccoli
    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Cucumbers
    • Eggplant (GH)
    • Pears
    • Peppers (GH)
    • Potatoes
    • Pumpkins
    • Spinach
    • Swiss Chard
    • Tomatoes
    • Winter Squash
  • November

    • Apples
    • Beans (GH)
    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Cucumbers (GH)
    • Eggplant (GH)
    • Peppers (GH)
    • Potatoes
    • Swiss Chard
    • Tomatoes
    • Winter Squash
  • December

    • Apples
    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Cranberries
    • Cucumbers (GH)
    • Eggplant (GH)
    • Peppers (GH)
    • Potatoes
    • Tomatoes (GH)
    • Winter Squash
  • January

    • Apples
    • Beets
    • Cabbage
    • Carrots
    • Cucumbers (GH)
    • Peppers (GH)
    • Potatoes
    • Winter Squash

Seasons & Recipes

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