Triple M Farms

Plants grown with love
seasonal fresh produce
in season this week
eggs and honey
other products
tomatoes and peppers



This is a delicious recipe for serving spring asparagus. Comes out tender every time!


Prepare asparagus for cooking by cutting off any white stem parts.

Line them up on a cookie sheet or roasting pan.

Drizzle with a small amount of Olive Oil, Balsamic Vinegar, and a sprinkle of garlic salt.

Roast at 350 degrees for about 20 minutes, turning once during cooking.




 I was fortunate enough to have the exotic mushroom man (Mark) next to me at the Farmer's Market so I have developed a great love for the fungi!


Stuffed Portabello Mushrooms


2 portabello mushrooms

olive oil

1 T butter

2 T chopped shallots

2 T chopped red pepper

1/2 c frozen chopped spinach, thawed

1 tsp lemon thyme

3 T diced ham

1/4 c shredded mozzarella

salt, pepper


Remove stems from mushrooms and chop.

Brush mushroom caps with olive oil and bake 15 min in a 350 degree oven.

Melt butter in small skillet and cook stems, shallots, and peppers till soft.

Cool in small bowl. Add ham, thyme, spinach, and cheese. Season to taste with salt and pepper.

Remove mushrooms from oven, pile filling into cap and return to oven and bake 10 min or till cheese gets melted and golden brown.







1 tsp dry mustard

1 tsp salt

1/4 tsp pepper

1 clove garlic, minced

2 T balsamic vinegar

3 T REAL maple syrup

1 T fresh lemon juice

1/4 c. cider vinegar

3/4 c olive oil

Put washed fresh kale in a ziploc gallon size bag.

Mix up the dressing and pour over the kale and seal.

Allow it to marinate at least 6 hours or overnight.

Will last up to one week and still be as fresh as the first day!


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