Best Ever Asparagus!

A true farm favorite!


1. If you really want to simplify but still enjoy the egg/asparagus experience, and if you have not had it let me tell you, it IS AN EXPERIENCE, it is like a no guilt hollandaise! Here is the very simple recipe–

2. Clean, cut & dry asparagus into bite sized pieces and coat with a very small amount of your favorite oil

3. Put under the broiler only until they are lightly charred 6-8 minutes plenty of time to get your fry pan ready…1 tsp of butter and prepare 1-2 over easy eggs.

4. Place over these beautiful farm fresh asparagus and toss to allow yolk to coat the asparagus and BAM, side dish, snack or breakfast!! On top of fish, chicken or quinoa…so delicious and simple!!!

Simply Roasted Radish!


Inspired by our members of 2013. Serve this as a side dish or a snack.

Ingredient List:

  • 1 bunch cleaned radish halved
  • 1 TB EVOO (Extra Virgin Olive Oil)
  • Kosher Salt& fresh ground pepper to taste


1. Set oven to broil, mix ingredients together and place on a cookie sheet or roasting pan (for easy clean up place a piece of foil under)

2. Place in oven for a 3-6 minutes or until radish start to pucker, like a potato! Remove and Munch…you can also mix in fresh or dried herbs.

Taco Tuesday! Meat or Meat-less You Decide!

Ingredient List:

  • Finely diced radish
  • Shredded greens (you decide use only lettuce or mix it up with spinach, arugula, beet tops, radish tops)
  • Diced tomatoes
  • Use your lettuce as a wrap or taco OR buy the traditional taco shells
  • Crumbled ground turkey, beef or chicken
  • Cheese (your preference) shredded
  • Diced onion
  • Shredded raw beets
  • Directions: ….Honestly, I don’t think anyone needs directions for tacos, I’m just providing options that may be different that the traditional tacos. Some- times it helps to think outside the comfort zone! If you slice those radish paper thin then coat with EVOO then dice it cuts down the bitterness! Enjoy!

Creamy Farfalle with Cremini, Asparagus, and Walnuts

Giada De Laurentis via DeSimone of Cranford!

Ingredient List:

  • 1 lb Farfalle
  • 3 TB butter
  • 1 lb cremini mushrooms-thickly sliced
  • 1 lb asparagus, trimmed, cut crosswise to 1”pieces
  • 1 cup mascarpone cheese
  • Pinch fresh nutmeg
  • 3/4 cup walnuts, toasted
  • 1/2 cup grated cheese
  • Fresh chopped basil (Optional)


1. Cook pasta according to package directions reserving 1 cup of pasta water.

2. Melt butter in skillet over medium heat, add the mushrooms and sauté until tender and most of the juices have evaporated, ~ 5 min.

3. Add pasta, stir in mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste w/ S&P

4. Mound the pasta in a bowl. Sprinkle with grated cheese and remaining 1/4 cup walnuts. Serve with fresh basil

Radiatore with Arugula, Tomato & Sausage

Adapted from Cooking


Ingredient List:

  • 1 lb Radiatore (or other pasta)
  • 1 TB olive oil
  • 2 tsp minced garlic
  • 1 cup of fresh diced tomatoes
  • 6 ounces Italian Sausage (Griggstown preferred) removed from casings
  • 3 cups arugula
  • Salt & Pepper (to taste)
  • 2 ounces grated cheese
  • Fresh chopped basil


1. Cook pasta (according to package) set aside 2/3 cup pasta water

2. Cook sausage in oil and make sure to break into bite sized pieces, until browned about 3 minutes, add garlic cook 30 seconds, stirring constantly add tomatoes S & P cover and cook for 2 minutes.

3. Add cooked pasta, reserved liquid & arugula toss well and sprinkle with grated cheese & fresh chopped basil



Shaved Asparagus with Burrata & Radish


Adapted from Queen Sashy—Serves 4

Ingredient List:

  •  6 ozs thinly sliced radish (paper thin is best)
  • 6 ozs asparagus (tips removed) shave the stalks

  • 4 ozs Burrata

  • 4-5 TB EVOO (Extra Virgin Olive Oil)

  • 1 TB white balsamic vinegar

  • 1 TB lime juice

  • 1/2 tsp lime zest

  • Salt & Pepper


    Combine the vinegar, lime juice and lime zest in a small bowl and slowly mix in the olive oil until well blended. Season with S&P. Arrange radish and shaved asparagus on a plate top with Burrata and vinaigrette.

    Note: this is a simple salad and can be made with out the Burrata, however the creamy goo- ey-ness of this cheese does add an unbelievable dimension to this delicious dish!

Fresh Egg & Asparagus Pizza


Ingredient List:

  •   1 bunch asparagus-ends trimmed/tips removed & reserved
  •  1/2 small yellow onion, thinly sliced crosswise
  •   1-1/2 Tbs. olive oil
  •  Kosher salt & freshly ground black pepper
  •   Cornmeal for dusting
  • 1 lb. homemade or store-bought pizza dough, thawed if frozen, divided into 2 balls
  •   8 oz. coarsely grated Fontina or Mozzarella (~ 2 cups)
  •  4 large eggs, at room temperature
  •  1/2 oz. finely grated Parmigiano-Reggiano
  •  2 Tbs. finely chopped chives

    Directions: 1. Position racks in the upper and lower thirds of the oven and heat the oven to 500F. Lightly oil 2 heavy duty 13X18”baking sheets.

  1. Very thinly slice the stalks on a sharp diago- nal. Combine the slices, tips, and the onion in a bowl. Toss with olive oil, season w/ S&P.
  2. Dust a work surface with cornmeal. Roll or stretch dough to 10-11 inch round. Transfer to baking sheet.
  3. Scatter cheese evenly over each round then top with asparagus mixture. Bake rotating and switching the positions of the pans half way through, until the crust is golden and the asparagus has collapsed slightly, 10-12 minutes. (edges may char, it’s ok) Remove pizzas from oven and crack 2 eggs on each. Return to oven and bake until the egg whites are set but yolks are runny, 2-4 minutes.
  4. Transfer the pizzas to a cutting board, and sprinkle with the Parmigiano-Reggiano and chives. Slice and serve making sure each slice gets some egg! ENJOY!!

Welcome to the Farm!


Welcome to our new blog! Here is a easy to use site to keep track of our CSA recipes and the recipes suggested to us by some of our lovely customers!

Dreyer Farms is currently running its CSA program for the third year now and something we have gained from the program is beautiful photos of food and some delicious recipes which we would like to share with all of you! This blog will be a way to share all of our photos and the recipes featured in the CSA Gazette and those sent to Dreyer Farms via Facebook, Twitter, Instagram, and Email.  Feel free to send recipes and pictures as well as comments and questions to or our Facebook or Twitter Page.