Have a famous recipe you’d like to share?

Send it to Heartland Farms using the form below and we will pick featured recipes every week to showcase on our site!


  • MM slash DD slash YYYY

Strawberry Recipes


2 cups ice

2 cups cleaned strawberries

1 cup white sugar

Put berries in blender first, ice on top of berries, sugar in last. Blend until smooth. Add water sparingly if needed to get it all going round and round. Don’t water it down any more than needed. You want to end up with ice crystals surrounded by fresh strawberries and sugar. Add more or less sugar to your taste. I assure you of this, after a hot day at work that has your tail draggin, a tall glass of this will put some tiger back in your tank! This is hard on a blender. Over the years we have used and abused many till failure. There are models made especially for smoothy’s. They definitely do a better job.


  • Prepare the glaze, in a sauce pan bring to boil 1 cup water, add 1 cup sugar and 4 tbsp cornstarch stiring constantly, add in 1 box strawberry jello. Add 4 large ice cubes to help cool.
  • Fill a prepared crust (garham or pastry) with sliced or whole strawberries.
  • Pour warm to cool (not hot) glaze over berries till crust is full, put in refrigerator. Ready to eat when set firm.
  • For an eyecatcher effect, top with more fresh strawberry slices and a dab of whipped cream.

Asparagus Recipes


  • Enjoy the sweetness of the fresh spears with a minimum of preparation. Simply wash them, and eat.
  • Chop, dice, julienne, or shred the asparagus and add to a salad.
  • Angle cut the spears and create a special salad adding chopped red bell pepper, diced red onion, and dress with a light vinaigrette of olive oil, garlic, lemon juice, and a touch of sea salt.
  • Create a raw blender soup with fresh asparagus, avocado, cucumber, lemon juice, garlic or carrot. Be creative, put in what you like best.
  • Cut asparagus into 1-inch (2.5 cm) pieces and put into a bowl. Add some thinly sliced onion, and marinate in the refrigerator using apple cider vinegar, canola oil, garlic, salt and pepper.


In Europe it is traditional to peel the asparagus. Valuable nutrients are lost when the peel is discarded. Simply wash, and lay the whole spears in a saucepan. Add about 1/2-inch (1 cm) of water, cover, and bring to a boil over high heat. Immediately turn heat down to low, and steam 4 to 6 minutes. Eat straight from the pan, or add your favorite topping. Cheese sauce, salad dressing, butter salt & peeper to taste. Endless possibilities.


Stir frying is an Oriental style of cooking that makes for a quick and easy way to serve asparagus. Angle cut the spears and stir fry in a little olive oil and chopped garlic.


Heat the oven to 375 F (Gas Mark 5). Wash asparagus, dry the spears and toss in a little olive oil to coat them. Lay the spears out on a baking pan, and roast in the oven for 20 to 25 minutes, turning several times. My favorite is to liberally coat the spears with Zesty Italian dressing, to the oven till just tender (about 12 minutes), outstanding !!


When you get the urge to fire up the barbecue, prepare the asparagus as for roasting and put them right on the grill, turning very frequently. They will cook in about 6 to 12 minutes depending on your preference for a crunchy or soft texture. For a real treat, wrap each spear (big fat ones or 3 little ones) with a strip of bacon held in place with wooden toothpicks. Then to the grill, 10 to 15 minutes, turn frequently. Most Excellent!