Farmers across the country raise this sweet, slightly nutty-tasting fish.

A flavorful soup that's a snap to prepare.

Toss wheat cereal and cashews with raisins, dried blueberries, dried cranberries, or chopped dried apricots.

Put all ingredients in blender and blend for about 20 seconds. If mixture is too thick, add a little more vegetable broth. Serve hot or cold.

Roast new potatoes with fresh rosemary and a little olive oil.

Pop these in the oven for seven to 10 minutes and serve with fresh fruit on skewers.

After combining ingredients, cover and chill for two hours before serving.

Roast for 15 to 20 minutes (depending on thickness of asparagus), shaking once to turn spears. Pour on balsamic vinegar and serve hot or at room temperature.

To prepare as a gift, strain the vinegar into pretty bottles. Add a fresh sprig of rosemary to each.

Roast carrots, turnips, squash, and garlic for about an hour, stirring once or twice.