Photo by Alison Shaw

This is a great use for off-sized stalks of asparagus and ripe but bruised strawberries. The woody bottom ends of the asparagus should not be used here.

1 cucumber, (peeled if waxed, otherwise skin-on), coarsely chopped
1/2 lb. asparagus, coarsely chopped, bottom section removed
1/4 lb. young cabbage, kale or chard, stemmed
1/2 cup ripe strawberries, hulled

Place all ingredients in a blender.
Begin at low speed and increase the speed as the fruit and vegetables begin to liquefy. 
If large pieces impede blending, turn the blender off and redistribute the contents with a rubber spatula before re-starting.
Blend for 2 minutes.
Consume fresh, or refrigerate for up to two days.
If refrigerated, shake well before enjoying.

From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen Morning Glory's Farm Food: recipes by farm chef Robert Lionette, photographs by Alison Shaw