The farmstand reopens April 10, and until then we are selling our fresh Island eggs, kale and pea shoots from the honor fridge outside the exit doors. We occasionally have flowers as well, from our West Tisbury greenhouses,… Read More
This recipe calls for chicken on the bone — if you substitute boneless, skinless breasts, the chicken will be dry. Instead of split breasts or the less-bony Statler breasts, a quartered whole bird is also fine. The thigh… Read More
Kale soup is a staple of Martha’s Vineyard home cooking. It tastes even better a day or two after it’s made.
By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital