We’ve started harvesting our spring collard greens. Look for freshly-cut bunches in the egg fridge by the farmstand exit. We’ll have more produce as the season continues. Meanwhile, here’s a recipe from Meg Athearn that makes the most… Read More
Use any kind of kale, or an assortment: lacinato, curly-leaf, Red Russian all work well in this salad. You can also substitute any kind of feta. Mermaid Farm makes our favorite, right here on Martha’s Vineyard.
2 1/2 lbs carrots, peeled and sliced on the diagonal 1/2 cup water 1/3 cup maple syrup 3 Tbsp. butter Salt and pepper Pinch of cayenne Grated orange peel Combine all ingredients except orange peel in a large… 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
Also please see our Gluten-Free Baking Tips »»
Martha’s Vineyard farmer, blogger and cookbook author Susie Middleton, a.k.a. Six Burner Sue, shows how you can make this winter salad of hearty greens and roasted vegetables out of anything you have on hand — no special ingredients… Read More
One of our most colorful, reliable and long-lasting crops, winter squash is a vegetable everyone should have on hand. There are many varieties: Some have bright orange flesh, others are yellow or even a creamy white inside. All are packed… Read More