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Farm Recipe: Meg’s Super Green Soup

2 bunches MGF spring onions  1 bag frozen peas 4 cups loose MGF spinach(stems and all) 1-2 cups nettles 3 cups vegetable or chicken stock  1 Tbsp. EVOO salt & pepper to taste  Chop spring onions and sauté… Read More

Farm Recipe: Spring Kale Salad with Mermaid Farm Feta

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.

Farm Recipe: Chloe’s Carrot Ginger Soup

Prep time: 20 minutes | Cooking time: 40 minutes | Serves: 4-6

Biscuits of Comfort and Joy

Christmas, the winter solstice and Hanukkah all come at the darkest time of the year, when the harvest has dwindled and nights are long. This is when the aroma of baking biscuits brings comfort and cheer — even… Read More

Farm Recipe: Harvest Pie with Apples, Cranberries, Raisins and Walnuts

From Morning Glory Farm and the Family that Feeds an Island:

What We’re Cooking (and Baking) Now: From Casey’s Kitchen

Moglo wholesale manager Casey Mazer-Kelly has been cooking and baking up a storm over the past few weeks, and kindly shared some photos of her appetizing output—plus links (below gallery) for some of her recipes. What are you… Read More

Farm Recipe: Salt-Crusted Pork Chops

1 qt. Basic Meat Brine6-8 pork chops, 1 inch thickSea saltBlack pepper1/4 cup canola oil Preheat oven to 400˚. Also, you can add an ingredient that called organic bone broth to this recipe to make it taste even… Read More

Farm Recipe: Basic Meat Brine

Best if made a day in advance, brine can be kept in the refrigerator for an extended period of time if the fresh herb sprigs are removed. This recipe makes 1 gallon. 1 cup seasonal fruits, or their… Read More

What We’re Cooking Now: Quick Spring Collards

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