Somehow, the long Martha’s Vineyard winter is mostly over and we’re counting down the weeks until our farmstand reopens at 8 a.m. on May 3.
“What do you do in the winter?” It’s a fair question, and one most year-round Islanders are used to hearing. In our case, the answer is easy: We keep on farming!
Chef’s note: Asparagus will be at its most flavorful in this dish if blanched, roasted or grilled first. 1 pie crust, uncooked (recipe»») 8 eggs 1/2 cup sour cream 1 cup milk 1 tsp. smooth Dijon mustard 1… Read More
These are approximate harvest dates for our seasonal farm produce. Please keep in mind that many yields tend to start small and increase over a period of days to weeks, depending on the weather.
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.
This potage calls for a home-made stock, so save those vegetable trimmings!
Notes: Thick-stalk asparagus works well with this technique, but will require a bit more cooking time than pencil-thin spears. Peeling the ends of the asparagus is not recommended: peeled stalks may dry out in the roasting process. Wintered… Read More
Martha’s Vineyard cookbook author and magazine editor Susie Middleton kindly gave us this recipe. She says “This is one of my very favorite preparations for fresh, local, big meaty spears of asparagus. There’s a depth of flavor here… Read More
These are approximate harvest dates for our seasonal farm produce. Please keep in mind that many yields, such as asparagus and strawberries, tend to start small and increase over a period of days to weeks, depending on the… Read More
We are picking asparagus every other day now, about 25 to 30 pounds at a time. There are another six to seven weeks left to the season, but it will probably take until about May 20 for us… Read More