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
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…. Read More
This dish, updated from Debbie Athearn’s traditional family recipe, is a great way to enjoy the flavor of tomatoes that are too ripe to slice for fresh eating. A combination of red and yellow peppers makes for a… Read More
This flavorful dressing will keep in the refrigerator for up to three weeks.
This is the simplest and best way we know of releasing the rich, sweet flavor of fresh garlic. Bonus: Covered in olive oil, the roasted garlic cloves will keep in the refrigerator for an extended period of time.
This simple skillet dish, from Martha’s Vineyard cookbook author Susie Middleton, adds garlic, ginger, lime and fresh herbs to make the most of our favorite midsummer crop: fresh, sweet corn. Serves 4 as a side dish 1 Tbsp…. Read More
We didn’t know quite what to expect when a video crew from the nonprofit OxfamAmerica asked to film at the farmstand Thanksgiving week. But we knew we wanted to help, and we were thrilled that the star of the… Read More
2 acorn squash Water 1/2 cup cranberries 4 Tbsp. butter (1/2 stick) 1 Tbsp. fresh sage, stemmed and trimmed 1/2 tsp. sea salt 1/8 tsp. black pepper Dash hot sauce 1/8 tsp. nutmeg 1/4 tsp. orange zest Preheat… Read More