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Farm Recipe: New Potato and Green Bean Salad

Small, fresh early-season potatoes offer a bright potato flavor with a clean, low-starch texture. Cooking them slowly allows them to keep their shape. Other potatoes can also be used, but most will begin to fall apart or release… Read More

Farm Recipe: Fresh Beet Hummus

Farm Recipe: Roasted Garlic

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.

Quick Fixes for Long Keepers: Turnips and Carrots

Turnips, carrots, winter squash and potatoes are “long keepers” — fall vegetables that, when stored at cool temperatures away from light, hold their flavor and nutritional value through the darkest winter months. They’re great to have on hand for roasting, steaming,… Read More

Farm Recipe: Fresh Beet Soup

Serves 4

Farm Recipe: Roasted Acorn Squash with Cranberry Butter

From our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen

Susie Middleton Recipe: Zucchini Ribbons with Lime, Garlic & Mint

Martha’s Vineyard cookbook author and West Tisbury farmer Susie Middleton contributed this recipe, which makes four servings as a side dish.

Farm Recipe: Roasted Chicken with Roasted Peaches, Tomatoes and Leeks

(Serves 4) 2 Tbsp. olive oil 1 tsp. butter 2 stalks celery, sliced 2 whole medium carrots, tops removed, cleaned and sliced

Farm Recipe: Warm Corn Salad and Hot Italian Sausage

This recipe for two can be doubled and tripled easily, to serve just you or hordes.

Farm Recipe: Roasted Corn, Sweet Onion and Herb Polenta (with Variations)