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
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.
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
From our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen
Martha’s Vineyard cookbook author and West Tisbury farmer Susie Middleton contributed this recipe, which makes four servings as a side dish.
(Serves 4) 2 Tbsp. olive oil 1 tsp. butter 2 stalks celery, sliced 2 whole medium carrots, tops removed, cleaned and sliced
This recipe for two can be doubled and tripled easily, to serve just you or hordes.