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.
Chef’s note: Larger-kernelled, more robustly-flavored corns such as the Providence variety are perfect in this dish. (Serves 4-6)
(Yields 8 muffins or 2 loaves)
This recipe was created by Susie Middleton, cookbook author and West Tisbury farmer, who notes: “Cook green or yellow wax beans just until you can bite through them (don’t undercook or they’ll be rubbery); dress while warm for… Read More