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Farm Recipe: Corn and Mushroom Risotto

Chef’s note: Larger-kernelled, more robustly-flavored corns such as the Providence variety are perfect in this dish. (Serves 4-6)

Farm Recipe: Corn Bread

(Yields 8 muffins or 2 loaves)

Recipe: Warm Green Bean Salad with Feta, Olives, Almonds and Lemon-Oregano Vinaigrette

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

Recipe: Roasted Tomato Vinaigrette

Roasted Tomato Vinaigrette | Photo by Alison Shaw

This flavorful dressing will keep in the refrigerator for up to three weeks.

Recipe: Farm Herb Vinaigrette

This simple dressing celebrates the herb garden. It keeps up to three weeks when sealed and stored under refrigeration. The recipe makes one pint.

Recipe: Susie Middleton’s Summer Corn-Off-The-Cob Sauté

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. Please don’t strip the corn! There are better… Read More

Cabbage Recipes: Warm Caraflex Cabbage & Apples | Sweet & Sour Red Cabbage | Easy Roasted Caraflex Cabbage

Recipe: Kale Soup

Kale soup is a staple of Martha’s Vineyard home cooking. It tastes even better a day or two after it’s made.

Recipes: Zucchini Bread and Chicken & Zucchini

Zucchini is in season and we have two varieties at the farmstand: traditional zucchini and the endearingly round Eight Ball. We also grow Yellow Ball summer squash.

Recipe: Spring Asparagus Smoothie

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.