This flavorful dressing will keep in the refrigerator for up to three weeks.
This simple dressing celebrates the herb garden. It keeps up to three weeks when sealed and stored under refrigeration. The recipe makes one pint.
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
Kale soup is a staple of Martha’s Vineyard home cooking. It tastes even better a day or two after it’s made.
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.
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.
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
2 1/2 lbs carrots, peeled and sliced on the diagonal 1/2 cup water 1/3 cup maple syrup 3 Tbsp. butter Salt and pepper Pinch of cayenne Grated orange peel Combine all ingredients except orange peel in a large… Read More
Crunchy and delicious!