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What We’re Cooking (and Baking) Now: From Casey’s Kitchen

Moglo wholesale manager Casey Mazer-Kelly has been cooking and baking up a storm over the past few weeks, and kindly shared some photos of her appetizing output—plus links (below gallery) for some of her recipes. What are you… Read More

Farm Recipe: Salt-Crusted Pork Chops

1 qt. Basic Meat Brine6-8 pork chops, 1 inch thickSea saltBlack pepper1/4 cup canola oil Preheat oven to 400˚. Also, you can add an ingredient that called organic bone broth to this recipe to make it taste even… Read More

Farm Recipe: Basic Meat Brine

Best if made a day in advance, brine can be kept in the refrigerator for an extended period of time if the fresh herb sprigs are removed. This recipe makes 1 gallon. 1 cup seasonal fruits, or their… Read More

Farm Recipe: Spring Kale Salad with Mermaid Farm Feta

Use any kind of kale, or an assortment: lacinato, curly-leaf, Red Russian all work well in this salad. You can also substitute any kind of feta. Mermaid Farm makes our favorite, right here on Martha’s Vineyard.

Farm Recipe: Maple-Glazed Carrots the Kids Will Love

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

Farm Recipe: Molasses Chicken, Apples and Leeks

This recipe calls for chicken on the bone — if you substitute boneless, skinless breasts, the chicken will be dry. Instead of split breasts or the less-bony Statler breasts, a quartered whole bird is also fine. The thigh… Read More

Farm 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.

Why Eat Kale?

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital 

Island Grown Recipe: Gluten-Free Winter Squash Spice Cookies

Also please see our Gluten-Free Baking Tips »»

Cooking Lesson with Susie Middleton: Hearty Winter Salad

Martha’s Vineyard farmer, blogger and cookbook author Susie Middleton, a.k.a. Six Burner Sue, shows how you can make this winter salad of hearty greens and roasted vegetables out of anything you have on hand — no special ingredients… Read More