By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital What is bok choy? Bok choy is a cruciferous vegetable like kale, Brussels sprouts or cabbage. It was cultivated in China thousands of years ago and is still… Read More
By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital
(Serves 6 to 8)
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
This dish is designed to highlight the fresh flavor and crisp texture of seasonal green beans from the farm.
This simple dressing celebrates the herb garden. It keeps up to three weeks when sealed and stored under refrigeration. The recipe makes one pint.
A recipe from Deb Athearn’s grandmother, found in the book Morning Glory Farm and the Family that Feeds an Island.
By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital Try these cabbage recipes: Warm Caraflex & Apple Salad, Sweet & Sour Red Cabbage, Easy Roasted Caraflex Cabbage »»
Kale soup is a staple of Martha’s Vineyard home cooking. It tastes even better a day or two after it’s made.