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Mushroom Recipes: Ragu & Farrotto

Why Eat Bok Choy?

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

Bok Choy Recipes: 10 Minute Lemon Garlic Bok Choy | Cold Soba Noodle Salad with Bok Choy

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

Recipe: Ratatouille

(Serves 6 to 8)

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: Fresh Green Bean Casserole

This dish is designed to highlight the fresh flavor and crisp texture of seasonal green beans from the farm.

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: MGF Bread & Butter Pickles

A recipe from Deb Athearn’s grandmother, found in the book Morning Glory Farm and the Family that Feeds an Island.

Why Eat Cabbage?

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 »»

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.