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Recipes for Tomato Season

Tomatoes are the sweet, juicy soul of summer’s bounty. We start our first seeds in December for greenhouse production, and everyone rejoices in July when the field tomatoes start coming in.

Spotlight on Zucchini

What is it? Why eat it? Nutritionist and dietary intern Rachel Caine answers all your zucchini-related questions.

Recipe: Amaranth and Carrot Salad

Easy to digest and high in protein, colorful micro amaranth is gluten-free and packed with vitamins, minerals and antioxidants. This recipe comes from nutritionist Rachel Caine, who is with us this week to advise staff and customers on… Read More

Vegan Recipe: Mushroom & Walnut “Meat” Balls

Another tasty recipe from our friends at Island Grown:

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: Roasted Garlic and Tomato Soup

Why Microgreens?

Small but mighty, microgreens pack a lot of nutrition into just a few delicious bites. They’re truly concentrated: Nutritionist and dietetic intern Rachel Caine tells us that microgreens have up to 40 times the amount of Vitamins C,… Read More

Recipe: Stir Fried Pea Shoots

(Serves 2) 2 cups pea shoots 1 garlic clove, finely minced 1 tsp. Chinese rice wine (optional) 1/2 tsp. roasted sesame oil

Recipe: Summer Pasta Salad with Tomatoes and Strawberries

This colorful salad is bursting with flavor. The recipe comes from Vineyard Nutrition.

Island Grown Recipe: Mashed Peas & Mint