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Rainbow Chard, Bacon and Brie Quiche

1 prepared pie crust (recipe here »») 8 oz. bacon, cut into small chunks 1 small yellow onion, diced 6 cups chopped rainbow chard (about 1/2 bunch) 5 oz. brie, cut into small chunks 8 eggs 1/2 cup… Read More

Farm Recipe: Roasted Pumpkin Seeds

Crunchy and delicious!

Farm Recipe: Fresh Corn and Pepper Soup

This creamy soup makes the most of sweet corn and colorful bell peppers. 

Recipe: Cured Pork Belly with Roasted Parsnips

When parsnips are fresh in the fall, they’re moist with a mild flavor and thin skins that don’t need to be removed before cooking.

Thanksgiving Turkey & Gravy Order Form

Online orders are now closed. We will continue taking orders by phone and in person until 6 p.m. Wednesday, Nov. 15. Pies and sides may be ordered through Monday, Nov. 20.

Recipe: Jan Buhrman’s Corn Pudding Soufflé

Jan Buhrman, owner of Kitchen Porch caterers, is well-known on the Vineyard for her support of local artisanal producers and sustainable agriculture and fisheries. She also helped bring the international Slow Food movement to the Island, and her… Read More

Free Parsley for Derby Anglers

The Derby is on, and this whole Island feels the excitement. This is the 72nd year of the Martha’s Vineyard Striped Bass and Bluefish Derby, which began at one minute past midnight Sept. 10 and runs till Oct…. Read More

The Easy Way to Peel Peaches

When you want to peel a lot of peaches for jam, pie or cobbler, this is the method we recommend:

Recipe: Beet Hummus

Customers love the hummus dips from our farm kitchen — especially our rosy red beet hummus. If you have a food processor, you can make this savory spread at home just the way you like it: with roasted… Read More

Try This Luscious Fruit Salad, No Recipe Needed

The folks at Upinngil Farm in western Massachusetts just tweeted this, and we had to share. It’s so simple and fresh, you don’t even need a recipe: Just cut up your melons and peaches, add your mint leaves… Read More