Extra-sharp cheddar from the Cabot Creamery Collective is our choice for these cheesy, satisfying biscuits. This recipe makes about a dozen. You can also skip the cheese and chives for a fine batch of plain biscuits.
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.