Chef’s note: Larger-kernelled, more robustly-flavored corns such as the Providence variety are perfect in this dish. (Serves 4-6)
(Yields 8 muffins or 2 loaves)
It’s hard to believe that just a week ago, we were eagerly dropping off our entries for this year’s Martha’s Vineyard Agricultural Society fair. Here are our blue-ribbon-winning vegetables and flowers of 2018:
These are approximate harvest dates for our seasonal farm produce. Please keep in mind that many yields tend to start small and increase over a period of days to weeks, depending on the weather.
This simple skillet dish, from Martha’s Vineyard cookbook author Susie Middleton, adds garlic, ginger, lime and fresh herbs to make the most of our favorite midsummer crop: fresh, sweet corn. Please don’t strip the corn! There are better… Read More
This creamy soup makes the most of sweet corn and colorful bell peppers.
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