Chef’s note: Asparagus will be at its most flavorful in this dish if blanched, roasted or grilled first. 1 pie crust, uncooked (recipe »») 8 eggs 1/2 cup sour cream 1 cup milk 1 tsp. smooth Dijon mustard… Read More
Gabrielle Redner contributed this recipe to our Farm Food cookbook, writing “These eggs were first created for a grand-opening party at Slip Away Farm on Chappaquiddick. … They are a great party snack, and are especially fun to… Read More
We’ve closed up the farmstand until next spring, but our well-fed chickens lay eggs all winter long and we still have some winter produce as well. So until we reopen, the honor fridge and cashbox are once again located… Read More
The Mobile Market is back for a second season of bringing fresh, locally grown produce to Martha’s Vineyard neighborhoods five days a week. Read about it in the Vineyard Gazette »»
Early-season spinach, available during asparagus season, is naturally tender. Just remove the stems prior to washing. If you’re using thick-stalk asparagus, peel the stem above the natural break.
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
Another healthy, tasty recipe from Vineyard Nutrition:
Here is Clara Athearn helping her father Daniel Athearn collect the mornings eggs. She at just three years old is very steady at gently removing eggs from under the hens and carefully placing them is the basket. She… Read More