Korilee’s Maple-Glazed Brioche Donuts were such a hit at the Pumpkin Festival that we’re bringing them back. Here’s our new donut menu: Saturday: Brioche Donuts Sunday: Cider Donuts Come by the farmstand this weekend and grab yourself a… Read More
We raised 50 varieties of pumpkins, winter squash and gourds in West Tisbury this year. Some are strictly for their fancy looks, and some we grow just for eating. And then there are the pumpkins and squashes that… Read More
Autumn begins this Friday, Sept. 22, and so do our 2017 fall hours at the farmstand. Beginning Friday we’ll be opening an hour later, at 9 a.m. every day of the week. Our closing time remains the same:… Read More
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
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
More than just a side salad, this dish can be served hot or cold. Try it as … a bruschetta topping; a layer in fish tacos — the meal that inspired this salad; a bed or sauce for… Read More
Martha’s Vineyard has The Grey Barn, and Litchfield, Conn. has Arethusa Farm. These two dairies produce very different cheeses, but their stories have some elements in common.
We’ve finally started picking our own corn, although supplies have been limited and each harvest sells out quickly. Corn needs sun to ripen to perfection, and we’ve been looking at a lot of cloudy days lately.
We won’t know for sure till the end of the season, but July 3 is traditionally one of the year’s busiest days at our farmstand. Our staff has been busy stocking, baking and preparing foods since early this morning…. Read More