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Farm Recipe: Holiday Stuffing

Here’s a recipe that appears in neither of our cookbooks! It’s a good, basic stuffing that can be spiffed up with additional ingredients: sausage, mushrooms, chestnuts or what have you. It could also be modified for a vegan… Read More

Farm Recipe: Fresh Beet Soup

Serves 4

Farm Recipe: Molasses Chicken, Apples and Leeks

This recipe calls for chicken on the bone — if you substitute boneless, skinless breasts, the chicken will be dry. Instead of split breasts or the less-bony Statler breasts, a quartered whole bird is also fine. The thigh… Read More

Farm Recipe: Warm Corn Salad and Hot Italian Sausage

This recipe for two can be doubled and tripled easily, to serve just you or hordes.

Farm Recipe: Cheddar Chive Downeast Biscuits

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.

Recipe: Fresh Green Bean Casserole

This dish is designed to highlight the fresh flavor and crisp texture of seasonal green beans from the farm.

What’s In Season on Martha’s Vineyard: August

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.

Recipe: Farm Herb Vinaigrette

This simple dressing celebrates the herb garden. It keeps up to three weeks when sealed and stored under refrigeration. The recipe makes one pint.

Lavender in Cooking: How and Why

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital  Lavender is a versatile herb that grows in small shrub-like formations. It is very well known for its scent and has been used in aromatherapy for hundreds of… Read More

Lavender Recipes: Peach Salad with Lavender Dressing | Lemon Lavender Muffins