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
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
(Serves 4) 2 Tbsp. olive oil 1 tsp. butter 2 stalks celery, sliced 2 whole medium carrots, tops removed, cleaned and sliced
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.
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 1… Read More
2 Tbsp. butter 2 Tbsp. extra virgin olive oil 2 medium white onions, diced medium 4 celery ribs, diced medium 2 leeks, diced medium 1/2 bulb of fennel, cored and diced medium 2 Tbsp. finely minced herbs: thyme,… Read More
This potage calls for a home-made stock, so save those vegetable trimmings!
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.
From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen, this dish marries two of the Vineyard’s freshest treasures: scallops from local waters and greens from the field. 1 Tbsp. extra virgin olive… Read More