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
Our season is in full swing, with fresh ripe crops coming in from the fields several times a day. The first flush of our early corn will be gone by the weekend, but we’ll have top-quality mainland corn… Read More
Kale soup is a staple of Martha’s Vineyard home cooking. It tastes even better a day or two after it’s made.
Tomatoes are the sweet, juicy soul of summer’s bounty. We start our first seeds in December for greenhouse production, and everyone rejoices in July when the field tomatoes start coming in.
Are you looking for pies?
The hot, muggy weather we’ve had on Martha’s Vineyard for the past week or so is on its way out of here this Friday morning, as a cooler front moves through. Drier air and crisper sunny days are… Read More
Zucchini is in season and we have two varieties at the farmstand: traditional zucchini and the endearingly round Eight Ball. We also grow Yellow Ball summer squash.
Every weekday starting July 9, people of all ages and backgrounds can enjoy a free community lunch at one of three locations on Martha’s Vineyard.
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. Potatoes (red/white/Yukon/russet): July 1… Read More