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Why Eat Mushrooms?

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital  What are mushrooms? Mushrooms are often considered vegetables, but they are fungi, and not plants, so they need to be cultivated and harvested differently. To an even greater… Read More

Mushroom Recipes: Ragu & Farrotto

Why Eat Cabbage?

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital  Try these cabbage recipes: Warm Caraflex & Apple Salad, Sweet & Sour Red Cabbage, Easy Roasted Caraflex Cabbage »»

Why Eat Cucumbers?

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital  Cucumbers are cool and refreshing. Technically a fruit, but treated as a vegetable, cucumber can be used in a variety of dishes with either other fruits, other vegetables,… Read More

Why Eat Kale?

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital 

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

Spotlight on Tomatoes

We love tomatoes. But do they love us back? Nutritionist and dietary intern Rachel Caine says yes, these flavorful summer fruits have undeniable health advantages as well as being delicious:

Spotlight on Zucchini

What is it? Why eat it? Nutritionist and dietary intern Rachel Caine answers all your zucchini-related questions.

Recipes: Zucchini Bread and Chicken & Zucchini

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.

Everyone’s Invited to Free Community Lunches

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.