Small, fresh early-season potatoes offer a bright potato flavor with a clean, low-starch texture. Cooking them slowly allows them to keep their shape. Other potatoes can also be used, but most will begin to fall apart or release… Read More
2 lbs. assorted potatoes: fingerlings, red, small sweet, small russet, Peruvian blue 2 Tbsp. rendered duck fat (sold at specialty grocers) 1 Tbsp. rosemary, finely minced, or 1 sprig stemmed and minced 1/2 tsp. caraway seeds 1/2 tsp…. Read More
From the Island Grown recipe archives, in English and Portuguese:
View this post on Instagram Our Italian #potato harvester pulling our red potatoes right out of the ground and distributing them in… Read More
One of our most colorful, reliable and long-lasting crops, winter squash is a vegetable everyone should have on hand. There are many varieties: Some have bright orange flesh, others are yellow or even a creamy white inside. All are packed… Read More
It’s hard to believe that just a week ago, we were eagerly dropping off our entries for this year’s Martha’s Vineyard Agricultural Society fair. Here are our blue-ribbon-winning vegetables and flowers of 2018:
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.
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
This potage calls for a home-made stock, so save those vegetable trimmings!