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Recipe: Roasted Asparagus

Notes: Thick-stalk asparagus works well with this technique, but will require a bit more cooking time than pencil-thin spears.  Peeling the ends of the asparagus is not recommended: peeled stalks may dry out in the roasting process. Wintered… Read More

Recipe: Quick-Braised Asparagus with Dijon-Herb Pan Sauce

Martha’s Vineyard cookbook author and magazine editor Susie Middleton kindly gave us this recipe. She says “This is one of my very favorite preparations for fresh, local, big meaty spears of asparagus. There’s a depth of flavor here… Read More

Recipe: Baked Eggs with Leeks, Spinach and Asparagus

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.

Rainbow Chard, Bacon and Brie Quiche

1 prepared pie crust (recipe here »») 8 oz. bacon, cut into small chunks 1 small yellow onion, diced 6 cups chopped rainbow chard (about 1/2 bunch) 5 oz. brie, cut into small chunks 8 eggs 1/2 cup… Read More

Spring Kale Salad with Mermaid Farm Feta

Use any kind of kale, or an assortment: lacinato, curly-leaf, Red Russian all work well in this salad. You can also substitute any kind of feta. Mermaid Farm makes our favorite, right here on the Vineyard.

Recipe of the Week: Bay Scallops and Braised Greens

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

Recipe: Warm Chickpea Salad with Roasted Eggplant

From Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Photo by Alison Shaw.

Recipe: Duck Fat Roasted Potatoes

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

Recipe: Maple-Glazed Carrots the Kids Will Love

2 1/2 lbs carrots, peeled and sliced on the diagonal 1/2 cup water 1/3 cup maple syrup 3 Tbsp. butter Salt and pepper Pinch of cayenne Grated orange peel Combine all ingredients except orange peel in a large… Read More

Recipe: Chloe’s Carrot Ginger Soup

Prep time: 20 minutes | Cooking time: 40 minutes | Serves: 4-6 1 Tbsp. vegetable oil 1 large Spanish onion, diced 8 large carrots, peeled and roughly chopped Optional: 3 Tbsp. yellow curry 2″ piece fresh peeled ginger,… Read More