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Farm Recipe: Cheddar Chive Downeast Biscuits

Extra-sharp cheddar from the Cabot Creamery Collective is our choice for these cheesy, satisfying biscuits. This recipe makes about a dozen. You can also skip the cheese and chives for a fine batch of plain biscuits.

Mushroom Recipes: Ragu & Farrotto

Why Eat Bok Choy?

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital  What is bok choy? Bok choy is a cruciferous vegetable like kale, Brussels sprouts or cabbage. It was cultivated in China thousands of years ago and is still… Read More

Bok Choy Recipes: 10 Minute Lemon Garlic Bok Choy | Cold Soba Noodle Salad with Bok Choy

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

Recipe: Ratatouille

(Serves 6 to 8)

Recipe: Warm Green Bean Salad with Feta, Olives, Almonds and Lemon-Oregano Vinaigrette

This recipe was created by Susie Middleton, cookbook author and West Tisbury farmer, who notes: “Cook green or yellow wax beans just until you can bite through them (don’t undercook or they’ll be rubbery); dress while warm for… Read More

Recipe: Fresh Green Bean Casserole

This dish is designed to highlight the fresh flavor and crisp texture of seasonal green beans from the farm.

Recipe: Roasted Tomato Vinaigrette

Roasted Tomato Vinaigrette | Photo by Alison Shaw

This flavorful dressing will keep in the refrigerator for up to three weeks.

Recipe: Farm Herb Vinaigrette

This simple dressing celebrates the herb garden. It keeps up to three weeks when sealed and stored under refrigeration. The recipe makes one pint.

Recipe: Susie Middleton’s Summer Corn-Off-The-Cob Sauté

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