This colorful salad is bursting with flavor. The recipe comes from Vineyard Nutrition.
The 2018 strawberry season is officially under way. We brought in a small harvest of ripe, red fruit on Monday and sold through by mid-afternoon. As the season progresses, this early trickle of berries will become a steady… Read More
This recipe comes to us from Prudy and Josh at Vineyard Nutrition.
2 Tbsp. butter 2 Tbsp. extra virgin olive oil 2 medium white onions, diced medium 4 celery ribs, diced medium 2 leeks, diced medium 1/2 bulb of fennel, cored and diced medium 2 Tbsp. finely minced herbs: thyme,… Read More
This is a great use for off-sized stalks of asparagus and ripe but bruised strawberries. The woody bottom ends of the asparagus should not be used here.
This potage calls for a home-made stock, so save those vegetable trimmings!
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
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
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