Logo

Farm 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

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

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.

Farm Recipe: Roasted Pumpkin Seeds

Crunchy and delicious!

Farm Recipe: Harvest Pie with Apples, Cranberries, Raisins and Walnuts

From Morning Glory Farm and the Family that Feeds an Island:

Farm Recipe: Fresh Corn and Pepper Soup

This creamy soup makes the most of sweet corn and colorful bell peppers. 

Recipe: Cured Pork Belly with Roasted Parsnips

When parsnips are fresh in the fall, they’re moist with a mild flavor and thin skins that don’t need to be removed before cooking.

Recipe: Jan Buhrman’s Corn Pudding Soufflé

Jan Buhrman, owner of Kitchen Porch caterers, is well-known on the Vineyard for her support of local artisanal producers and sustainable agriculture and fisheries. She also helped bring the international Slow Food movement to the Island, and her… Read More

The Easy Way to Peel Peaches

When you want to peel a lot of peaches for jam, pie or cobbler, this is the method we recommend: