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Mobile Market Recipe: Stuffed Anaheim Peppers with Vegetarian Option

This easy recipe comes from the Island Grown Mobile Market, which brings fresh produce to Martha’s Vineyard neighborhoods from June to October.

Farm Recipe: Balsamic Roasted Vegetables

Warm or cold, this colorful dish is as good on its own as it is with fresh seafood, roasted chicken and grilled meats.

Farm Recipe: Martha’s Vineyard Tomato Pie

Cornmeal and cheese will help bind the filling, so choose ripe, moist tomatoes for this pie because early-season, hot-house or under-ripe fruit will not provide the flavor and the moisture required here. A mix of field-grown heirlooms is… Read More

Island Grown Recipe: Fish & Corn Chowder

This recipe from May is perfect for September: The Derby is on, and so is sweet corn season! 

Farm Recipe: Warm Eggplant and Tomato Salad

More than just a side salad, this dish can be served hot or cold. Try it as … a bruschetta topping; a layer in fish tacos — the meal that inspired this salad; a bed or sauce for… Read More

Farm Recipe: Molasses Chicken, Apples and Leeks

This recipe calls for chicken on the bone — if you substitute boneless, skinless breasts, the chicken will be dry. Instead of split breasts or the less-bony Statler breasts, a quartered whole bird is also fine. The thigh… Read More

Island Grown Recipe: Corn & Jalapeño Fritters

Our colleagues at Island Grown have some terrific recipes for local produce. This one calls for two of our award-winning crops, sweet corn and hot jalapeño peppers:

Susie Middleton Recipe: Zucchini Ribbons with Lime, Garlic & Mint

Martha’s Vineyard cookbook author and West Tisbury farmer Susie Middleton contributed this recipe, which makes four servings as a side dish.

Farm Recipe: Gluten-Free Peach Cobbler

Also please see: Tips for Gluten-Free Baking »»

Farm Recipe: Roasted Chicken with Roasted Peaches, Tomatoes and Leeks

(Serves 4) 2 Tbsp. olive oil 1 tsp. butter 2 stalks celery, sliced 2 whole medium carrots, tops removed, cleaned and sliced