This easy recipe comes from the Island Grown Mobile Market, which brings fresh produce to Martha’s Vineyard neighborhoods from June to October.
Warm or cold, this colorful dish is as good on its own as it is with fresh seafood, roasted chicken and grilled meats.
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
This recipe from May is perfect for September: The Derby is on, and so is sweet corn season!
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
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
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:
Martha’s Vineyard cookbook author and West Tisbury farmer Susie Middleton contributed this recipe, which makes four servings as a side dish.
Also please see: Tips for Gluten-Free Baking »»
(Serves 4) 2 Tbsp. olive oil 1 tsp. butter 2 stalks celery, sliced 2 whole medium carrots, tops removed, cleaned and sliced