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Island Grown Recipe: Tomato Panzanella Salad

This recipe from Island Grown is great for using up leftover bread.

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: Roasted Corn, Sweet Onion and Herb Polenta (with Variations)

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: Fresh Green Bean Casserole

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

Recipe: MGF Bread & Butter Pickles

A recipe from Deb Athearn’s grandmother, found in the book Morning Glory Farm and the Family that Feeds an Island.

Why Eat Cabbage?

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital  Try these cabbage recipes: Warm Caraflex & Apple Salad, Sweet & Sour Red Cabbage, Easy Roasted Caraflex Cabbage »»

Why Eat Cucumbers?

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital  Cucumbers are cool and refreshing. Technically a fruit, but treated as a vegetable, cucumber can be used in a variety of dishes with either other fruits, other vegetables,… Read More

Lavender in Cooking: How and Why

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital  Lavender is a versatile herb that grows in small shrub-like formations. It is very well known for its scent and has been used in aromatherapy for hundreds of… Read More