Logo

Recipe: Warm Green Bean Salad with Feta, Olives, Almonds and Lemon-Oregano Vinaigrette

This recipe was created by Susie Middleton, cookbook author and West Tisbury farmer, who notes: “Cook green or yellow wax beans just until you can bite through them (don’t undercook or they’ll be rubbery); dress while warm for… Read More

Recipe: Roasted Tomato Vinaigrette

Roasted Tomato Vinaigrette | Photo by Alison Shaw

This flavorful dressing will keep in the refrigerator for up to three weeks.

Recipe: Farm Herb Vinaigrette

This simple dressing celebrates the herb garden. It keeps up to three weeks when sealed and stored under refrigeration. The recipe makes one pint.

Cabbage Recipes: Warm Caraflex Cabbage & Apples | Sweet & Sour Red Cabbage | Easy Roasted Caraflex Cabbage

Recipe: Cucumber Strawberry Salad

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital 

Top Crops This Weekend

Our season is in full swing, with fresh ripe crops coming in from the fields several times a day. The first flush of our early corn will be gone by the weekend, but we’ll have top-quality mainland corn… 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

Lavender Recipes: Peach Salad with Lavender Dressing | Lemon Lavender Muffins

Recipe: Amaranth and Carrot Salad

Easy to digest and high in protein, colorful micro amaranth is gluten-free and packed with vitamins, minerals and antioxidants. This recipe comes from nutritionist Rachel Caine, who is with us this week to advise staff and customers on… Read More

Recipe: Strawberry Microgreens Salad with Strawberry Dressing