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
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
These are approximate harvest dates for our seasonal farm produce. Please keep in mind that many yields, such as asparagus and strawberries, tend to start small and increase over a period of days to weeks, depending on the… Read More
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We are picking asparagus every other day now, about 25 to 30 pounds at a time. There are another six to seven weeks left to the season, but it will probably take until about May 20 for us… Read More
This is a great use for off-sized stalks of asparagus and ripe but bruised strawberries. The woody bottom ends of the asparagus should not be used here. 1 cucumber, (peeled if waxed, otherwise skin-on), coarsely chopped 1/2 lb…. Read More
Early-season spinach, available during asparagus season, is naturally tender. Just remove the stems prior to washing. If you’re using thick-stalk asparagus, peel the stem above the natural break.
Use any kind of kale, or an assortment: lacinato, curly-leaf, Red Russian all work well in this salad. You can also substitute any kind of feta. Mermaid Farm makes our favorite, right here on the Vineyard.
As of this morning at 9 a.m., there are exactly four weeks left until we reopen the farmstand for 2018. Friday, May 4 is the big day, and we’re hoping for an earlier asparagus season this year! The… Read More
The days are getting longer, the crocuses are blooming and the birds are singing — but this is still March on Martha’s Vineyard, where spring comes at its own leisurely pace. Fortunately, last summer, we took some of… Read More