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 Martha’s Vineyard.
It’s not too soon to be thinking about this year’s First Peas to the Table Contest. Inspired by a long-ago competition among Thomas Jefferson and his neighbors, we started our First Peas contest a few years ago and… Read More
“What do you do in the winter?” It’s a fair question, and one most year-round Islanders are used to hearing. In our case, the answer is easy: We keep on farming!
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.
This simple recipe from the Island Grown Harvest of the Month program is provided in both the English and Brazilian Portuguese languages:
Chef’s note: Asparagus will be at its most flavorful in this dish if blanched, roasted or grilled first. 1 pie crust, uncooked (recipe »») 8 eggs 1/2 cup sour cream 1 cup milk 1 tsp. smooth Dijon mustard… Read More
This is absolutely peak time for our spring spinach. It’s green, glorious and abundant this week. We are selling it for $4.95 a pound. That’s a BIG bag of spinach, but you don’t have to buy the whole… Read More
Here are some of the Morning Glory crops we’ll have at the farmstand this month: Arugula, microgreens, eggs, nettles, parsnips, radishes and spinach are all available now, along with produce from New England farms on the mainland—including some… Read More
Gabrielle Redner contributed this recipe to our Farm Food cookbook, writing “These eggs were first created for a grand-opening party at Slip Away Farm on Chappaquiddick. … They are a great party snack, and are especially fun to… Read More