2 1/2 lbs carrots, peeled and sliced on the diagonal 1/2 cup water 1/3 cup maple syrup 3 Tbsp. butter Salt and pepper Pinch of cayenne Grated orange peel Combine all ingredients except orange peel in a large… Read More
2 lbs. assorted potatoes: fingerlings, red, small sweet, small russet, Peruvian blue 2 Tbsp. rendered duck fat (sold at specialty grocers) 1 Tbsp. rosemary, finely minced, or 1 sprig stemmed and minced 1/2 tsp. caraway seeds 1/2 tsp…. Read More
Prep time: 20 minutes | Cooking time: 40 minutes | Serves: 4-6
Here’s a recipe that appears in neither of our cookbooks! It’s a good, basic stuffing that can be spiffed up with additional ingredients: sausage, mushrooms, chestnuts or what have you. It could also be modified for a vegan… Read More
This is a classic pumpkin pie. Using fresh pumpkins, however, makes all the difference.
This hearty recipe comes from our longtime greenhouse chief, Chloe Nelson. It yields three quarts.
Now that autumn has arrived, our flower crew has been making gorgeous everlasting floral wreaths and swags for indoor decorating. Come see their creative designs—no two are alike.
We chose red cabbage for its color, but green cabbage, kale or collards would work as well. Likewise, the pearl onions have many possible substitutes—we just like the size and shape.
As the days grow shorter, darker and colder, a volunteer force of Vineyard residents is preserving fresh farm produce that will help feed hundreds of hungry Islanders this winter. Island Grown Gleaning reclaims fresh vegetables from Vineyard farms,… Read More