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
A classic condiment for holiday meals, from Island Grown.
This tangy-sweet dressing from Island Grown is perfect for autumn salads.
Another deliciously easy recipe from Island Grown, with just four ingredients.
Fellow Island farmer and accomplished cookbook author Susie Middleton, a.k.a. Six Burner Sue stars in this healthy cooking video from OxfamAmerica’s Eat for Good campaign. Part of it was filmed right here at the farmstand, and the rest a… Read More
From our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen
Warm or cold, this colorful dish is as good on its own as it is with fresh seafood, roasted chicken and grilled meats.