Serves 2-4. Can be made vegan by substituting olive or coconut oil for butter and omitting the cream.
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.
Not everybody knows this: Simon Athearn, our head farmer, is also a trained chef who has created more than one innovative new dish in the Morning Glory Farm kitchen and at home. Here’s his own veggie burger, packed… Read More
This recipe from Island Grown is great for using up leftover bread.
This easy recipe comes from the Island Grown Mobile Market, which brings fresh produce to Martha’s Vineyard neighborhoods from June to October.
Warm or cold, this colorful dish is as good on its own as it is with fresh seafood, roasted chicken and grilled meats.
Another tasty recipe from our friends at Island Grown:
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 1… Read More
This potage calls for a home-made stock, so save those vegetable trimmings!
From Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Photo by Alison Shaw.