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Farm Recipe: Roasted Pumpkin or Squash Soup

Serves 2-4. Can be made vegan by substituting olive or coconut oil for butter and omitting the cream.

No Pie? No Problem: Here’s Our Recipe

Our bakery is closed from Christmas until springtime, so we’re sharing recipes for a Morning Glory pie you can make at home. Invented by one of our head bakers, Harvest Pie celebrates the end of the growing season with apples,… Read More

Winter on a Martha’s Vineyard Farm

“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!

Honor Eggs Are Back

We’ve closed up the farmstand until next spring, but our well-fed chickens lay eggs all winter long and we still have some winter produce as well. So until we reopen, the honor fridge and cashbox are once again located… Read More

Island Grown Recipe: Kale Slaw



Farm Recipe: Chloe’s Carrot Ginger Soup

Prep time: 20 minutes | Cooking time: 40 minutes | Serves: 4-6

Farm Recipe: Holiday Stuffing

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

Island Grown Recipe: Carrot Soup

Potato, butter and olive oil add richness to this hearty and satisfying winter soup from Island Grown:

Quick Fixes for Long Keepers: Turnips and Carrots

Turnips, carrots, winter squash and potatoes are “long keepers” — fall vegetables that, when stored at cool temperatures away from light, hold their flavor and nutritional value through the darkest winter months. They’re great to have on hand for roasting, steaming,… Read More

Stock Up on Winter Squash and Save

Butternut, Acorn, Hubbard, Sunshine: They’re all winter squash, a group that got its name because these late-ripening fruits last well into the winter when they’re properly stored.Kept in a cool, dark place, winter squash will reward you with… Read More