Warm or cold, this colorful dish is as good on its own as it is with fresh seafood, roasted chicken and grilled meats.
Martha’s Vineyard cookbook author and West Tisbury farmer Susie Middleton contributed this recipe, which makes four servings as a side dish.
It’s hard to believe that just a week ago, we were eagerly dropping off our entries for this year’s Martha’s Vineyard Agricultural Society fair. Here are our blue-ribbon-winning vegetables and flowers of 2018:
Are you looking for pies?
What is it? Why eat it? Nutritionist and dietary intern Rachel Caine answers all your zucchini-related questions.
Zucchini is in season and we have two varieties at the farmstand: traditional zucchini and the endearingly round Eight Ball. We also grow Yellow Ball summer squash.
To help you succeed with gluten-free baking, here are some tips from our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.
This lovely gluten-free zucchini bread can be made with or without eggs, as the recipe contains sufficient leavening and moisture without them. And it’s dairy-free. Its delicate flavor and texture come from a secret ingredient: coconut milk.