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!
Farm Recipe: Baked Eggs with Leeks, Spinach and Asparagus
Early-season spinach, available during asparagus season, is naturally tender. Just remove the stems prior to washing. If you’re using thick-stalk asparagus, peel the stem above the natural break.
Farm Recipe: Asparagus Quiche
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… Read More
Countdown to Opening: 8 Weeks to Go
Somehow, the long Martha’s Vineyard winter is mostly over and we’re counting down the weeks until our farmstand reopens at 8 a.m. on May 3.
Farm Recipe: Spring Asparagus Smoothie
This is a great use for off-sized stalks of asparagus and ripe but bruised strawberries. The woody bottom ends of the asparagus should not be used here.
Recipe: Asparagus and Spring Onion Potage
This potage calls for a home-made stock, so save those vegetable trimmings!
Farm Recipe: Roasted Asparagus
Notes: Thick-stalk asparagus works well with this technique, but will require a bit more cooking time than pencil-thin spears. Peeling the ends of the asparagus is not recommended: peeled stalks may dry out in the roasting process. Wintered… Read More
Recipe: Quick-Braised Asparagus with Dijon-Herb Pan Sauce
Martha’s Vineyard cookbook author and magazine editor Susie Middleton kindly gave us this recipe. She says “This is one of my very favorite preparations for fresh, local, big meaty spears of asparagus. There’s a depth of flavor here… Read More
