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