Farm Recipe: Maple-Glazed Carrots the Kids Will Love
2 1/2 lbs carrots, peeled and sliced on the diagonal 1/2 cup water 1/3 cup maple syrup 3 Tbsp. butter Salt and pepper Pinch of cayenne Grated orange peel Combine all ingredients except orange peel in a large… Read More
Farm Recipe: Kale Soup
Kale soup is a staple of Martha’s Vineyard home cooking. It tastes even better a day or two after it’s made.
Farm Recipe: New Potato and Green Bean Salad
Small, fresh early-season potatoes offer a bright potato flavor with a clean, low-starch texture. Cooking them slowly allows them to keep their shape. Other potatoes can also be used, but most will begin to fall apart or release… Read More
Farm Recipe: Roasted Garlic
This is the simplest and best way we know of releasing the rich, sweet flavor of fresh garlic. Bonus: Covered in olive oil, the roasted garlic cloves will keep in the refrigerator for an extended period of time.
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
Farm Recipe: Roasted Acorn Squash with Cranberry Butter
From our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen
Susie Middleton Recipe: Zucchini Ribbons with Lime, Garlic & Mint
Martha’s Vineyard cookbook author and West Tisbury farmer Susie Middleton contributed this recipe, which makes four servings as a side dish.
