1 prepared pie crust (recipe here »») 8 oz. bacon, cut into small chunks 1 small yellow onion, diced 6 cups chopped rainbow chard (about 1/2 bunch) 5 oz. brie, cut into small chunks 8 eggs 1/2 cup… Read More
Crunchy and delicious!
This creamy soup makes the most of sweet corn and colorful bell peppers.
When parsnips are fresh in the fall, they’re moist with a mild flavor and thin skins that don’t need to be removed before cooking.
Online orders are now closed. We will continue taking orders by phone and in person until 6 p.m. Wednesday, Nov. 15. Pies and sides may be ordered through Monday, Nov. 20.
Jan Buhrman, owner of Kitchen Porch caterers, is well-known on the Vineyard for her support of local artisanal producers and sustainable agriculture and fisheries. She also helped bring the international Slow Food movement to the Island, and her… Read More
The Derby is on, and this whole Island feels the excitement. This is the 72nd year of the Martha’s Vineyard Striped Bass and Bluefish Derby, which began at one minute past midnight Sept. 10 and runs till Oct…. Read More
When you want to peel a lot of peaches for jam, pie or cobbler, this is the method we recommend:
Customers love the hummus dips from our farm kitchen — especially our rosy red beet hummus. If you have a food processor, you can make this savory spread at home just the way you like it: with roasted… Read More
The folks at Upinngil Farm in western Massachusetts just tweeted this, and we had to share. It’s so simple and fresh, you don’t even need a recipe: Just cut up your melons and peaches, add your mint leaves… Read More