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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.

Why Eat Kale?

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital 

Island Grown Recipe: Gluten-Free Winter Squash Spice Cookies

Also please see our Gluten-Free Baking Tips »»

Cooking Lesson with Susie Middleton: Hearty Winter Salad

Vineyard Gazette food editor Susie Middleton, whose Cook the Vineyard newsletter is a weekly cornucopia of mouth-watering recipes and photos, joined forces with Oxfam America to show how you can make this winter salad of hearty greens and… Read More

Winter Squash and Potatoes: Quick Fixes for Long Keepers

One of our most colorful, reliable and long-lasting crops, winter squash is a vegetable everyone should have on hand. There are many varieties: Some have bright orange flesh, others are yellow or even a creamy white inside. All are packed… Read More

Farm Recipe: Roasted Pumpkin or Squash Soup

Serves 2-4. Can be made vegan by substituting olive or coconut oil for butter and omitting the cream.

Island Grown Recipe: Oven Roasted Tomatoes

From the very first year of the Island Grown Harvest of the Month program, this simple recipe is provided in both the English and Brazilian Portuguese languages:

Farm Recipe: Couscous with Roasted Cherry Tomatoes

  Fresh flavors of tomato, feta, spinach and herbs mingle in this lemon-scented salad.

11 Best Recipes for Sweet Corn

We brought in the first of our farm-raised sweet corn over the weekend, and although it sold through right away, we’ll soon have plenty more as successive plantings come to maturity in the fields. Meanwhile, we’re stocking top-quality… Read More

Farm Recipe: Martha’s Vineyard Tomato Pie

Cornmeal and cheese will help bind the filling, so choose ripe, moist tomatoes for this pie because early-season, hot-house or under-ripe fruit will not provide the flavor and the moisture required here. A mix of field-grown heirlooms is… Read More