Kale soup is a staple of Martha’s Vineyard home cooking. It tastes even better a day or two after it’s made.
By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital
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
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
Serves 2-4. Can be made vegan by substituting olive or coconut oil for butter and omitting the cream.
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:
Fresh flavors of tomato, feta, spinach and herbs mingle in this lemon-scented salad.
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
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