From Morning Glory Farm and the Family that Feeds an Island:
When the folks at Upinngil Farm in western Massachusetts tweeted this, we knew it was a keeper. It’s so simple and fresh, you don’t even need a recipe: Just cut up your melons and peaches, add your mint… Read More
Use any kind of kale, or an assortment: lacinato, curly-leaf, Red Russian all work well in this salad. You can also substitute any kind of feta. Mermaid Farm makes our favorite, right here on Martha’s Vineyard.
Kale soup is a staple of Martha’s Vineyard home cooking. It tastes even better a day or two after it’s made.
We raise about 50 varieties of pumpkins, winter squash and gourds. Some are strictly for their fancy looks, and some we grow just for eating. And then there are the pumpkins and squashes that do double duty. These… Read More
Rain or shine, our annual Pumpkin Festival is a free celebration for all ages. We’ll have games, hay rides, face painting, live music from the Flying Elbows and the amazing Punkin Chunkin’ Trebuchet. Come watch what happens when… Read More
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
Stripping the husks off ears of corn is frowned upon at the farmstand. It’s so unnecessary! There are better ways to make sure you’re buying a ripe, unblemished ear of corn: Look at the husk to check for… Read More
Late last October, we planted 13,600 garlic cloves. This month we harvested the crop and wow, we have to brag: This garlic is gorgeous, with flavor to match. Plump, perfect, clean garlic bulbs with no disease are $1.65… Read More