This recipe was contributed by Vineyard Nutrition for our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.
Are you looking for pies? We bake a lot of them at the farm—hundreds a day, in the summertime. You can find our pies at the front of the farmstand, with the breads. Just turn right as you… Read More
“Taste a little of the summer, my grandma put it all in jars … ”
Also please see: Tips for Gluten-Free Baking »»
(Serves 4) 2 Tbsp. olive oil 1 tsp. butter 2 stalks celery, sliced 2 whole medium carrots, tops removed, cleaned and sliced
Cookbook author Catherine Walthers of Chilmark shared this recipe with us, saying “I suggest experimenting with different herb combinations with the peaches as well, such as mint and basil, or basil and cilantro. All you need is a… Read More
These are approximate harvest dates for our seasonal farm produce. Please keep in mind that many yields tend to start small and increase over a period of days to weeks, depending on the weather.
Serve with Downeast Biscuits for a special breakfast or dinner treat.
When you want to peel a lot of peaches for jam, pie or cobbler, this is the method we recommend:
Another healthy, tasty recipe from Vineyard Nutrition: