Meg’s Summer Slaw, a.k.a. Slaw with What You’ve Got
When life gives you vegetables, make slaw! Our abundant summer harvests offer daily opportunities for fresh dishes like this one, using what’s in season and on hand. Meg Athearn whipped a batch of this slaw up for the… Read More
Farm Recipe: Spring Kale Salad with Mermaid Farm Feta
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.
Farm Recipe: Chloe’s Carrot Ginger Soup
Prep time: 20 minutes | Cooking time: 40 minutes | Serves: 4-6
Biscuits of Comfort and Joy
Christmas, the winter solstice and Hanukkah all come at the darkest time of the year, when the harvest has dwindled and nights are long. This is when the aroma of baking biscuits brings comfort and cheer — even… Read More
Farm Recipe: Harvest Pie with Apples, Cranberries, Raisins and Walnuts
From Morning Glory Farm and the Family that Feeds an Island:
Try This Luscious Fruit Salad, No Recipe Needed
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
Farm Recipe: Maple-Glazed Carrots the Kids Will Love
2 1/2 lbs carrots, peeled and sliced on the diagonal 1/2 cup water 1/3 cup maple syrup 3 Tbsp. butter Salt and pepper Pinch of cayenne Grated orange peel Combine all ingredients except orange peel in a large… Read More
Farm Recipe: Molasses Chicken, Apples and Leeks
This recipe calls for chicken on the bone — if you substitute boneless, skinless breasts, the chicken will be dry. Instead of split breasts or the less-bony Statler breasts, a quartered whole bird is also fine. The thigh… Read More
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.
