Recipe: Sautéed Shishito Peppers with Scrambled Eggs and Cheese
Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Servings: 2-4 Recipe adapted from www.gardnercook.com Sauteed Shishito Peppers 12 Morning Glory Farm shishito peppers 1 tbsp. olive, canola or coconut oil Salt to taste Poke one… Read More
Recipe: Stuffed Farm Peppers
These tender, stuffed peppers are filled with a mixture of ground grass-fed beef, rice, black beans and vegetables, then topped with cheese and baked for a hearty Mexican-style meal that can be served on the spot or reheated… Read More
Recipe: Hot Pepper Jelly from Fantzye Bagels
We are grateful to Elana Carlson from Fantzye Bagels for this wonderful hot pepper recipe, in her own words: My mom, Lynn, now retired nearby on Cape Cod, has been making this recipe with two of her friends… Read More
Eggplant Recipe: Chef Gus’s Baba Ganoush
To help make the most of our abundant eggplant crop, we asked Chef Gus to share his recipe for baba ganoush and he graciously complied — after cutting the quantities to 1/9 of the amount he makes for… Read More
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:
