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: 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.
Cooking Lesson with Susie Middleton: Hearty Winter Salad
Martha’s Vineyard farmer, blogger and cookbook author Susie Middleton, a.k.a. Six Burner Sue, shows how you can make this winter salad of hearty greens and roasted vegetables out of anything you have on hand — no special ingredients… Read More
Winter Squash and Potatoes: Quick Fixes for Long Keepers
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
Farm Recipe: Roasted Pumpkin or Squash Soup
Serves 2-4. Can be made vegan by substituting olive or coconut oil for butter and omitting the cream.
Island Grown Recipe: Oven Roasted Tomatoes
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:
