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:
This recipe was contributed by Vineyard Nutrition for our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.
Red, ripe and fragrant strawberries, fresh from the field, are our first choice for this classic summer dessert.
Early-season spinach, available during asparagus season, is naturally tender. Just remove the stems prior to washing. If you’re using thick-stalk asparagus, peel the stem above the natural break.
This simple recipe from the Island Grown Harvest of the Month program is provided in both the English and Brazilian Portuguese languages: