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.
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
More than just a side salad, this dish can be served hot or cold. Try it as … a bruschetta topping; a layer in fish tacos — the meal that inspired this salad; a bed or sauce for… Read More
We’re celebrating tomato season with a bounty of recipes from our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Just click to get cooking!
This recipe was created by Susie Middleton, cookbook author and West Tisbury farmer, who notes: “Cook green or yellow wax beans just until you can bite through them (don’t undercook or they’ll be rubbery); dress while warm for… Read More
This flavorful dressing will keep in the refrigerator for up to three weeks.
This simple dressing celebrates the herb garden. It keeps up to three weeks when sealed and stored under refrigeration. The recipe makes one pint.
By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital