Island Grown Recipe: Cranberry Vinaigrette
This tangy-sweet dressing from Island Grown is perfect for autumn salads.
Island Grown Recipe: Tomato Panzanella Salad
This recipe from Island Grown is great for using up leftover bread.
Our Favorite Tomato Recipes
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!
Recipe: Warm Green Bean Salad with Feta, Olives, Almonds and Lemon-Oregano Vinaigrette
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
Recipe: Roasted Tomato Vinaigrette
This flavorful dressing will keep in the refrigerator for up to three weeks.
Recipe: Farm Herb Vinaigrette
This simple dressing celebrates the herb garden. It keeps up to three weeks when sealed and stored under refrigeration. The recipe makes one pint.
Recipe: Cucumber Strawberry Salad
By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital
Top Crops This Weekend
Our season is in full swing, with fresh ripe crops coming in from the fields several times a day. The first flush of our early corn will be gone by the weekend, but we’ll have top-quality mainland corn… Read More
Lavender in Cooking: How and Why
By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital Lavender is a versatile herb that grows in small shrub-like formations. It is very well known for its scent and has been used in aromatherapy for hundreds of… Read More
