Farm Recipe: Meg’s Super Green Soup
2 bunches MGF spring onions 1 bag frozen peas 4 cups loose MGF spinach(stems and all) 1-2 cups nettles 3 cups vegetable or chicken stock 1 Tbsp. EVOO salt & pepper to taste Chop spring onions and sauté… Read More
Farm Recipe: Chloe’s Carrot Ginger Soup
Prep time: 20 minutes | Cooking time: 40 minutes | Serves: 4-6
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.
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: Carrot Soup
Potato, butter and olive oil add richness to this hearty and satisfying winter soup from Island Grown:
Farm Recipe: Spicy Pork and Butternut Soup with Kale and Cranberry Beans
This hearty recipe comes from our longtime greenhouse chief, Chloe Nelson. It yields three quarts.
