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

Island Grown Recipe: Chris Fischer’s Butternut Squash Soup

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.

Why Eat Kale?

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital 

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: Spring Egg Drop Soup

Island Grown Recipe: Carrot Soup

Potato, butter and olive oil add richness to this hearty and satisfying winter soup from Island Grown:

Farm Recipe: Fresh Beet Soup

Serves 4

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.