Winter on a Martha’s Vineyard Farm
“What do you do in the winter?” It’s a fair question, and one most year-round Islanders are used to hearing. In our case, the answer is easy: We keep on farming!
Farm Recipe: Baked Eggs with Leeks, Spinach and Asparagus
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.
Island Grown Recipe: Herbed Orzo
This simple recipe from the Island Grown Harvest of the Month program is provided in both the English and Brazilian Portuguese languages:
Farm Recipe: Asparagus Quiche
Chef’s note: Asparagus will be at its most flavorful in this dish if blanched, roasted or grilled first. 1 pie crust, uncooked (recipe »») 8 eggs 1/2 cup sour cream 1 cup milk 1 tsp. smooth Dijon mustard… Read More
Spinach is the Harvest of the Week!
This is absolutely peak time for our spring spinach. It’s green, glorious and abundant this week. We are selling it for $4.95 a pound. That’s a BIG bag of spinach, but you don’t have to buy the whole… Read More
Farm Recipe: Colorful Deviled Eggs
Gabrielle Redner contributed this recipe to our Farm Food cookbook, writing “These eggs were first created for a grand-opening party at Slip Away Farm on Chappaquiddick. … They are a great party snack, and are especially fun to… Read More
Farm Recipe: New Potato and Green Bean Salad
Small, fresh early-season potatoes offer a bright potato flavor with a clean, low-starch texture. Cooking them slowly allows them to keep their shape. Other potatoes can also be used, but most will begin to fall apart or release… Read More
Five Weeks Till We Open—Plant Peas Now for the Contest!
The pinkletinks are singing on Martha’s Vineyard, and that means it’s time to plant your peas if you want to compete in our sixth annual First Peas to the Table contest. We reopen May 3 and the first… Read More
