Farm Recipe: Spring Kale Salad with Mermaid Farm Feta
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.
New Opening Date: May 5
We’ve moved our opening date once more, to Tuesday, May 5, at the request of the Edgartown board of health. When we reopen the farmstand doors, customers will find a more roomy and efficient shopping experience with all… Read More
Spring Peas Contest: Who Will Win?
It’s not too soon to be thinking about this year’s First Peas to the Table Contest. Inspired by a long-ago competition among Thomas Jefferson and his neighbors, we started our First Peas contest a few years ago and… Read More
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.
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
