Prep time: 20 minutes | Cooking time: 40 minutes | Serves: 4-6
“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!
We raise about 50 varieties of pumpkins, winter squash and gourds. Some are strictly for their fancy looks, and some we grow just for eating. And then there are the pumpkins and squashes that do double duty. These… Read More
One of our most colorful, reliable and long-lasting crops, winter squash is a vegetable everyone should have on hand. There are many varieties: Some have bright orange flesh, others are yellow or even a creamy white inside. All are packed… Read More
Serves 2-4. Can be made vegan by substituting olive or coconut oil for butter and omitting the cream.
We’re delighted to offer the new Robin’s Koginut squash that has been getting tons of press, from Food & Wine to Fast Company, since it was first announced last year. Guess what? You CAN believe the hype with… Read More
Our bakery is closed from Christmas until springtime, so we’re sharing recipes for a Morning Glory pie you can make at home. Invented by one of our head bakers, Harvest Pie celebrates the end of the growing season with apples,… Read More
We’ve closed up the farmstand until next spring, but our well-fed chickens lay eggs all winter long and we still have some winter produce as well. So until we reopen, the honor fridge and cashbox are once again located… Read More