10.01.15

Think of this recipe as a handy template for a mini savory bread pudding (or a strata, if you prefer to call it that), and substitute your favorite cheese or another vegetable if you like.

By Susie Middleton

10.01.15

Got eggs?” If you were a farmer with a farm stand on Martha’s Vineyard this summer, that just might have been the question you dreaded most from customers. Because (though you may remember the summer of 2015 somewhat differently than I in years to come), it actually was the Summer of the Great Vineyard Egg Shortage, as one of our customers put it to me.

By Susie Middleton

09.01.15

It’s an ancient rite of late summer, dating back to long before the arrival of Europeans in the Americas. In a good year, typically around the first week of September, on coastal plains and dunes on Martha’s Vineyard and throughout New England, dozens of small, tart fruits dangle from the branches of the beach plum plant and are gathered by those who know a good thing when they taste it and are lucky enough to know a good patch for picking.

By Catherine Walthers

09.01.15

This dish is a simple roast chicken preparation with a savory spoon bread.

09.01.15

For his dish, Manson, a private chef on the Island, said he “wanted to see beach plums presented in a completely different way."

09.01.15

This is Jenna Sprafkin’s second year as head chef at the Chilmark Tavern. Just prior to coming to the Vineyard, she worked for a number of years at Primo, a top farm/restaurant in Rockland, Maine.

09.01.15

Because ice cream recipes vary based on available equipment, Lattanzi gives this basic method for adding a beach plum swirl.

09.01.15

More. I always want more. More sea glass, more fireworks, more Menemsha sunsets, more fair food, more summer. I know I sound like a small child with a bad case of the “I wants,” but at least I am honest about my hedonism. There’s a reason I live on Martha’s Vineyard after all; simple pleasures are never far beyond the grasp of my sticky fingers.

By Susie Middleton

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