08.01.15

As the wooden fishing boat slows to a halt, twenty-three rods rest perpendicularly on the red metal railing waiting for the signal. When the motor cuts, the weighted and squid-baited lines drop immediately into the water, finding their way down about fifty feet to the bottom. Tap, tap, tap, the hits come nearly instantly. Within minutes, maybe even seconds, amid shouts and whoops, silver fish dangle from multiple lines.

By Catherine Walthers

08.01.15

A few minutes and three ingredients – lemon (or lime) juice, sugar, and salt – are all you need to tame and tenderize piquant veggies like radishes and onions, turning them into much more pleasant salad ingredients or condiments for sandwiches or meat. Try cukes and carrots this way, too.

By Susie Middleton

07.01.15

Go figure. During the summer, we are so busy on the farm that I barely get a chance to go anywhere. And then, when I do, where do I go but to another farm, just up the street from me!

By Susie Middleton

06.18.15

A rose by any other name? The bright orange-red fruits of the flowering Rosa rugosa plant have been called many things: beach tomatoes, beach plums (incorrectly), and in their native Japan, shore eggplants. High in Vitamin C and iron, they were once used to ward off scurvy, but today are commonly used in jellies, liqueurs, and teas.

06.18.15

A gin and tonic is lovely and a glass of Provençal rosé can be delightful. But let’s face it, when the thermometer begins to hit summer highs, there is nothing as cooling as a frosty mug of beer. Perhaps that’s why beer is one of the world’s oldest beverages.

By Jessica B. Harris

05.01.15

Farm-to-table. Locavore. Seasonal. Organic. Heirloom. These are terms that have been driving cutting-edge food and enriching the culinary vocabulary in the past few decades. Before then? Not so much.

By Florence Fabricant

05.01.15

With the first crocuses behind us and the passing of mud season, our thoughts turn to warmer weather. In the bar as in the wardrobe, it’s time to pivot from the heavier items that sate in the cold months to spring and summer’s lighter offerings.

By Jessica B. Harris

05.01.15

There’s no conspiracy or anything – in fact, people will be happy to tell you if you ask. It’s just that some of the best food on the Vineyard is hidden. You need to find the back door, or the side door, or the dirt driveway with no sign. Timing is everything, too. If you want Back Door Donuts or Chilmark Chocolates or armfuls of wild watercress and bucketfuls of mussels, you need to know what hour, what day, and what season to go hunting for them.

By Susie Middleton

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