On the following pages, you’ll find details on a variety of foods and ingredients you can find in the springtime on the Island – in your backyard, in fields, in forests, and on beaches. Plus recipes for strawberry knotweed pie, watercress spring rolls, and candied violets.

Holly Bellenuono & Catherine Walthers

Just because we’re on an Island where seafood is particularly tasty, doesn’t mean we don’t want to surprise our palates with some dishes that come from faraway lands.

Catherine Walthers

This fruit-laden granola is easy to make ahead and store.

Carol McManus

Like clockwork, each Thursday afternoon before dinner service begins, Chef Christian Thornton greets West Tisbury grower Krishana Collins at the back door of his restaurant.

Catherine Walthers

Producers of honey. Pollinators of our food and flowers.

Ali Berlow

These desserts are designed to impress, but luckily Heather Gude’s tasty creations aren’t too difficult for mere amateurs.

Catherine Walthers

Getting a home-cooked meal that’s made by a pro.

Catherine Walthers

Plentiful in Vineyard waters and versatile in the kitchen, bluefish certainly is a catch.

Catherine Walthers

Pages