The MV Times recently visited the West Tisbury Farmers Market, held twice a week at the Grange Hall in West Tisbury, to ask vendors from three different farm stands what they are harvesting, what is selling, and what cooking suggestions for local produce they could offer. Spring onions, as well as chard and kale were in ample supply.
Whipporwill Farm in West Tisbury
Field manager Jennifer Sepanara said top customer choices include: lettuce, beets, chard, kale, and spring onions.
Cooking suggestion: “I like to make a wrap with chard or kale. In a separate pan sautéed black beans, onions, paprika, and oregano, and add to chard or kale in a wrap.”
North Tabor Farm in Chilmark
Michelle Tynan, a full-time employee, said top choices include: arugula, salad greens, shiitake mushrooms, zucchini, potatoes, tomatoes, and onions.
Cooking suggestions: “Use a whole onion in a frittata, with fresh farm eggs. Make a basil and arugula caprese salad. Or, make a stir-fry with shiitakes, onions, and a little soy sauce.”
Ghost Island Farm in West Tisbury
Owner Rusty Gordon said top choices include: baby greens, 12 kinds of kale, cherry tomatoes, and cucumbers.
Cooking suggestions: “Kale chips, or roasted kale.”
