Tuesday, August 11, 2020
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Edible Vineyard

The Women Who Run our Farms

Several women could not arrange to be photographed; they include Lisa Fisher, Barbara Ronchetti, Rebecca Gilbert, and Mallory Watts. Debbie Farber of Blackwater Farm is a crucial member of the farming community, but was...

The MVY Co-op: Food for the people, by the people

The coronavirus pandemic has turned grocery shopping into a front page, dinner table topic that covers everything from what we are buying and cooking to the ethical amount of food one should buy at...

The Sip: A Field Guide to Orange Wine

It’s said that the best wines flirt with faults. This could be the motto for orange wine, which luxuriates in the flavors and textures that conventional white wines will do just about anything to...

On the Farm: Garden of our Descent

We Islanders are generally a cooperative sort, generous with our time and resources, always willing to help one another out. But as with any limited resource, we can get a little funny around here...

Becoming Cakes by Liz

These days, Cakes by Liz is synonymous with special occasion cakes on the Island. But as with many Island businesses, she came from humble beginnings. Liz offers decadent and delicious wedding cakes, special occasion...

Eyes on IGI

When you think of Island Grown Initiative, your mind may wander. It may jump over to Thimble Farm where careful hands are tending to acres of produce. Maybe you think about community lunches on...

Dishing: What’s Cooking?

When we first planned an article for this issue, we were excited to have conversations with chefs from around the Island about their plans and visions for this new decade of food. And then...

The Queen of Greens

Cathy Walthers is not a vegetarian. Though she has authored numerous cookbooks on such topics as greens, kale, and salads, Walthers is a broad-based foodie, through and through. “I love all kinds of food,”...

Flounder, fluke, and flying by the seat of your pants

Bob Mone, owner of Mone Insurance, has a well-appointed office overlooking Vineyard Haven harbor. It’s decorated with a nautical motif; there’s a 5-foot admiralty model of a captain’s gig against one wall, a photograph...

Done! The Taste of Things

Back in March, at the beginning of the pandemic, I lost my sense of smell and taste. I was alone the night I noticed it, eating salad and a bowl of pasta in front...

Dishing: Finds

Salt Rock Chocolates As 2019 came to a close we said goodbye to a very old friend, Chilmark Chocolates. August-size lines formed in the weeks before Christmas as people planned to grab their last boxes...

Food Minded Fellow podcasts highlight Island’s food ecosystem

You may have heard of the Food Minded Fellow, Gavin Smith; now you can listen to him in his latest venture, a podcast. A chef on the Island, Smith combines his love of the...

The Best of Thanksgiving: stuffing and dessert

  These two recipes are from my cookbook, “Vineyard Harvest” (Broadway Books, 2005), with photographs by Alison Shaw. “Vineyard Harvest” highlights local food and eating in season. Fast-forward 14 years, and I am now working...

On the Farm: Kinder Garden

In the delicious early days of the school year, when the air is golden with late summer sunshine and the promise of new beginnings, the West Tisbury School garden is a magnet for students...

Comfort Food Rules

Comfort foods remind us of sometime in our past when food made us feel safe and protected and loved. Comfort food is about much more than nutrition or eating because you’re hungry. It helps...

Done! Jessica Harris’s Memories

You have been coming to the Vineyard most of your life. Do you have a favorite food memory from your childhood summers on the Vineyard? My first summer on the Vineyard was more than six...

Now is the time to drink brown spirits

Elijah Craig Small Batch, Kentucky Straight Bourbon, $35.99  A perfect blend of whiskeys eight to 12 years in age, features deep amber color, a nice touch of vanilla spice and butterscotch. A round, rich classic...

Alchemy: A drink for every occasion 

In its 20 years in business, Alchemy has always offered “really good cocktails.” That’s how Alchemy’s beverage manager Meaghan Hughes remembers it — freshly 21, visiting the Island for a summer turned to fall,...

In Season: Lynne Irons prepares for winter, (or disaster)

If you left Lynne Irons alone in the woods for a long weekend to fend for herself, by the time you picked her up to bring her home she would have likely killed a...

Chef Profile: Gina Stanley

When did you fall in love with food and cooking? I am going to say I fell in love with eating. I remember I was 4, in our apartment — my mom was always baking....