Wednesday, August 4, 2021
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Edible Vineyard: From the editors

By early May many of us on the Island had been vaccinated and could finally drop our shoulders with a sigh of relief that maybe life could start to return to … life. All...

It’s Not You, It’s Me

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Truth: It is nearly impossible for me to follow a recipe. I generally use recipes and cookbooks more as inspiration boards than as specific directions to get to a certain place and flavor. I...

In the weeds

Some people diffuse lavender oil. Others might steep chamomile or valerian root tea. For me, cannabis is my ticket to a deep sleep. I think I’m allowed to say that here. Nine years after its legalization...

Passing the Torch at North Tabor Farm

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North Tabor Farm, located on North Road in Chilmark, could not embody the spirit and productivity of a small, family-owned and -operated farm more fully. Founded by Rebecca Miller and Matthew Dix, carried on...

In Season: Fried Clams

Oh, Fried Clams, fresh out of molten hot oil, piled together, bellies and all, with a wedge of lemon and tartar sauce. We have missed you! Many of us supported our local restaurants and created...

In Season: Hakurei Turnip

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My son is a farmer at Beetlebung Farm. Last season, after a day at the farm, he would arrive home with a handful of petite, ivory-white turnips, the shape of beets or large radishes,...

On the Farm: Incubating

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We farmy folk had a little bit of head start when the pandemic hit. Years of growing food gave us some practice with sacrifice and self-reliance, not to mention an abundance of farm chores...

Organic-plus

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As any produce shopper will tell you, the USDA Organic sticker is hard to miss. In fact, it might be one of the most recognizable brands in the American grocery aisle, right up there...

The Black Dog turns 50

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It all began with a cannon. A nine-inch muzzle-loading Dahlgren cannon that weighed nearly 10,000 pounds, to be precise. Captain Bob Douglas, founder of the Black Dog Tavern, spotted the cannon at the Boston...

Seaweed’s: Creating a space at the table for all

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Opening a restaurant under the best of circumstances can be difficult, let alone during a global pandemic. Imagine signing a lease for a new restaurant, in a seasonal vacation town, during the first days...

Discover the flavors of Martha’s Vineyard on a Farm Stand Tour

Sponsored by Cronig's Market It’s summer on Martha’s Vineyard, and the bounty is exploding from land and sea. Locally grown foods are found on menus around the Island, and in a few markets such as...

Girls and Horses

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I was introduced to horses at 6, when my father’s girlfriend at the time, Nancy Safford, took me to Nip ’n’ Tuck Farm for lessons. I rode a rowdy Shetland pony named Roxy. Roxy...

Hoop Houses: How a cool, gray Martha’s Vineyard spring produces a summer’s bounty

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Driving around, you might notice the Island is heavily populated with farm stands overflowing with gorgeous vegetables and fruits, grown right in the Island soil. This was not always the case — with a...

Dishing: Finds

Chappy Chips Which came first, the cookie or the egg? During pandemic times, a lot of folks coped with the challenges of isolation by either welcoming new animals into their lives or baking up a...

Back to Normal: One Bite at a Time

By Rebecca Haag For me as with many of you, food has always been a social experience. Meals are best when shared with loved ones and friends. On this Island we are blessed with so...

On the Farm: Hunting buddies

In the sweet intersection where late summer meets early fall, Islanders emerge from under the crushing weight of the high season hustle and congregate in the new found quiet. It’s a magical time of...

Anne and Julianne Vanderhoop: Matriarchs of Aquinnah

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  Tina Miller and I sat down with Juli Vanderhoop and her mother Anne Vanderhoop on a sunny fall afternoon to hear their food story — baking pies, passing recipes and food traditions down. As...

Dreaming of Chickens

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So I finally got chickens. I have wanted chickens for years, but every time we as a family discussed chickens, it always came down to another creature to be responsible for. Three dogs and...

The Sip: Wild and Regal – The California Alps Are Alive

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  I’m just going to come out and say it: Americans are flavor wimps. While Europeans are off enjoying the good life with their delightfully bitter spritzes and herb-infused digestifs, we stick to our same old...

Discovering Edible Wild Mushrooms on Martha’s Vineyard

My first experience with edible wild mushrooms on Martha’s Vineyard was several decades ago, before I had moved here year-round. My husband and I were visiting a friend who had a hilltop house in...
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