Saturday, October 16, 2021

Edible Vineyard

On the Farm: The Cabot family keeps bees

The Cabot family, Ben and Nicole, and their daughters Violet and Reed, make their home on a dead-end road in quiet West Tisbury. No matter what’s going on down-Island, or even up the street...

Getting their hands dirty

Sophie Perry, 20, is living on Martha’s Vineyard for the summer. She swims in the ocean at South Beach every day, wears big funky earrings, and has a deep suntan. Sophie is also covered...

Crafting cold-brew

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So you want to make cold-brew coffee. You saw someone drinking it out of a Mason jar, and now you want in. Well, look no further. Crazy coffee cranks have been jumping at the bit...

Edible Grills Patrice Martineau

Where did you grow up? I grew up in the Champagne region of France in a town called Troyes. We had a farm with vegetables, cows, rabbits, chickens, ducks, and eggs. As a kid I...

Recipe with a history: Avgolemono Soup

It was December 1947. World War II had ended, but the Greek Civil War was just hitting its stride. Communists rebelling against the reign of King George II occupied the tiny village of Tsamantas,...

Finds: Cool Culinary Things

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LeRoux at Home makes chocolate Many years ago, LeRoux was a clothing store. In 1998, Michael and April Levandowski opened their flagship housewares store, LeRoux at Home, on Main Street in Vineyard Haven. They now...

Real Bakers Use Grams

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Several months ago, I submitted a recipe for a simple pasta dough to an editor at The MV Times (and one of the editors of this formidable magazine). Without thinking, I submitted the recipe...

The Chef Profile

Edible grilled Gavin Smith, 35, aka The Food Minded Fellow, a personal chef, fisherman, gardener, writer, and husband. Among other things.  How’d you get to MV?  The abridged version is that after eloping with my wife...

Back Door Donuts: New look in the front, same party in the back

It’s been a year since a tiny doughnut shop just off Circuit Avenue caught the eyes of three bigtime Boston-based business czars. Seasonal residents Richard Friedman and Patrick Lyons and year-rounder David Ginsberg just...

A brief history of cheese (recent cheese) on Martha’s Vineyard

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It is with tongue in cheek that I write about the history of cheese on Martha’s Vineyard, because I am really talking about the last decade or so, and for now, just the evolution...

Shiitakes, grown up-Island

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A few years ago, while working at 7a Foods in West Tisbury, I was introduced to Martha’s Vineyard Mycological’s (MVM) wild-harvest shiitake mushrooms. We were preparing 10 pounds at a time for a delectable...

Done!

What ingredient from the summer's harvest do you most look forward to and why? I know that's like asking you to name your favorite child. I can’t wait for the rainbow selection of heirloom tomatoes...

A narrow dining table

Our kitchen table is the hub of our family and social life. It’s where we eat family meals and dinners with guests, where we play after-dinner family games of Rummikub, where the kids did...

Cookbook making

Cookbooks are a kind of history of the world told through our taste buds. The ones that sit on our bookshelves tell a story about our relationship to food and cooking — a story...

The West Tisbury Farmers Market turns 45

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This June is the 45th anniversary of the Vineyard’s oldest and largest outdoor marketplace. The West Tisbury Farmers Market is a quintessential Vineyard tradition, founded and maintained by local artisans, chefs, agriculturalists, craftsmen and...

Cool culinary things

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  New knives from old metal When you’re making a dish that requires some chopping and find your knives too dull, what do you do? Me, I’d probably order new knives on Amazon, grab some takeout,...

A Cook’s Notebook: Kitchen Invitation

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It’s my sanctuary and if you want, I’ll share it with you. But you need an invitation. Consider this yours. Though before you come in, I want to tell you that my kitchen is how...

Dishing: What’s happening where you eat and drink this summer

It’s been said of the Martha’s Vineyard food and hospitality scene that no two seasons are alike. This year the changes are especially head-swiveling. Consider this our way of helping you keep track.  –EV Edgartown  Some...

One-pot edible gardening

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Susie Nedley, owner of Bee Well MV, is a seasoned gardener, beekeeper, herbalist, and a woman of many talents. I first got acquainted with Susie when I was looking for a source of edible...

The madcap world of Chef Joe Hyde

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“At Gay Head on Martha's Vineyard, where fishing for striped bass can be a pretentious production calling for belted waders, plug bags, and floating flashlights, Hyde once appeared on the beach carrying a rod...
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