Tuesday, December 7, 2021

Recipes_EV

The Three Sisters Sing: A Recipe From a Decolonized Diet

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I’m very late to the podcast party. It was only this summer that I discovered the delight of the form. During these less-traveled Covid times, it was wonderful to hear voices from around the...

A soup to take you through the off-season

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Rustic Root Vegetable Soup with Wild Rice and Barley Recipe from Soups + Sides, by Catherine Walthers The toothsome root veggies coupled with the wild rice and barley add a pleasant chewiness to the soup, and...

Recipe with a history: Joan Nathan’s Potato Latkes

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Mrs. Wallace hosted a Christmas party every year when I was a child. She was my sister’s best friend’s mom, and lived near the National Cathedral in an elegant row house where there was...

The Mighty Winter Squash

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The mighty winter squash took its time to mature during chilly late summer and early fall nights, producing a tough, mature skin, filled with big, hard seeds, and flesh of golden yellow and orange....

From Scratch: The Way of Susan Branch

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“Can’t we just make things the way we want them to be? Isn’t life like a choice? Like you decide what’s going to happen and then you just make them that way?” - from Fairy...

My Secret Recipe

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Every Christmas Beth Larsen of the Net Result makes her special baked lobster dish. And every year, more friends and Net Result customers seem to try to get the recipe from her. In lieu...

Corn off the cob

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Corn starts showing up in Florida and Georgia in June, and moves up the coast until it arrives on the Vineyard in late July. Corn says Summer is here! And it makes me nostalgic...

A kinda-sorta bar in a kinda-sorta dry town

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It starts with a lime wedge and a handful of fresh basil — as fresh as you can get, Jenna Petersiel tells me. She drops one ice cube into a shiny silver shaker, followed...

Hanging at Helios

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It was January in 1976, the coldest day of the year, and Doug Thatcher was just glad that he was inside where it was warm, and not outside like he had been for the...

Catching Up with Kyleen Keenan

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I first catch up with Kyleen Keenan on a gray early summer day at 7A Foods in West Tisbury. She is on the phone with the Steamship Authority, trying to get her new zero-emissions...

Recipe with a history: Avgolemono Soup

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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,...

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...

Cookbook making

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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 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...

Asparagus on toast

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Excerpted from “The Beetlebung Farm Cookbook,” Little, Brown, 2015 Because my grandmother liked asparagus so much, my grandfather took special care with his plants. Now I am carrying on the tradition. For this recipe, I...

The allure of alliums

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Arrive at my house in Vineyard Haven anytime around 6 pm and you'll find me either peeling, chopping, or dicing garlic and onions. These aromatic alliums are the foundation of almost everything I cook,...

Strawberries: Best when there’s juice on my chin

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Growing up in the Seventies on the Island, I remember eating a lot of Birds Eye frozen veggies. We ate frozen vegetables because back then, supermarkets only stocked produce that was in season locally...
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