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Harvest of the Month

Harvest of the Month: Whole Grains

Get the new year off to a healthy start by incorporating more whole grains into your diet this month! A whole grain contains three parts — the bran, germ, and endosperm. Refined grains are...

Harvest of the Month: Jiló

Jiló is a type of eggplant that’s often used in Brazilian cooking. About the size of a large egg, jiló turns from green to red as it ripens, though it’s traditionally eaten while still...

Harvest of the Month: Mushrooms

Why did the mushroom get invited to all the parties? Because he’s a fungi! Mushrooms are also delicious, simple to prepare, and packed with nutrients. They have a uniquely savory flavor while containing nearly...

Harvest of the Month: Dried beans

During the cold winter months, with little fresh local produce available, it can be a challenge to eat healthy. Dried beans are available year-round in our grocery stores, and are a delicious source of...

Harvest of the Month: Fermented foods

Fermentation is responsible for some of the most delicious foods and beverages around, like kefir, yogurt, kimchi, sauerkraut, pickles, kombucha, sourdough bread, tempeh, miso, and more. Throughout history, fermentation has been used to prolong...

October Harvest of the Month: Cranberries

This month we celebrate the cranberry- one of only three fruits native to North America in commercial cultivation.  Cranberries have specific growing conditions- acidic soil, a constant supply of fresh water, and a growing...

Harvest of the Month: Peas

With June comes the official start of summer, and the first ripe crops of the season. Among them are peas, June’s harvest of the month! For the third year in a row, third through...

Harvest of the Month: Seafood

As a child, I spent a lot of time with my dad on his oyster farm in Edgartown. I didn’t enjoy oysters as much as steamers or quahogs, but I slurped them down with...

Harvest of the Month: Honey

Honey has been used as a food and medicine for thousands of years. Bees make honey by collecting nectar from flowers and mixing it with enzymes to make it last longer in storage. The...

The Local Ingredient: Turnip time

Turnips in general seem to be a pretty neglected vegetable in the U.S., except on the Cape, Islands, and Southeastern Massachusetts, where there are some pretty delicious varieties, as well as interesting histories. There is...

Harvest of the Month: Cranberries

When I think of crops native to Massachusetts, cranberries are the first to come to mind. Cranberries require specific conditions to grow — acidic soil, a constant supply of fresh water, and a growing...

Harvest of the Month: Herbs

The return of warm weather means the return of fresh, Island-grown food. This month we’re celebrating herbs, the plants responsible for adding depth and flavor to all our favorite dishes. Last summer at the Community...

Harvest of the Month: Eggs

March brings longer days, the first crocuses poking through the earth, and also the first day of spring. This time of year, chickens respond to the change in season by laying more eggs —...

Harvest of the Month: Kale

Winter is on its way, and though most school gardens are empty and put away for the season, one hearty vegetable is braving the cold, standing tall, and producing healthy food. Meet December’s harvest...

Harvest of the Month: Cranberries

Cranberries are often overlooked in the kitchen because their tartness makes them hard to eat on their own. But with a little creativity (and some sugar), they can be delicious. They’re also a great...

Harvest of the Month: Tomatoes

It’s the time of year — tomatoes of every size, shape, and color can be found on Martha’s Vineyard, from tiny yellow Sungold cherries to striped Green Zebras, to heirlooms the size of a...

Harvest of the Month: Summer Squash

A common joke among farmers is: “Don’t leave your car unlocked in August. Someone might fill it with zucchini.” When summer squash is in season, it’s really in season. You won’t be able to...

Harvest of the Month: Seafood

As a child, I spent a lot of time with my dad on his oyster farm in Edgartown. I didn’t enjoy oysters as much as steamers or quahogs, but I slurped them down with...

Harvest of the Month: Legume Love

Omnivores and vegetarians alike can agree: Dry beans are an excellent pantry staple. A cup of dried beans costs only a dollar or so; simply soak them overnight, cook for about an hour or...

Celebrate winter squash, November’s Harvest of the Month

Show a picture of a pumpkin to almost any child, and they will be able to identify this round, orange fruit that is ubiquitous in fall. But if you ask a child if they’ve...