Edible Vineyard

Menemsha Café

Chilmark

$$, American, Breakfast & brunch, Family-friendly, Outdoor seating,…

farms

Corned Tongue Salad

by Jefferson Munroe

Salads, Sides

caterers

Summer Blues

Inspired by the painter’s palette–we find, forage and fish…

Abandoned Abundance

by Robert Booz

Or, what I learned about food supply chains from your trash

Chef Dan’s Harvest Menu

by Sydney Bender

Foraged, grown, poached, baked and roasted

Lunch Ladies*

by the Editors

School lunch and all the working hands behind it

Sunday Morning: January 19, 2011

by Jim Athearn

Niki Patton

The Crack on Eggs

Niki spent 20 years in New York producing and writing for commercial media. Since arriving…

Arthur Shilstone

Not Just a Garnish

Arthur Shilstone is an artist whose illustrations and watercolors have appeared in…

The Orange Peel Bakery

Aquinnah

(508) 645-3511

Out Now: Issue 12

Harvest 2011

Edible Vineyard is a quarterly magazine that brings you stories behind the people who create, are inspired by, and taste the best seasonal and local flavors Martha’s Vineyard has to offer. Savor good design, read compelling authors, and most importantly, share and eat good food.

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Posted on 2/4/12

Our Food

Menemsha Café

Menemsha Cache

Corned Tongue Salad

Annie Foley Catering

Reliable Market

Summer Blues

Our Stories

Savory Side Dishes

Abandoned Abundance

Chef Dan’s Harvest Menu

Lunch Ladies*

Wine Pairings

Abandoned Abundance

Chef Dan’s Harvest Menu

The Deer Hunter

Sunday Morning: January 19, 2011

Bone Season

Food Justice

Carlson Orchards

Winterizing Herbs

Our Community

Niki Patton

Arthur Shilstone

David Welch

Vineyard Grocer

Lighthouse Properties

Chesca’s Restaurant

Island Grown Gleaning

Cronig’s Market

Beetlebung Tree Care

Stina Sayre Design

Midnight Farm

The Orange Peel Bakery

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