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Edible Vineyard

Our Food.

Our Stories.

Our Community.

Our Food.

Our Stories.

Our Community.

Our Food

  • Recipes
  • Restaurants
  • Farms
  • Grocers
  • Caterers
  • Finds

Our Food.

Our Stories.

Our Community.

Our Food

  • Recipes
  • Restaurants
  • Farms
  • Grocers
  • Caterers
  • Finds

By dish: Appetizers and Snacks

Oven Roasted Beets

Elizabeth Cecil  

Oven Roasted Beets

by Hara Dretaki

Tongue Tacos

by Jefferson Munroe

Kale Chips

Butternut Squash Soup

by Dan Sauer

Holtham’s Venison Jerky

by Michael Holtham

Grape Leaves

by Hara Dretaki

Shad Roe

by Betsy Carnie

Herb & Lemon Marinated Goat Cheese Appetizer

by Susie Middleton

Parfaits with Yogurt, Berry & Granola

by Susie Middleton

A Baked Oyster Concoction

by Nelson Bryant

Korean BBQ Hearts

by Jefferson Munroe

Chicken Liver Mousse

by Jefferson Munroe

Confit of Gizzards

by Jefferson Munroe

Chicken Liver Paté

by Betsy Carnie

Mandelbrot

Sautéed Wild Spinach with Toasted Pine Nuts and Goat Cheese

by Genevieve Jacobs

Purslane and Baby Greens with Cucumber and Shredded Cabbage

by Paula Wolfert

Fattoush

by Paula Wolfert

Pickled Beets

by Elspeth Hay

Pickled Baby Carrots

by Elspeth Hay

Dilly Beans

Smoked Ham and Sweetbreads Terrine

by Jefferson Munroe

Asian Buffalo Sweetbreads

by Jefferson Munroe

Yogurt Cheese

by Betsy Carnie

Autumn Olive Fruit Leather

Beet Tzatziki

by Hara Dretaki

Beet Chips

by Hara Dretaki

Oven Roasted Beets

by Hara Dretaki

Skordalia

by Hara Dretaki

Bread and Butter Pickles

by Ethel Sherman

Slow-Roasted Tomatoes

by Susie Middleton

Out Now: Issue 13

Spring 2012

Spring 2012

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 5/18/12

Our Food.

Our Stories.

Our Community.

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© 2011 Edible Vineyard