Jellied Elderberry
from: “The Wild Things Are Here”
Reduce with butter and red wine to make a sauce and use with chicken. Or use to flavor gravies and sauces, $7.50-$21.50.
Wild Rose Petal Syrup
from: “The Wild Things Are Here”
Beach rose petals are the key to this sweet syrup. Use it in baking or drizzle it on yogurt or ice cream. Ummm… yum! $9-$24.
Spruce Tips
from: “The Wild Things Are Here”
Tender new shoots of the Eastern White Spruce can be used like capers or used sparingly in salads or dressings. The lemon-y flavor also pairs nicely with fresh water fish, like trout, $7.50-$11.50.
Wild Mustard
from: “The Wild Things Are Here”
Wild Canadian mustard seed is collected and ground to create this earthy and bold prepared mustard. For a twist, try the Wild Mushroom Mustard, featuring the flavors of over 12 wild mushrooms, $7.50-$11.
Mushrooms
from: “The Wild Things Are Here”
Flavor soups, sauces, and stews with a wide selection of dried North American mushrooms, including Chanterelles, Black Trumpets, Cepes (Porcinis), Matsutake, and the Wild Forest Mix, $13-$17
Favorite Brand’s Blueberry Ice Cream
from: “Very Berry”
Churned on MV by Karen Colombo. Available at grocers who support local artisan food makers. About $7 for a pint.
Strawberry Jam
from: “Very Berry”
Made in-house at State Road Restaurant, $8/jar, 688 State Road, West Tisbury, (508) 693-8582.
Raspberry Hard Candies
from: “Very Berry”
Les Framboises bonbons by La Vie. Keep a little ooh là là tucked away for when you want it. About $2.50 at discerning retailers.
Blue Corn Pancakes
from: “Summer Blues”
The Shops at Aquinnah are like a magic carpet ride over Moshup’s legendary cliffs. Try their blue corn pancakes with blueberries, on the edge of the end of the Island as we know it. Blue corn pancakes, $9.00 + $3.50 for fresh berries. Aquinnah Shop, Aquinnah Cliffs.
Zada-Cakes
from: “Summer Blues”
Whimsically groovy. A favorite of the contractors-who-lunch. Scottish Bakehouse, State Road, Vineyard Haven, $3.50.
