Edible Vineyard

Features

Free-Range Fowl

Canada geese abound but not on our dinner plates—yet.
By Samantha Barrow

Harvesting Sasumuneash

The Wampanoag “sour berry” (aka cranberry) has a celebrated history on the Island.
By Geraldine Brooks

Hunt, Cook, Eat

Harvesting the Island for a delicious winter menu
By Chris Fischer

Departments

Finds: A Foraging Creature

A fantasy from the shores of our Island and our imagination

Island Artisan: A Taste of Summer

Christmas in Edgartown means one last slice of fudge from Murdick’s
By Ali Berlow

Man and Beast: Border Collie Balance Point

Two dogs, one man, and a flock of sheep
By Kate Athearn

A Cook's Notebook: Brussels Sprouts

‘Mon petit choux…’ Did he just hear the waitress whisper in his ear “My little cabbage” in French? She was reaching across him, filling up his wine glass. No, she must’ve said something like, “Excuse me sir,” when his eyes…
By Ali Berlow

At the Table: Harvest to Home

A note from the Editor
By Ali Berlow

State Fare: In the Spirit

Master distiller Chris Weld crafts gin, rum, and vodka at Berkshire Mountain Distillers
By Tony Rosenfeld

In the Dirt: Many Hands Make Light Work

The Martha’s Vineyard Gleaners start up an ancient tradition on the Island
By Ali Berlow

Man and Beast: My Vineyard

By Shirley Mayhew

In Season: Pie Dreams

Good things come in small packages—and pie tins
By Susie Middleton

Cooking Fresh: Potatoes on the Side

This holiday, you can please everyone and update your potato side dishes, too.
By Susie Middleton

Roots & Shoots, Flowers & Seeds

By Christine Conley

Knots: The Clinch Knot, Improved

A steady hand and a little spit go a long way towards tying a strong fishing knot.
By Lilly K. Morris

The Wild Things: The Wild Things Are Here

From the wild to your kitchen, it’s that easy
By Christine Conley

Sustain: Water Ways

Even small changes can help us conserve and protect our local water resources
By John Abrams

Recipes

Braised Fingerlings

with Crispy Sage leaves & Tender Garlic cloves For this dish, choose fingerlings that are all about the same thickness (length doesn’t matter) so that they will all cook in about the same amount of time.

Dave’s Grilled Marinated Goose Breast

with Red Currant-Port Sauce DavId likes a long marinade for goose breasts—overnight is easiest, but anywhere from 10 to 24 hours works. He uses a hand-held tenderizing tool to mark the goose breasts before marinating them; if you’re interested in buying one, see Resources.
By Samantha Barrow

Double-Crust Winter Pear Pie

with maple, brandy, walnuts & Raisins The secrets to Judi’s delicious pies are a classic all-butter pie crust and fillings made with the best quality ingredients—including ripe, fresh fruit like the Comice pears in this pie. If you can’t find Comice pears, try Bartletts or D’Anjous.…

Grilled Leeks & Chard

with rack of venison If you’ve never tried venison, this is a delicious way to get started. The rack is tender and flavorful, and a bed of grill-roasted leeks and chard is the perfect accompaniment to the rosemary and garlic-rubbed meat. If you’re not…
By Chris Fischer

Mashed Yukon Gold

with Roasted Garlic Yukon Gold potatoes have a rich potato-y flavor and a smooth (not too starchy) texture perfect for mashing. The roasted garlic in this recipe makes these potatoes irresistible, but you can use the proportions here to make perfectly delicious mashed…
By Susie Middleton

Potato Galette

with Rosemary, Gruyere, & Parmigiano A potato galette looks and sounds fancier than it is. It’s really just layers of thinly sliced potatoes and cheese. It looks like a famous dish called Potatoes Anna but is much easier to make as it doesn’t need to…
By Susie Middleton