Edible Vineyard

Features

Fifty Summers

For this cook, seasonal gifts are the soul of the Island she discovered in 1959.
By Jean Wexler

Raising Island Queens

Local honeybees help grow local food, naturally.
By Ali Berlow

Tropical Island

A new crop of vegetables helps Brazilians feel at home on the Vineyard.
By Chris Hufstader

Departments

A Cook's Notebook: A Well-Seasoned Skillet

By Ali Berlow

On the Water: Eat shellfish, Save the ponds

Bivalves filter nitrogen from Island waters
By Amandine Surier

Island Artisan: Frosting On ‘Z’ Cake

For Zada Clark, it’s all groovy
By Ali Berlow

The Wild Things: Keeping Time on a Barrier Beach

Native prunus maritimus (the beach plum) helps track the Vineyard seasons
By Christine Conley

At the Table: Lush Greens, Cool Blues

A note from the Editor
By Ali Berlow

Cooking Fresh: Roasting Summer Tomatoes

Intense flavor is reason enough to roast; extending the season by freezing is a bonus
By Susie Middleton

Finds: Summer Blues

Inspired by the painter’s palette we find, forage and fish our favorite blues: ultramarine, cerulean, cobalt teal, cobalt glass and phthalo blue.

Farm Life: Teaming Up

Farmer Liz Thompson’s team of oxen give her a mental timeout
By Julia Rappaport

Sustain: The Farming Challenge

Affordable, available land is only one challenge for aspiring Island farmers
By John Abrams

Knots: Tying Half Hitches

A half-hitch is so simple that it’s hard to believe it’s a knot
By Lilly K. Morris

Recipes

Anago’s Garlicky Grill-Roasted Chicken with Lemon & Herbs

On the grill and on the side; recipes for simple summer eating This dish comes from Edible Vineyard contributor Tony Rosenfeld, who adapted what he learned as a young cook at Anago restaurant in Boston to create this recipe in his first book, 150 Things to Make with Roast Chicken—And 50 Ways…
By Tony Rosenfeld

Easy Summer Corn & Cherry Tomato salad

Try this salad with the grilled garlicky chicken. Cook the corn and cut the kernels off the cob ahead of time if you like, and keep in fridge. Add the tomatoes, chives and vinaigrette just before serving.
By Susie Middleton

Everybody’s Favorite Bluebery Crisp

Whatever name you call them by—high-bush, low-bush, early sweet, late low, or sour-top blueberries, whortleberries, huckleberries, dangleberries, whorts, hurts, bilberries—the fruit of the twenty or more species of Vaccinium and Gaylussacia are popped into almost every mouth on the Vineyard…
By Jean Wexler