Edible Vineyard

Features

The Greenhorns

Here’s to the next generation of Island Farmers
By Julia Rappaport

The Hen Whisperers

Two Up-Island retirees figure out the secrets to hen—and human—happiness.
By Susie Middleton

The Once and Future Ag Society

From the farm to the Fair, the Society cultivates our agrarian roots
By Elissa Lash

Departments

Sustain: Fueling Ourselves

Changing our fossil-fuel drenched food system starts right here, right now.
By John Abrams

In the Dirt: Garden Salad, Undressed

Mix-mistress Rebecca Miller reveals the secrets to growing perfect greens
By Susie Middleton

She just did it right there over the turquoise Formica table piled high with burgers, fries, cokes and iced-tea. She said grace before eating lunch. Bowing her head, closing her eyes, and folding her hands into her lap, she spoke…
By Ali Berlow

Cooking Fresh: It’s Pink & Green Season

Bright rhubarb and spring greens—fun, easy cooking for the new season
By Susie Middleton

Farm Life: Late Spring Lambs, Aries to Taurus

From March to May, lambing season warms the coldest of our spring days
By Julia Rappaport

State Fare: More Miso, Please

In Conway, Mass., a Vineyard native takes an artisan approach to an ancient pantry staple
By Tony Rosenfeld

My Vineyard

Jessica B. Harris is the scholar-in-residence in the Ray Charles Chair in African-American Material Culture with a specialty in Food Studies at Dillard University, New Orleans.
By Jessica B. Harris

On the Water: Net Loss

The most important fish in the sea remains unprotected
By Sam Decker

At the Table: Our Stories, Our Food

By Ali Berlow

The Wild Things: Spilling the Greens

A mother shares a well-kept secret on a spring walk
By Christine Conley

Recipes

Creamy Kale Gratin

with Two Cheeses Don’t be fooled by the fancy French term “gratin”; this is just a delicious casserole, one that is guaranteed to get everyone in your family eating their greens. You could also make this gratin with other greens by substituting for…
By Susie Middleton

Irish Lemon Sponge Pudding Cake

This totally comforting spring dessert would be the perfect ending for a Mother’s Day dinner. Because it uses both egg yolks and whites, the pudding cake is also a great destination for fresh eggs. While it bakes, it separates into…

Rhubarb-Dried Cherry Chutney

Quick to Make, Easy to Keep This is a lovely condiment for grilled pork loin or roasted chicken.
By Susie Middleton

Swiss Chard

with Balsamic Vinegar, Maple Syrup, and Fresh Ginger Swiss chard is a quick-to-cook green that’s perfect for weeknights. The only thing that takes a bit of time is washing the leaves, which usually harbor grit. (A good salad spinner will do the trick.) I don’t like to waste…
By Susie Middleton