Edible Vineyard

Linda Jean’s Restaurant

Oak Bluffs

$, American, Family-friendly, In-town

farms

Tiasquam Brook Farm

West Tisbury

Seasonal vegetables, Herbs, Vinegar, Flowers

recipes

Caterer’s Quantity Marinara Sauce

by Dee Smith, Tea Lane Caterers

Sauces and Jams

caterers

Cheese, Please!

by Sydney Bender

Break out your cheese board, slicers and knives: It’s time…

Abandoned Abundance

by Robert Booz

Or, what I learned about food supply chains from your trash

Chef Dan’s Harvest Menu

by Sydney Bender

Foraged, grown, poached, baked and roasted

Lunch Ladies*

by the Editors

School lunch and all the working hands behind it

Sunday Morning: January 19, 2011

by Jim Athearn

Carrie Mae Smith

Offal

Carrie Mae Smith has been painting meat and culinary treasures since graduating from…

Nina Levin

Gluten-Free, Dairy-Free

Nina Levin Graduated from Martha’s Vineyard Regional High School and is currently…

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Tea Lane Associates

Chilmark, West Tisbury

Out Now: Issue 12

Harvest 2011

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 2/4/12

Our Food

Linda Jean’s Restaurant

Tiasquam Brook Farm

Caterer’s Quantity Marinara Sauce

Annie Foley Catering

Menemsha Fish Market

Cheese, Please!

Our Stories

Elizabeth Whelan

Abandoned Abundance

Chef Dan’s Harvest Menu

Lunch Ladies*

Wine Pairings

Abandoned Abundance

Chef Dan’s Harvest Menu

The Deer Hunter

Sunday Morning: January 19, 2011

Bone Season

Food Justice

Carlson Orchards

Winterizing Herbs

Our Community

Robert Booz

Carrie Mae Smith

Nina Levin

Rock Pond Custom Kitchens

Roads 2 Health

Time Skin Care Studio

Stina Sayre Design

Island Grown Gleaning

Vineyard Gardens, Inc.

PikNik Art & Apparel

Elizabeth Germain

Tea Lane Associates

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