Edible Vineyard

Saltwater Restaurant

Vineyard Haven

$$$$, American, Fine Dining

farms

Ginger

by Sydney Bender

Turn up the volume and enjoy this spicy culinary herb, jam-packed…

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

Amandine Surier

Recycle those Oyster Shells

Amandine Surier is a shellfish biologist and freelance writer who moved to the Vineyard…

Genevieve Jacobs

Autumn Olive

Genevieve Jacobs is a registered nurse and self-taught artist. Her illustrations can…

Claire Callagy

Saffron

Claire Callagy currently lives in Chilmark. She works as a freelance photographer,…

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Jan Buhrman Kitchen Porch Caterers

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Vineyard Haven

(508) 693-0803

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

Saltwater Restaurant

Murphy Blueberry Farm

Fresh Strawberry Tart

Annie Foley Catering

Al’s Package Store

Ginger

Our Stories

Nature’s Palette

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

Amandine Surier

Genevieve Jacobs

Claire Callagy

Cronig’s Market

Jan Buhrman Kitchen Porch Caterers

Midnight Farm

Harbor View Hotel

SBS Grain Store

Atria

State Road Restaurant

Teles Landscaping

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