Edible Vineyard

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Sharky’s Cantina

Edgartown

$$, Mexican, Good for drinks, Take-out

farms

Down Island Farm

Vineyard Haven

Mushrooms, Herbs, Flowers

recipes

Summer Tomato & Pesto Pizza

by Recipe by Nick and Sarah Waldman

Entrées

caterers

On Fire

1. Fella’s BBQ Sauce, Fella’s Take Out, $6 2. Fish Basket…

Our Stories

Elizabeth Whelan

Features: High Summer 2017

Over-salted: Cooking on the Sea

by Zada Clarke

From the Eel Grass, Use Your Voice

by Ali Berlow

Over-salted: Cooking on the Sea

by Zada Clarke

Geraldine Brooks

Community by Fire

Geraldine Brooks is a novelist who washed ashore on the Vineyard about four years ago.…

Genevieve Jacobs

Acorns

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,…

Featured Advertisers

Beetlebung Tree Care

Chilmark

(508) 645-2877

Out Now: Issue 34

High Summer 2017

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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Our Food

Sharky’s Cantina

Down Island Farm

Summer Tomato & Pesto Pizza

Tea Lane Caterers Inc.

John’s Fish Market

On Fire

Our Stories

Elizabeth Whelan

Savoring Santorini

Over-salted: Cooking on the Sea

Ode to the BLT

The Seasonality of Meat

Delivery

Cucuron

From the Eel Grass, Use Your Voice

Savoring Santorini

Growing Perspective

Mediterranean Oasis

Over-salted: Cooking on the Sea

Our Community

Geraldine Brooks

Genevieve Jacobs

Claire Callagy

The Orange Peel Bakery

Indigo Farm

Rock Pond Custom Kitchens

Elizabeth Germain

Island Grown Gleaning

The Toy Box

Stina Sayre Design

PikNik Art & Apparel

Beetlebung Tree Care

On Facebook