08.01.15

It is becoming harder to pass the salt. Who is available to pass it?

By Charlie Nadler

08.01.15

Meet the brains and brawn behind the new Rosewater Market in Edgartown.

By Erin Ryerson

08.01.15

Excuses, excuses. That’s what I had when it came to pickles. Or I should say, that’s how I avoided making pickles. I’m a farmer! I’m busy at pickling time! Who has time for canning? No place to put those jars! The list went on and on. Good Lord, I even turned down an opportunity to write a preserving cookbook (and this was several years ago before the Return of the Age of Preserving – which of course never went away on the Vineyard), because, I told the editor, I am not a preserving expert.

By Susie Middleton

08.01.15

These pickles will last three or four weeks in the fridge.

By Susie Middleton

08.01.15

Green salads are one of my favorite places to highlight my “instant” pickles, especially radishes since they look so pretty with the green.

By Susie Middleton

08.01.15

Nothing beats a Mexican-inspired supper for highlighting homemade pickles.

By Susie Middleton

08.01.15

As the wooden fishing boat slows to a halt, twenty-three rods rest perpendicularly on the red metal railing waiting for the signal. When the motor cuts, the weighted and squid-baited lines drop immediately into the water, finding their way down about fifty feet to the bottom. Tap, tap, tap, the hits come nearly instantly. Within minutes, maybe even seconds, amid shouts and whoops, silver fish dangle from multiple lines.

By Catherine Walthers

08.01.15

A few minutes and three ingredients – lemon (or lime) juice, sugar, and salt – are all you need to tame and tenderize piquant veggies like radishes and onions, turning them into much more pleasant salad ingredients or condiments for sandwiches or meat. Try cukes and carrots this way, too.

By Susie Middleton

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