12.01.15
Early in the morning on Katama Bay, a rosy sunrise lights the sky above Chappaquiddick as cormorants and seagulls loiter on docks and anchored boats bob on lapping waves. The Island is still mostly quiet, but at the town landing parking lot, truck after truck pulls in and gear is unloaded, waders pulled on, boats pulled in from their anchorage. Farmers rise early, after all, and despite appearances, the bay is home to one of the Island’s most thriving agricultural industries.
By Sara Brown
10.01.15
Our Island tavern is located within the teetotal precincts of Chilmark, where more than one unwary newcomer has been flummoxed by the lack of spirituous beverages.
By Jessica B. Harris
10.01.15
Think of this recipe as a handy template for a mini savory bread pudding (or a strata, if you prefer to call it that), and substitute your favorite cheese or another vegetable if you like.
By Susie Middleton
10.01.15
Got eggs?” If you were a farmer with a farm stand on Martha’s Vineyard this summer, that just might have been the question you dreaded most from customers. Because (though you may remember the summer of 2015 somewhat differently than I in years to come), it actually was the Summer of the Great Vineyard Egg Shortage, as one of our customers put it to me.
By Susie Middleton
09.01.15
It’s an ancient rite of late summer, dating back to long before the arrival of Europeans in the Americas. In a good year, typically around the first week of September, on coastal plains and dunes on Martha’s Vineyard and throughout New England, dozens of small, tart fruits dangle from the branches of the beach plum plant and are gathered by those who know a good thing when they taste it and are lucky enough to know a good patch for picking.
By Catherine Walthers
09.01.15
This dish is a simple roast chicken preparation with a savory spoon bread.
09.01.15
For his dish, Manson, a private chef on the Island, said he “wanted to see beach plums presented in a completely different way."
09.01.15
This is Jenna Sprafkin’s second year as head chef at the Chilmark Tavern. Just prior to coming to the Vineyard, she worked for a number of years at Primo, a top farm/restaurant in Rockland, Maine.
