07.01.14

“It’s crispy and delicious, almost a little sweet,” says Tim Broderick, a man who knows his fluke. The Chilmark fisherman was the host of last year’s fisherman’s fish fry, an annual tradition to mark the end of the commercial fluke season and a chance for the fishermen to slow down and enjoy this summer specialty they unload daily on Menemsha docks. Their method was simple and classic: they rolled the fluke in flour seasoned with just salt and pepper and plunged it into the deep fryer, serving it alongside fried clams, garden salads, and other potluck dishes.

Catherine Walthers

07.01.14

“We brake for green beans.” That’s a new bumper sticker I’m printing up for the summer. I know, I know, green beans don’t have quite the sex appeal of, say, fresh corn or juicy peaches. But honestly, a good green bean is hard to find at the grocery store; a green bean picked fresh from the garden or the field is sweet and crunchy. And the flavor is, well, bean-y. In a very good way.

Susie Middleton

05.01.14

Gathering strawberries is like the pursuit of love. At first it seems that the best berries are always the ones two steps ahead of you, a row over from you, or in someone else’s basket.

Kate Thomas

05.01.14

I vividly recall my parents’ friends at cocktail hour sipping burnt sienna–hued drinks in glasses that now cost a small fortune in vintage shops. Back then, besuited men and women whose bright lipstick left red smears on the glasses’ rims gathered near the fireplace in our knotty pine–walled “finished” basement in the winter. In the summer, friends were known to sit in the living room of the house in Oak Bluffs sipping and talking. (Porch drinking came later!) I remember bottles with evocative names like Early Times, Four Roses, and I.W.

Jessica B. Harris

05.01.14

Don’t you just love it when someone tells you, “Oh, it’s so easy to grow, even a child can do it!” And then you try growing the darn thing and feel really silly when it fails. Take radishes. True, the fat seeds are easy for kids to handle and stick in the ground. And true, radishes grow really fast, so there’s the whole instant gratification thing. But listen, I’ve had good radishes and I’ve had bad radishes. So to spare you any disappointment, I’m passing along the few secrets I’ve learned about growing these seductive beauties – and about using them (deliciously) in the kitchen.  

Susie Middleton

04.01.14

Nervous as hell I was, that Memorial Day weekend, 2011.

Susie Middleton

04.01.14

In 2005, Edgartown summer resident Otto Hoernig III sold a defense satellite business that he owned with his father and sister and signed a five-year non-compete clause. “I couldn’t do the same business, and that’s all I really knew,” he said recently.

Sara Brown

12.01.13

A venerable Island industry makes a comeback, and Jan Buhrman of Kitchen Porch navigates the ins and outs of this once seemingly simple crystal that has become the flavor of the year.

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