05.01.11

When asparagus is cooked awhile, as in a soup, it can turn a duller color of green. The remedy used here to create a vibrant green soup is to add a bit of fresh spinach when blending. You can also garnish the soup with a bit of finely chopped dill.

Catherine Walthers

05.01.11

The salmon and asparagus are roasted on the same sheet pan to make an easy weeknight meal or casual dinner with friends during asparagus season.

Catherine Walthers

03.01.11

This recipe comes from Saving the Seasons: How to Can, Freeze, or Dry Almost Anything by Mary Clemens Meyer and Susanna Meyer, published in 2010 by Herald Press.

Makes about 4 pints

Mary Clemens Meyer and Susanna Meyer

03.01.11

Native Islander Polly Bassett, who lives in West Tisbury, shares this recipe for a mild but flavorful salsa that you can use as a taco sauce, chip dip, or seasoning sauce.

Polly Bassett

03.01.11

Serve on top of pancakes and waffles, or use for ice cream parfaits and other desserts such as panna cotta.

Mary Clemens Meyer and Susanna Meyer

05.01.10

The food pages of Martha’s Vineyard Magazine over the past twenty-five years have reflected the abundance of food on an island dotted with farms and wild places and surrounded by water. In such pieces as “Going Crabbin’” and “Eating Bluefish,” the magazine has mirrored that continuing thread of self-sufficiency that characterizes a Vineyard lifestyle of fishing, scalloping, lobstering, clamming, crabbing, hunting, or heading to dunes for beach plums or to freshwater streams for watercress.

Catherine Walthers

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