Eating In

On the following pages, you’ll find details on a variety of foods and ingredients you can find in the springtime on the Island – in your backyard, in fields, in forests, and on beaches. Plus recipes for strawberry knotweed pie, watercress spring rolls, and candied violets.

From littlenecks to chowders, quahaugs provide sustenance year-round. Plus, they are just a rake away.

Just because we’re on an Island where seafood is particularly tasty, doesn’t mean we don’t want to surprise our palates with some dishes that come from faraway lands.

Even on the Vineyard, the bustle of everyday life can conspire to keep families from gathering together for meals. Carol McManus, owner of Espresso Love in Edgartown, recently published a book to promote the simple idea of family sitting down at the dinner table – as she did with her five kids.

Chilmark’s Mermaid Farm has the only certified raw milk and yogurt on the Island. The husband-and-wife team of Allen Healy and Caitlin Jones also grows produce, raises sheep, and sells lamb to round out their business.

Island gardener Thalia Scanlan grows a striking variety of tomatoes from seeds saved over generations.

Waging battle with this feisty crustacean along the quiet shoreline of an Island pond is as much fun as its sweet, tender meat is prized.

Like clockwork, each Thursday afternoon before dinner service begins, Chef Christian Thornton greets West Tisbury grower Krishana Collins at the back door of his restaurant.

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Eating In