Eating In

We're all geared up about fall squashes, with risotto, soups, salads and more on the menu.

Every year our Island farmers grow new vegetable varieties; some turn out to be a flash in the pan, a few really good ones become keepers.

Pie fever has struck, and a new book called When Pies Fly has come to the rescue. Plus, cauliflower, leeks, apples and more this week.

This weekend after a foray into the storm-swept dunes of Lambert’s Cove to hunt down some beach plums, I stopped at Blackwater Farm, the very first place I bought local eggs on the Island years ago. This was before the 400 hens, but that’s another story.

We love recipes that let you substitute ingredients to make something a little different every time.

The 2019 Labor Day weekend West Tisbury Farmers' Market had it going on. Check out our photo gallery of market offerings paired with recipes to try.

We're obsessed with freshly dug potatoes and trying out a bunch of potato recipes.

We’re coming off the Fair here, which means we suddenly have the urge to start pickling and preserving, freezing and canning.


Eating In