Blending cilantro with honey to make a dessert sauce sounds a bit strange, but Chris’s combination is wonderfully refreshing served over chilled yogurt from Mermaid Farm, located on Middle Road in Chilmark. Serves 10
By Chris Fischer
Oysters love a quick turn on the grill; finish by basting with an herb butter.
By Chris Fischer
Chef and farmer Chris Fischer invites people closer to the source of their food – in the down-to-earth setting of his Chilmark farm.
By Catherine Walthers
Nestled along the wrack line among seaweed, shells, and stones, a softly frosted piece of colorful beach glass is a satisfying find.
By Moira C. Silva
This simple Italian method works with nearly any freshly caught Island fish as an appetizer or first course. Try the farmer’s market to hunt down garlic scapes – curly green garlic stalks – or substitute chives or scallions. Serves 4
By Chris Fischer
August, 2013. Midmorning. In an effort to entice tourists to Martha’s Vineyard, history reenactors greet visitors at the Vineyard Haven ferry terminal and offer historical tours of the Island.
By Kate Feiffer
Wind’s Up! is celebrating its fiftieth anniversary.
By Jim Miller
The Martha’s Vineyard Camp Meeting Association, an old-fashioned neighborhood of tiny colorful cottages in the center of Oak Bluffs, has an appealing storybook quality to it, along with some unusual ownership eccentricities.
By Remy Tumin
Dirty Banana, clean up your act, and books for the beach.
By Nicole Grace Mercier
Richard Michelson is an award-winning children’s book author, a published poet, and the owner and curator of a popular fine art gallery in Northampton.
By Kate Feiffer
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