It used to be that a greenhouse-grown tomato was not a tasty thing. But improvements in varieties and growing methods – and the proliferation of hoop houses (aka high tunnels) on Island farms changed that. These days, we get to eat flavorful local tomatoes in early July while we wait for those field-ripened gems to arrive in late July and early August. I picked up my first locally grown tomatoes last week from both Morning Glory Farm and Ghost Island Farm, and I heard that Beetlebung Farm is harvesting Sungolds from their hoop house.

I’ve found that early tomatoes have better texture when eaten slightly underripe, which makes them ideal in a tomato salad, where they’ll hold up when being tossed about and where they'll drink up flavor from a dressing. I used my first tomatoes – as well as spring onions from Ghost Island – as an excuse to create a new tomato salad, one with a bit of umami and crunch.

Because I’m obsessed with alliums of all types (onions, shallots, scallions, garlic, chives, etc.), I played the bright pep of quick-pickled red spring onions off the earthy quality of sautéed shallots in this salad. (And yes, I raided the garden for a few chive blossoms and garlic chives, too.) I added roasted chickpeas for texture and my Lemon-Tahini Vinaigrette to give the salad a backbone. In went my favorite herb, Thai Basil, but basil or mint or cilantro would work, too. In fact, this Tomato Salad with Chickpeas, Quick-Pickled Red Onions, Herbs & Lemon-Tahini Vinaigrette is plenty versatile – change it up with whatever you have on hand.

Next, I’m looking forward to using some of those Sungolds in one of my favorite summer salads: Summer Grain Salad with Tomatoes, Basil, Corn and Nectarines. Pack it to take to work for lunch or arrange it on a platter for Saturday night supper on the deck with friends.

But first I’ll use some of those firm tomatoes, along with a ribbed zucchini or two, in one of these crowd-pleasing Layered Zucchini, Tomato, Parmesan and Bell Pepper Tians (aka gratins).

With the rest of the alliums I’ve collected, I have plans. I’ll turn the fresh garlic into Garlic Roasted in Oil and use them in salad dressings, on toast, in pasta, and in this delicious White Bean and Garlic Roasted Dip with Homemade Pita Crisps.

And I’ll grill a handful of spring onions, roughly chop them, and serve them over steak.

I cleaned out my freezer this weekend (hurrah) and my, what discoveries! I whizzed up a lot of breadcrumbs out of bread heels, and I simmered a corn stock out of cobs I’ve been freezing since I vowed to waste less food. Best of all, I found a round of tart dough. Since I discovered more blueberry bushes in the woods (and am holding my own with the birds), I think I’ve got just enough to make a mini Rustic Blueberry Tart this week.

Hey, you can now keep up with farm news by reading Thomas Humphrey’s Farm and Field column in the Gazette. If you see Thomas out and about at the farms and markets, tell him what you’re growing, cooking, and eating. And we’ll see you all on Instagram @cookthevineyard.

What's Open on Martha's Vineyard

OPEN
• Iggy's Bread reopens in Edgartown (11 S. Summer Street) for the summer on Tuesday, July 9. The outlet for the popular Cambridge bakery will be open Tuesday through Saturday.

CLEAN EATS
• Island Eats MV is excited to announce the availability of additional spots for new members. You can sign up here. The pilot program, created to reduce waste generated by take-out, replaces disposable containers with reusable ones (cleaned by Island Eats!) at participating restaurants.

POP-UP
• Cinnamon Starship is popping up at Dock Street Thursday night with a menu including that famous grilled cheese, patty melts, soft-serve and more! Follow @cinnamonstarship for times and more info.

CLASSY
• Learn to make homemade tacos and tortillas with Chef Charles Granquist at The FARM Institute this Thursday, July 7 at 5:30 p.m. Preregister here. Hop back over to the FARM Institute on Tuesday, July 12 at 5:30 p.m. to learn to make puff pastry with Grey Barn head baker Melissa Rutan. Preregister here.

And don't forget, you can find a complete list of open restaurants — as well as farm stands and retail stores — at What's Open on Martha's Vineyard.