Farm news! The North Tabor farmstand is newly stocked up with their own Island-raised pork. Morning Glory Farm is swimming in fresh eggs. Rusty at Ghost Island Farm just finished painting the outside of the farmstand – and the stand is open every day all winter, selling the farm's own carrots, Tuscan kale, pea shoots and more. Grey Barn’s farmstand is open Thursday through Monday with the bakery cranking out a different combination of loaves and pastries (kouign Amann!) each of those days.
What to do with those eggs and greens and pork and bread? At the top of my list: Mini Savory Bread Puddings. This recipe started out life with Tuscan kale, bacon and cheddar as its star ingredients, but recently I made a variation with sausage, broccoli, shallots and gruyere that I loved. It reminded me that this recipe truly is a template – something you can customize with what you’ve got on hand. So I’ve expanded the recipe to make the options more clear. It just makes sense with all of us trying to cut down on food waste.
Make a nice winter salad to go with those and call it dinner. Crisp Salad-Slaw With Lemon-Tahini Vinaigrette would do fine.
Or skip the bread puddings and just have a hearty salad for dinner! This Roasted Squash and Farro Salad with Greens, Cranberries, and Nuts is a fall standard, but it’s just as good in January as it is in October.
But before we drop the eggs (hopefully not literally) altogether, just a quick reminder that we have so many delicious egg dishes for you to peruse, from Sarah Waldman’s Kimchi Fried Rice Bowls with Local Pork & Eggs to Baked Eggs Pizzaiola.
The Little Kale and Feta Frittata with Chorizo and Mint and the Double-Take Pasta Frittata made with leftover spaghetti.
Okay, okay, you just want the spaghetti and not the eggs? I understand.
Two absolute winners: Spaghetti with Roasted Cherry Tomatoes and Spicy Garlic Oil and Spaghetti with Lemon, Anchovies, Capers and Olives.
Or make Slow-Simmered Meat Sauce and put that on Spaghetti.
Changing gears: Right about now I’m thinking you may be planning a midwinter dinner party to shake things up a bit.
Here’s a combo that might work for your menu: Roasted Cauliflower, Frisee, Apple and Walnut Salad and Braised Short Ribs with Ginger, Coriander and Apricots.
Sneak the eggs and bread in with Individual Maple Bread Puddings for dessert! (I can’t get bread puddings off my mind.)
It's February already! Have a great week and we'll see you on Instagram @cookthevineyard. Be sure to follow us if you haven't already.
What's Open, What's Happening
If you're looking to make a dinner reservation or wondering which farm stands and markets are open, visit What's Open on Martha's Vineyard for regularly updated listings.
BACK IN TOWN
• Cinnamon Starship returns to the Island for a one-night fundraiser (for the new restaurant in the Berkshires) at Dock Street Coffee Shop tomorrow night, Thursday, Feb. 2, starting at 5:30 p.m.
FIELD TO TABLE
• Check out Locally Grown & Delicious with Casey Mazar-Kelley at The Farm Institute on Saturday. The cooking class runs from 5:30 to 7 p.m. and pre-registration is required.
COOK SMART
• Join Rosewater Market chef Brent Turner in a series of four cooking classes at the Oak Bluffs Public Library in February at 5 p.m. on Tuesday nights. Learn to make a Flourless Chocolate Torte at the first class on February 7. (You can sign up for one class at a time.) Email hburbidge@clamsnet.org to register.
