When the PDF galley for The Vermont Farm Table Cookbook, 10th Anniversary Edition, landed in my inbox a few weeks ago, I knew it was something Cook the Vineyard readers would love. Not only is Vermont practically a second home for many Islanders, but we share a farm-to-table culture that supports small, independent farmers and encourages a community connection to local food.
Now that the book’s official pub date (June 6) is approaching, Countryman Press has offered us a recipe excerpt. And it’s a recipe that’s in sync with the arrival of the first local strawberries — Whippoorwill Farm for the win on that again this year! The Summer Fatoush Salad with Berries and Lemon Dressing comes from the Burlington restaurant Honey Road, owned by Allison Gibson and Cara Chigazola Tobin. The two women offer a menu of mezze based around seasonal farm offerings.
In fact what I love most about the Vermont Farm Table Cookbook is that author Tracy Medeiros and photographer Oliver Parini give nearly equal time to the stories of farmers, chefs, and producers as they do to recipes. It is heartening that Tracy was able to catch up with and include 65 of the producers that appeared in the first edition while welcoming newcomers like Honey Road.
Looking at the Vermont cookbook jogged my memory of Islander Tina Miller’s cookbook, Vineyard Harvest, which is now almost 20 years old. Tina was ahead of her time with stories and recipes from the Island’s farmers and fishermen. (Here’s Tina’s Asparagus and Fingerling Potatoes with Salsa Verde.)
Vineyard Harvest is just one of many Vineyard cookbooks that occupy a special shelf in my office. It’s fun to go back and look at the various editions of The Martha’s Vineyard Cookbook by Louise Tate King & Jean Stewart Wexler. (Here’s Louise’s Blueberry Crisp recipe.) Or to read through The Martha’s Vineyard Table, by Jessica B. Harris. (Cathy Walthers' 2007 story on Jessica’s book in Martha’s Vineyard magazine included recipes for Mommy’s Summer Fried Chicken, Marvino’s One-Pot Lobster Feast, and Summer Southern Succotash.)
You can find many of these old cookbooks at the Island’s libraries or you can start your own collection by poking around Chicken Alley or eBay.
In the meantime, I bet you’re looking for Memorial Day menu inspiration, and you can find that right here on Cook the Vineyard. I’m thinking grilling and salads.
Want something fun and easy? Make Grilled Chicken and Bibb Lettuce Wraps. The lettuce at local farmstands is so beautiful right now, and you’ve still got time to plant some of your own before the weather gets started. Read this Lettuce Primer and pick up a six pack at a local nursery to get you started.
If you're looking for a more substantial lettuce-less salad, this Colorful Quinoa and Fruit Salad with Tomatoes and White Beans is also good for vegetarians at your Memorial Day gathering.
Want something very Vineyard? Get out your cast-iron skillets and make Vineyard Clams Alla Griglia.
Up for a grilling extravaganza? Follow my method and Master Recipe for Grilled Pizza. My favorite topping? Roasted plum tomatoes, caramelized onions, Bluebird blue cheese, and crisp bacon.
Or if your crowd just wants barbecued chicken, here’s an easy recipe to follow: Barbecued Chicken Thighs with Spice Rub and Quick Sauce. Serve those with New Potato Salad with Fresh Peas and Mint.
Have a delicious week and I’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. If you have restaurant, farm, or food news you would like us to share, please email us.
· The Oak Bluffs Open Market starts up for the season this Sunday, May 28 from 10 a.m. to 2 p.m. in Washington Park.
· North Tabor Farm's new kitchen is up and running, and they've just produced a batch of their first product: sesame hippie dippie sauce! They've also started picking strawberries.
