A Juneteenth Jubilee Picnic
Gingery Red Cabbage and Pea Slaw with Cilantro, Lime and Peanuts
Cool Pasta with Tomatoes, Feta, Olives, Basil & Capers
Blueberry-Lemon Cornmeal Upside-Down Cake
Tangy Lemon Bars with Lemon-Poppy Seed Crust
Memorial Day may be the unofficial start to summer, but with the Juneteenth Jubilee happening this weekend, Father’s Day on Sunday, the first Wednesday West Tisbury Farmers’ Market today, and the astronomical start to summer arriving on the 21rst, I say we can call it summer – gastronomically!
If you’re planning a Juneteenth party, start with A More Perfect Punch, that most delicious of recipes from Kwame K. Wallace which was one of our most popular recipes of 2022. Between the strawberry-rhubarb syrup, the hibiscus tea and the ginger beer — not to mention the bourbon and sparkling wine — it’s no wonder. You can also make a delicious non-alcoholic variation by combining the first syrup, tea, and ginger beer with sparkling water.
Bring a batch of the punch along on a Jubilee picnic. (The Oak Bluffs Association is sponsoring a bring-your-own Juneteenth picnic gathering at the Inkwell on Monday, June 19 from 4 p.m. to 6 p.m.) I’m thinking a good packable menu might include sliced Crispy Parmigiano Chicken breasts; Gingery Red Cabbage and Pea Slaw with Cilantro, Lime and Peanuts or Cool Pasta with Tomatoes, Feta, Olives, Basil & Capers; Cheesy Biscuits Squared; and Tangy Lemon Bars with Lemon-Poppyseed Crust or Blueberry-Lemon Cornmeal Upside-Down Cake.
If you’re picnicking at home you could certainly go with Barbecued Chicken Thighs and Jessica B. Harris’ Spicy Three Cheese Macaroni and Cheese instead.
Another great way to get enjoy the flavors of Juneteenth – without cooking – is to plan on attending the Second Annual Taste of Juneteenth at the PA Club on Sunday evening, June 18, from 6 p.m. to 9 p.m.
As it turns out, I didn’t get to go to the first West Tisbury Farmers’ Market on Saturday; I was off-Island. But my colleague (and cook extraordinaire) Julia Wells reported in and said it was a lively market; reasonably priced fish – including scup, lobster culls, and fluke — at the new Vineyard Seafood Collaborative booth was a highlight.
And Julia picked up these beautiful baby squash with squash blossoms at the Beetlebung Farm booth.
I asked her what she did with the squash blossoms and she said she prepared them simply: She washed them lightly (removing the stigma inside) and dusted them with stone-ground cornmeal. She pan-fried them, gave them a light shake of salt – and voila, delicious.
With her leftover baby squashes and a bit of market kale she made a quick miso soup and added some oven-roasted tofu for protein. Delicious with a Grey Barn baguette! (Here's a recipe for Spring Miso Broth with Stir-Fried Veggies that you could adapt.)
When I get my hands on some of those baby squash, I’m making my Baby Squash Stir-Fry With Ginger, Garlic and Lime.
And then I’ll probably make an early-summer variation on my Chinese Egg Noodles with Veggies in Lime-Coconut Broth.
Let me know what you're making with your market finds! I hope your weekend is filled with delicious and festive celebrations 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.
- The Morning Glory Farm Strawberry Festival is Saturday, June 17 from 10:30 a.m. to 2:30 p.m.
- Cook with Pride: Rainbow and Flower Pasta with Casey Mazar-Kelly is on the cooking class schedule at The FARM Institute tomorrow, Thursday, June 15, from 5:30 to 7 p.m.
