Despite the fact that this drink has a devout Island following of brewers and consumers, many of the uninitiated remain too wary to ask for a taste.
Rachel Schubert
This recipe comes from Saving the Seasons: How to Can, Freeze, or Dry Almost Anything by Mary Clemens Meyer and Susanna Meyer, published in 2010 by Herald Press.
Makes about 4 pints
Mary Clemens Meyer and Susanna Meyer
Native Islander Polly Bassett, who lives in West Tisbury, shares this recipe for a mild but flavorful salsa that you can use as a taco sauce, chip dip, or seasoning sauce.
Polly Bassett
Serve on top of pancakes and waffles, or use for ice cream parfaits and other desserts such as panna cotta.
Mary Clemens Meyer and Susanna Meyer
When Setzu Zeender was pastry chef at Sweet Life Café in Oak Bluffs, this rich, lavender-scented custard with a bronzed, crackly top was a mainstay.
Setzu Zeender
This egg salad is a lunch staple for them, and one that they serve at Cutty’s, their recently opened sandwich café in Brookline.
This is one of many egg specials that chef/owner Gina Stanley serves at the ArtCliff Diner in Vineyard Haven.
Gina Stanley
Debbie Magnuson of Tiasquin Orchard in West Tisbury shares this recipe for one of her favorite fall treats.
Debbie Magnuson
