On the following pages, you’ll find details on a variety of foods and ingredients you can find in the springtime on the Island – in your backyard, in fields, in forests, and on beaches. Plus recipes for strawberry knotweed pie, watercress spring rolls, and candied violets.
Holly Bellenuono & Catherine Walthers
Just because we’re on an Island where seafood is particularly tasty, doesn’t mean we don’t want to surprise our palates with some dishes that come from faraway lands.
Catherine Walthers
This fruit-laden granola is easy to make ahead and store.
Carol McManus
This is a simple, no-cook sauce that shows off heirlooms – or any farm- or garden-fresh tomatoes.
Catherine Walthers
Like clockwork, each Thursday afternoon before dinner service begins, Chef Christian Thornton greets West Tisbury grower Krishana Collins at the back door of his restaurant.
Catherine Walthers
Producers of honey. Pollinators of our food and flowers.
Ali Berlow
These desserts are designed to impress, but luckily Heather Gude’s tasty creations aren’t too difficult for mere amateurs.
Catherine Walthers
Getting a home-cooked meal that’s made by a pro.
Catherine Walthers
