Island lamb is often available at farms such as Allen Farm and Mermaid Farm in Chilmark.
Fresh sorrel leaves have a tangy, slightly sour flavor that complements fish and cream sauces.
Glen Caldwell, kitchen manager for Offshore Ale Company in Oak Bluffs, puts together a simple but delicious pasta dish with chopped clams, lemon, and lots of fresh black pepper.
This famous New Orleans sandwich specialty translates perfectly to our Island locale, plentiful with oysters.
Fresh chunks of lobster with summer corn and tomato make a colorful and tasty risotto.
Susan adapted this recipe from Sheila Lukins All Around the World Cookbook (Workman Publishing Company, 1994).
Plentiful in Vineyard waters and versatile in the kitchen, bluefish certainly is a catch.
