Eating In

What a professional landscaper can do in her own backyard – and in her kitchen: West Tisbury’s Susan Feller shares her vegetable garden know-how and some recipes using cucumbers, sorrel, mint, and more.

Here’s the inside story on enjoying shellfish from Vineyard waters: everything from where to find them yourself – either in the water or at a fish market – to how to whip up some delectable dishes that are sure to please the seafood lovers in your life.

Patti Roads, right, took her nephew Timmy Welch and niece Emma Strachan foraging for sassafras in a low-canopy forest in West Tisbury.

In autumn, the fields and forests of the Island are full of wild edibles. Here's what to look for, and four delicious recipes to make with your finds.

Growing corn is a labor of mishaps and love – and fortunately, it’s a labor you don’t have to get into with the folks at Morning Glory Farm doing it for you.

Our series on the variety of foods and ingredients you can find on the Island – in your backyard, in fields, in forests, and on beaches – continues with summer’s tasty treats. Plus recipes for rose-hip soup, a salad with fresh raspberries, and sumac lemonade.

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.

From littlenecks to chowders, quahaugs provide sustenance year-round. Plus, they are just a rake away.

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.

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Eating In