Celebrate summer with a colorful mix of heirloom tomatoes.
Catherine Walthers
Our Island tavern is located within the teetotal precincts of Chilmark, where more than one unwary newcomer has been flummoxed by the lack of spirituous beverages.
Jessica B. Harris
This recipe first appeared in Susie Middleton's column, Fresh from the Farm.
Susie Middleton
This spring’s Martha’s Vineyard Wine Festival offered plenty of new tastes to try, and several Island restaurants and package stores made discoveries that they’re now offering customers. The spirits we sampled inspired us to share some lively summer drink ideas.
These crepes are the perfect summer breakfast for blueberry lovers.
This simple Italian method works with nearly any freshly caught Island fish as an appetizer or first course. Try the farmer’s market to hunt down garlic scapes – curly green garlic stalks – or substitute chives or scallions.
Serves 4
Chris Fischer
The food pages of Martha’s Vineyard Magazine over the past twenty-five years have reflected the abundance of food on an island dotted with farms and wild places and surrounded by water. In such pieces as “Going Crabbin’” and “Eating Bluefish,” the magazine has mirrored that continuing thread of self-sufficiency that characterizes a Vineyard lifestyle of fishing, scalloping, lobstering, clamming, crabbing, hunting, or heading to dunes for beach plums or to freshwater streams for watercress.
Catherine Walthers
