Local Vegetables
Every year our farmers grow increasingly diverse and exciting varieties of fruits and vegetables. The spring is a lean time for island vegetable. The weather in New England makes for a slow start, but what we do have is young, vibrant and delightful. We have chive blossoms, green garlic, young choy, kale, and baby greens. When we get to the end of June everything is starting to flourish. Early tomatoes, cucumbers, squashes, komatsuna, basil, bachelor buttons, and all manners of warm early summer vegetables. Next comes the heat of the summer, the rush for island corn, bushels of every manner of tomatoes, the first chilies, sunflowers exploding. The local vegetables are at their height. Then as we reach the beginning of October everything slows down. The wind starts blowing from the north and we are in the heart of pumpkin, gourd, chili, and root vegetable season. Island vegetables are as deep and flavorful as the seasons in New England.
Island Meats
If local, organic, flavorful meat is something you are looking for the Vineyard is the place to eat. With scores of island farms producing every variety of meat ones choices are limitless. Thanks to dedicated farmers we are able to source the finest of fowel, chickens, geese, ducks, squab, and turkey. Also with a long standing dairy industry on the Vineyard sourcing island beef and grass fed veal is available most of the year. One of our favorite parts of summer is the slow smoking and braising of island pork butts. Brined with a bunch of orange and summer aromatics there is no better beach food than some island pulled pork. We have amazing lamb and if one is lucky enough even some island goat. Martha’s Vineyard is a fabulous place to source local, organic, meats.
Preservation technics are crucial to tasting the vineyard produce long after the season has ended. Canning, pickling, dehydrating, shrubs, and oils, are some fantastic techniques to enjoy these flavors deep into the winter months.
Preservation prolongs the seasonal bounty
