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Martha's Vineyard is known as a popular vacation destination with high profile visitors. Below the surface, however, bubbles a culinary melting pot. Native Americans, Blacks, European settlers and Azoreans all contributed to the island's diverse culinary history. The Scottish Society still celebrates Robert Burns annually with a feast. Two towns have streets called Chicken Alley for the Portuguese families who raised chickens there, while native beach plums are used to create a delicious jelly that can be found across the island. Restaurants like Giordano's and the ArtCliff Diner have been in business for more than fifty years and are still putting out great dishes. Learn the back-story of the island's first--and only--commercial vineyard. From codfish souffle to espirito santo soup, local authors Tom and Joyce Dresser share the ingredients, recipes and images of this flavorful island.
“A perfect Martha’s Vineyard guidebook” from the acclaimed culinary historian and winner of the James Beard Foundation Lifetime Achievement Award (Publishers Weekly). Martha’s Vineyard has long been renowned as a popular vacation destination, but few are aware of the island’s rich culinary history. The Martha’s Vineyard Table celebrates the cuisine of this seaside escape with such treats as Codfish Fritters, Stuffed Quahogs, Corn Pudding, and Cranberry-Apple Crisp. In addition to 80 recipes, Jessica Harris captures the charm of the island’s gingerbread cottages, lobster fishermen, artisan fudge shops, and farmers’ markets in her short essays on Vineyard life. For the nostalgic visitor and for those who dream of vacationing there, The Martha’s Vineyard Table brings the island to life. “It includes culinary contributions from many groups that call the Vineyard home: Jamaicans’ Codfish Fritters and Red Pea Soup with Spinners; Portuguese specialties of Kale Soup and Jagacida (a dish of linguiça, beans, and rice); African American dishes like Cornbread and Collard Green Pie; and Wampanoag-inspired Corn Pudding and Cranberry-Apple Crisp.” —Martha’s Vineyard Magazine
A year of fresh, simple, seasonal cooking from a rising-star chef running his grandfather's five-acre farm on Martha's Vineyard. This is the heartfelt declaration of a new American way of food, celebrating a year of cooking and farming on the island of Martha's Vineyard. Chris Fischer is a chef, farmer, and writer whose roots on the island run twelve generations deep. His cooking combines practical, rural ingenuity with skill acquired in the world's leading kitchens. The result is singular and exciting. Beetlebung Farm, his grandparents' five-acre parcel in the town of Chilmark, is both Fischer's inspiration and the source for the fine raw materials he showcases. These recipes express the unique understanding of ingredients that comes from a life spent hauling in lobster pots, cultivating vegetables, tracking game in the woods, and butchering his own meat. In this beautifully illustrated homage to the family and community that raised him, Fischer weaves seasonal menus through stories of growing up on the island, conjuring the smoke of oak-wood fires, the brine of Great Pond oysters, and the satisfaction of a well-earned meal. The Beetlebung Farm Cookbook is a clear and essential record of contemporary New England cuisine.
Celebrated local historian Thomas Dresser unearths the little-known stories that laid the foundations for the community of Martha's Vineyard. Behind the mansions and presidential vacations of Martha's Vineyard hide the lost stories and forgotten events of small-town America. What was the island's role in the Underground Railroad? Why do chickens festoon Nancy Luce's grave? And how did the people of the Vineyard react in 1923 when the rum running ship John Dwight sank with the island's supply of liquor aboard? Delve deep below the surface of history to discover the origin and meaning of local place names and the significance of beloved landmarks.
African Americans of Martha's Vineyard have an epic history. From the days when slaves toiled away in the fresh New England air, through abolition and Reconstruction and continuing into recent years, African Americans have fought arduously to preserve a vibrant culture here. Discover how the Vineyard became a sanctuary for slaves during the Civil War and how many blacks first came to the island as indentured servants. Read tales of the Shearer Cottage, a popular vacation destination for prominent blacks from Harry T. Burleigh to Scott Joplin, and how Martin Luther King Jr. vacationed here as well. Venture through the Vineyard with local tour guide Thomas Dresser and learn about people such as Harvard professor Henry Louis Gates and President Barack Obama, who return to the Vineyard for respite from a demanding world.
As an isolated island outpost, Martha's Vineyard faced some unique challenges during the American Revolution. Neutrality was maintained at the start of the war due to the impact of the British regulations on the fishing and whaling industries. While political expediency may have dominated the day, Vineyard Patriots protected their homeland against the Royal Navy and contributed to the revolutionary effort against marauding British redcoats. In 1778, two key events--one involving three young women and the second an armada of forty naval ships--crystalized the opinion of Vineyarders that they should no longer remain neutral to British incursions on the Island and, more broadly, on American soil. Join local author Tom Dresser as he reveals the unheralded contributions of islanders to the fight for freedom.
This book, originated by the late Cordon Bleu chef and Blueberry Hill Farm owner Louise Tate King, has been expanded with all-new chapters on the foods of the island’s African-American and Brazilian communities. Recipes reflect the Vineyard’s complete culinary heritage that also includes Wampanoag Indians, English and Scottish whaling families, and Portuguese fishermen. Chapters are devoted to chowders, seafood, shellfish, meat and poultry, and local produce such as berries, walnuts, and pumpkins. Additional chapters include recipes for salads, side dishes, breads, cakes, pies and puddings, marmalades, sauces, and other good things! Photographs and sidebars focusing on Vineyard folklore and natural history imbue the book with a nostalgic charm that allows anyone to take home a little part of the island.
An eminent ecologist shows how an iconic New England island has been shaped by nature and human history, and how its beloved landscape can be protected Full of surprises, bedecked with gorgeous photographs and maps, and supported by unprecedented historical and ecological research, this book awakens a new perspective on the renowned New England island Martha's Vineyard. David Foster explores the powerful natural and cultural forces that have shaped the storied island to arrive at a new interpretation of the land today and a well-informed guide to its conservation in the future. Two decades of research by Foster and his colleagues at the Harvard Forest encompass the native people and prehistory of the Vineyard, climate change and coastal dynamics, colonial farming and modern tourism, as well as land planning and conservation efforts. Each of these has helped shape the island of today, and each also illuminates possibilities for future caretakers of the island's ecology. Foster affirms that Martha's Vineyard is far more than just a haven for celebrities, presidents, and moguls; it is a special place with a remarkable history and a population with a proud legacy of caring for the land and its future.
Potlucks are the friendliest of gatherings. As guests take part in the festivities, sharing their contributions—a dish of pasta, a bottle of wine, a bunch of wildflowers—they share a bit of themselves. Author Tamara Weiss knows this well. A self-described “organizer, assembler, and table setter,” she has all the qualities of the consummate host, as well as years of experience attending and planning potlucks. InPotluck at Midnight Farm, Tamara has captured a year of potlucks on Martha’s Vineyard, from brunches in a backyard garden to grill fests at twilight beside the sea. Each season brings together new faces, old friends, beautiful settings, and great food. Collected here are more than a hundred recipes from Tamara and her guests, plus gorgeous photographs of the parties, so you too can share in the celebrations and garner ideas to create your own inspired gatherings. These dishes, at once lovely and hearty, are offered by people from all walks of life, from the island teacher to the world-famous celebrity. Each recipe is personalized with a brief anecdote of how the dish came about or why it has become such a party staple. All are wonderfully delicious. There are foods for every season and occasion: Mary Steenburgen’s Corn Spoon Pudding, Daphne’s Fried Chicken (which Bill Styron has served to Bill Clinton), and Grilled Corn Guacamole. Plus superb salads, like Tamara’s Summer Salad, with greens, sugar snap peas, mangoes, and sunflower seeds, and desserts to rave about: Lambert’s Cove Lemon Tea Cake, Judy Belushi Pisano’s Georgia Peaches with Raspberry Sauce, and the ultimate Butterscotch Brownies. Potluck at Midnight Farmcelebrates with charm and class the perfect companionship of food and entertaining, and welcomes readers just as if they were guests. And Tamara gives you all the advice and inspiration you need to send you running to organize your own spectacular potlucks.