To all our Edible Vineyard readers:
While we’re busy trying to find time to head out into this gorgeous Island summer, we’ve got big news! We know many of you like to hold onto your Edible Vineyard magazines in print format, but now you can take Edible Vineyard with you anywhere with our fresh new website, ediblevineyard.com. Check out the last few years of Edible Vineyard magazine with great Island stories, recipes, books, and our community of chefs, makers, and farmers from land and sea — all now available online.
Meanwhile, this issue stole our (bleating) hearts, especially Amelia Smith’s story about the goat’s milk beauty products made by Emily Fischer at Flat Point Farm. Catherine Walthers’ story on World Central Kitchen and cooking for Ukrainian refugees gives us a bird’s-eye view of how an Island chef is doing her part to make the world a better place. Geoff Currier strolls down memory lane with the Giordano brothers, who still make pizza the way their grandparents did. And if you’re wondering what dreams lie in the minds of Island farmhands, look no further than Mollie Doyle’s introduction to young adults who come from all over to get their hands dirty. And it wouldn’t be a Vineyard summer without an old-fashioned clam boil. You’ll find that this simple In-Season summer recipe is sure to be a crowd pleaser.
Let’s all fill our plates with the freshest local ingredients we can find and tip a glass to summer!
Tina Miller and Connie Berry
