Editors’ Letter: Off Season 2023

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Gehl oats. —Astrid Tilton

We love the off-season on Martha’s Vineyard, mostly because it allows us to breathe a little deeper and a little easier, and to try all the recipes we haven’t gotten to. This issue is full of good choices — from winter congee to Super Bowl chili to lamb and mushroom ragu — you’ll surely find something delicious to add to your own recipe box. 

Another great thing about this slower time of year is that we get to meet new people, like some you’ll find in our pages. Phoebe Cole-Smith recently made the move to Chappaquiddick full-time, and we learn how she’s adjusting, and the must-haves she’s adding to her new kitchen. Fisherman Alex Friedman shares his love of the not-so-pretty tautog, an unattractive but very tasty variety of fish. Kate Woods dives deep into growing grains on the Island, and Mollie Doyle writes about Jacquelyn Foster and her Ayurvedic kitchen. Mollie shifts to an off-Island gem and popular stop for Islanders when she writes about Pie in the Sky Bakery and Cafe in Woods Hole. Each of these stories lets us inside people’s lives and helps keep us connected. 

We hope you enjoy curling up with a warm cup of tea or coffee with this off-season Edible Vineyard. We’ll see you again when the weather starts to warm up. 

— Tina Miller and Connie Berry