Note that if you purchase something via one of our links, including Amazon, we may earn a small commission.
When it comes to cooking, Martha's Vineyard–based landscape designer Jennie Slossberg
builds meals around seasonal ingredients and the Island’s farm stands. “I try my best to rely mainly on our local farm stands for much of my ingredients,” she says. “I consider myself very lucky to live up-Island in proximity to several incredible farms I can stop at while driving to or from my house daily.”
Because her workdays can run late, she often picks up ingredients while she’s out grabbing lunch. “Since I often work until Cronig’s is closed, I strategize grabbing what I need when I can.”
Some of her go-to stops include Mermaid Farm for dairy and produce; North Tabor Farm for vegetables, prepared foods, and treats; Ghost Island Farm for CSA vegetables, bread, and pastries; and Morning Glory Farm for produce, baked goods, pies, soups, and its salad bar.
Below are a few of Jennie’s favorite “riffable” dishes — simple meals that change with whatever is fresh and available.
Print
RECIPE: Kale Salad With Roasted Veggies
Description
A hearty salad that holds up well for leftovers.
Ingredients
Start with:
- Kale
Add:
- Thinly sliced purple cabbage
- Carrots
- Roasted beets
- Toasted pepitas or pumpkin seeds
- Hemp hearts
- Candied nuts
- Pomegranate seeds
Cheese:
- Mermaid Farm feta or goat cheese
Dressing:
- Lime juice
- Maple syrup
- Amino acids — Jennie uses Bragg Liquid Aminos, an all-purpose seasoning from soy protein.
RECIPE: Seasonal Skillet Frittata
Description
Jennie loves making a frittata for brunch, especially for book club.
She starts with fresh eggs from her ducks and chickens. “My version is always vegetarian and gluten free,” she says.
Ingredients
Base:
- Fresh eggs
Add:
Instructions
Cook everything in a cast iron skillet. Jennie recently switched to an induction stove and was happy to discover her cast iron pans still work perfectly. “Win win!”
