The Beetlebung Farm Cookbook · A Year of Cooking on Martha’s Vineyard by Fischer, Chris -- Read -- Imperial Library of Trantor

Index

Title Page Welcome Dedication Foreword by April Bloomfield Introduction Secret Summer

Menu 1: Dinner on the Farm Sausage in Grape Leaves with Oysters on the Half Shell Griddled Squid Romesco Sauce Grilled Sea Bass Peach Tart Menu 2: Shorter Days and Better Fishing Bonito Crudo Tautog Soup Beet Salad with Green Tomatoes and Radishes Bluefish in Parchment Pan-Roasted Striped Bass Potatoes Crisped in Olive Oil Aioli Yogurt Granita Roasted Plums Oat Tuiles Menu 3: Last Swims; First Jackets Veal Tartare with Shiitakes Cauliflower, Chickpeas, and Green Olives Lobster Pan-Roast with Tomato Butter Crostini Pear Walnut Cake

Late Harvest

Menu 4: Hunting Season Venison Loin in Cedar Fromage Blanc Crostini with Honey and Chard Rabbit with Fennel Carrots and Celery Root Cooked in Fennel Broth Beet Cake with Fennel Icing Menu 5: Thanksgiving by the Fire Turkey—Divided and Conquered Gravy Celery Root “Stuffing” Pot-Roasted Pheasant with Bread Mashed Potatoes Salt-Baked Sweet Potatoes Cranberry Sauce Pickled Peppers and Green Tomatoes Caramelized Brussels Sprouts Caramelized Apple Tart Flaky Pastry Dough Squash Tart Menu 6: Christmas with Family Pan-Fried Salted Fish Breakfast Sausage Patties Blueberry Pancakes Pan-Roasted Pork Belly with Kale Concord Grape Bellinis

Deep Freeze

Menu 7: Salt Water Doesn’t Freeze Scallop Crudo with Fennel Fronds and Toasted Almonds Shaved Fennel, Mint, and Feta Salad Clam Pasta Chocolate Tart with Black and White Whipped Cream Menu 8: Winter at Beetlebung Corner Seafood Salad Crispy Chicken Kale Gnocchi with Kale Ragu Stuffed Delicata Squash Chocolate Hazelnut Torte

Signs of Spring

Menu 9: Last Roar of Winter Egg and Anchovy Crostini Polenta with Salted Fish and Cabbage Pounded Flank Steak with Coal-Roasted Oysters Maple Crème Fraîche Ice Cream Menu 10: Leaving Like a Lamb Grilled Cabbage Salad with Ricotta Salata and Ground Cherries Mussels with Parsley and Garlic Slow-Roasted Lamb Shanks with Parsnips Olivia’s Honey Pie Menu 11: Welcome the Daffodils Rhubarb Cocktail Potted Duck with Radishes Pea Green and Pancetta Salad Roast Chicken with Mushrooms and Baby Arugula Rhubarb Tarts

Longer Days

Menu 12: More Light Means More Work Spring Pea, Spinach, and Potato Salad Mushroom Soup with Parsley and Egg Roasted Pork Shoulder Cheese Blintzes Menu 13: From the Woods and Garden Leek and Asparagus Soup Asparagus on Toast Pickled Carrot Spring Panzanella Roasted Fluke Strawberry Shortcake

High Summer

Menu 14: Greenhouse Dinners Romanesco Cauliflower with Sweet Pea Pesto Spaghetti with Crab and Zucchini Grilled Lamb Chops with Burnt Eggplant Puree Farro, Cucumber, and Herb Salad Mint Ice Cream Menu 15: A Full Garden Summer Minestrone Fresh Green Bean and Cherry Tomato Salad Grilled Porterhouse Pork Chops Grilled Lobster Potato Salad Blueberry Cobbler Menu 16: Sunday Cookout Corn and Fish Chowder Grilled Rib Eyes Salsa Verde White Bean Salad Raw and Cooked Bok Choy with Anchovies Summer Pudding Menu 17: An Agricultural Society Fair Pulled Pork on Biscuits with Coleslaw Savory Biscuits Fried Squid and Onions Fish Tostados Pickled Onions Corn in the Coals with Spiced Sage Butter Gaga’s Blackberry Pie

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