The FARM Institute's year-round programs teach kids about sustainability, farming, and where their food comes from. Meals in the Meadow brings local Vineyard fare to the table to raise money for the farm.
Carl Stunkel, owner of the Chilmark Store in Chilmark, MA, talks with Alex Friedman about what things are like when you own one of the most frequented stores on Martha's Vineyard.
Executive chef Joshua Hollinger and chef d'cuisine Chef Lavon Wallace from the Harbor View Hotel and Resort explain how to create a tuna stuffed avocado ball with local Island Tuna.
1 lb fresh picked Asparagus
1 clove Garlic or three pieces Spring Garlic
1/2 stick of butter
1 cup Whole Milk
4 pieces Ciabatta rolls
Handfull of Chives
Salt
Lemon juice
Preheat grill on medium high heat for 10 min.
Place Asparagus spears perpendicular to grill grates and cook turning repeatedly.
Slice Garlic clove or Spring Garlic thinly and cook in pan on grill with 1/4 stick butter.
Season Asparagus and Garlic with salt.
Slice Ciabatta in half and place cut side down on grill.
Add milk to pan when garlic is fragrant and mostly cooked. Reduce milk for 3 minutes and squeeze lemon juice from half a lemon into mixture.
Remove Asparagus from grill when cooked and slice into inch long pieces, add them to the pan as well. Check seasoning of salt and lemon adding more as needed.
Spoon mixture over grilled ciabatta and serve.
