There’s something powerful about cooking this way. You start your fire in the sand or in a portable pit if you’re inland. You prep your ingredients—local lobsters pulled from Vineyard Sound, littlenecks or mussels, smoked kielbasa or andouille sausage, potatoes scrubbed and halved, corn shucked with the silk still clinging to it, onions peeled but left whole. And then, the most important part: you build it like a ritual

Green crabs aren’t native to New England. They arrived on ships from Europe in the 1800s and have been spreading steadily ever since. Today, they’re found up and down the Atlantic coast, from New Jersey to Nova Scotia—including right here on Martha’s Vineyard.

Here at Woods & Waters MV, we lean into that legacy. Our kitchen celebrates heritage recipes with a modern approach, focusing on what’s fresh, local, and deeply tied to this place. Whether it’s a morning basket with housemade granola and island eggs, or a beachside dinner featuring just-caught fish and native corn, every plate tells a story of New England, old and new.

At Woods & Waters MV, we’re not just cooks. We’re stewards of this land and coast. And that means paying close attention to the other lives that depend on it, especially the migratory birds who grace our skies for only part of the year—but whose survival is bound to what we do with the land every day.

Martha’s Vineyard has a long agricultural history. Long before it became a vacation destination, it was a patchwork of farms, pastures, cranberry bogs, and working woods. Today, that tradition still exists—but it’s at risk.

At Woods & Waters MV, farm stands aren’t just where we shop. They’re where we draw inspiration. Where we reconnect with the land. Where we plan menus not around what’s trending—but around what’s ripe.