Summer at the Stand.

There’s nothing quite like summer on Martha’s Vineyard.

The light lingers a little longer, the tide hums a little softer—and the farm stands overflow with color, fragrance, and flavor. For those of us who cook with the seasons, this is the time of year when creativity runs wild and the island pantry feels infinite.

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.

So what’s in season? Practically everything we love.

The Summer Bounty

Here’s just a glimpse of what you’ll find at Vineyard farm stands this season:

• Heirloom tomatoes in every shape and hue—perfect for slicing, roasting, or simply salting.

• Sweet corn, picked fresh and still warm from the sun.

• Zucchini and summer squash, tender enough to eat raw or grilled with olive oil and lemon.

• Cucumbers, from crisp pickling varieties to burpless slicers perfect for chilled salads.

• Basil, mint, dill, and parsley, spilling out of mason jars with their stems still damp from harvest.

• Green beans so fresh they snap in your hand.

• New potatoes, pulled just hours before and ready to be tossed in sea salt and butter.

• Eggplant, deep purple and silky, begging to be fire-roasted.

• Cherries and blueberries, sweet and fleeting.

• Island strawberries, small, red all the way through, and utterly unrepeatable.

And then there are the surprises—garlic scapes in June, husk cherries in August, ground-grown melons, or a forager’s handful of chanterelles on offer for the early birds.

More Than Ingredients

What we find at the farm stand isn’t just food. It’s the result of early mornings, careful planning, hand weeding, and long days under the Vineyard sun. Every bunch of kale or crate of peaches tells a story—not just of flavor, but of labor, love, and land stewardship.

When we buy from these stands, we’re not just sourcing fresh produce—we’re participating in the island’s agricultural rhythm. We’re keeping land in cultivation, farmers in business, and meals deeply rooted in place.

How We Use It at Woods & Waters MV

We let the ingredients lead the way.

That might mean:

• A chilled corn soup served seaside with just a swirl of herb oil.

• A panzanella made from day-old sourdough and bursting heirlooms.

• Grilled squash ribbons with mint and yogurt.

• Wild blueberry syrup drizzled over Johnnycakes in our morning baskets.

• Basil vinaigrette over just-picked lettuces.

Sometimes, the best meals come from just opening a farm stand bag and building a plate with your hands.

Tips for Farm Stand Shopping

If you’re visiting the island this summer (or even if you live here year-round), here’s how to make the most of your farm stand trips:

• Go early for the best selection (but go often—there’s always something new).

• Bring cash or Venmo, and reusable bags.

• Ask what’s in peak season—farmers are happy to tell you what they’re excited about.

• Try something unfamiliar. Never cooked with kohlrabi? Now’s your chance.

• Buy with your senses. Smell the herbs. Feel the peaches. Admire the imperfect shapes—that’s nature.

A Love Letter to Local Flavor

Farm stand season is a reminder that food doesn’t have to be complicated to be extraordinary. When you start with ingredients this fresh, this honest, this close to home, the rest takes care of itself.

So this summer, we invite you to taste the island one tomato, one berry, one perfect egg at a time. Support your local farms. Cook with your hands. Eat in the open air.

And if you’re lucky enough to find yourself here on Martha’s Vineyard—stop by the stand. The season won’t last forever.

We’ll be shopping right beside you.

– The Woods & Waters MV Team