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Facts of the Week
More unusual and intense weather patterns define Global Climate Change.
The year 2010 tied with 2005 as the warmest year of the global surface
Click HERE for more
At the same time, unprecedented flooding is hitting the southern
hemisphere, and 70.9 percent of the U.S. is currently covered by snow.
The average coverage for this time of year is about 35 percent.
Click HERE for more
SAVE THE DATE
VCS Winter Walk
Sunday February 13
Oak Bluffs Shoreline
The effects of erosion on the OakBluffs Shoreline
Click HERE for full Winter Walk schedule
Sustainable Book Club
Sunday, January 23 at 3 p.m
Sustainable Book Club discusses Slow Food Nation by Carlo Petrini at the West Tisbury Public Library.
West Tisbury Library Public Forum
Sunday, January 23 at 5:30 p.m.
West Tisbury Library Public Forum, open to all interested in the plans for an expanded library, at the library.
Know Your New Conservation Officials…
(and the acronyms!)
Executive Office of Energy and Environmental Affairs Secretary
Acting Commissioner of the Department of Conservation and Recreation
Department of Environmental Protection Commissioner Ken Kimmell
Commissioner of the Department of Energy Resources Mark Sylvia
Commissioner of Department of Food and Agriculture Scott Soares
In Season Recipes
Still have produce from your last Community Supported Agriculture pickup? Try these!
Braised Purple Cabbage with Goat Cheese
2 tbsp organic extra virgin olive oil
1 head red cabbage
1/2 cup balsamic vinegar
1/4 cup water
2 1/2 tbsp raw sugar
1/4 cup high quality organic goat cheese
1. Heat a Dutch oven or a large pot to medium. Once it's warmed up a bit, add the oil and the cabbage. Cover the pot.
2. Add the vinegar, water, and sugar and combine.
3. Cover and braise in the oven at 325 degrees for 2 hours. Stir every
half hour or so. If the liquid completely evaporates, just add a little
4. Remove from the oven. Uncover and using your hands, break off small chunks of goat cheese and evenly dot the cabbage with it.
photo: Sara Novak
Butternut Squash Orzo
1 tbsp olive oil
1 clove garlic
1 medium butternut squash
, peeled and deseeded, chopped into 1-inch cubes
1 cup orzo
3 cups water or vegetable broth
1/2 cup parmesan cheese
1. Add olive oil to a large skillet and saute garlic and shallot until fragrant.
2. Add in butternut squash and saute until cooked through.
3. At the same time, bring 3 cups of water or broth to boil in a large pot. Cook until al dente, about 8 minutes.
4. Drain orzo and add into the skillet with the butternut squash. Top with parmesan cheese. Serve immediately.