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Save the Date!
Living Local Harvest Fest
Saturday, October 2nd 2010.
Identification of Island Species
Friday and Saturday,
October 1 & 2
9am - 3pm
Polly Hill Arboretum
Join PHA research associate Melissa Dow Cullina for this intensive
two-day workshop. Space is limited and pre-registration required. Bring a
brown bag lunch. $120/$100 for PHA members. $80 for professionals
associated with Island land management or conservation.
Cycle Martha's Vineyard
October 2, 2010
The 100k route circuits the island traveling along the Atlantic Ocean,
Nantucket Sound, rolling farmland and State Forest. The 50k route also
offers breathtaking views of Nantucket Sound and the Atlantic Ocean. All
roads are paved. Begins at 9:30 am. $100 fee benefits Big Brothers Big
Sisters of Martha's Vineyard.
For More Information:
Fall's Wild Edibles
October 7 - November 4
Martha's Vineyard has a cornucopia of wild foods. Join Suzan Bellincampi
and learn how to identify and prepare wild edibles that can be found in
your backyard and island neighborhood. Co-sponsored by ACE MV. $135 for
5 classes. Register at www.acemv.org
In Season Recipes
Local Sauteed Greens
(like wild winter cress, Beet or Turnip Greens, Swiss Chard, Spinach or Kale)
6 cups - Greens, washed and roughly torn into pieces
1 - Medium-sized onion
2 tbsp. - Oil
2 tbsp. - Vinegar
1 tbsp. - Molasses or brown sugar
Steam the greens or cook them briefly in just the water that clings to the leaves after washing them.
Cut the greens coarsely with a knife and set aside.
Chop the onion and sauté it in the oil until golden. In a small bowl,
mix the vinegar and the molasses, then add the mixture to the onion and
Add the greens, mix well and heat again before serving.