Food Industry

Hiring Now! Join Our Award-Winning Team

Hiring Now! Join Our Award-Winning Team

We are hiring for the 2019 season of Martha’s Vineyard weddings, parties and other special events! At Kitchen Porch Catering, we’re proud to have great staff AND great customers.

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Posted in Food Industry, Kitchen Porch, Living Local MV, Martha's Vineyard Catering | 1 Comment »

Vote Now for Best of the Vineyard 2019!

Vote Now for Best of the Vineyard 2019!

Dear customers and friends, the balloting is on! Please vote for Kitchen Porch Catering as the Best Caterer on Martha’s Vineyard. We would be honored to have your support.  Here is the 2019 ballot »» Thank you! Sincerely, Jan, Rich, Ismail, Joan, Jasmine and all the rest of the Kitchen Porch crew.

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Support your Local Egg Farmer

Support your Local Egg Farmer

Here on Martha’s Vineyard, Kitchen Porch Catering is cooking up a bunch of egg recipes! We have a bunch of farmers who have tons of eggs this time of year. We are testing recipes with eggs and eating eggs for breakfast and lunch and omelettes for dinner!   Check out your local egg farmer...

Posted in Eco-Activism, Farmer's Market Favorite Recipes, Food Industry, Kitchen Porch, Living Local MV, Martha's Vineyard Catering | No Comments »

Back Porch Larder to Open Mid May Stay Tuned!

Back Porch Larder to Open Mid May  Stay Tuned!

Located at 14 A Street, Edgartown, MA   (across from the RMV- right side of the building) Each day we will offer a daily special as well as Chilmark Coffee, Teas, our Fabulous New England Traditional (Dairy Free) Wampanoag Chowder, hand pies, dips and salsas, and more. Our bakery will also be pumping out baked...

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Easter Lamb

For years, I claimed that most lamb was 100% grass-fed, since lambs grow fairly quickly (8-10 months) and can thrive on minimal land.  So imagine my surprise when I discovered that over half of American lamb is actually confined and “finished” on fed grain (GMO CORN!) To make this more complicated this past January,...

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Posted in Eco-Activism, Food Industry, Holiday Recipes, Kitchen Porch, Living Local MV, Local Life | No Comments »

Turkey: Farm To Table

Turkey:  Farm To Table

Seventy years ago, turkey breeders changed the way they raised birds. The trend began with breeding turkeys to have large breasts and small legs. These birds could grow to full size on less feed and in half the time as the old-breed turkeys – this leads to turkeys being raised cheaper, faster, and (I...

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Demystifying the labels continues…

Demystifying the labels continues…

Today I saw an egg carton that had the term “Free Run” written across it. There’s a new term I am not familiar with… most likely another confusing marketing ploy to make consumers think they are buying something better than free range? It’s bad enough that the term “free range” doesn’t really mean either...

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Wedding Meal Fresh Off the Farm

Wedding Meal Fresh Off the Farm

Natalie Warner, of Borrowed and Blue, recently asked me the most important questions that a client should have for their caterer. I mentioned the importance of finding out WHERE your food would be sourced from – no bride wants her special day accompanied by defrosted chicken, when she could be getting her appetizers and...

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Eggs – The Best Way

Eggs – The Best Way

In a 2007 egg-testing project, Mother Earth News compared the official U.S. Department of Agriculture (USDA) nutrient data for commercial eggs with eggs from hens raised on pasture and found that eggs on pasture have 2/3 more Vitamin A, 1/3 less cholesterol, ¼ less saturated fat, 2 times the omega 3 fatty acids (LONG...

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Who are you really buying your organic food from?

Who are you really buying your organic food from?

A revealing article showing you exactly who you are supporting when you buy your organic foods: Find Out Which Companies You Support When Buying Organic, from takepart, by Willy Blackmore Via: TakePart.com Illustrated by Lauren Wade

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Mayonnaise: Spreading Truth

Mayonnaise:  Spreading Truth

Last week, we were butchering the pigs and the BEST part of butchering the pig is taking whatever piece of meat you want, cooking it up right there and eating it! There is nothing like fresh meat taken right off of a primal cut. So, last week it was lunch time – there were...

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Posted in Eco-Activism, Food Industry, Living Local MV, Our Recipes | No Comments »

Corn Pudding Soufflé

Corn Pudding Soufflé

A great summer recipe for anyone who loves eating local! Serves 6 to 8 4 Cups Morning Glory Corn (About 3 ears) 1 cup milk 4 Tablespoons unsalted butter, plus more for greasing dish 2 Tablespoons finely diced shallots or scallions 3 Tablespoons flour 1/2 cup crumbled goat cheese, feta or your favorite cheese...

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