Food stories and recipes are now available on Cook the Vineyard.

I'm sorry to admit it, but I am not a big fan of summer.

My 18-month-old daughter recently pointed at a freshly harvested green bundle sitting on our kitchen counter and correctly identified it as bok choy.

That was quite a storm last Sunday afternoon.

Some farmers may disagree, but I find working in a warm summer rain is one of the greatest pleasures of farming.

It is with great pleasure that I am taking on the revived Farm and Field column this summer.

Cook the Vineyard, a free weekly newsletter and website celebrating the food culture on the Island, will make its debut on July 3.

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