If you are prone to anxiety, ‘tis the season for a full-blown attack, with Thanksgiving only weeks away and Christmas around the corner. Menus, grocery lists, hours in the kitchen, house guests — it all makes you want to leave the country or convert.

What follows is the recipe for Holly Eger’s I Love You Chocolate Sour Cream Fudge Cake.

In the summer, when there is an abundance of produce available from our 28 Island farms, it’s easy for Vineyarders to plan meals based on local, seasonal food. But even with the vernal equinox upon us, winter is still maintaining its hold on our gardens, so making a meal based on Island food can be a challenge. Rebecca Miller, farmer and co-owner (with her husband Matthew Dix) of North Tabor Farm in Chilmark, is up to the task.

So, you promised to make Christmas cookies with the kids, but you’re feeling rather Scrooge-like.

Atria’s Creamy Parsnip Soup With Prosciutto and Edgartown Bay Scallops

Ingredients

3 tablespoons butter

2 cups chopped onions

1 cup chopped celery

1 teaspoon chopped garlic

Salt and pepper to taste

2 quarts chicken stock

4 pounds parsnips, peeled and diced

1 cup cream

6 ounces prosciutto or crispy bacon

1 pound bay scallops

Directions

Steamed Lobster

1 1/2 pound lobsters (one per person)

Unsalted butter

Salted butter

Lemon juice