What’s in season. Where to find it. How to cook it.

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Recipes follow me around. As do vegetables. And chocolate. And kitchen tools. I can’t get away from them. I admit, I’m not trying too hard.

Despite taking a break from cookbook writing after Simple Green Suppers came out in 2017, I’ve still been writing about food on Martha’s Vineyard for both the Vineyard Gazette and Martha’s Vineyard magazine (both owned by the Vineyard Gazette Media Group, where I am thankfully employed.) I’m also still contributing to Fine Cooking magazine. My guide to grilling vegetables is in the June/July issue.

So when Martha’s Vineyard magazine asked me to participate in the launch of a new cooking website and newsletter, I couldn’t say no. Didn’t want to say no. In fact, I said I thought it was a great idea! Yikes.

Well, it is a great idea — one that actually is going to come to life very soon. CooktheVineyard.com will be an online guide to cooking and eating deliciously at home, with an emphasis on finding and cooking fresh, seasonal ingredients. Of course that means recipes, and stories, and resources. And it will include a section on dining out, with regular features on chefs, restaurants and local food businesses and artisans.

But Cook the Vineyard will also be a free weekly newsletter, written by yours truly, with lots of recipes and ideas for what to cook every week, from weeknight suppers to entertaining menus.

You can read more about Cook the Vineyard, which will be sponsored by LeRoux at Home, The Net Result, and Cronig’s Market, in this article in this week’s Vineyard Gazette.

Then I hope you’ll sign up for the newsletter, which will be delivered to your inbox every Wednesday, starting July 3.

And follow us on Instagram, too @cookthevineyard. 

And perhaps you’ll forgive me for dropping the ball on sixburnersue and help me pick up the slack over at cookthevineyard.com.

Happy summer and happy cooking.