🧑🍳 Issue No. 300 (yes 300!): Easter Menu with Grilled Lamb, Braised Artichokes, & Rhubarb-Strawberry Fool
Plus: That clafoutis recipe I forgot last week, favorite ways to use fresh eggs, hens that lay colorful eggs, leek tart
🏆 Happy milestone to Cook the Vineyard!
Well, how did that happen? All of a sudden we’ve arrived at issue No. 300 of Cook the Vineyard. I wrote the first newsletter on July 3, 2019 and we’ve sent one out every Wednesday since then, except for two or three occasions.
Most of you know that I got “volunteered” for this assignment when I started my job (special projects editor) at the Vineyard Gazette Media Group shortly after writing my fourth cookbook. Along with my background as editor of Fine Cooking magazine — and my experience farming on the Island — I felt right at home kicking off a weekly recipe-driven newsletter about cooking seasonally and celebrating Vineyard food and farms.
I’m very grateful that my boss pressed the “go” button on Cook the Vineyard and that our own Martha’s Vineyard Magazine supported me with an existing pool of recipes that I could add to every week. And now I can also say that I’m really grateful to all of you for following along; many of you have been here since the beginning.
🎁 Giveaway!
In honor of this 300th newsletter, we want to give away two paid subscriptions, and I need your help. Please share this email with folks who don’t currently subscribe at all to Cook the Vineyard, because anyone who signs up (for a free newsletter subscription) between today and next Tuesday night, April 22, will be in a pool from which we’ll pick one winner. That person will be upgraded to a one-year paid subscription.
And for our second winner, well, there’s a hitch: that person has to live in South Dakota!* We currently have Cook the Vineyard subscribers in 49 states (and around the world) and, you guessed it, we’re missing a subscriber from South Dakota. The first person from South Dakota to sign up for a free subscription — and email us directly at cookthevineyard@vineyardgazette.com with your South Dakota cred! — will be upgraded to a paid subscription.
*please note there was an error in the email that went out this morning. We are missing a subscriber from South Dakota, not North Dakota!
🍽️ My Ideal Easter Menu
We’ll be in the car on the way down to see my Dad and sister on Sunday, so I won’t be cooking. But I’m hoping my sister is reading this today, because (hint, hint) I’d really like Grilled Marinated Butterflied Leg of Lamb with Mint, Garlic, and Ginger for Easter dinner when we get there – ha! Maybe with Brown-Braised Baby Artichokes with Lemon and Pancetta on the side or (easier, I’ll admit) this Double Ginger Asparagus Sauté (all pictured at top).