Martha’s Vineyard is known for many things, from its beautiful beaches to its rich history. Chef and author Julia Blanter aimed to encapsulate everything about the Island through food in her new cookbook titled The Martha’s Vineyard Cookbook.

To create the cookbook, Ms. Blanter gathered 100 recipes from Island chefs, fishermen, farmers and food experts. The recipes are interspersed with stories and photograph by Jocelyn Filley.

Ms. Blanter’s main inspiration was to highlight the people of the Island who make the food scene come to life.

The new cookbook highlights the work of Island chefs.

The new cookbook highlights the work of Island chefs.

“Small scale farming is so challenging, but [farmers] do it because they love the land, they love the sea and they love our community,” she said. “They do so much for us. This is me wanting to do something for them, to share a bit of their story, share their faces. I hope that people just take a moment to recognize how much work goes into these incredible flavors.”

Ms. Blanter grew up in Australia, and said her love for cooking and food started when she began to travel the world, experiencing different cultures through their cuisine.

For a time she worked in the food industry on the business side. In 2020, she moved to the Vineyard full-time with her husband.

Ms. Blanter said she feels the Island is distinctive in how personal food is, from the producer to the consumer.

“What’s special about it is that connection to the community, so that you can get to know your farmers and fishermen and have a relationship with them,” she said.

The cookbook is divided into sections: breakfast, lunch, appetizers, sides, mains, desserts and drinks. Each town on the Island is represented, with every recipe doubling as a way to get to know the contributor’s story.

“I wanted to take readers on a journey across our six towns, whether you’ve been here many times or it’s your first time,” she said. “One of the reasons people come here, is access to this incredible farm-to-table, and being able to turn down a country lane and find a bouquet of flowers, visiting our farmers’ market and having that direct connection to the farmers.”

Some of Ms. Blanter’s favorite recipes include the lamb and feta meatballs from Allen Farm, blueberry scones from ArtCliff Diner and striper ceviche with kombucha from Kulture Club MV.

The foreword is written by Orange Peel Bakery owner Juli Vanderhoop, who speaks about her experiences growing up in Aquinnah among the Wampanoag traditions and customs.

“Juli opening the book with her wisdom, her memories of childhood foraging with her siblings.... It’s so evocative to me, and we have so much to learn from indigenous foodways,” Ms. Blanter said. “Juli welcoming readers with her words means so much and I’m so grateful every time I see someone open the book and land on the photo [of her].”

When writing the foreword, Ms. Vanderhoop wanted to emphasize the bountiful land of the Island.

“The reasons why people live here and stay here and create here highlights what this place gives to us everyday,” Ms. Vanderhoop said. “By being present with our environment, it brings us so much.”

Many recipes highlight using local ingredients when possible. For example, multiple recipes use salt from Martha’s Vineyard Sea Salt.

Heidi Feldman, co-owner of Martha’s Vineyard Sea Salt, said being a part of the cookbook was meaningful.

“Because of the content of the stories it tells about the people, it has longevity,” Ms. Feldman said. “The opening piece by Juli [Vanderhoop] made me cry. I wouldn’t be surprised if there are several other books that go to print because of this book coming out.”

Ms. Feldman echoed the importance of sustaining the local farms and food systems on the Island.

“We need these systems and recognition of those who are doing the work and who are lifting the community with food,” she said.

Ms. Blanter said she wants her book to also inspire readers to look at their shopping habits and eating practices.

“My hope is that you find the local ingredients, the local farms, the local fishermen, and support them, wherever you are,” she said.

She also hopes the cookbook is an accurate representation of the food and farm scene on the Island and reflects how special it is.

“This book isn’t about me,” she said. “It’s about our community and just seeing how passionate people are about preserving relationships and working together and seeing different ingredients on menus.”

Julia Blanter will take part in a discussion on Saturday, August 2 at 11 a.m. The talk is entitled Eating Our Stories, and will also feature Jessica Harris, Steven Satterfield and Eric Kim; moderated by Ligaya Mishan. The group will also be a part of a brown bag lunch talk on Sunday, August 3 at 12:15 p.m., with Joan Nathan moderating.