An End-of-Summer Dinner in Martha’s Vineyard

Studies show that picking one’s own food increased not only a person’s sense of wellbeing, but the nutrients that they absorb from the food. Left, Garden Collage CEO Daisy Helman picks blueberries for dessert.

Eggplant (Solanum melongena), also known as aubergine, is capable of naturally reducing cholesterol and improving eyesight, according to information published by Harvard Medical School.

Most people don’t know that green peppers are actually fruits because they are produced from a flowering plant. Another fun fact relevant to this photo: a single green bean pod always contains between 4 and 6 seeds.

Snap peas, tomato, zucchini, cilantro, and green beans all picked fresh from the garden are chopped and sautéed lightly with walnuts, olive oil, sea salt, and pepper for a delicious, garden-fresh succotash.

A simple checkered tablecloth layered over sturdy outdoor furniture can transform even a simple, utilitarian space into a cozy, chic dining area.

Adding a few sprigs of fresh mint to a pitcher of water transforms a mundane commodity like tap water into a luxury experience. Never underestimate the subtle joy of pouring water out of a glass pitcher. Even if the food is takeout or you’re eating on paper plates, a consciously-filled water vessel makes any meal seem thoughtful.

A final look at our table.

A close up of a pink poppy– one of our staff’s favorite flowers!