Logo

Honor Eggs Are Back

Photo by Alison Shaw

We’ve closed up the farmstand until next spring, but our well-fed chickens lay eggs all winter long. So until we reopen, the honor egg fridge and cashbox are once again located outside the farmstand exit. Come by any time to… Read More

Warm Chickpea Salad with Roasted Eggplant

1/2 cup dried chickpeas, soaked overnight in 4 cups cold water; or one 15-oz. can, drained 2 medium-sized eggplant, diced into 1/2″ pieces 2 1/4 tsp. sea salt, divided 1/4 cup olive oil, divided 1 medium-sized onion, diced… Read More

Half-Price Produce on Our Last Days

Tuesday, Dec. 27 and Wednesday, Dec. 28 are our last farmstand days of the year. We’re open 9 to 5 with ever-deepening discounts. Produce is now at 50 percent off, cheeses and repack 20 percent off, and many… Read More

Kitchen Jobs at Morning Glory Farm

chopped vegetables

We have openings for full-time and part-time kitchen positions between May and December, 2017. The farm kitchen and bakery get busier every year and we now run various shifts from 6 a.m. to 9 p.m. to prepare salads, soups, appetizers,… Read More

Thank You, Friends of the Farm

Dearest farm friends, The cellar is full, the firewood is stacked, and winter projects have begun here on the farm. As we enjoy the slowing of the season, we remember to give thanks for all that preceded. We… Read More

Biscuits of Comfort and Joy

Christmas, the winter solstice and Hanukkah all come at the darkest time of the year, when the harvest has dwindled and nights are long. This is when the aroma of baking biscuits brings comfort and cheer — even… Read More

No Pie? No Problem: Here’s Our Recipe

Our bakery is closed from Christmas until springtime, so we’re sharing recipes for a Morning Glory pie you can make at home. Invented by one of our head bakers, Harvest Pie celebrates the end of the growing season with apples,… Read More

Pie Crust the Morning Glory Way

This recipe makes enough dough for one double-crust pie or two quiches. 1 cup pastry flour 1 cup high-protein organic bread flour or all-purpose flour 1/2 tsp. sea salt 8 oz. unsalted butter, cold or or 4 oz…. Read More

New Cheese: Morbier-Style Ashbrook from Vermont

Some of our favorite European-style cheeses come from Spring Brook Farm in Reading, Vermont, Their Reading is an excellent expression of the Raclette style, while Spring Brook Tarentaise is inspired by the French cheese Abondance. Now comes their… Read More

Winter Squash and Potatoes: Quick Fixes for Long Keepers, Part 2

One of our most colorful, reliable and long-lasting crops, winter squash is a vegetable everyone should have on hand. There are many varieties: Some have bright orange flesh, some are yellow and even a creamy white inside. All are packed… Read More