Extra-sharp cheddar from the Cabot Creamery Collective is our choice for these cheesy, satisfying biscuits. This recipe makes about a dozen. You can also skip the cheese and chives for a fine batch of plain biscuits. 6 cups… Read More
Do you have your shopping bag? Now that Martha’s Vineyard towns have prohibited single-use plastic bags, smart shoppers are carrying their own bags and baskets to local markets. Don’t get stuck with a flimsy, rip-prone paper sack at… Read More
When Jim and Debbie Athearn first started this farm more than 40 years ago, packaging was pretty basic. Our original farmstand had paper bags for customers to fill with produce, just as we do today. But now we… Read More
Currently set up with a 5 row custom Buddingh weeder and rear end sweeps, this International Harvester Farmall has high clearance for cultivation and works on both five- row and three-row bed crops. Though almost 60 years old,… Read More
We couldn’t help sharing this short home video by Meg Athearn on our Instagram account, where we post new photos daily and videos whenever we can.
Bread lovers, we have terrific news: The Morning Glory farmstand is now proudly carrying baguettes, bagels, hot dog buns and other baked goods from the family-owned Pain d’Avignon bakery of Hyannis on Cape Cod.
This simple dressing celebrates the herb garden. It keeps up to three weeks when sealed and stored under refrigeration. The recipe makes one pint.
Jim’s uncle Leonard Athearn (1918-2005) bought this International Harvester Farmall model A in 1946, not long after he returned to the Vineyard from serving in the Army Air Corps during World War II. Here he is harvesting hay… Read More
For more photos and videos from the farm, please visit our Instagram gallery at instagram.com/morninggloryfarmmv.
Our compost heap is open daily from dawn to dusk and is monitored by security cameras. Here are the rules: