We’re very happy to welcome Korilee Connelly back to the farm for her third season as head of the bakery. Korilee is the mad genius who mixes Morning Glory Farm produce and regional cheeses into delectable scones, with a different… Read More
Here's a vid of our New Idea corn picker. We pick a few hundred bushels dry feed corn to feed our piggies every year. We picked up this well running little picker back in 1999, for $1,000 at a farm auction, what a bargain, just keeps working; gets only 1 day of use every year, then back in the barn. We modified an old JD manure spreader into a nifty self unloading trailer. #dadsprideandjoy
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For more photos and videos from the farm, please visit our Instagram gallery at instagram.com/morninggloryfarmmv.
This is the tractor that switched wheels with the Ford 4600 in 2004. We bought it as a loader with a bucket for $10,000 from John Olsen of Huseby Mountain Farm in West Tisbury.
A week ago, our asparagus shoots had barely broken the ground. Today we brought in the earliest of the crop, which barely lasted into the afternoon. Farm manager Ethan Buchanan-Valenti says it will be a couple of weeks… Read More
We’re pleased to introduce Mi Tierra Tortillas to Martha’s Vineyard. These organic, gluten-free tortillas are made in Western Massachusetts using locally grown corn from the fertile Connecticut Valley. They have no GMOs, no preservatives and no additives —… Read More
Coffee, tea or kombucha? This year our farmstand is offering a wider choice of refreshing drinks with the arrival of a new kombucha tap from Aqua ViTea of Middlebury, Vt. Aqua ViTea makes an assortment of raw, organic kombucha… Read More
Early-season spinach, available during asparagus season, is naturally tender. Just remove the stems prior to washing. If you’re using thick-stalk asparagus, peel the stem above the natural break.
Fresh peas give this delectable spread the flavor of springtime. Depending on what’s fresh, you can substitute mature, peppery arugula leaves, nutty sunflower sprouts, beet greens, cilantro or any number of different crops. For the cheese, pecorino romano is most… Read More
Take a peek behind our greenhouse doors to see what we’ve got growing:
Purchased for $12,000 in Westminster, Mass. in 2000, the Ford 5600 was big enough to pull the third bottom on our our plow and has been a fine runner for us. It has a block heater, so it becomes… Read More
We’re hiring for the field and greenhouse, farmstand, kitchen and bakery! Click here to learn more and apply »»