This dish, updated from Debbie Athearn’s traditional family recipe, is a great way to enjoy the flavor of tomatoes that are too ripe to slice for fresh eating. A combination of red and yellow peppers makes for a… Read More
When Simon, Prudy and Dan were little, Debbie used this colorful, playful dish to entice them to enjoy tomatoes. It worked, but the children couldn’t pronounce the word “marinated,” so they called it “serenaded” tomatoes. And why not?… Read More
Staff Report: On Saturday, Simon and Robyn hosted the annual Morning Glory Farm staff talent night at their farm in West Tisbury. A light misty rain did not dampen anyone’s spirits as the Athearns cooked us up a… Read More
Have you tried the mushrooms grown on the Vineyard by M.V. Mycological? These wild harvest shiitakes have a depth of flavor matched only by their counterparts in Japan, where the weather is strikingly similar to that of Martha’s… Read More
Martha’s Vineyard has The Grey Barn, and Litchfield, Conn. has Arethusa Farm. These two dairies produce very different cheeses, but their stories have some elements in common.
Fresh flavors of tomato, feta, spinach and herbs mingle in this lemon-scented summer dish.
The cold, rainy weather of Spring 2017 has delayed pretty much all of our crops so far, and field tomatoes are no exception. Once we have a reliably consistent flow of ripe tomatoes to the farmstand, we’ll send an e-mail… Read More
Vineyarder Tim Laursen created this one-minute movie in the summer of 2008. We think it captures the spirit of our farm today as well. The music is by Tim’s band, the Billionaires.
Hundreds of varieties of flowers bloom at Morning Glory Farm each year — just about anything that will blossom in our zone, we plant — and many of them are at their peak right now. The rainy spring… Read More