Have you seen the Morning Glory Farm flower parade? It takes place every day but Sunday at about 1 p.m., as the flower crew marches buckets of blooms to the tent in front of the farmstand.
We’re having a sunny sale, today only: While supplies last, our sunflowers are just $1 apiece. The farmstand opens at 8 a.m.—come get some Island sunshine on a stem! First come, first served.
This simple dressing celebrates the herb garden. It keeps up to three weeks when sealed and stored under refrigeration. The recipe makes one pint.
In just 39 seconds we show you what it takes to get the market stand ready. Meg and her crew do this twice a week, Saturdays and Wednesdays, at the Grange in West Tisbury. Come see them and… Read More
This simple skillet dish, from Martha’s Vineyard cookbook author Susie Middleton, adds garlic, ginger, lime and fresh herbs to make the most of our favorite midsummer crop: fresh, sweet corn. Please don’t strip the corn! There are better… Read More
When do your flowers come into season? How long can I expect my cut flowers to last? How can I make my flower arrangement last longer? Can I order flowers for special events? What are the ordering options?… Read More
A recipe from Deb Athearn’s grandmother, found in the book Morning Glory Farm and the Family that Feeds an Island.
By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital Try these cabbage recipes: Warm Caraflex & Apple Salad, Sweet & Sour Red Cabbage, Easy Roasted Caraflex Cabbage »»
By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital Cucumbers are cool and refreshing. Technically a fruit, but treated as a vegetable, cucumber can be used in a variety of dishes with either other fruits, other vegetables,… Read More
By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital