(Serves 4) 2 Tbsp. olive oil 1 tsp. butter 2 stalks celery, sliced 2 whole medium carrots, tops removed, cleaned and sliced
At Morning Glory Farm, we cut flowers every day for the freshest bouquets. They should last you about a week, but there are ways to make cut flower arrangements last longer still. Here are some tips from MGF… Read More
It’s a wonderful feeling when an artist chooses our farm for a subject. Thank you, Ashley Medowski and the Vineyard Gazette!
Cookbook author Catherine Walthers of Chilmark shared this recipe with us, saying “I suggest experimenting with different herb combinations with the peaches as well, such as mint and basil, or basil and cilantro. All you need is a… Read More
Corn broth is a great way to use leftover parts of plants. Reserve corn cobs and vegetable trimmings for this flavorful liquid that you can keep in the fridge to use in dishes that call for water or… Read More
Saturday, Sept. 1 is the last day in 2018 we’ll open the farmstand at 8 a.m. Beginning Sept. 4, the day after Labor Day, we will be open at 9 a.m. seven days a week. Our closing time… Read More
Monday, Sept. 3, 2018 is Labor Day, when Morning Glory Farm is closed for the holiday. We’ll reopen Tuesday, Sept. 4.
This recipe for two can be doubled and tripled easily, to serve just you or hordes.