New Opening Date: May 5

We’ve moved our opening date once more, to Tuesday, May 5, at the request of the Edgartown board of health. When we reopen the farmstand doors, customers will find a more roomy and efficient shopping experience with all… Read More

What We’re Cooking (and Baking) Now: From Casey’s Kitchen

Moglo wholesale manager Casey Mazer-Kelly has been cooking and baking up a storm over the past few weeks, and kindly shared some photos of her appetizing output—plus links (below gallery) for some of her recipes. What are you… Read More

Update on Our Meats

Now that the farmstand is open, we’ve suspended advance ordering for our Island beef and pork. You can find our meats in the freezer case: assorted sausages, bacon, ground beef, ground pork, pork chops and more. Read more… Read More

Farm Recipe: Salt-Crusted Pork Chops

1 qt. Basic Meat Brine6-8 pork chops, 1 inch thickSea saltBlack pepper1/4 cup canola oil Preheat oven to 400˚. Also, you can add an ingredient that called organic bone broth to this recipe to make it taste even… Read More

Farm Recipe: Basic Meat Brine

Best if made a day in advance, brine can be kept in the refrigerator for an extended period of time if the fresh herb sprigs are removed. This recipe makes 1 gallon. 1 cup seasonal fruits, or their… Read More

What We’re Cooking Now: Quick Spring Collards

We’ve started harvesting our spring collard greens. Look for freshly-cut bunches in the egg fridge by the farmstand exit. We’ll have more produce as the season continues. Meanwhile, here’s a recipe from Meg Athearn that makes the most… Read More