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Why Eat Kale?

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital  Nutrition Information Kale, like other dark leafy greens, is chock full of nutrients. It contains calcium, magnesium and phosphorus for bone health, vitamin K for immunity, vitamin A… Read More

Recipe: Kale, Corn and Butternut Squash

(Serves 4, as a side)

Lavender in Cooking: How and Why

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital  Lavender is a versatile herb that grows in small shrub-like formations. It is very well known for its scent and has been used in aromatherapy for hundreds of… Read More

We’ve Switched to Paper Straws

Farewell, plastic straws. This week we stocked our coffee, tea and kombucha stations with earth-friendly paper straws, made in the U.S.A. by a company called Aardvark. Not only are the new straws easier on the environment than the… Read More

Spotlight on Tomatoes

We love tomatoes. But do they love us back? Nutritionist and dietary intern Rachel Caine says yes, these flavorful summer fruits have undeniable health advantages as well as being delicious:

Recipes for Tomato Season

Tomatoes are the sweet, juicy soul of summer’s bounty. We start our first seeds in December for greenhouse production, and everyone rejoices in July when the field tomatoes start coming in.

How to Order a Pie

Are you looking for pies?

Frequently Asked Farm Questions

When are you open? How much land does Morning Glory farm, and where is it? Where is the farmstand located? What soups/pies are available today? Do you make sandwiches? Do you take special orders? How can I order… Read More

Spotlight on Zucchini

What is it? Why eat it? Nutritionist and dietary intern Rachel Caine answers all your zucchini-related questions.

Let it Rain—We Need It

The hot, muggy weather we’ve had on Martha’s Vineyard for the past week or so is on its way out of here this Friday morning, as a cooler front moves through. Drier air and crisper sunny days are… Read More