Morning Glory Farm

From our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen

“Taste a little of the summer, my grandma put it all in jars … ”

This flavorful dressing will keep in the refrigerator for up to three weeks.

Our season is in full swing, with fresh ripe crops coming in from the fields several times a day. The first flush of our early corn will be gone by the weekend, but we’ll have top-quality mainland corn… Read More

Zucchini is in season and we have two varieties at the farmstand: traditional zucchini and the endearingly round Eight Ball. We also grow Yellow Ball summer squash.

2 lbs. assorted potatoes: fingerlings, red, small sweet, small russet, Peruvian blue 2 Tbsp. rendered duck fat (sold at specialty grocers) 1 Tbsp. rosemary, finely minced, or 1 sprig stemmed and minced 1/2 tsp. caraway seeds 1/2 tsp…. Read More

2 1/2 lbs carrots, peeled and sliced on the diagonal 1/2 cup water 1/3 cup maple syrup 3 Tbsp. butter Salt and pepper Pinch of cayenne Grated orange peel Combine all ingredients except orange peel in a large… Read More

Martha’s Vineyard residents, commuters to MV and off-season visitors alike will find new choices in our carry-out case every weekday afternoon starting Wednesday, Sept. 27 — and Vineyarders can use their Island Club discount to take 10 percent off…. Read More

Tuesday, Dec. 27 and Wednesday, Dec. 28 are our last farmstand days of the year. We’re open 9 to 5 with ever-deepening discounts. Produce is now at 50 percent off, cheeses and repack 20 percent off, and many… Read More

We have openings for full-time and part-time kitchen positions between May and December, 2018. The farm kitchen and bakery get busier every year and we now run various shifts from 5 a.m. to 11 p.m. to prepare salads, soups,… Read More