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
This hearty recipe comes from our longtime greenhouse chief, Chloe Nelson. It yields three quarts.
From Morning Glory Farm and the Family that Feeds an Island:
Martha’s Vineyard farmer, blogger and cookbook author Susie Middleton, a.k.a. Six Burner Sue, shows how you can make this winter salad of hearty greens and roasted vegetables out of anything you have on hand — no special ingredients… Read More
Warm or cold, this colorful dish (photo below) is as good on its own as it is with fresh seafood, roasted chicken and grilled meats.
We’re celebrating tomato season with a bounty of recipes from our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Just click to get cooking!