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Recipe: Spicy Pork and Butternut Soup with Kale and Cranberry Beans

This hearty recipe comes from our longtime greenhouse chief, Chloe Nelson. It yields three quarts.

Recipe: Roasted Cape White Turnips with Yukon Gold Potatoes

Cape White turnips get their name from Cape Cod. Our fall 2017 crop was demolished after the one-two punch of Hurricane José and a lot of very hungry geese, so we’ve been getting them from our friends at… Read More

Recipe: Harvest Pie with Apples, Cranberries, Raisins and Walnuts

From Morning Glory Farm and the Family that Feeds an Island:

Cooking Lesson with Susie Middleton: Hearty Winter Salad

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

Recipe: Balsamic Roasted Vegetables

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.

Recipe: Beet Hummus

Customers love the hummus dips from our farm kitchen — especially our rosy red beet hummus. If you have a food processor, you can make this savory spread at home just the way you like it: with roasted… Read More

Our Favorite Tomato Recipes

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!

Recipe: Stewed Tomatoes

This dish, updated from Debbie Athearn’s traditional family recipe, is a great way to enjoy the flavor of tomatoes that are too ripe to slice for fresh eating. A combination of red and yellow peppers makes for a… Read More

Recipe: Serenaded Tomatoes

When Simon, Prudy and Dan were little, Debbie used this colorful, playful dish to entice them to enjoy tomatoes. It worked, but the children couldn’t pronounce the word “marinated,” so they called it “serenaded” tomatoes. And why not?… Read More

Recipe: Martha’s Vineyard Tomato Pie

Cornmeal and cheese will help bind the filling, so choose ripe, moist tomatoes for this pie because early-season, hot-house or under-ripe fruit will not provide the flavor and the moisture required here. A mix of field-grown heirlooms is… Read More