Tomato seedlings in our grow room (the farmstand’s walk-in refrigerator), early March.

Somehow, the long Martha’s Vineyard winter is mostly over and we’re counting down the weeks until our farmstand reopens at 8 a.m. on May 3.

This weekend we “spring ahead,” setting clocks an hour later for daylight saving time as the hours of sunlight continue to increase daily.

Seeds are arriving by the boxload from our non-GMO seed suppliers, and the farmstand managers are attending food shows before placing their orders for the snacks and staples we sell alongside our farm-raised produce.

We’ve already scrubbed the farmstand after closing in December, and we’ll give it an even more thorough spring cleaning in the weeks before we open.

Asparagus season starts around May 5, when the weather cooperates.
Photo by Alison Shaw.

Asparagus, our most popular spring crop, likely will not be ready for a few days after we open—that’s up to the weather, which tends to challenge Vineyard farmers in the spring. See what’s in season on Martha’s Vineyard in May »»

But we’ll be well stocked with the best asparagus and other produce we can find at mainland farms. It’s always been Morning Glory Farm policy to offer our customers nothing less than the quality we demand of our own crops, and we’re fortunate to work with other growers who share our standards.

Our popular hot soup and salad bar will be back on opening day, along with carry-out soups and entrées from our kitchen and our signature baked goods. Everything from the farm kitchen and bakery is made from scratch with high-quality, fairly traded, non-GMO and frequently organic ingredients.

Our pies, breads, cookies and treats will be back May 3.

Along with our long-time favorites such as zucchini bread, fruit pies and daily muffins, we’re excited to be bringing our customers new products and farmstand improvements this year.

Please watch our website for updates in the weekly countdown, plus daily posts including recipes, photos, videos and news.

You can also sign up for our newsletter below—recommended, because a big announcement is in the works and we’ll be notifying our subscribers first.

Farm Recipe of the Week: Duck Fat Roasted Potatoes »»
Island Grown Recipe of the Week: Deviled Eggs with Olives »»