Thanksgiving 2021: Menu and Order Form Link

New for 2021: Fresh flower centerpiece in a glass compote

Let Morning Glory Farm prepare your Thanksgiving feast! Our 2021 menu is bigger and better than ever, and you can find it — and place your order online — at morninggloryfarm.com/thanksgiving, complete with color photos.

Once again, we’ll have naturally-raised turkeys, turkey breasts and gravy from Outpost Farm (order deadline Nov. 12 at 4 p.m. for these) along with your favorite sides, soups, farm-baked breads, quiches and pies, fabulous cheese platters and much more.

New menu items from chef Augustus Paquette-Whall and head baker Teresa Kirkpatrick include:

• Shiitake broth made with Martha’s Vineyard mushrooms
• Cranberry mustard relish with Cape Cod cranberries
• Farm herb dip and romesco dip
• Creamy brown buttered pearl onions
• Gluten-free cranberry tart
• Salted honey pie with Island honey
• Tart cherry pie
• Parker House rolls
• Sliced breads
• and more!

You can also order our Thanksgiving fresh flower arrangement, presented in a glass compote for your classic table or in a farm-grown squash to befit a more rustic setting. Visit morninggloryfarm.com/thanksgiving to build your perfect holiday celebration — here’s a quick list of what you’ll find there:


Our popular rustic centerpiece is back
Serving suggestion — all turkeys are sold uncooked, for your preparation at home

New Card Specials: Pumpkin Squares, Crackers & Cheese & Oatmeal

It’s pumpkin square season!

• Our famous Pumpkin Squares, regularly $4.95, are $4.50 for our loyalty card customers.

Mariner Crackers and Cypress Grove Humboldt Fog Cheese. Instant party!

• All varieties of Mariner crackers — regularly $4.95 to $6.50 — are $3.45 a box with your card.
• Cypress Grove Humboldt Fog goat cheese and Great Hill Blue cheese are 20% off with your card.

Just the good stuff.

• Back Roads Organic Oatmeal, regularly $17.95 for 2.45 pounds, is $12.95 with your card.

And don’t forget that your card gets you 10 per cent off all regularly priced produce, every day!

key fob tag for Morning Glory Farm loyalty card

All Customer Special: Pepper-Palooza, Part II

A basket of dark green poblano peppers at Morning Glory Farm

Our Pepper-Palooza continues, with a bag sale for all our customers! We’ve got recipes for you, too.

• Poblano Peppers, regularly $4 a pound, are now $2.50 for a 1-pound bag
• Bell Peppers are just $4.95 for a 2.5-pound bag — regularly $11
Recipe: Stuffed Poblano or Bell Peppers
• Shishito Peppers, regularly $5.50 a pound, are just $3.50 for a 1-pound bag
Recipe: Sautéed Shishito Peppers with Scrambled Eggs and Cheese

We’re also offering all our customers half off on organic sugar cones
(ice cream sold separately) — regularly $6.95.

Recipe: Sautéed Shishito Peppers with Scrambled Eggs and Cheese

a basket of green and red shishito peppers
Shishitos from our fields

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Servings: 2-4

Recipe adapted from www.gardnercook.com 

Sauteed Shishito Peppers

  • 12 Morning Glory Farm shishito peppers
  • 1 tbsp. olive, canola or coconut oil
  • Salt to taste
  1. Poke one hole in each pepper with a skewer, to prevent explosions
  2. Heat a skillet on medium, add oil and peppers.
  3. Sauté, turning every few minutes until the peppers are blistered all over. Be careful not to burn the peppers. This should take about 15 minutes. Keep the pan on a medium heat, because the peppers need a surprisingly long time to soften up in comparison to their size.
  4. Salt to taste (optional) and serve hot with:

Scrambled Eggs

  • 2 Tbsp. butter
  • 6 MGF eggs, beaten
  • 4 ounces Cabot sharp cheddar cheese, shredded
  • 8 to 12 shishito peppers, prepared as above
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  1. Heat a skillet on medium heat. Add the butter and melt.
  2. When the butter is bubbling, add the beaten eggs.
  3. Allow the eggs to just start to set up. Then gently, using a small spatula, fold over the eggs, carefully breaking them up.
  4. Sprinkle the cheese, shishito peppers, salt, and black pepper over the top of the eggs.
  5. Turn a few more times. Salt and pepper to taste.
    Serve hot with peppers and a toasted slice of MGF sourdough bread 🍞 .

Recipe: Stuffed Farm Peppers

A basket of dark green poblano peppers at Morning Glory Farm
Poblanos from our fields

These tender, stuffed peppers are filled with a mixture of ground grass-fed beef, rice, black beans and vegetables, then topped with cheese and baked for a hearty Mexican-style meal that can be served on the spot or reheated later — great either way. We’ve adapted the recipe from dinneratthezoo.com. Poblanos are our choice, with their medium heat, but bell peppers make a fine alternative for a milder dish.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6


  • 6 large poblano peppers, or bell peppers for less heat — cut a slice off lengthwise, then remove seeds and ribs
  • 1 tsp. vegetable oil
  • 1 pound Morning Glory Farm ground grass-fed beef
  • 1 tsp. minced garlic
  • 1 packet taco seasoning
  • 1 cup cooked brown rice
  • 1 cup black beans, rinsed and drained
  • 1/2 cup corn kernels thawed from frozen
  • 1/4 cup red onion, diced (optional)
  • 1 cup diced MGF plum tomatoes
  • 1 1/2 cups Cabot sharp cheddar cheese — divided
  • 2 Tbsp. chopped cilantro
  • cooking spray or parchment paper
  • sour cream
  • Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray, or lay paper. Lay the poblano/bell peppers on the pan in a single layer.
  • Bake the peppers for 10-15 minutes or until softened.
  • Heat the oil in a large pan over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula, until the meat is cooked through.
  • Add the garlic and cook for 30 seconds.  Add the onions and sauté for 1 minute
  • Add the packet of taco seasoning along with 2 Tbsp. of water. Stir to coat the meat in seasoning.
  • Add the rice, beans, corn, tomatoes and 3/4 of the cheese to the pan. Remove the pan from the heat and stir to combine.
  • Divide the meat mixture evenly between the peppers. Top with remaining cheese.
  • Return the peppers to the oven. Bake for 10-15 minutes or until cheese is melted. Sprinkle with cilantro, then serve, with a dollop of sour cream to cut the heat and make it creamy

Fleecy Island Sheepskins Are Here

sheepskins of various colors: brown, white, grey
All from the same Martha’s Vineyard flock

We’re now offering sheepskins from our Navajo Churro flock, raised by Robyn, Simon and their kids. In one flock the fleeces can range from dark chocolate brown to snowy-owl white, from rainy day grey to midnight black or from caramel toffee tan to steel blue. Right now we have an assortment of colors for you to choose from at $175 — what a unique gift for someone who’s one of a kind!

Having never sold these before, we’re not sure how long they will last — Come see them all while they are still in stock.

Read more about our Navajo Churro sheep »»

Carlson’s Apples, New Winter Squash and Autumn Decorative Corn

It’s no secret that we carry more varieties of apples than anyone on the Island, thanks to our long partnership with Carlson Orchards of Harvard, Mass. Their harvest is well under way now, and we have fresh, crisp Macintoshes, Cortlands, Ginger Golds and Galas — with more to come.

Photo by Alison Shaw

From our own fields, the winter squash are rolling in, along with decorative pumpkins and warty gourds. Some of the varieties we’re harvesting now include North Georgia Candy Roasters, Sunshine and Hubbard. Read more about some of the many kinds of squash we like to grow.

We also have a colorful new variety called Speckled Hound that you can see and read about here.

Photo by Alison Shaw

The farmstand lawn is ready for your family photos with pumpkins galore — you can even pose as a giant pumpkin or a witch on a broom for Halloween fun! Don’t miss our towering cornstalks and our decorative corn, sold in husked bunches of three or unhusked in any quantity you like. It’s a neat family activity to shuck the cobs and discover the colored kernels within, before creating your own decorations.

multicolored dried corn on the cob - three cobs in a bundle next to a North Georgia Candy Roaster squash
Decorative corn hanging out with a North Georgia Candy Roaster

Don’t forget that your Moglo card gives you 10% off all produce, every day. We hope to see you soon!

Photo by Alison Shaw

New Card Specials: Broths & Sauces, Bulk Potatoes, Brown Sugar Cinnamon Coffee

Early autumn sky in Edgartown

October is here. You can smell wood smoke in the air, and the light has that indescribable early-fall quality that seems to burnish everything it touches. This is the time of year when cooks start thinking of long-simmering, rib-sticking and rich-with-flavor meals to go with the season — kale soup is always a favorite.

But not everyone has time to prepare stock and sauce from scratch for a recipe base. That’s why we are offering Daily Pantry organic broths and SMT San Marzano-style plum tomato sauces to our loyalty card members at a two-for-$6 special over the next two weeks. We’re also offering bag-your-own bulk potatoes, 5 pounds or more, for $1.45 a pound — a $.50 savings over smaller quantities of most of the same varieties — with your card.

Potato Harvest Crew (2016)

Choose from three varieties of SMT sauces: Marinara, Sugo di Pomodoro and Creamy Vodka, in 24-ounce jars, and four Daily Pantry organic broths: Chicken, Low Sodium Chicken, Vegetable and Beef, in 32-ounce brick packs. With your card, any two are just $6.

October’s coffee special for card members ($1/cup, $9.95/bag) is Fair Trade Brown Sugar Cinnamon, made especially for Morning Glory Farm customers by our New Hampshire roasting partner.

Stop by and see what’s new at the farmstand — and don’t forget your Moglo card, to save on these specials and get 10% off all produce, every day.

key fob tag for Morning Glory Farm loyalty card

Recipe: Hot Pepper Jelly from Fantzye Bagels

We are grateful to Elana Carlson from Fantzye Bagels for this wonderful hot pepper recipe, in her own words:

My mom, Lynn, now retired nearby on Cape Cod, has been making this recipe with two of her friends for over ten years now. She grows the sweet and hot peppers and makes a day out of the production, making batch after batch. 

The Fantzye team got to enjoy it over the last winter and were bummed when the seemingly endless supply ran out. To make up for it, Lynn came over for the day this week to give us a lesson in all things “HPJ”.

The dynamic duo in Elena’s kitchen

HPJ is good served with any mild cheese; Mermaid fromage, brie (even baked!), cheddar, even (especially!) whipped into cream cheese.

As far as jelly-ing goes, this recipe is fairly straightforward and quick, due to the liquid pectin’s assistance in the gelling process.

The recipe calls for jalapeños, but we used a mix of Morning Glory hot peppers: jalapeños, Serranos, cherry bombs and Anaheim chiles. The type of chiles and amount of seeds left in is at your discretion based on desired heat levels. And don’t be alarmed by the amount of sugar in the recipe! The end product is not overly sweet.

Hot Pepper Jelly 

Recipe adapted from Buffet on the Bayou, Houston Junior Forum ‘93

6 1/2 cups sugar 

1 1/2 cups apple cider vinegar 

3/4 cup mixed hot peppers

2 cups sweet or bell peppers

6 ounces liquid pectin (aka Certo)

De-stem and de-seed sweet peppers and half of the hot peppers (we want this to have some heat!). Be sure to wear gloves when handling.  

Process peppers in a food processor or chop by hand.  The sweet peppers will release more moisture, no need to strain but avoid adding all of this to the jam, 

Combine all ingredients, except pectin, in a medium stock pot or dutch oven and bring to a boil. 

Remove from heat and let cool for twenty minutes, stirring occasionally. 

Return to heat and bring to a rolling boil for 2 minutes. Remove from heat and stir for 3 minutes. Add pectin and stir to combine. 

Fill jars or other containers, if canning, be sure to wipe the top with a clean, damp cloth.

If you are comfortable with water canning, then take it from here.  If not, here is a great resource. If you’re still not comfortable, refrigerate after the jelly has cooled. 

Pro-tip: flip jars upside down after canning or sealing jars so peppers disperse more evenly. 

The Plant Sale Is Back

Calling all autumn gardeners! There’s still time to grow lettuce and herbs for fresh fall dining, and you can get a head start with our three-for-two sale on healthy farm-grown plants.

A lettuce assortment for fresh fall salads

Along with lettuce plants from our greenhouse, we have basil, oregano, rosemary and parsley — both flat and frizzy — along with hyssop, apple mint and lemon balm. Come by the farmstand to make your selection and start growing fall greens and herbs — it’s fun, rewarding, tasty and good for you.

Apple mint adds a nice touch to fruit salad and makes a good infused white wine vinegar
Big, beautiful basil plants to go with our ripe fall tomatoes

This sale won’t last long and the days keep getting shorter, so we hope to see you soon.

Fresh oregano is also a hardy and sometimes insistent perennial, with purple flowers

We’re also carrying plants from other growers, including gorgeous mounding mums and ornamental brassicas. And of course, we have pumpkins, both plain and fancy!

One of the fancy ones