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Baking at Morning Glory Farm: What It’s Like to Work Here

Bakery staff and pies

Morning Glory Farm and our from-scratch production bakery are located on the beautiful Massachusetts island of Martha’s Vineyard, a short bike ride from Edgartown Harbor, Chappaquiddick and ocean beaches.

Morning Glory Farm is in the foreground with the Edgartown-West Tisbury Road running along the edge of the farmstand and open space. Edgartown Lighthouse is visible near the top of the frame with Chappaquiddick Island and Edgartown's inner harbor to the right.

Morning Glory Farm is in the foreground with the Edgartown-West Tisbury Road running along the edge of the farmstand and open space. The village of Edgartown appears at upper left, and Edgartown Lighthouse is visible near the top of the frame with Chappaquiddick Island and Edgartown’s inner harbor to the right. 

Our bakery and kitchen use the best American-grown organic flours, non-GMO cooking oils and fairly traded nuts and fruits. Wherever possible, we source from regional family farms and granaries and employee-owned collectives like Champlain Valley Milling Co., Maine Grains and Nitty Gritty Grain Company of Vermont. Learn more »»

Our busy farmstand is open from May through December selling our own fresh produce and baked goods as well as groceries. In 2017, we sold more than 19,000 loaves of zucchini bread and countless pies, scones, cookies, bars and cakes.

A smiling staff worker carries a box of ripe peaches at the Morning Glory farmstand.

Peach season at the farmstand.

We serve a hot, wholesome and nutritious farm meal every midday for all employees at a nominal charge of $5 a week, and snacks are plentiful throughout the day. The staff discount is 20% off most products at the farmstand and farm produce is available seasonally at no cost to employees. We pay bicycle and bus commuters up to $4 a day to come to work without a car. 

Online and printable job application forms here »»

We are hiring full-time and part-time bakers for all shifts between 6 a.m. and 9 p.m.: early mornings, daytimes and evenings, from early May until Christmas. Starting wages are $14 to $26 depending on experience.

Morning Glory Farm staff photo

Join the Morning Glory Farm crew!

Spring Kale Salad with Mermaid Farm Feta

Use any kind of kale, or an assortment: lacinato, curly-leaf, Red Russian all work well in this salad. You can also substitute any kind of feta. Mermaid Farm makes our favorite, right here on the Vineyard.

Spring Kale Salad with Strawberries and Mermaid Farm Feta

Photos by Alison Shaw

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Slide Show: Spring Lambs

Three of our ewe lambs born last month have needed special care. We’re happy to say that Nara (Narwhal Whale, the dark lamb), Bobbie (Bobcat Spiderplant, white and brown) and even little Easter (mostly white) are doing better every day now. 

Four Weeks Left!

Strawberry plants in the greenhouse
Morning Glory Farm Greenhouse early April 2018

It’s spring in the Morning Glory Farm greenhouse.

As of this morning at 9 a.m., there are exactly four weeks left until we reopen the farmstand for 2018. Friday, May 4 is the big day, and we’re hoping for an earlier asparagus season this year! The greenhouses are full of plants and we’re starting strawberry pots that should be blooming beautifully by Mother’s Day (May 13). 

We’ve already put out the call for entries in this year’s First Peas to the Table contest, and our annual Strawberry Festival is set for June 23. You’ll find many more 2018 events on Martha’s Vineyard listed on our Save the Dates page »».

We look forward to serving you in 2018. 

 

Watch: We’re #4 on This List

… on a video list of the “top 12 attractions in Edgartown.”
Do you agree with the choices? Are there any places in town that you would add? Let us know in the comments below, or drop a note in the Suggestion Box

Watch: Baby Lambs in the Greenhouse

Bobcat Spiderplant and Narwhal Whale are two tiny ewes born in late March during the lambing of our sheep herd. These perky little girls need some extra attention, so they’re spending their days with the greenhouse staff and their nights at home with Robyn and Simon’s family — wearing diapers to keep the place clean!

Baby ewe lambs Bobcat Spiderplant with Narwhal Whale in the background

Baby ewe lambs: Bobcat Spiderplant with Narwhal Whale in the background.

For more farm videos, visit our YouTube channel: bit.ly/moglovideo. 

Home Delivery: 2018 Update

Vegetables at the farmstand

Photo by Alison Shaw

More than 120 customers responded to our questionnaire about home delivery, nearly all of them enthusiastically. Thank you, everyone! We appreciate your comments, including:

  • “I will do anything to avoid driving down-island in the summer.”
  • “Love love the idea!”
  • “When summer is in full swing we get frustrated with the crowds and would love a delivery service.”
  • “I think this is a great idea and once you start people will love it.”
  • “Must include pies.”

Well, all righty then: We’re sold on home delivery. But after going deeply into the details at an all-hands Athearn family farm meeting, we reluctantly came to the conclusion that it’s going to take us another season to build the capacity to provide this service successfully.

Our current facility just is not large enough to handle the demand for home delivery — but that’s changing: We’re building a new, larger vegetable barn where produce from the fields will be washed and refrigerated before it is packed for sale or delivery. This will enable us to increase our productivity and free the space we’ll need to set up home delivery orders.

You’ll see the new barn going up along the Edgartown-West Tisbury Road this year. It replaces our 1988 barn behind the farmstand and meets all the latest federal mandates on food safety for farms.

Behind the scenes, we’re also tightening up our inventory system to make sure we know exactly what’s in stock at any given time, so customers can order with confidence.

And we’ll continue to ask you: What other kinds of services you would like to see at Morning Glory Farm. For instance, does an express line or self-checkout appeal to you? Please let us know by dropping a note in our Suggestion Box.

Thanks again for taking the time to let us know how we can serve you better. 

Recipe: Warm Chickpea Salad with Roasted Eggplant

Photo by Alison ShawFrom Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Photo by Alison Shaw.

1/2 cup dried chickpeas, soaked overnight in 4 cups cold water; or one 15-oz. can, drained
2 medium-sized eggplant, diced into 1/2″ pieces
2 1/4 tsp. sea salt, divided
1/4 cup olive oil, divided
1 medium-sized onion, diced into 1/2″ pieces
2 bell peppers, stems, seeds and pith removed, diced into 1/2″ pieces
2 small summer squash, diced into 1/2″ pieces
1 sprig rosemary, stemmed and minced, divided
1/2 tsp. ground cumin
1/4 tsp. dried chili flakes
1/8 tsp. ground cloves
4 tomatoes, with skins and seeds, diced into 1/2″ pieces
1 Tbsp. raw, unfiltered apple cider vinegar
10-12 fresh basil leaves, rolled and cut into fine ribbons

If using dried chickpeas, rinse the soaked beans and simmer for one hour or until done; don’t overcook.
Preheat oven to 350°.
Place diced eggplant in a non-reactive bowl and toss with 2 tsp. salt.
Let sit for 45 minutes to 1 hour.
Press the eggplant to extract extra moisture.
Place eggplant on a lined sheet pan and drizzle with 2 Tbsp. olive oil.
Place in preheated oven and roast for 25 minutes, until nicely caramelized.

Bring a sauté pan up to medium heat.
Heat 2 Tbsp. olive oil in the pan, and add the onions.
Sauté for 6-8 minutes or until soft but not browned.
Add bell peppers and squash, and cook for another 3-5 minutes.
Add the cumin, chili flakes, cloves and half of the minced rosemary, and cook for 3-5 minutes.
Add tomatoes, chickpeas, roasted eggplant and vinegar.
Reduce to low heat and simmer for 10-12 minutes.
Place in a serving dish and sprinkle with the basil and remaining rosemary.

 

Available Now: Taste Summer in March with Pesto

Basil Pesto from CommonWealth Kitchen with Morning Glory Farm basil.

Basil Pesto from CommonWealth Kitchen with Morning Glory Farm basil.

The days are getting longer, the crocuses are blooming and the birds are singing — but this is still March on Martha’s Vineyard, where spring comes at its own leisurely pace.

Garlic Scape Pesto by CommonWealth Kitchen with Morning Glory Farm garlic scapes.

Garlic Scape Pesto by CommonWealth Kitchen with Morning Glory Farm garlic scapes.

Fortunately, last summer, we took some of our tastiest fresh produce to Boston, where the nonprofit CommonWealth Kitchen whipped up these pestos that bring back the flavor of hot, sunny days. 
You can find them in the freezer atop the self-service fridge where we sell the eggs. Choose from garlic scape or basil pesto, made with real Parmesan cheese and extra virgin olive oil. They both taste like summertime.

Athearn Family Album: Daniel and Henny Penny, Circa 1985

 

Farmer Daniel Athearn with his pet chicken Henny Penny. Around 1985.

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