Our end-of season sale is underway!
Saturday Dec. 28: 9 a.m. – 5:30 p.m.
• All cheese 15% off
• MGF Pesto, buy 2 get 1 free
• Select groceries on sale—come see
Sunday, Dec. 29: 9 a.m.-4:30 p.m.
• All cheese 20% off
• Pesto and grocery sale continued
Monday, Dec. 30: 9 a.m.-5:30 p.m.
• All fresh produce on sale
• More groceries on sale
• Hot soup $4.50 a cup
Tuesday, Dec. 31: 9 a.m.-4 p.m.
• Deepest discounts today
• No soup or salad bar
Except as noted above, our soup and salad bar continues and our menu is posted online daily. Come see us soon, before we close the farmstand until spring 2020!
While you’re here, please consider buying a soup for the Community Groceries program. For every soup donated, we double the donation to make a pint of soup for Islanders of all ages who can’t always get the healthy food they need. Just ask at the register and we’ll be glad to take your donation.
As the year and our season draw to an end, we are closing the farmstand at 5:30 p.m. on weekdays and Saturdays. Sunday’s closing time remains 4:30 p.m. and we continue to open at 9 a.m. daily.
Our soup and salad bar hours are now 10 a.m. to 5 p.m. on Monday through Saturday, and on Sunday we’ll have soups only from 10 a.m. to 3 p.m.
Looking ahead to Christmas: We’re closing at noon Dec. 24, to reopen Dec. 27 thru Dec. 31st from 9 a.m. to 5 p.m., Sunday 9-4:30 p.m which starts our daily sales and specials. Monday Dec. 30th begins our fresh produce on sale at 50%.
Dec. 29 begins our winter closure, after which we plan to open in early May as usual—we’ll announce the date by email, so please be sure you’re signed up!
Join us at the West Tisbury Fall Farmers Market this Saturday from 10 a.m. to 1 p.m. at Agricultural Hall, where we will have our naturally-raised Island grown meats—beef, pork and chickens—for sale.
Of course, we’ll also have all our fine autumn vegetables: colorful winter squash, freshly-pulled carrots, mouthwatering greens and many more.
So whether you’re just after veggies, or planning to cook up a meaty meal with all the trimmings, please come by the Morning Glory Farm booth this Saturday and visit all the other farmers market stands as well.
And then there are the pumpkins and squashes that do double duty. These are both ornamental and delicious, so you can display them before they get turned into tasty pies and pastas.
Fairytale: The “Cinderella’s coach” pumpkin with deep ribs is great for baking and lasts about three months.
Galeux D’Eysines: An heirloom from France, this stunning winter squash is covered with tan-colored “blisters” formed out of the sugars in the pink-orange shell.
Green Striped Cushaw: This Native American heirloom squash, a relative of the crookneck, has sweet flesh for pies inside its handsome striped skin.
Jarrahdale: With its handsome slate-grey skin and thick, sweet flesh, Jarrahdale is a long-holding pumpkin you’ll want to keep around.
Long Island Cheese: This American heirloom got its name from its shape — round and flattened, like a wheel of cheese — and is one of the best pumpkins for pie.
Marina Di Chioggia: Another blister-skinned heirloom, this one’s originally from the Italian coast and is particularly good in gnocchi and ravioli.
North Georgia Candy Roaster: Long cultivated by the Cherokees, this oblong squash has smooth, sweet flesh that grows sweeter with time.
Porcelain Doll: This pink-shelled beauty has sweet flesh to use in pies, soups and pastas.
Red Warty Thing: Originally named Victor, this intensely red-orange, bumpy-skinned fruit was developed by crossing a regular pumpkin with a red Hubbard squash.
Rouge Vif d’Etampes: The vivid scarlet shell of this French heirloom makes it a great display pumpkin; deep orange, medium-sweet flesh inside makes it good for pie.
Tandy: Off-white, upright and oval, Tandy offers color contrast in pumpkin displays and is good for pies and canning.
Winter Luxury: With its delicately netted skin enclosing sweet pumpkin flesh, this pretty variety is ideal for pies.
Come by the farmstand soon and take a look at all our pumpkin and gourd varieties while they are still plentiful.
One of our most colorful, reliable and long-lasting crops, winter squash is a vegetable everyone should have on hand. There are many varieties: Some have bright orange flesh, others are yellow or even a creamy white inside. All are packed with nutritional goodness including antioxidants, vitamins A, B2, B3, B6 and C, and fiber — not to mention sweet, nutty flavors. Read More
We’ve got plenty of pies, breads, soups, side dishes and ingredients at the farmstand! Stop by before closing time Wednesday, 5 p.m. to pick up your last-minute holiday needs. The farmstand reopens Saturday, Nov. 30 with fresh-cut Christmas trees.
We have a whole box of cards that are activated and ready to pick up by the customers who applied for them. Just ask at the register.
Don’t miss out on a $25 gift card every time you spend $1,000 with us, plus daily specials and members-only events!
Moglo card members
We introduced the free loyalty card six months ago and are seeing many, many customers happily receiving their $25 Moglo gift cards.
If you don’t remember whether or not you applied, just ask at the register. Your card might be waiting for you!
A call to artists, and creative pumpkin carvers, who wish to showcase their skills and compete for a bountiful gift basket and $100 Morning Glory Farm gift certificate: This Saturday, Oct. 26, from noon to 3 p.m., we’re bringing back the Moglo pumpkin carving contest!
Whether you’re a pumpkin carver or a spectator, we hope you’ll join us Saturday for the contest—and don’t forget to vote for your favorite!