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Thanksgiving Update

Advance ordering for Thanksgiving turkeys, kitchen sides and baked goods is closed. We will have fresh pies, sides and bakery goods at the farmstand Monday, Tuesday and Wednesday.

Floral centerpieces may be pre-ordered until Tuesday morning at morninggloryfarm/order. Select Wednesday pick-up to order.

Thanksgiving Centerpieces Coming Nov. 24

No matter how large or small your Thanksgiving celebration, a table graced with flowers will delight everyone who sees it. We’ll have our own fresh floral centerpieces on Nov. 24 and Nov. 25, while supplies last—please see below for the details.

Morning Glory By Mail!

Welcome to Moglo by Mail! Now you can order apparel and gifts online for shipping anywhere in the continental U.S. Make it a special Christmas for your loved ones who love Morning Glory Farm too: Choose from long-sleeved and short-sleeved T-shirts in multiple colors and designs, plus cozy hoodies, cute baby onesies, colorful ball caps, farm cookbooks, Eco-totes and all-weather MGF stickers for your car, truck, boat, bike or skateboard.

Here’s how to order:
1. Visit morninggloryfarm.com/order and sign in (you’ll need an account to shop).
2. Select Overview from the drop-down menu for your account.
3. Select SHIPPED BY MAIL for your shopping period.
4. Click the green Shop This Period button to see what’s available.

Please be sure to double-check the shipping address before you place your order.

There’s Still Time to Join the CROP Walk Against Hunger

We were honored to be recognized—and the work goes on.

The Martha’s Vineyard CROP Walk is accepting donations through Oct. 31 for its annual fund-raiser to fight hunger on Martha’s Vineyard and around the world. You can make your contribution at crophungerwalk.org/marthasvineyard.

Earlier this month, during a socially-distanced gathering outside St. Augustine’s in Vineyard Haven, the CROP Walk kindly recognized the Athearn family for Morning Glory Farm’s support over the years. Read the Vineyard Gazette article »» We are honored, and we invite you to join us in working to see that nobody goes hungry.

Three generations of Athearns (and two of Levys) at the CROP Walk Oct. 18.

As of Oct. 18, donations and pledges to the CROP Walk had reached more than $16,600. Less than two weeks later, the total is more than $22,200 with another day to go until the fund drive ends. Please join us in giving it support!

Farming with Veggie Oil

This irrigation pump is powered by reclaimed veggie oil.

The Moglo biodiesel fleet is gradually growing: We’re now using reclaimed vegetable oil to operate an irrigation pump on the flower farm. This John Deere engine joins our longtime Ford 4600 in running purely on used fryer oil that has been filtered to yield a more environmentally friendly motor fuel.

Fill ‘er up!

You can read about the Ford’s biodiesel conversion below:

The Ford 4600 after its biofuel conversion.

Our Ford 4600 tractor was given a biofuel conversion by Vineyard Alternative Auto under a Vision Fellowship grant to encourage sustainable farm practices on Martha’s Vineyard.

Our main tillage tractor from 1984 to 2000, it now can run on pure used fryer oil — biodiesel is not required.

Read More

At Last, It’s Coffee Time

Coffee to go is back to stay! At the farmstand, we are pleased to serve you our Java Tree coffee from Colombia, hot or iced. This month’s featured flavor is Pumpkin Spice (of course). And we also offer hot mulled cider from Carlson Orchards. Come on in and let us pour you a fine fall beverage.

Fall Crops from Our Fields

These are the crops that have been most bountiful this week. Stop by the farmstand or Saturday farmers market to see what’s fresh!

Harvesting now:
Beets
Radishes
Green Kale
Salad Greens: Kaleabration mix, Arugula, Red Russian Kale
Sweet Peppers: Red Bell, Yellow Bell, Orange Bell, Green Bell, Lunchbox, Shishito, Habanada
Hot Peppers: Mixed Hot, Cayenne, Thai Chili (Red and Yellow Mixed), Habanero
Tomatoes: Red Field Tomatoes, Roma Plum, Green Tomatoes
Rutabaga
Herbs: Basil, Lemon Balm, Lemon Verbena, Mexican Mint Marigold, Catmint, Garlic Chives, Cilantro, Parsley, Shiso, Sorrel
Edible Flowers: Nasturtiums, Lemon Marigold
Microgreens: Amaranth, Broccoli, Cabbage, Basil (green & purple), Radish, Sunflower Shoots, Pea Shoots

Coming Soon (Next week, or the week after):
Winter Squash (Acorn and Spaghetti Squash)

Looking Forward (2-4 weeks off):
Butternut Squash
Spinach

Field Tomatoes are Happening!

Field tomato season is here at last, and we’re thrilled with this year’s crops. For the first time, we are offering field tomatoes online for curbside pick-up, at as well as at the farmstand and the West Tisbury farmers market.

Read more:

8 Recipes for Tomato Season

Nutritional Spotlight on Tomatoes

Try This Luscious Fruit Salad, No Recipe Needed

When the folks at Upinngil Farm in western Massachusetts tweeted this, we knew it was a keeper. It’s so simple and fresh, you don’t even need a recipe: Just cut up your melons and peaches, add your mint leaves and sprinkle to taste with the juice and syrup. So refreshing!

Read More

Field Report: Sweet Corn is Peaking

Photo by Alison Shaw.

We checked in by text on this fine Friday afternoon, to see what some of our farm managers have been working on. Simon has been planting spinach and crowing over our bodacious sweet corn:

“Corn is as perfect as we ever see. It is just right.”

Wholesale manager Casey Mazer-Kelly has dispatched deliveries all over the Island, and has these crops to recommend:

“So many beautiful green peppers and slicing cucumbers available! Plus rutabagas look great and are in good supply.”

We’re also sorting garlic and getting ready for Saturday’s farmers market in West Tisbury, where we look forward to seeing you from 9 a.m. to noon.

Don’t forget that you can pre-order a full bag of our freshest produce and pick it up at the market Saturday morning! Order at theportsupply.com and pick up your bag packed with shishito peppers, bell peppers, yellow beans, red beets, dried onions, red potatoes, rosemary, cucumbers, cabbage, eggplant, shallots and a melon. Let’s eat!