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Donuts Return to the Farmstand This Weekend

Korilee’s Maple-Glazed Brioche Donuts were such a hit at the Pumpkin Festival that we’re bringing them back. Here’s our new donut menu:

Saturday: Brioche Donuts
Sunday: Cider Donuts

Come by the farmstand this weekend and grab yourself a bag of fresh MGF donuts. We’re open till 6 p.m. Saturday and 5 p.m. Sunday. 

Recipe: Cured Pork Belly with Roasted Parsnips

When parsnips are fresh in the fall, they’re moist with a mild flavor and thin skins that don’t need to be removed before cooking. Read More

How to Order a Thanksgiving Turkey

Outpost Farm Thanksgiving Turkeys will be available for pickup Nov. 21 and 22. Pre-orders start Oct. 18.

Thanksgiving is Nov. 23, 2017 and once again this year, we are bringing in fresh, naturally raised turkeys and turkey breasts from Outpost Farm in Holliston. We are now taking orders at the farmstand and by phone for pickup Nov. 21 and Nov. 22.  Read More

Fairytales, Red Warty Things, North Georgia Candy Roasters: Pumpkins that Look Cool and Taste Great

We raised 50 varieties of pumpkins, winter squash and gourds in West Tisbury this year. Some are strictly for their fancy looks, and some we grow just for eating.

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. Read More

We’re a “Living Postcard,” Says Yankee Magazine

We’re honored to have been included in the recent list of Five Reasons to Explore Edgartown This Fall, from Yankee Magazine’s website newengland.com.

“Be sure to leave time to explore the grounds around the farm store, lined with pumpkins and seasonal arrangements,” writes author Kate Hathaway Weeks. “It’s a living postcard of New England.”

Read the entire article at newengland.com/today/travel/massachusetts/marthas-vineyard/5-reasons-to-explore-edgartown-this-fall and don’t miss our Pumpkin Festival on Oct. 14!

New! Chefs’ Supper Specials Start Wednesday – Island Club Discount Applies

Martha’s Vineyard residents, commuters to MV and off-season visitors alike will find new choices in our carry-out case every weekday afternoon starting Wednesday, Sept. 27 — and Vineyarders can use their Island Club discount to take 10 percent off.

Showcasing our fresh, seasonal produce and farm-raised meats, these entree specials are prepared in the MGF kitchen by a different chef each day. Joining our own outstanding culinary staff, which includes former Lattanzi’s Restaurant & Pizzeria owner Albert Lattanzi, guest chef Mai Laothong will cook her acclaimed Thai cuisine on Wednesdays.

Like all our other suppers, these are fully cooked and ready to heat and enjoy. Add salad or soup from our salad bar to build a full meal, topped off with MGF bakery desserts and ice cream from the freezer.

Here’s the starting line-up for our new weekday suppers:

Monday: Lean, Clean “Whole 30” Style Cuisine | Start your week with a healthy supper of fresh vegetable noodles, aromatic broths and lean proteins, served in a compostable bowl. Great for “Whole 30” and “THM” eaters, Monday’s dish is gluten-free, dairy-free, soy-free, grain-free and sugar-free — but full of flavor.

Tuesday: Athearn Family Favorites | Apple-braised short ribs with MGF potatoes, carrots and parsnips is the first dish we’re featuring on Tuesdays, which are all about traditional farm food from Debbie Athearn’s recipe file and our two cookbooks.

Wednesday: Thai by Mai | We’re honored to welcome well-loved Thai chef Mai Laothong, former owner of Sai Mai restaurant in Oak Bluffs, who creates a special Thai entree on Wednesdays. She’s starting off with a delectable green curry.

Thursday: Italian Cuisine by Albert Lattanzi | The former owner of Lattanzi’s Restaurant & Pizzeria in Edgartown, Albert goes full Italian on Thursdays. His first entree is peach-glazed porchetta with farmer’s polenta and Swiss chard-stuffed mushrooms.

Friday: Savory Pies by Korilee | Our fearless head baker Korilee Connelly takes her talents into the savory pie zone, wrapping MGF chicken, meat and lots of our Island grown vegetables in crusts made with all butter and New England-milled whole wheat flour. Expect a different pie every week, starting with Korilee’s take on a chicken pot pie made with both light and dark meat.

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Braised Beef Short Ribs. Photo by Alison Shaw. From Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.

We’re all excited about adding new options to the off-season Martha’s Vineyard take-out menu, especially for Island families who need healthy options for weeknight meals. 

Monday through Thursday Supper Club entrees are $14.95 and and serve 1-2 people, depending on appetites and side dishes. Friday’s savory pies serve up to 4 people for $30. Ten percent Island Club discount applies! 

Do you want to be notified when the supper specials change? Subscribe below and we’ll send you an email.

Fall Hours Start Friday

Fall Hours Start Friday

Free Parsley for Derby Anglers

The Derby is on, and this whole Island feels the excitement. This is the 72nd year of the Martha’s Vineyard Striped Bass and Bluefish Derby, which began at one minute past midnight Sept. 10 and runs till Oct. 14.

 

The MV Fishing Derby begins today!#mvderby #fishing #marthasvineyard @marthasvineyardlife #edgartown

A post shared by Larry Glick (@mvyphoto) on

A lot of fish will be coming ashore over the next month or so and that means lots of lemon and parsley in the kitchen. We’ve got Island-grown parsley to pair with your wild-caught striper or bluefish, and it’s free to anyone with a 2017 Derby badge. Just show your badge and grab a bunch at the register when you’re checking out.

Our Tomato Crop, By the Numbers

The Vineyard Gazette honors us this week with a well-reported article about the adventures of our 2017 tomato crop, which was delayed by adverse weather in the spring and early summer but is coming in gangbusters now. Food writer Susie Middleton, an experienced farmer herself, does an excellent job turning all of Simon’s geeky statistics into a very readable story. Some highlights:

  • “(B)y the time the Fair began on August 18, the farm had only harvested 955 pounds of red field tomatoes, as opposed to 2,800 pounds the year before.”
  • “On August 19 of 2016 — smack dab in the middle of Fair week — the tomato crew, led by manager Lydia Hall, picked 1,133 pounds of red field tomatoes. This year, the first 1,000-pound day came on August 28.”
  • “Last year, Morning Glory Farm harvested a total of 42,550 pounds of field tomatoes (all varieties)…”
  • “(T)here’s no indication that this year, with 17,000 plants in the ground, will be significantly off — the harvest is just delayed.”
  • “Morning Glory has contracted with an organization in Boston called Commonwealth Kitchen that will take the farm’s tomatoes — the first 1,000 pounds went off this week — and return glass jars of both crushed tomatoes and marinara sauce to sell in the store.”

You can read the article, with photographs by Jeanna Shepard, here »»

Photo by Alison Shaw.

Bottom line: We’ve got plenty of tomatoes for your slicing, cooking and canning needs and you can buy in bulk for as little as $1.95 a pound. Or check back soon for our jarred tomatoes and enjoy the taste of summer all winter long.