Watch: Windmill Repair Crew at Work

If you were at the farmstand Monday morning, you may have been startled to hear men’s voices and banging sounds apparently coming out of the sky. Read More

Vote Now to Name Our New Cookie


We put out a call for suggestions to name Korilee’s newest cookie creation, and now it’s time to vote! Visit the TBA Cookie Voting Page »» to cast your ballot.

What’s in it?
Inspired by one of her childhood favorites, the Monster Cookie, Korilee’s delectable new treat is made with  peanut butter, oatmeal, cashews, spices and — instead of M&Ms, as in Monster Cookies — mini chocolate chips.

What should we call it?
We received more than 30 suggestions for new names, and narrowed it down to 4. Which will win? View the choices and make your selection today.

UPDATED: Farm Drive for Puerto Rico Totals $3,000

¡Gracias! Your generous Oxfam America donations will be put to work in Puerto Rico.

Our customers are truly the best. Between the Pumpkin Festival, Oct. 14, and Halloween night, you helped us raise $3,000 for Oxfam America’s relief work in Puerto Rico! Read More

Wind and Sun Power This Farm — And Then Some

We’re excited to share some news about our energy program here at the farm. Along with our 50 kilowatt-hour windmill — which, so far, has created enough electricity to offset the carbon emissions of more than 100 cars on the road for a year — we’re now generating even more power from new solar panels on the roofs of the farmstand and machine shop buildings.  

“We are an energy-positive farm,” said Simon Athearn, explaining that Morning Glory now sends a small amount of excess electricity back to the local power grid, instead of drawing energy from it.

Our solar project cost $115,000 all told, with state-of-the-art photovoltaic panels using microinverters to convert direct current into alternating current. “The energy field created is minuscule compared to old-style inverters, which makes them safer to live and work around,” Simon said.
Read More

New Sunday Hours in November

Come on inside! Photo by Alison Shaw.

Beginning Nov. 5, 2017, on Sundays the farmstand will open at 9:30 a.m. and close at 4 p.m. Our weekday and Saturday hours remain 9 a.m. to 6 p.m. 
We are closed Thanksgiving Day and Nov. 24, otherwise we are open seven days a week through Christmas. Come visit with us! 


New: Online Ordering for Thanksgiving Pies, Sides, Soups & Breads

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Photo by Alison Shaw.

Now you can order your entire Thanksgiving meal from us online, from savory soups and side dishes to delicious pies for dessert.

The order form for naturally-raised turkeys and turkey breasts from Outpost Farm is here »» and you can select the rest of your dishes below.

Thanksgiving Day is Nov. 23, 2017. Read More

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

Thanksgiving Turkey & Gravy Order Form

Outpost Farm Thanksgiving Turkeys will be available for pickup Nov. 21 and 22

Online orders are now closed. We will continue taking orders by phone and in person until 6 p.m. Wednesday, Nov. 15. Pies and sides may be ordered through Monday, Nov. 20.
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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. 

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