Composting is Closed for the Season

Composting is closed until April, 2019. Please do not bring compost until April: We are full up, and there will be no room for more until the current mass has broken down over the winter. Thanks to everyone who took part in the composting program this year!

Read More

Watch: Riding Our Model Train Through the Christmas Village

It’s just not Christmas at the farmstand till Jim sets up his model train and village. It’s in a new spot this year, no longer tucked in the back—come see the steaming locomotive pull the freight cars, as skaters swirl on the pond and a lamplighter makes his rounds past the general store, chapel, toy shoppe and miniature farmstand. Video and photos by our own Ryan Hassell. 

Quick Fixes for Long Keepers: Turnips and Carrots

p. 138

Roasted Cape White Turnips Photo by Alison Shaw

Turnips, carrots, winter squash and potatoes are “long keepers” — fall vegetables that, when stored at cool temperatures away from light, hold their flavor and nutritional value through the darkest winter months. They’re great to have on hand for roasting, steaming, mashing, soups, stews and more.

Among Debbie Athearn’s favorite farm vegetables, our Cape White turnips rank near the top. “I could eat them every day this time of year,” she says. Like Debbie, Jim and their kids, the Cape White turnip is also a New England native, though it hails from just across the water on Cape Cod. It’s a big, white root with a sweet, yet snappy flavor that blossoms when roasted. Quick prep ideas:

  • Trim, slice, sprinkle with olive oil and a little sea salt and roast on a baking sheet in a hot oven until tender, turning once or twice
  • Steam or boil and mash like potatoes
  • More turnip recipes »»
Photo by Alison Shaw

Photo by Alison Shaw

Our Nantes-style carrots are sweet and crispy enough for salads and snacks, and they’re also flavorful choices for roasting and steaming. When they’re this fresh, you don’t even need to peel them! Try these easy carrot recipes from our book, Morning Glory Farm and the Family that Feeds an Island:

Part 2: Quick fixes for winter squash and potatoes»»

Handwoven Blankets from Our Sheep’s Wool

By Robyn Hosey AthearnWe’re excited to introduce these beautiful, soft blankets made with wool from our Island flock of Navajo Churro sheep. Their fleece has been spun into thread and hand loomed by master weavers in the Hudson River Valley.

Navajo Churro sheep are the United States’ oldest domesticated farm animals, brought to New Mexico by Spanish explorers in the 1500s. This rare breed was almost wiped off the map more than once, dwindling to fewer than 500 sheep by the 1970s. Thank goodness for preservation efforts, because we have come to adore our Churros for numerous reasons. 

A multi-purpose breed that can be used for meat, milk or wool, Navajo Churro sheep have a calm demeanor and are trusting of humans. The ewes are wonderful mothers to their lambs, protective and caring. Churros also are generally a thrifty animal: These sheep are able to fend well for themselves if they need to.

While these are all great qualities, the main reason, above all others, that we fell in love with the Navajo Churro breed is their unique fleeces. You could never get away with the expression “they were like a flock of sheep” with Churros, because no two animals in a Churro flock are at all the same. In one flock the fleeces can range from dark chocolate brown to snowy owl white, from rainy day grey to midnight black or from caramel toffee tan to steel blue. You can have Churros that are “polka dotted spotted” or “fluffy zebra striped” as our children would say. Half the fun of lambing season is literally getting to see who comes out. 

Few things are as precious as watching baby lambs frolic and play in the springtime, and sharing that experience with your own children is second to none. It brings us great joy to share with you a little of the warmth our flock brings us. So from our hearts to yours, please enjoy your handwoven blanket made from our flock’s glorious wool fleeces. Just like the Churros on our farm, no two blankets are the same.  Also, thank you for your support in keeping a great animal and breed around on Earth a while longer.
To learn more about Navajo Churro sheep and their sometimes tragic history, please read this article from Slow Food USA »» 

Stock Up on Winter Squash and Save

Butternut, Acorn, Hubbard, Sunshine: They’re all winter squash, a group that got its name because these late-ripening fruits last well into the winter when they’re properly stored.Kept in a cool, dark place, winter squash will reward you with all the deep orange color, rich flavor and nutritional benefits it developed while ripening in our fields under the late summer sun. Roast it, steam it, cube it, soup it, mash it—prepared winter squash also freezes beautifully. Read More

Sourcing the Freshest Local Cranberries

On Martha’s Vineyard, folks have been eating cranberries since long before Europeans arrived. One of our farmstand suppliers is the Vineyard Open Land Foundation, which grows certified organic cranberries in the Lambert’s Cove area of Tisbury. Their sale benefits the foundation’s cranberry bog restoration project.

We also carry top-quality, dry-harvested fresh Cape Cod cranberries from Edgewood Bogs, a fourth-generation family business in Carver. Read More

2018 Holiday Events on Martha’s Vineyard

Mark your calendar for these Christmas and Hanukkah events on Martha’s Vineyard! Read More

Fresh Christmas Trees are Here!

Come by the farmstand soon for the best selection of Christmas trees. We have Balsam, Canaan, Fraser and Korean firs in assorted sizes, starting at $53.95 for a 6.5 foot tree and running up to $89.95 for a 9-10′ tree. Read More

Farm-Fresh New England Eggnog

Thatcher Farm in Milton is a fifth-generation milk and grocery home delivery service that’s been in business since 1891. Their great-tasting milk comes from a family farm in North Haverhill, N.H., where every cow is treated humanely. Read More