Asparagus Harvest Begins

Photo by Alison Shaw.
Photo by Ethan Valenti.

Photo by Ethan Buchanan-Valenti.

A week ago, our asparagus shoots had barely broken the ground. Today we brought in the earliest of the crop, which barely lasted into the afternoon. Farm manager Ethan Buchanan-Valenti says it will be a couple of weeks yet before we’re picking asparagus every day, but with this sunny Monday it looks good for another small harvest Tuesday morning. We’re continuing to carry off-Island asparagus, as well.

On days following cloudy weather, we’ll let the shoots stay in the ground, soaking up the sunshine until they’re big enough to pick. But once warm weather settles in, Ethan says they’ll be growing up to a centimeter an hour!

By the way: This is our 25th asparagus harvest. We average about 4,000 pounds a year from our one-acre field in Katama.

Here’s a recipe from our cookbook, Morning Glory’s Farm Food, that celebrates the best of our early spring produce: fresh eggs, spinach, asparagus and chives: Baked Eggs with Leeks, Spinach and Asparagus



Mi Tierra Tortillas: Fresh, Organic, Made in Massachusetts


We’re pleased to introduce Mi Tierra Tortillas to Martha’s Vineyard. These organic, gluten-free tortillas are made in Western Massachusetts using locally grown corn from the fertile Connecticut Valley. They have no GMOs, no preservatives and no additives — just organic corn, fresh water and slaked lime, combined in the ancient Mexican process known as nixtamalization. mitierraWe are offering Mi Tierra tortillas for sale at the farmstand, and our kitchen team is using them to prepare the popular Farm Beef Tacos take-home entree. Please let us know what you think of them. 

Kombucha on Tap at the Farmstand

Kombucha bottles

Coffee, tea or kombucha?

This year our farmstand is offering a wider choice of refreshing drinks with the arrival of a new kombucha tap from Aqua ViTea of Middlebury, Vt. Aqua ViTea makes an assortment of raw, organic kombucha flavors including blood orange, hibiscus ginger lime and turmeric. You can fill a bottle or growler of your choice right from the tap. We also have pre-bottled Aqua ViTea kombucha in our dairy case.kombucha taps

What is this kombucha?

Kombucha is a drink made from tea, water and sugar fermented with a live culture of bacteria and yeast, similar to mother of vinegar. Originating in Manchuria more than 2,000 years ago, kombucha may take its name from the physician Kombu, who is said to have brought the beverage to Japan in the fifth century C.E. In modern times, its slight effervescence and bounty of enzymes and probiotics have made it a popular health drink.

Stop in during opening hours and try it!


Baked Eggs with Leeks, Spinach and Asparagus

Photo by Alison Shaw.
Photo by Alison Shaw.

Photo by Alison Shaw.

Early-season spinach, available during asparagus season, is naturally tender. Just remove the stems prior to washing. If you’re using thick-stalk asparagus, peel the stem above the natural break.

3 Tbsp. unsalted butter
1 large leek, washed and thinly sliced into half-moons
1/4 cup raw, unfiltered apple cider vinegar
1/4 cup milk
pinch of nutmeg
8 oz. baby spinach leaves
salt and pepper to taste
6 eggs
18 spears of asparagus
1 Tbsp. finely chopped fresh chives
hot sauce (optional)

Preheat oven to 300°.
Melt the butter in a large cast-iron skillet.
Add the leeks and sauté on low heat until tender and sweet, about 10 minutes.
Add vinegar, milk and nutmeg.
Bring to a simmer, stir in spinach and cook until wilted.
Season with salt and pepper.
Using the back of a large spoon, create 6 small wells in the spinach mixture.
Crack an egg into each well.
Place in the preheated oven and bake 8 to 10 minutes, or until the egg whites are opaque and the yolks are almost firm.
Meanwhile, steam the asparagus.
Place asparagus on individual plates and top with the egg and spinach mixture.
Garnish with chives and hot sauce, if desired.
Serves six.

From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen Morning Glory's Farm Food: recipes by farm chef Robert Lionette, photographs by Alison Shaw

Sweet Pea Pesto

Photo by Alison Shaw
Photo by Alison Shaw

Photo by Alison Shaw

Fresh peas give this delectable spread the flavor of springtime. Depending on what’s fresh, you can substitute mature, peppery arugula leaves, nutty sunflower sprouts, beet greens, cilantro or any number of different crops. For the cheese, pecorino romano is most widely available.

1/4 lb. shelled peas or whole English peas, blanched, chilled and dry
2 Tbsp. extra-virgin olive oil
2 Tbsp. grated hard cheese made from sheep or goat’s milk
1 Tbsp. (3 cloves) roasted garlic
1/4 tsp. lemon zest

Place all ingredients in a food processor and process until smooth. If still clumpy, add additional olive oil. Set aside.

Yields 16 ounces.

From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen Morning Glory's Farm Food: recipes by farm chef Robert Lionette, photographs by Alison Shaw
Don’t miss our annual First Peas to the Table contest!

Look What’s Happening in the Greenhouse!

A sea of basil in our greenhouse

Take a peek behind our greenhouse doors to see what we’ve got growing:


Tractor Tuesday: Simon’s Favorite Ford

ford 5600 tractor with kids
ford 5600 dan tractor

Dan drives the 5600. Photo by Alison Shaw.

Ford 5600 tractorPurchased for $12,000 in Westminster, Mass. in 2000, the Ford 5600 was big enough to pull the third bottom on our our plow and has been a fine runner for us. It has a block heater, so it becomes a easy choice in the winter as it will start if plugged in.

We’ve added quite a few tractors to the fleet since 1980, but this one remains Simon’s favored steed. Versatile and strong, it can do all the small jobs — bed forming, bed cultivations and seeding, tine weeding — as well as heavy tillage. No longer a plow tractor, as we prefer the 4wd tractors now, the 5600 does disc harrowing and fertilizer spreading and compost spreading. It also pulls our two-row precision air planter and is our parade float tractor when called upon.

Model 5600
Brand Ford
Engine 3.8L 4-cylinder
Year 1980
HP 60 PTO, 50 drawbar

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Watch: Our Epic Movie Trailer

We open one week from today! Here's how excited we are. #movie #trailer #marthasvineyard #2017

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For more photos and videos from the farm, please visit our Instagram gallery at instagram.com/morninggloryfarmmv. 

We’re Opening May 5! But Will There Be Asparagus?


These are exciting days on Meshacket Road as we ready the farmstand for another year. We traditionally open on the first Friday in May, which in 2017 is May 5. Along with our other groceries, coffee and tea to go and the new kombucha tap, here are the farm and garden crops we expect to have on hand when we welcome customers back at 9 a.m. that day:

  • Salad greens
  • Head lettuce
  • Micro greens
  • Radishes
  • Pea tendrils
  • Sunflower shoots
  • Russet potatoes from our root cellar
  • New cuts of pork and beef
  • Eggs
  • Loads of spring transplants for your home garden
  • A full selection of bedding plants from Heather Gardens

Photo by Alison Shaw.

Asparagus could be on the list as well. We might be able to start harvesting as early as May 1, or as late as May 10. Only time and the weather — which has been very rainy in April — will determine whether we open with asparagus or not.

 And Save these dates for our festivals and more!

Here’s Our Fastest Ford Tractor

July 10 024 Ford 3600 tractor

Ford 3600 tractor.

We bought this quiet little diesel from fellow Martha’s Vineyarder Allen Norton. It’s handy for a lot of vegetable jobs like seeding and cultivation, a favored tractor for the tine weeder and it often works the bed former, making beds for crops like lettuce, greens, carrots, beets and more.

Many Morning Glory farmhands say it’s their favorite tractor. At 3,000 hours young, it also has the fastest road speed of all the Ford tractors in our fleet — a blistering 16 miles per hour.

Model 3600
Brand Ford
Engine 2.9L 3-cylinder
Year 1978
HP 40 PTO, 34 drawbar

Photo by Alison Shaw.

Photo by Alison Shaw

Meet the fleet!

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