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No Pie? No Problem: Here’s Our Recipe

We use all butter for the flakiest pie crusts. Photo by Alison Shaw.

We use all butter for the flakiest pie crusts. Photo by Alison Shaw.

Our bakery is closed from Christmas until springtime, so we’re sharing recipes for a Morning Glory pie you can make at home. Invented by one of our head bakers, Harvest Pie celebrates the end of the growing season with apples, cranberries, walnuts, raisins and a hint of orange. It can be made with a double crust or a single crust with a streusel topping.

New Cheese: Morbier-Style Ashbrook from Vermont

Some of our favorite European-style cheeses come from Spring Brook Farm in Reading, Vermont, Their Reading is an excellent expression of the Raclette style, while Spring Brook Tarentaise is inspired by the French cheese Abondance. Now comes their Ashbrook, a creamy raw cow’s milk cheese in the style of Morbier.  Inspired by the French cheese Morbier, Vermont-made Ashbrook has a line of vegetable ash running through the middle.

Named for a small French village, Morbier is distinguished by its buttery color, creamy taste and a dark, horizontal line made from vegetable ash or dye, running through the center. Ashbrook, which is made with raw milk from Jersey cows, also has a thin line of ash and, like the other cheeses from Spring Brook, does a fine job of paying tribute to the European original.

Creating these award-winning cheeses is just part of the mission at Spring Brook Farm. On the dairy’s website, farmsforcitykids.org, you can read about the Farms for City Kids program, which educates urban children about farm life and agriculture.

Ashbrook is made by Spring Hill Farm in Reading, Vt.

Ashbrook is made at Spring Brook Farm.

 

Winter Squash and Potatoes: Quick Fixes for Long Keepers, Part 2

A truck full of winter squash including Hubbard, Acorn, Butternut, Delicata, Spaghetti, Red Kuri and Sweet Dumpling.One of our most colorful, reliable and long-lasting crops, winter squash is a vegetable everyone should have on hand. There are many varieties: Some have bright orange flesh, some are yellow and even a creamy white inside. All are packed with nutritional goodness including antioxidants, vitamins A, B2, B3, B6 and C, and fiber — not to mention sweet, nutty flavors.

Red potatoes from the farm.

Photo by Alison Shaw

Whether a blue Hubbard, a striped Delicata or a beige butternut, winter squashes can all be cooked in much the same manner: Halve the squash, scrape out the seeds and bake, cut side down, for about 45 minutes. (A little water in the baking dish makes it easier to clean up afterward.) Or you can bake your halved squash cut side up with butter and seasonings, as in this autumnal recipe from our chef Robert Lionette:
Roasted Acorn Squash with Cranberry Butter.

Potatoes are another storage staple — as long as you keep them out of the light and away from heat. A satisfying side dish for any meal, potatoes can be simply roasted with a little olive oil and sea salt, or spiffed up with seasonings. Try this recipe for one of our popular to-go dishes at the farmstand: Duck Fat Roasted Potatoes.

For more quick and easy winter vegetable recipes, please see Quick Fixes for Long Keepers: Turnips and Carrots.
And don’t miss our cookbooks, available at the farmstand and by mail.

Last-Minute Christmas Gifts from Martha’s Vineyard

Need some inspiration to round out your gift-giving this holiday? These presents will warm the heart of anyone who loves Martha’s Vineyard: Morning Glory's Farm Food: recipes by farm chef Robert Lionette, photographs by Alison Shaw

1. Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen, with photographs by Alison Shaw, is a handsome softbound book full of recipes and information about the food we grow and cook. It’s available at the farmstand until Dec. 28, and at bookstores. And please don’t forget our original book, Morning Glory Farm and the Family that Feeds an Island, with recipes for Zucchini Bread and other farm favorites.

2. A subscription to The Vineyard Gazette, the Island’s newspaper of record since 1846, will do more than just keep your giftee well-informed about MV news and events: In collaboration with the nonprofit Island Grown Initiative, the Gazette is purchasing a row of school garden vegetables for every new or renewed subscription this holiday season. The proceeds from this calendar benefit Felix Neck Wildlife Sanctuary on Martha's Vineyard.

3. Proceeds from the 2017 Felix Neck Wildlife Calendar, illustrated by top Island nature photographers, benefit Mass Audubon’s Felix Neck Wildlife Sanctuary in Edgartown. You can find it at local bookstores and our farmstand.

4. Food! It’s not too late to put together a festive basket of cheeses, nuts and preserves, perhaps with some indulgent holiday cookies like Cherry Amaretti. The farmstand is open from 9 a.m. to 5:30 p.m. this week, and from 9 a.m. to noon on Christmas Eve (Saturday). We’ll reopen Dec. 27 and Dec. 28 from 9 a.m. to 5 p.m. for our last two days of the season.

Christmas cookies are wrapped and ready to give.

Our Annual Sale is Underway

Beemster Vlaskaas Aged Gouda is one of the few imported cheeses we carry at Morning Glory Farm.With Christmas days away, we’re preparing to close the farmstand Dec. 28 for our annual off-season break. Till then, we’re marking down many products by 20 percent — including ALL of our cheeses, dried fruits and nuts. Here are a few of the deals you can take advantage of, while supplies last:

  • Abbaye de Belloc, a French raw sheep’s milk cheese made by monks in the Basque Pyrenees: regularly $25.99/lb, now $20.79/lb
  • Alpha Tolman, an Alpine-style raw cow’s milk cheese from Vermont: regularly $23.95/lb, now $19.16/lb
  • Ascutney Mountain, a hard, Alpine-style Vermont raw cow’s milk cheese: regularly $28.00/lb, now $22.40/lb
  • Beemster Vlaskaas Aged Gouda from the Netherlands: regularly $16.50/lb, now $13.20/lb
  • Landaff, a Vermont raw cow’s milk cheese in the Welsh Caerphilly tradition: regularly $28.00/lb, now $22.40/lb
  • Olga, a hard Maine cheese made with raw cow’s and goat’s milk: regularly $28.00/lb, now $22.40/lb
  • Reading, a Raclette-style raw cow’s milk cheese from Vermont: regularly $17.95/lb, now $14.36/lb
  • Tarentaise, a Vermont raw cow’s milk cheese not unlike Gruyère: regularly $25.95/lb, now $20.76/lb

This is also the time to save 20 percent on Kalamata and Castelvetrano olives, cornichons, hot and cold cereal and beach plum jelly. Come in and see what else we’re putting on sale as we head into our final days of 2016!

Quick Fixes for Long Keepers: Turnips and Carrots

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.

Cape White Turnips originated on Cape Cod.Among Debbie’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

Photo by Alison ShawIn early December we harvested 2,000 pounds of carrots. 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:

Stock up and save on turnips, carrots, squash and potatoes — we close Dec. 28!

Part 2: Quick fixes for winter squash and potatoes.
Carrots photo by Alison Shaw

When to Order Your Christmas Pies

We’re taking pie orders until 10 a.m. Friday, Dec. 23. The varieties:Maple Walnut Pie from our bakery.

  • Apple Pie
  • Harvest Pie (apple cranberry with raisins and walnuts)
  • Pecan Pie
  • Maple Walnut Pie

Pie orders must be picked up by noon Saturday, Dec. 24. We close at noon Christmas Eve!
Till then we’re open from 9 a.m. to 5:30 p.m. We’re closed Dec. 25-26; on Dec. 27-28, we’re open 9 a.m. to 5 p.m. for our final days of 2016.

In the Bakery: Grains as Good as Our Greens

Our bakery uses the best American-grown organic flours, non-GMO cooking oils and fairly traded nuts and fruits. We’ve always been farmers, here at Morning Glory. Over the years we’ve also become cooks and bakers. Our home-style dishes, fresh appetizers and signature baked goods are always made from scratch, using only ingredients we feel are equal in quality to the produce we grow on the farm.

We’re hiring bakery staff for 2017! Find out more »»

Our bakery and kitchen use the best American-grown organic flours, non-GMO cooking oils and fairly traded nuts and fruits. Wherever possible, we source from family farms and granaries and employee-owned collectives like King Arthur Flour.

“Their product is just a lot better because of the types of grains they use,” says our head baker, Korilee Connelly. “It makes a huge difference in the taste and the texture.”

Recipe: Pie Crust the Morning Glory Way »»

Here’s where we get the grains and flours for our breads, pies and other baked goods:

    • Central Milling in Logan, Utah: whole wheat bread flour, rye flour, organic wheat flour
    • Champlain Valley Milling Corporation in Westport, N.Y.: organic wheat and rye flours, whole, ground and cracked
    • King Arthur Flour in Norwich, Vt.: Sir Galahad, an all-purpose bread flour made with hard winter wheat; Sir Lancelot, a high-gluten, high-protein spring wheat flour; Organic Select Artisan, the organic equivalent to Sir Galahad
    • Maine Grains in Skowhegan, Me.: rolled oats, cracked oats, wheat berries
    • Mermaid Farm, Chilmark, Mass.: wheat berries
    • Morning Glory Farm: cornmeal from heritage six-row flint corn
    • Nitty Gritty Grain Company of Vermont in Charlotte, Vt.: cornmeal
    • Dan Sternbach, West Tisbury, Mass.: wheat berries

We also bake with real buttermilk from Kate’s Homemade Butter in Minot, Me., unsalted butter from Cabot Creamery Cooperative in West Springfield, Mass. and Cabot extra-sharp cheddar from Vermont and New York state. Our cranberries come from Carver, Mass. and our blueberries from Maine.

Come in this month for a pie, some bread, a cheesy biscuit or a mammoth cookie. And watch for Korilee’s special scone creations, which — depending on her whim —may include goat cheese, prosciutto or fresh vegetables from the farm.

Morning Glory Farm Bakery Best Sellers for 2016

  • Zucchini Bread
  • Biscuits and Scones
  • Strawberry-Rhubarb Pie (summer), Pumpkin Pie (winter)
  • Organic Multigrain Bread
  • Brioche

Christmas in Edgartown

Here comes Christmas in Edgartown!

Join us Saturday, Dec. 10 from noon to 5 p.m. for our Farm Holiday Open House with Popcorn Bar, Farm Food, Hay Rides, Fire Pit, S’Mores, Hot Cider, Eggnog, Raffles — and of course our Lionel Christmas Train that you can operate yourself, and even blow the whistle:

For more Christmas in Edgartown activities this weekend, please visit edgartownboardoftrade.com/events/categories/christmas-in-edgartown. And just for a little extra fun, here’s a speeded-up view of our gingerbread house installation Friday morning:

 

2,000 Pounds of Carrots

How do we wash 2,000 pounds of fresh carrots? As rapidly as we can!

 

We brought in 2,000 pounds of Nantes carrots this week. Morning Glory Farm has been growing and hand-harvesting these flavorful, blunt-ended carrots for more than 20 years. We love the way they taste: sweeter than the well-known, pointy-ended Imperator variety that’s mechanically harvested for supermarket sales.

As one of our customers told us this fall: “This is the way a carrot is supposed to taste.” Here’s our super-easy recipe for a terrific carrot side dish — kids gobble it up: Maple-Glazed Carrots from Morning Glory Farm and the Family that Feeds an Island.

In the video, Lydia, Jacob, Ethan and Ally speed-wash a bumper crop of December carrots fresh from the field.