Flying Elbows Pumpkin Festival Playlist

Did you enjoy the Flying Elbows fiddle band at this year’s Pumpkin Festival? Guitarist and farm friend Tom Hodgson has kindly shared the entire list of songs they played:

  1. Birdie
  2. Liberty off the Corn Liquor Still
  3. Indian Ate a Woodchuck
  4. Hell Broke Loose in Georgia
  5. Farewell to Trion
  6. High Dad in the Morning
  7. Rock the Cradle Joe
  8. Denver Belle
  9. Corner Post
  10. Flatfooted Henry
  11. Hector and Octo tune (High Ball) into Hawks and Eagles
  12. Curvy Road to Corinth
  13. Waltz: Little Brown Island in the Sea
  14. Blarney Pilgrim
  15. Half Past Four
  16. Dirty Dog
  17. Nine Days in Bethel
  18. Billy Wilson
  19. Whoa Mule
  20. Blue Eyed Gal
  21. Charleston Girls
  22. Jug Band Music
  23. King Tut
  24. Ashokan Farewell

Winter Squash and Potatoes: Quick Fixes for Long Keepers

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, others are yellow or 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 CarrotsAnd don’t miss our cookbooks, available at the farmstand and by mail.

Farm Recipe: Kale, Corn and Butternut Squash

(Serves 4, as a side) Read More

“I felt proud to tell Islanders where I worked”—MGF Employees in Their Own Words

Often, at the end of a season when our employees depart the farm, they write us letters. Here are some excerpts that may give you a sense of what it’s like to work at Morning Glory:

Longtime Morning Glory Farm fruit chief Lydia Sylvia picks peppers.

I was very impressed with all of you and respect the way you run your business. From your family to each and every person employed by you I only experienced kindness. I’ve never seen such great team work and it had been a long time since I had worked with so many positive happy employees. You have something special going for sure. I am grateful to have been a part of it all. — W., 2018
Being a farmer has allowed me to become better aware of the close relationship between mankind and nature. — K., 1990s

Working on our farm on Martha’s Vineyard is a great way to get in touch with the natural world. Photo by Alison Shaw

Not only have I enjoyed the job, but I have learned so much from it and my love and appreciation for the outdoors has grown significantly. In fact, I recently decided that I will be studying environmental science when I move on to college. — M., 2007
I sure miss spending my days outside with the field crew. I learned a great deal working at Morning Glory Farm and I think about my positive experiences there quite frequently. I admire your hard work, dedication, and active role in the community. — L.
I have returned each year for three reasons: 1) the money 2) the people and 3) IT’S MARTHA’S VINEYARD! — D.

“I have never had a better job.” Photo by Alison Shaw

Field work in itself was an absolute joy for me … But beyond farm tasks, I cannot adequately put into words how much I admire the two of you, the farm you’ve built, and the sense of community you’ve nurtured. … I felt proud to tell Islanders where I worked, and I really did feel like I was part of a loving & kind “family.” — C., 2014
I loved getting to know every single employee, from the Friday morning family meetings to our farm parties (talent show was amazing!) … I had a truly life-changing experience at the farm and will never forget my first taste of farming. … (Y)you treat every field hand as you would a son or daughter and every employee as a dear friend … — R., 2010
I really appreciate how warm and personal you have made working on the farm. … This is the best job I have ever had. — J.
I have never had a better job. — F., 2007

Farm crew chief Michael Montuori is a proud graduate of the Stockbridge School of Agriculture at UMass Amherst.

I could not find cheaper housing and OH MY DAY I could not even DREAM of finding another group of people I appreciate as much as I do the barn mates I had this summer … — K.
My experience at the farm was one of the most rewarding of my life made especially so by the caring, fair, professional guidance of you & Debbie & the excellent group of young people you hire. … The people I met were a terrific side benefit not to mention the wonderful fruits and vegetables we enjoyed. — J., 1992

Of all the jobs on Martha’s Vineyard, these may be some of the most personally rewarding. Photo by Alison Shaw

Your farm is a wonderful place, and you have a beautiful family community. — J.
I am at home in this farm community you have created. Thank you for inviting me again. — P., 2016
A typical summer morning on the field crew might start like this description, from a 2017 college application essay kindly shared with us by the author:
Our task that day was for each member of the crew to pick two bushels of sugar snap peas and then harvest the summer squash in the field next to us. I fall into a rhythm picking peas, plucking the ones that are the right size and shape for sale at the farmstand and putting them into the wooden bushel, eating several here and there.
As the basket fills with peas there is a rewarding feeling when there is no longer a thunking sound as peas hit the bare bottom of the bushel basket. As I pick, I observe my surroundings, taking in the beauty of the blue sky, open land, and the hard working crew scattered around the field. The fields are made up of a pattern of furrowed rows—some still bare soil, some covered with green sprouts, and some almost ready to harvest: in this case it is red strawberries beginning to blossom. — M., 2017

We hire more than 100 people every year—out of some 800 applications. Photo by Alison Shaw

We are hiring now for the 2019 season, which begins in late April. The farmstand opens in early May and closes after Christmas. Join our team: Apply now!

This Barn We’re Building

A drawing of the new barn and an announcement that it is planned to go online in 2019.

Artist’s rendition above is as seen from the Edgartown-West Tisbury Road.

Read More

The Original Heirloom Bean Man: John Withee, Jr.

Morning Glory Farm black turtle beans, 2018

If you love beans as much as we do, you’re probably familiar with the name of Steve Sando and his company Rancho Gordo. Steve has become a 21st-century champion for heirloom bean varieties from the Americas, proving with every harvest that dried beans can be a truly delectable food. His cookbooks, blog and website are full of great ways to cook with beans, and he’s also written an heirloom bean grower’s guide.

Steve’s not the first American to delve deeply into the world of beans. In the 20th century, a man named John Earl Withee, Jr. collected nearly 1,200 varieties of beans, according to the nonprofit Seed Savers Exchange. Born in 1910, Withee was raised in rural Maine where the staple Saturday night supper was always baked beans: Read More

Recipe: Old Time Maine Baked Beans

MGF’s Louisa Hufstader writes:
I was born in Brunswick, Maine, where my Dad was based during his Navy service as a Cold War submarine hunter. My young parents rented rooms from a Mrs. Pennell, who observed the Maine tradition of weekly baked beans. This is her recipe, preserved for close to six decades by the family that got its start under Mrs. Pennell’s roof.  Read More

Help Wanted: Greenhouse Specialist

Under the direction of the Greenhouse Manager, this full-time position is responsible for the organization, seeding, and maintenance of all the varied crops grown in the greenhouse for sales to customers and to support our vegetable farm’s sizable transplant needs. 

We are looking for a few excellent individuals each season to specialize in the production and maintenance of vegetable and herb plants in the greenhouse. Some technical knowledge is sought or a thirst to learn about plants from our knowledgeable staff. Enthusiasm about plants and the ability to help customers find the plants they need and advise as needed in gardening questions.  

Plant care on our farm requires attention to detail, a desire for quality, teamwork, working under the sun and some heavy lifting. We are looking for people who want to work hard, enjoy the company of their fellow workers, produce a worthwhile product, enjoy the outdoors (rain or shine), and apply their energies to the success of our cause. Good workers will find themselves in excellent company. Compensation is based on experience. 

Learn more about working at Morning Glory Farm »»

Apply for this position

Mail your completed application and any reference forms to
Morning Glory Farm
100 Meshacket Rd
Edgartown, MA 02539

Martha’s Vineyard in the Fall—Morning Glory Farm by Bike

We are tickled to find the farmstand featured in this fun blog by our Edgartown neighbor Marnely Murray. Hop on a bike and come visit us this fall!
Local cyclists: Morning Glory employees get a daily stipend for bicycling to work and we are hiring now »»