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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

We’re a “Living Postcard,” Says Yankee Magazine

We’re honored to have been included in the recent list of Five Reasons to Explore Edgartown This Fall, from Yankee Magazine’s website newengland.com.

“Be sure to leave time to explore the grounds around the farm store, lined with pumpkins and seasonal arrangements,” writes author Kate Hathaway Weeks. “It’s a living postcard of New England.”

Read the entire article at newengland.com/today/travel/massachusetts/marthas-vineyard/5-reasons-to-explore-edgartown-this-fall and don’t miss our Pumpkin Festival on Oct. 14!

Recipe: Jan Buhrman’s Corn Pudding Soufflé

Jan Buhrman, owner of Kitchen Porch caterers, is well-known on the Vineyard for her support of local artisanal producers and sustainable agriculture and fisheries. She also helped bring the international Slow Food movement to the Island, and her food always reflects the Vineyard’s best. This savory dish makes a lovely presentation. It comes from our first book.

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New! Chefs’ Supper Specials Start Wednesday – Island Club Discount Applies

Martha’s Vineyard residents, commuters to MV and off-season visitors alike will find new choices in our carry-out case every weekday afternoon starting Wednesday, Sept. 27 — and Vineyarders can use their Island Club discount to take 10 percent off.

Showcasing our fresh, seasonal produce and farm-raised meats, these entree specials are prepared in the MGF kitchen by a different chef each day. Joining our own outstanding culinary staff, which includes former Lattanzi’s Restaurant & Pizzeria owner Albert Lattanzi, guest chef Mai Laothong will cook her acclaimed Thai cuisine on Wednesdays.

Like all our other suppers, these are fully cooked and ready to heat and enjoy. Add salad or soup from our salad bar to build a full meal, topped off with MGF bakery desserts and ice cream from the freezer.

Here’s the starting line-up for our new weekday suppers:

Monday: Lean, Clean “Whole 30” Style Cuisine | Start your week with a healthy supper of fresh vegetable noodles, aromatic broths and lean proteins, served in a compostable bowl. Great for “Whole 30” and “THM” eaters, Monday’s dish is gluten-free, dairy-free, soy-free, grain-free and sugar-free — but full of flavor.

Tuesday: Athearn Family Favorites | Apple-braised short ribs with MGF potatoes, carrots and parsnips is the first dish we’re featuring on Tuesdays, which are all about traditional farm food from Debbie Athearn’s recipe file and our two cookbooks.

Wednesday: Thai by Mai | We’re honored to welcome well-loved Thai chef Mai Laothong, former owner of Sai Mai restaurant in Oak Bluffs, who creates a special Thai entree on Wednesdays. She’s starting off with a delectable green curry.

Thursday: Italian Cuisine by Albert Lattanzi | The former owner of Lattanzi’s Restaurant & Pizzeria in Edgartown, Albert goes full Italian on Thursdays. His first entree is peach-glazed porchetta with farmer’s polenta and Swiss chard-stuffed mushrooms.

Friday: Savory Pies by Korilee | Our fearless head baker Korilee Connelly takes her talents into the savory pie zone, wrapping MGF chicken, meat and lots of our Island grown vegetables in crusts made with all butter and New England-milled whole wheat flour. Expect a different pie every week, starting with Korilee’s take on a chicken pot pie made with both light and dark meat.

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Braised Beef Short Ribs. Photo by Alison Shaw. From Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.

We’re all excited about adding new options to the off-season Martha’s Vineyard take-out menu, especially for Island families who need healthy options for weeknight meals. 

Monday through Thursday Supper Club entrees are $14.95 and and serve 1-2 people, depending on appetites and side dishes. Friday’s savory pies serve up to 4 people for $30. Ten percent Island Club discount applies! 

Do you want to be notified when the supper specials change? Subscribe below and we’ll send you an email.

Fall Hours Start Friday

Fall Hours Start Friday

Squash Quiz Answer Page

Here are the answers to our squash quiz:1. Butternut
2. Sweet Dumpling Delicata
3. White Acorn “Mashed Potato”
4. Buttercup
5. Hubbard
6. Acorn
7. Honeynut

Free Parsley for Derby Anglers

The Derby is on, and this whole Island feels the excitement. This is the 72nd year of the Martha’s Vineyard Striped Bass and Bluefish Derby, which began at one minute past midnight Sept. 10 and runs till Oct. 14.

 

The MV Fishing Derby begins today!#mvderby #fishing #marthasvineyard @marthasvineyardlife #edgartown

A post shared by Larry Glick (@mvyphoto) on

A lot of fish will be coming ashore over the next month or so and that means lots of lemon and parsley in the kitchen. We’ve got Island-grown parsley to pair with your wild-caught striper or bluefish, and it’s free to anyone with a 2017 Derby badge. Just show your badge and grab a bunch at the register when you’re checking out.