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Windmill Energy: Where Does it Go?

Our windmill pulls power from the air and sends it to the electrical grid.Windmills and farms are a traditional combination, but there’s nothing old-fashioned about the 50kw wind turbine here at Morning Glory Farm. It’s a high-tech energy machine that essentially pulls power out of the air, generating enough electricity for a small neighborhood.

»» Watch the windmill repair crew at work »»

We send the electricity from the turbine directly to the grid on the Edgartown Road. From there it flows to the closest point of use, most of which ends up right back at the farm. Eversource credits us back at the end of the year for every kWh we generate, no matter who uses it. On average, the turbine generates about three-quarters of our annual electricity use farm-wide.

Here are a few other facts about our windmill that may interest and even surprise you:

  • Over six years, Morning Glory Farm has generated more than 715,000 kilowatt-hours (kWh) of electricity.
  • That’s enough to power 215 American homes, or 24,655 laptop computers, for one year.
  • We’ve kept 307,473 kilograms of carbon dioxide out of the atmosphere by producing clean wind energy.
  • That’s equal to the emissions from 93 cars on the road for a year, or 25 airline flights around the world.
  • The windmill averages hundreds of kWh a day, and sometimes 1,000 or more.
  • February is the month it produces the most energy.
  • July is the month with the least wind (as Martha’s Vineyard sailors know).
  • August is the month we use the most electricity on the farm.
  • The highest wind we’ve recorded was 42.7 meters per second in January, 2015. That’s 95.5 mph!
  • Our windmill’s height is 120 feet from the base to the center of the rotor.
  • A concrete counterweight underground serves as an anchor so it can’t blow down.
  • The three blades are each 30 feet long.
  • They always turn at the same speed, regardless of wind strength.
  • The windmill is programmed to stop spinning when the breeze drops or high winds exceed 58 mph.
  • It is a “downwind” machine, with no tail, which makes it quieter to operate.
  • Unlike a pinwheel, its turning blades face away from the direction the wind is coming from.
  • It was installed by Gary Harcourt of Great Rock Wind Power in Oak Bluffs.
  • The windmill is serviced twice a year, also by Gary.
  • In addition to reducing the farm’s energy bill and keeping carbon emissions out of the atmosphere, we also earn money for the electricity we generate by selling Renewable Energy Certificates.
  • There’s a real-time windmill monitor below and you can see a larger version online, along with a weather report, at bit.ly/power-dash.

Now Hiring: Farm Jobs at Morning Glory

Morning Glory Farm has Field Crew positions available for the 2018 season.

The Field Crew works as a team in a fast-paced, physically demanding environment to efficiently care for and harvest more than 60 acres of produce. All applicants must be comfortable lifting 50+lbs, working near machinery, and working with others. Crops are divided into the following five departments: Greens, Herbs, Fruits, Flowers, and Harvests.

Farmers and Field Hands report to each department’s chief. Crop-specific opportunities and positions are available. Click the highlighted titles below for complete job descriptions:

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.

Apply for any position

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

Now Hiring: Retail Jobs at Morning Glory Farm

We’re now hiring Farmstand Specialists and Farmstand Supervisors for the 2017 season.

Farmstand Specialists report to Farmstand Supervisors as part of a team responsible for exceptional customer service in conformance with established Farm policies, strategies and procedures. Learn more about this position »»

Farmstand Supervisors are team leaders, reporting to the Farmstand Manager and supervising Farmstand Specialists. Learn more about this position »»

Find out about other 2017 jobs at Morning Glory Farm »»

Applications for the new season are accepted online and by mail starting in January. Have them in by April 1, 2017 for best results. We receive hundreds of applications in January, February and March. Apply now »»

Apply to work at Morning Glory Farm.

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.

Half-Price Produce on Our Last Days

Tuesday, Dec. 27 and Wednesday, Dec. 28 are our last farmstand days of the year. We’re open 9 to 5 with ever-deepening discounts.

  • Produce is now at 50 percent off, cheeses and repack 20 percent off, and many groceries are being marked down as well.
  • The salad bar is closed, but we still have carry-out meals from the farm kitchen.
  • Come in and let us wish you a happy New Year!
Blue Hubbard Squash makes delicious pumpkin pie.

Blue Hubbard Squash makes delicious pumpkin pie.

 

Thank You, Friends of the Farm

Dearest farm friends,

The cellar is full, the firewood is stacked, and winter projects have begun here on the farm. As we enjoy the slowing of the season, we remember to give thanks for all that preceded. We feel so grateful to all those who contributed to the farm this year. An impressive amount of food was grown, prepared, and delivered to so many people it is humbling. But I think what further binds us, customers and staff alike, is the farm’s emotional impact: the people behind it, our need to connect with the land and seas that sustain us. For all the wonderful compliments I have received this year about our produce, products, and staff, I would like to pass them on to you, the true recipients of this praise. Thank you.

The spirit of thanks and gratitude leads naturally into excitement to do it all over again. The seasons’ cycle is to be honored and used as each season intends us to. So, I urge you to gather with your family and friends, to be grateful for the abundance of the past season, and to brighten the dark days of winter with stories of the past and hopes for our futures.

In the spirit of “being the change you wish to see,” I feel very proud that we together are collaboratively improving our community and having a quiet impact on our green watery world. I wish you all a season of joy and a wonderful new year. My family and I look forward to seeing many of you again soon and in the mean time: Be merry, eat well, and laugh often.

Sincerely, Simon J Athearn

Our holiday lights are glowing, and so are our hearts.

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.

 

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!

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 2018! 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