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

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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.

Our Tomato Crop, By the Numbers

The Vineyard Gazette honors us this week with a well-reported article about the adventures of our 2017 tomato crop, which was delayed by adverse weather in the spring and early summer but is coming in gangbusters now. Food writer Susie Middleton, an experienced farmer herself, does an excellent job turning all of Simon’s geeky statistics into a very readable story. Some highlights:

  • “(B)y the time the Fair began on August 18, the farm had only harvested 955 pounds of red field tomatoes, as opposed to 2,800 pounds the year before.”
  • “On August 19 of 2016 — smack dab in the middle of Fair week — the tomato crew, led by manager Lydia Hall, picked 1,133 pounds of red field tomatoes. This year, the first 1,000-pound day came on August 28.”
  • “Last year, Morning Glory Farm harvested a total of 42,550 pounds of field tomatoes (all varieties)…”
  • “(T)here’s no indication that this year, with 17,000 plants in the ground, will be significantly off — the harvest is just delayed.”
  • “Morning Glory has contracted with an organization in Boston called Commonwealth Kitchen that will take the farm’s tomatoes — the first 1,000 pounds went off this week — and return glass jars of both crushed tomatoes and marinara sauce to sell in the store.”

You can read the article, with photographs by Jeanna Shepard, here »»

Photo by Alison Shaw.

Bottom line: We’ve got plenty of tomatoes for your slicing, cooking and canning needs and you can buy in bulk for as little as $1.95 a pound. Or check back soon for our jarred tomatoes and enjoy the taste of summer all winter long.

Bulk Tomatoes Now as Low as $1.95/lb

At last: Field-fresh tomatoes in bulk for your sauces and canning! Buy 5-9 pounds at $3.45/lb, 10-19 pounds at $2.95/lb and 20 pounds or more for just $1.95/lb.

Bulk tomato station, start your canning with Morning Glory Farm field tomatoes! #tomato #farmersmarket #marthasvineyardlife

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Here Comes the Pumpkin Festival

Mark your calendars: Morning Glory Farm’s annual Pumpkin Festival will be Saturday, October 14, 2017 from 11 a.m. to 3 p.m. We will have all of our great games and family activities — from gourd tossing and pumpkin carving to watching the mighty trebuchet launch pumpkins across the fields — along with a tie-dye station, hayrides, great foods from the farm grill and bakery and live local music. Come for an hour or spend the day, and bring the family!pumpkin helmet trebuchet

Instagrammers Love Summer on the Farm

Along with our own Instagram gallery of photos and videos, we are very fortunate to have many customers posting their own beautiful shots from Morning Glory Farm. Today we thought we’d give a shout-out to some of these talented folks and thank them for sharing! If you have MGF photos for Instagram, our hashtag is #morninggloryfarmmv and we would love to see them.


Love your #flowers @morninggloryfarmmv #morninggloryfarm #morninggloryfarmmv #marthasvineyard

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