Mo – Glo Bakery

Morning glory bakery crew 2009

Hi folks,

My name is Sarah and I’m the newest addition to the Morning Glory bakery. Since June I’ve been working with the bakery team to make the freshest muffins, breads, cookies, bars, quiche, jam, and pies for you and your family to enjoy seven days a week. I came to the farm from Boston, where I’ve worked for the past few years at Harvard University. I escaped my editorial job at the Ivory Tower to do something that’s closer to my heart–and stomach. A love of baking passed down to me from my grandmother and a love of small farms cultivated during my childhood in rural New Hampshire motivated me to ditch my office digs and put on my baking shoes. And I’m sure glad I did. Although I’ve only been here a month, I already feel like part of the Morning Glory farm family (or farmily, as I like to call it).

Enough about me, let’s talk about what we’re up to in the bakery…

The zucchini is rolling in (and rolling in and rolling in) thanks to our dedicated field crew, and we’re turning the green goddesses into moist and delicious zucchini bread and muffins. Every day we make close to 100 loaves of zucchini bread, which fly off the shelf! Make sure to stop in and enjoy your share of the bounty.

Strawberry season is nearing an end, but Jesse the jam master has packaged the sweetness for you to savor for months to come. Farm fresh strawberry jam is just one of the many flavors of jam now available in the stand. Stock up so you can enjoy the sweet taste of summer on a warm piece of toast in January, or as soon as you get home!

Many people ask me what a typical day looks like in the bakery, so I thought I’d share a quick overview for all of you who are curious. The day starts early, or late, depending on how you look at it. Long before dawn the kitchen is buzzing with our bread bakers, Dwight and Adnan, hard at work. As the roosters begin to wake, so does Heather our muffin baker to make sure the muffins are out of the oven and ready for you to enjoy with your morning cup of coffee when the farm stand opens at 9:00. By 7:30 the rest of the bakers, led by Jody the bakery manager, have arrived to begin making our famous monkey bars, jam bars, cobblers, coffeecakes, and cookies (the big soft gingersnaps are my favorite).

As soon as those are in the oven, we move on to quiche. Veggie, mushroom scallion, ham, farm sausage with peppers and onion, and tomato basil are just some of the kinds we make. After quiche we begin the pie production, and a production it is. Currently we’re making apple, blueberry, blueberry/strawberry, blueberry/peach, strawberry/peach, and peach. All of the pie dough is made from scratch and the fruit filling is mixed fresh every day. Pies hit the stand at 2:00pm, and there is often a line of people waiting to take one home. As soon as our production is finished we prep ingredients and make sure the kitchen is spic and span for another day of baking at the farm.

Phew! Just talking about all we do makes me tuckered out. I think I’d better go rest up and save my energy for making you a fresh pie. If you ever have any questions or just want to see us in action, you can find me and the bakery crew in the back of the farm stand, just past the freshest salad bar on the Island. I hope you’ll pop in and say hello!

Laura and yankoFresh farm quiche

Summer work at morning glory farm

The Farmily Photo

Here we are!  Almost all the staff from the Farmstand, Bakery, Kitchen, Herb Garden, Greenhouses, and Field Crew.

Sunny days in the hay field

Jim, Hillary, Serena, Stella taking a break before unloading the next truckload.

This is west tisbury cut grass hay being loaded into our approx 2000 bale barn in chilmark.  Most of our cattle reside in chilmark (and the dozen piglets seen at left) while also making use of one barn in west tisbury and two in edgartown to store a full winters worth of hay.  Not pictured are Daniel Athearn, Graham, Page, Jessie and the two other trucks, we put up 617 bales last night, with so many more to come.

Jim at work in west tisbury

Jim (Dad to me) at work on a hot and sunny July afternoon.  He is making his seventh and final 4mph trip around and around this 5 + acre field, now using our john deere baler and the international harvester hydro 84 tractor (hydrostatic drive).

meanwhile back at the ranch

Meanwhile back at the home farm…  Daniel and Julie transplant late tomatoes into the “house field’ (behind the little pond and by the peach orchard).  And no it’s not too late, we even have one more planting to go!  On the vineyard we are blessed with extremely long falls and late frosts. Daniel Athearn is in the tractor seat and is soon to join the hay effort in west tisbury.


Morning Glory Farm in the rain

The talk of the town seems to be the cloudy weather.  Many people have asked me over the last few weeks “so is it ruining all your crops?” or similar questions.  Answer: Yes and no, Many plants are stressed out, showing disease, lacking nutrients and behind; However many plants are thriving and most of even the affected crops are poised to go on a tear of vegetative growth (tomatoes, peppers, melons, corn).   The lettuce has been wonderful and the potatoes are in great shape, and what a great asparagus year, wow!

We are now picking: Strawberries, shell peas, sugar snap peas, hot house tomatoes, baby beets, baby carrots,lettuce (9 varieties), zucchini, summer squash, kale, chard, green onions, scallions, flowers, red new potatoes, Yukon gold new potatoes, baby arugula, garlic scapes, boc choi, basil, parsley, tatsoi, mustards, collards, and so many herbs.

And Whats to come: Cucumbers, Snow peas, Heirloom summer squash, Blueberries, Walla walla sweet onions, Broccoli, Cabbage, Garlic, French Fingerling Potatoes, Green Beans, Corn (best guess is July 18th right now, we need some sun) and lets not forget the delicious Massachusetts peaches from Carlson Orchards (very soon)

What are the farmer’s up to?: Harvest has taken over as the largest part of our field workers day, though planting, weeding and plant care continue.  Stella has been having regular 100lb days in the hot house tomatoes, and the cherry tomatoes she picks are peaking.  Our tomato crew has trellised the first round of the first and second generations of field tomatoes and third generation should go in this week.  Justin and Anna have split up the farmer’s market shifts to help Ethan staff the market booths at both the Wed/Sat market in West Tisbury and the Tuesday Market at Packer’s Wharf in Vineyard haven.  Hillary repaired a broken gate in the cow yard that the cows knocked down.  Justin moved another batch of chickens out into the movable pastured poultry pens, generation 1 is getting near slaughter.  Dan and Simon have been steadily breaking tractors and having to repair them, its a ongoing cycle, machine shop to field and back.  Jim has been cultivating corn the last couple of dry days.

We were able to sneak in two quick harvests of hay over the last long period of foul weather, they made it in the barn in passable shape.  Strawberries are holding out and seem to be in good shape despite the rain and have had good harvests 6 days a week, (ending say July 12th) Alex has been managing a harvest that grows every day and what seems like an endless amount of orders from restaurants and markets that Cheryl has procured and will deliver twice weekly (today 480 heads of lettuce), you should see Andrew smile when he gets a large lettuce order, he and Hillary went out and harvested it all and were back in the barn washing by 9am.  Andrew and Cheryl have begun to pack romaine hearts for sales at Cronigs market and at our store, we will learn if there is really a market for it.

Amy and Micheal are back and have made a home out of the old blueberry house, what a shot in the arm to the field crew they are; two of our hardest and most experienced field hands back for another year of dirty hands and sore backs.  The beans carefully planted 5 successive crops inside the new deer fence in Norton field are being (have been) eaten by RABBITS!! you just can win! The kitchens have been making strawberry jam daily and are a little tired of it they report.  We have been making a low sugar (near all fruit) Jam that tastes like June itself. Judy and Chloe catered an Island Grown event for IGI this week with all our own produce and meats.

Meg and Dan have had 6 calves from the herd of cattle in Chilmark and expect 6 more.  Simon found a patch of early wild ground blueberries ripe out by the new broccoli field this week, a smile and blue teeth.  The Greens continue to grow wonderfully, a new crop of baby Arugula is ripe thanks to the care of Daniel T.  Last week Emily wheel hoe’d the entire Garlic field (3/4 of an Acre) That’s a big job but good for a woman that row’s crew.  The farm stand staff have been so happy to start replacing some of the off-island produce from early season to selling our own.  They have created a new register area to add two more lines in the little greenhouse off the side of the store.  They report fantasitic sales of our new book, and alot of intrest in the garlic scapes.  The stand staff are poised but nervus to tackle another holiday weekend ahead.

Having trouble finding time to Blog with all my spring work, I will be asking a few of our crew to blog about thier jobs/experiences/thoughts over the next few weeks.  Thanks for stopping by, simon.

Look at em grow!

Our early red potatoes are leaping from the earth.  The field crew was out today removing some of the weedy patches that my cultivator missed.  This field is one of two this year, this is in Katama nearSlough Cove Road.  Potatoes always appriciate a new location, theyare a favorite food of the Colorado potato beetle that overwinters in the soil and field edge.  They look as if they only need a couple more days to reach flower.  I am crossing my fingers for some delicious red new potatoes for the last weekend in June. 

potatoes on katama soil

Stella and her tomatoes

morning glory tomato greenhouseHello everyone, my name is Stella and I’m Morning Glory’s Tomato Chief.  I’m in charge of all the various plantings of tomato plants, their care, and also the harvesting.   I am a southern transplant, from Tennessee, near the Smokey Mountains.  I found myself in the North after attending  Tisch School of the Arts at New York University.  I’m a writer and came to work for the Athearns because I get tired of being cooped up in New York City and love farming.   So come on Y’all, let me tell y’uns a little bit about the tomatoes.

Summer is here and the first tomatoes of the season are in from our greenhouses.   Ripe and ready to go! AND delicious, might I add.

Each year, Morning Glory plants successive crops of tomatoes, starting in the heated greenhouses in January which begin to ripen now.  In May we plant the high tunnels (I think there are over 500 plants in them).  These I hope to see ready by the 4th of July.  Finally, we’ve just begun our field planting of tomatoes which will take off once the heat of summer kicks in.

We put a lot of care into growing so many tomatoes.  Tomato plants must be pruned and trellised.  While there are many ways of trellising tomatoes or, more simply put,  holding the plants up as they grow.  Our favored technique of trellising the plants is called the San Diego basket weave.  The basket weave uses twine to gently cradle each plant as it grows.  The tomato crew move up and down the rows of plants weaving in and around each plant and wooden stakes through the field and under the bright June and July sun.

What’s the reward for all this work?  Hopefully, GORGEOUS tomatoes!  I have to say that seeing all the splendid varieties bloom and come to fruition is my favorite part.  Resplendent jewels.  What are some of our varieties?

Celebrity is the goodly standby and what we grow most.  Deep red, big and fleshy.  We also grow Romas, which are great with basil and mozzerella.  There are cherry tomatoes with names like Supersweet 100’s, Sun Cherry, and my favorite, Sun Gold.  Sun gold is yellow cherry tomato that is sweet but has a slight almost wine like after taste.

There are also heirlooms with alluring names like Cherokee Purple, which has a deep purple hue to their skin, Brandywine, and the exotic Moskavitch.  Before long, I’ll be harvesting them by the hundreds of pounds.

Come on in and try my tomatoes.  I’m always proud of them!

fresh tomatoes

Baby chicks

baby cornish rock cross

We just received our second load of baby chicks here at morning glory farm.  Justin Myers made them very comfortable this morning in the cow barn, old stanchens turns brooding room.  This little cheeping box comes in to the post office in edgartown and they call us when they take receipt.  We always try to get them home and into their warm brooding room asap.  We have two brooding rooms for keeping the chicks warm and dry while they grow.  Once large enough they move outside into our pastured poultry pens where they move daily around the pastures.

We get 75, 1 week old chicks every three weeks all summer and that allows us to bring in the slaughtering team every three weeks as well.  We grow the cornish rock cross breed, a fast growing bird.  So in 8-9 weeks we will have fresh pasture fed poultry to sell in our store, and for our kitchens to make delicious dinners with.  These birds grow large fast, especially when happy and healthy.  We like to grow our birds to about 5lbs for the dressed weight, much larger than your average store bought bird.  But when roasted a larger bird seems to hold it moisture better and (my favorite) offers leftovers for lunch the next day. Please post any ideas for unique recipes for fresh chicken.  The one note that many people need to hear is that fresh birds have significantly more moisture to them than frozen ones and require slightly longer cooking times and is always recommended to check the internal temperature before removing from the heat.  I look forward to hearing about some interesting new recipes, eat well.  Simon

cornish rock cross

Making straw on rocky top

for strawberries at morning glory

We farmers here at morning glory received many comments on the straw harvest on the front field (Sherman’s Field) this week.  Lot of people asked if we were making hay.  It seems nearly indistinguishable from hay at distance because all the same motions are made.  However we were making straw, the difference?  Well straw is traditionally the dried stalks of cereal (grain) crops, collected after threshing or combining.  This means that the seed or grain has been removed and the remainder is of low value and can be used for animal bedding, mulching plants, burning for biomass, thatching roofs, insulating homes, and woven into the farmer’s cheap straw hat.  It is generally considered to low in nutrients to feed to animals though many cattlemen use it as roughage in a portion of the diet.  The reason it can be safely used as vegetable mulch is because those viable seeds have been removed and will not start a huge weed crop in the field.  Whereas hay is nutritious grasses and legumes with the nutrient rich seeds still on the stalk, thus making it nutritious animal feed.

We did not harvest the grain off this crop of winter rye, instead we harvested it while the grain was still immature and not viable.  I tested a sample of the grain in the greenhouse as a germination test.  This harvest removes a lot of biomass that would have been plowed down into the soil as an important part of our crop nutrient plan.  By harvesting here on Rocky Top we know we have plowed down many successful rye crops in the past years, and we are able to spread our compost over this field as it is close to the home farm.  Over the years this field has steadily increased its strength and vigor.  Years ago Mom and Dad had little confidence in it and lost more than a few crops.  Huge amounts of organic matter have been added and the result is this tall stand of healthy rye and come August a tall stand of sweet corn.

So what do we do with all that mass?  This harvest was about 6 tons of straw.  We will use the bulk of it mulching StrawBerries in late December early January.  We stacked it under a tarp next to the strawberry field.  We always like to straw our rhubarb, and our perennial flower garden.  We like to mulch our garlic crop because of it’s long season (November to nearly August), its need for steady moisture, and its inability to thrive with weed pressure.  However this winter with the largest garlic crop of our farm’s life we ran short of straw and the market price was $8 bale, simply not feasible.  We would have to sell the whole crop just to pay the cost of the straw, and in spite of not having a mulch the garlic has thrived.

Mo glo'ers stacking straw Cheryl Harary, Daniel Athearn, Graham Glaser, Anna Adamowicz (LtoR)

Straw berries right?  Well many discussions and researchers have worked on where the name came from.   No definitive answer comes but the contenders are… The fruits were packed in straw to prevent bruising,  the plants are covered with straw all winter, the  fruits rest (free of soil/dirt) on the straw in harvest, or the way street vendors used to string the fruits onto a stem of straw to sell at market, or (from the USDA) because of the way the fruit ‘strew’ around the mother plant.  Who knows but I can’t wait till mid june for the strawberries to be ripe!  Come in on Saturday June 20th for our 30th anniversary festival for fun and games, a book signing of our new cookbook!  And fresh strawberry shortcake!!!

Beach plums in flower

plums in bloom at morning glory farm

The beach plums (prunus maritima) are in full bloom now.  Our noble little native plum is found along the dunes and beaches all over martha’s vineyard but establishes better on the northern shores.  The beach plum can be found up and down the Atlantic coast from northern maine to about maryland, and rarely grows  inland unless cultivated.  The wild crop is bountiful on cape cod and the islands and it’s fruit highly sought after for the great jellies it makes.  Severe irregularities in the plums ability to produce a crop have frustrated many lovers of beach plum jelly.

Many people and organizations have made efforts to understand and improve the plum.  One such effort was here on martha’s vineyard.  A beach plum enthusiast Ruth Eldridge White was looking for a commercial crop to help the weak agricultural economy of the area.  in 1938 she donated some land and got the agricultural experiment station to support her endeavor to work with these plants.  New varieties were created and copious notes and publications on the culture and care of the beach plum.  Soon after funds were withdrawn at the vineyard and other experiment stations because of lack of funds and the demands of the war effort.

A group of concerned purveyors and growers of the plum on cape cod started a plum association in 1948.  With the goal to standardize and protect the brand and quality of cape cod beach plum jelly.  Development of standards, a qualifying label and marketing were undertaken by the group.  But after four low yield  years the association failed.

So why the low yield?  In 1996 Richard Uva of Cornell started research on the plum with the help of a SARE grant, and soon was connected to the cape and islands where people were already actively pursuing it.  Morning Glory Farm purchased 16 plum saplings from the experiment station and planted them in our ‘Cove Patch’ on the meshacket road in edgartown.  These plants received no treatments after planting and grew poorly.  The idea was that these plants survive and even thrive in the desolate dune environment, so plant them in you poor soils or on cranberry land’s borrow pits.  After a few years of experiments, one I visited several times at Coonamesset Farm in Falmouth, the research group learned surprisingly to “treat it like a plum crop”.  This meant to lime, fertilize, prune, and maintain the plants, and to remove excessive fruit by thinning and this should even out the biennial bearing that plagued the crop.

In 2002 I collected plums and the resulting seeds from eight locations around martha’s vineyard.  I stratified the seed (cold treating to simulate winter) and planted them in the greenhouse for two years until they were large enough to plant out to the orchard.  In spring of 2005 I planted over 200 plums in our Cove Patch carefully and using the new guidelines set up by the new beach plum project.  They grew slow the first couple of years and were heavily browsed by the deer,  and some winter losses of plants.  However many have survived or been replanted and we have had a couple of successful harvests.  The plants have been pruned and trained to start growing upright and with a open center (like a wine glass).  We now have many bushes resembling trees and about four feet tall.  I have been unwilling to fungicide or insecticide treat the crop so losses have occurred because of brown rot and the plum curcillio pest.

I still have high hopes for getting a even, regular and bountiful crop and hope to employ our kitchen in making the jellies for sale in our farmstand.  As a farmer so often does, I have applied by best assurance for a good crop I know  as Jim says ” I crossed my fingers”

simon athearn picking beach plumsLets all cross our finger for a good crop!  I love beach plum jelly!

The potatoes are in

morning glory potato planter
Here is a picture from a couple weeks ago when I was putting in the early red potatoes. The early variety is  Dark Red Norland that we harvest young as ‘new potatoes’.  I hope to harvest these potatoes by the last days of June. They are wonderfully tasty potatoes with a dark red skin that peels/falls off very easily and must be handled gently, but are oh so tasty. These early potatoes need no accompaniment just steam and enjoy with a little butter, olive oil or salt. I like to use a little parsley to finish them, it is a great combo and the early parsley is usually just ready by then.
This planter is  simple to operate and very reliable in spacing and fertilizer rate. We have our Ford 4600 tractor pulling it, this late 70’s tractor is not old in years but with nearly 9000hrs on the original engine, every day I am impressed with it’s strength and reliability. The green Lockwood potato planter has a new paint job and works quite well.  It spends all but about 10 hours a year safely in the barn under cover.  It opens a trench, seams fertilizer, places a highly variable rate of cut potato seed, then covers with a firm ‘hill’ of soil all in one pass. We bought this machine to replace what is really just a relic, a hand operated single row tow behind model. Jim and Debbie went up to Presque Isle Maine to buy this. Aroostook County Maine is a Potato growing region that I think is still shaking it’s fist at the great Idaho Potato marketing campaign.

This year I planted these varieties of potatoes

Dark Red Norland, Pontiac Red, Yukon Gold, Burbank Russet, Norwis white, French Fingerling, and All Blue Potatoes.

What are they doing on Meshacket road?

pounding posts at morning glory farm

Many people have been asking me what we are doing in our field on Meshacket Road in Edgartown. Over the last couple of weeks we have been removing trees from the field edge, cleaning up rock piles, removing stumps, burning brush, and have begun setting posts for our new deer fence. We wanted to clean up the edge of the field of its trees that are out of line so our fence can be in a straight line. All of this brush, stumps and debris once cleared was cut for firewood to stock our greenhouse wood stoves next season, while the unusable wood was pushed into a small pile in the middle of the field which we burned last Friday April 22nd. The ash and debris after the burn is actually a wonderful fertilizer and I spread it around the field as best I could with our front end loader. I expect we will see a positive reaction in the strawberry plants that will be set there this coming week.
small brush burn meshacket road
The fence we are putting in feels like an option of last resort. We for years have tried to put up with the deer nibbling our vegetables. But the pressure just seems to keep increasing. We regularly during the growing season head out to the fields after dark to scare the deer out of the fields, and it simply seems as if the herd size and numbers of groups is increasing. Last season seemed to be a tipping point with our deer controls. With an electric deer fence around the cut flowers the deer still got it, even breaking the wires to get in. We had 4 plantings of green beans compromised and lost all of three plantings of yellow (wax) beans. Most acutely was the loss of two plantings of lettuce to the deer, each planting should have yielded about 2000 heads of lettuce for August sales in the farmstand! Losses were also seen in carrots, squash and cucumbers. This new fence should immediately give us 100% control, we like that! Despite the large cost of buying and setting out the materials I am confident that it will pay itself off quickly by ending losses like that of 2008.
So why the change in deer levels? I don’t know, but some factors would include. That martha’s vineyard has had a strong population for many years, proved by the second largest allowed harvests by hunters in the state. Edgartown’s overpopulation has crowded the woods and grasslands out of the picture sending animals into ‘domesticated’ areas. This also has removed a lot of the hunting areas that were once used, hunters have a hard time finding quiet and safe hunting areas all over the island but especially in heavily built-out edgartown where we do a lot of our farming. I also think that the extremely well cared for lawns and gardens of residents and visitors offer a huge food supply to our deer herd. I am not a wildlife expert by any means but these are some factors that I think influence our deer troubles. I tell folks that I love to love deer, love to watch them, hunt them, appreciate them; but when summer comes and I have a lot of investments tied up in their diet my blood begins to run cold. When the deer are excluded I will be able to sleep a little easier at night and have one less field to visit to honk at and chase the deer nibbling our crops.