New: Online Pie & Bread Orders

Blueberry pies in the Morning Glory Farm bakery.

Blueberry pies in the bakery.

Are you looking for pies? We bake a lot of them at the farm—hundreds a day, in the summertime. You can find our pies at the front of the farmstand, with the breads. Just turn right as you enter, past the old iron stove. Or you can place an advance order using the form below. Read More

Aronia Berries: An American Superfood

Aronia berries growing on the farm

Have you tried aronia berries? This tangy, nutritious fruit, a member of the rose family, is native to North America and we proudly grow it as part of our polycultural system here at the farm.

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Hot Sauce Sale: Two for One!

All three of our Moglo hot pepper sauces are on sale! Made from our farm-grown produce and bottled by Commonweatlh Kitchen, the sauces have three levels of heat:

  • Mild Thing (Makes Your Heart Sing)
  • Mid Day Sun 
  • Hit Me With Your Best Hot

Watch These Corn Shoots Grow!

It will be August before our sweet corn is ready to pick in the fields, but the seedlings are already shooting up in our greenhouses. Here’s a time-lapse video of their progress in early May:

Asparagus Harvest Has Begun!

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First Asparagus! #marthasvineyard

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Our Katama asparagus is beginning to come in! It will still be a few days before we are harvesting at full strength. By Monday, we expect to bring in about 100 pounds every other day or so, if the weather remains cooperative. Asparagus needs sun to shoot up to its full potential—by up to one centimeter an hour, under ideal conditions.

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Spinach is the Harvest of the Week!

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Heaps of spring spinach!

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This is absolutely peak time for our spring spinach. It’s green, glorious and abundant this week. We are selling it for $4.95 a pound. That’s a BIG bag of spinach, but you don’t have to buy the whole pound—we have it loose, as well as conveniently bagged, so you can choose a little or a lot.

We like a lot, and we’re throwing our spinach into everything this week: soups, salads, smoothies, scrambled eggs, you name it.

Tender spring spinach is delicious both raw and cooked, and only needs 2-3 minutes of steaming to be ready for the table. You can season it simply with butter, salt and pepper; lemon juice; yogurt and cumin; or any number of other favorite flavor combinations.

Along with tasting fresh and delicious, spinach is a terrific source of plant-based minerals—potassium, magnesium, calcium, manganese, folate, phosphorus, choline, zinc, iron and copper—as well as vitamins A, B2, B6, C, E and K.

Come get your spinach!

Green Manure: Why We Love It

jim athearn plowing in katama

Jim Athearn plowing at the old Waller Dairy farm, now owned by the town of Edgartown, just to the north of the Katama air field.

Dad says “It’s time to plow everything.” Last week’s wet weather made the cover crops jump up, and kept us out of the fields because they were too wet. Many to most fields now are covered by our staple cover crop, a mix of winter rye, legumes and radish. We grow it to 10 inches, the optimal height for plowing down while it’s most biologically active and before it gets too carbonaceous.

Winter rye puts on a huge amount of growth in the spring, and establishes easily even into late November. And the best part of rye is its ability to hold fertility over the winter. Even when 2 to 4 inches high in November, it binds up many of the soluble nutrients that might otherwise disappear down to the water table. Then there is the bonus of a large crop of “green manure”‘ to plow down in the spring.

I love that term, “green manure.” It applies to any vegetation that when grown can add to the soil after plow-down. 

Mixed in with the bodacious rye are hairy vetch, Austrian winter pea and daikon radish. Vetches and peas, like alfalfa, are part of the legume family. This means they have that magical ability to “fix” nitrogen from the air and store it in nodules in their roots. So these little cold-weather legumes will grab the farmers’ most valuable nutrient from the air (I hear there is too much in the air as it is) and store it for use during the growing season, then we plow it down and take advantage of those nutrients.

Daikon radish, also known as tillage radish, sends its taproots several feet into the earth to pull up minerals from the soil. Killed by winter’s cold, the radish roots decay and make fantastic food for our greatest unpaid labor source, the worms.

I could watch that rank green winter crop slide over and under into the earth as it leaves the plow all day, just beautiful. And luckily I do get to watch it all day, because this part of the season a lot of time is put in on the plow.  At a fast pace on a long field (with less turning around at the ends) I can plow up to about two acres in an hour—that was a record time, though. 

It’s a lot of time in the saddle, and just the beginning of the process. Plowing is followed by: disking, fertilization/lime, compost spreading, more disking, perfecting (a tool for leveling and smoothing), planting, cultivation, irrigation, and harvest. 

But every year, we’re plowing less of our land. This year we are planting no-till crops on about 22 of the 60 or so acres we are planting to vegetables. 

Some crops, like carrots, will always require tillage. But no-till agriculture is better for soil health, which is one of our primary concerns here at the farm. We have been working with Rodale, Island Grown Initiative and the federal National Resource Conservation Service to improve our no-till methods.

Thought for the day: Spring makes the farmer happy because his fields are still full of promise and he hasn’t had time to screw anything up yet!


Island Grown Recipe: Simple Fish Ceviche