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Why Eat Cabbage?

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital 
Why Eat Cabbage?
Try these cabbage recipes: Warm Caraflex & Apple Salad, Sweet & Sour Red Cabbage, Easy Roasted Caraflex Cabbage »»

Why Eat Cucumbers?

Photo by Alison Shaw

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital 

Cucumbers are cool and refreshing. Technically a fruit, but treated as a vegetable, cucumber can be used in a variety of dishes with either other fruits, other vegetables, or on its own. When eaten as a pickle, you’ll also benefit from the probiotic effects of pickling, helping to improve the health of your GI system.  Read More

Top Crops This Weekend

A basket of cucumbers

Photo by Alison Shaw

Our season is in full swing, with fresh ripe crops coming in from the fields several times a day. The first flush of our early corn will be gone by the weekend, but we’ll have top-quality mainland corn in its place to bridge the gap until our main crop is ripe later this month. Read More

Why Eat Kale?

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital 
Read More

Lavender in Cooking: How and Why

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital 
lavender in bloom

Lavender is a versatile herb that grows in small shrub-like formations. It is very well known for its scent and has been used in aromatherapy for hundreds of years due to its relaxing properties. Read More

We’ve Switched to Paper Straws

Farewell, plastic straws. This week we stocked our coffee, tea and kombucha stations with earth-friendly paper straws, made in the U.S.A. by a company called Aardvark.
A jar of Aardvark paper straws

Not only are the new straws easier on the environment than the plastic variety, they’re also colorfully striped and bendable. Come try one in your next MGF cold drink.

Read more about our commitment to sustainable packaging »»

Spotlight on Tomatoes

We love tomatoes. But do they love us back? Nutritionist and dietary intern Rachel Caine says yes, these flavorful summer fruits have undeniable health advantages as well as being delicious: Read More

Recipes for Tomato Season

Boxes of tomatoes in the back of a truckTomatoes are the sweet, juicy soul of summer’s bounty. We start our first seeds in December for greenhouse production, and everyone rejoices in July when the field tomatoes start coming in. Read More

How to Order a Pie

Blueberry pies in the Morning Glory Farm bakery.

Blueberry pies in the bakery.

Are you looking for pies? Read More

Spotlight on Zucchini

What is it? Why eat it? Nutritionist and dietary intern Rachel Caine answers all your zucchini-related questions. Read More