Our Caterpillar 930 articulated wheel loader may be the most versatile machine we drive here at the farm. Read More
To help you succeed with gluten-free baking, here are some tips from our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Read More
We won’t know for sure till the end of the season, but July 3 is traditionally one of the year’s busiest days at our farmstand. Our staff has been busy stocking, baking and preparing foods since early this morning. The bakery turned out 300 pies before noon! This high-speed video is from a little after 1 p.m. You might spot a couple of staffers replacing a tank in the kombucha bar, on the left.
The farmstand is open till 6 p.m. today and from 8 a.m. to 4 p.m. on the Fourth. Happy Independence Day!
Another MGF Strawberry Festival is in the books. We were ready for adverse weather on June 24 with tents, umbrellas and rain gear, but the downpour soon ceased and by afternoon it was a picture-perfect day for hayrides, face painting, tie-dying and games — not to mention a cookout on the lawn with lots of sweet, creamy strawberry shortcake (recipe!) for dessert. Read More
He chose the options when we ordered it — the first and only factory-new tractor Morning Glory Farm has ever purchased — from Padula Brothers in Raynham, who delivered our John Deere to the ferry terminal in Woods Hole on Cape Cod. Read More
There you have it: They could have been called “strewberries” all along.
Adapted from a 2010 blog post by Simon J. Athearn. More strawberry news and recipes from the farm:
In our greenhouses, Chloe and Dylan have been designing imaginative, yet practical container herb gardens for home cooks. These themed pots, priced at less than $25, have been fast sellers at the farm this season. If you find them out of stock, or simply want to create your own, we sell all the individual herbs as well. Just combine three or four herb plants in a large pot with some good soil, add light and water, and soon your culinary container garden will be ready for snipping.
Add the appealing flavor of fresh herbs to dishes or make your own tea blends with these combinations, or dream up your own:
Growing crops outdoors is a constant struggle with weeds, and sometimes they get the upper hand — temporarily. That’s why our strawberry plants get plowed under after just two harvests, when the weeds in that patch become too aggressive to contain.
Each May, we plant an acre of strawberry plants and tend them carefully for an entire season, weeding, fertilizing and pinching their blossoms to prepare them for their first harvest the following year.
Each season’s harvest comes from one-year-old plants and two-year-old plants.
At the end of the harvest, the two-year-old plants — and the weeds that would choke them in year three — are plowed under to await next May’s fresh planting.
The one-year-old plants are cut back, watered, fertilized and generally pampered in order to provide a plentiful, delicious harvest in their second and final year.
Inset photo by farm manager Ethan Buchanan-Valenti. Text adapted from our book, Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. More strawberry news and recipes: