How Did Strawberries Get Their Name?

strawberry basketWhy do we call strawberries “strawberries”? Many researchers have worked on where the name came from, with no definitive answer. Top 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 and dirt, on the straw at harvest time.
  • Street vendors used to string the fruits onto a stem of straw to sell at market.
  • (from the U.S. Department of Agriculture) Because of the way the fruits ‘strew’ themselves around the mother plant.

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:


Our Culinary Container Gardens are a Hit! Here’s How to Make Your Own

In our greenhouses, Chloe and Dylan have been designing imaginative, yet practical container herb gardens for home cooks. Chicken Seasoning herb pot at the greenhouseThese 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:

  • Seafood Medley: chives, lemon thyme, tarragon
  • Chicken Seasoning: rosemary, thyme,  oregano, sage
  • Summer Annuals: parsley, basil, cilantro
  • Tea Pot: lemon verbena, chamomile, mint
  • Simon & Garfunkel: parsley, sage, rosemary, thyme


Strawberries vs. Weeds: Our 2-Year Strategy

Photo by Ethan Buchanan-ValentiGrowing 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:

Tractor Tuesday: Osaka-Made Fuel Sipper

Our late 1970s Kubota tractor had to cross an ocean and a continent to get to us from its factory in Osaka.kubota L245H dan tractor Read More

Morning Glory Farm Named Fodor’s Choice on Martha’s Vineyard

We didn’t expect this: fodors.com, the website of the esteemed Fodor’s travel and dining guides, has named us one of just five “Fodor’s Choice” restaurants on Martha’s Vineyard. And we’re not even a restaurant! Here are our companions on this short list:

We’re honored to be in such good company — and we invite customers who have enjoyed our food to click below, visit the fodors.com website and leave their own reviews of Morning Glory Farm.

(Click image to read the full review and add your own.)


Meet the First Peas Contest Winners

IMG_8646Tom Hodgson and Christine Gault of West Tisbury have won our fourth annual First Peas to the Table contest, bringing a full cup of fresh peas to the farmstand on June 10 to claim the title for their third year in a row.

Despite the cold and rainy spring of 2017, Christine and Tom shelled their winning cup of peas just two days later than last year, when they won on June 8. They started their peas in flats March 18 and transplanted them to their open garden in mid-April.

IMG_8666We also have a First Peas contest for school gardens, and this year the trophy winner was the Martha’s Vineyard Public Charter School — though every school that competed received a prize as well. We celebrated with an after-school party at the farmstand on June 14, complete with food, games and making fresh pea hummus to share.
First Peas Contest party at the Morning Glory farmstand, June 14, 2017.By the way: This contest was not our original idea. Thomas Jefferson and his farming neighbors near Monticello used to vie for the first peas every spring, with the winner hosting the rest of his competitors for a fine dinner. 

Now Open at 8 a.m.!

Now you can head to your job, the beach or anyplace on Martha’s Vineyard with a fresh cup of Morning Glory Farm coffee in hand: We’re open at 8 a.m. six days a week starting June 14. Come start your day with us. We’re making bacon and egg croissant sandwiches along with our fresh baked goods. There’s hot and cold coffee and tea, kombucha on tap and a cooler full of tasty beverages — not to mention the carry-out salads and meals in our deli case for your lunch later on.

Our closing time remains 6 p.m. Monday through Saturday and on Sunday, our hours are 9 a.m. to 5 p.m. 

Apply to work at Morning Glory Farm.

We’re always happy to see you at the Morning Glory farmstand.

Strawberries: A Trickle Now, A Flood Soon

Photo by Ethan Buchanan-ValentiOur strawberries are finally ripening after this chilly, rainy spring. So far, the harvest has been trickling in — on our first day, we only picked four pints. But, says Kat Monterosso of our farmstand crew, that trickle is growing stronger every day and will become a flood by the time our Strawberry Festival rolls around June 24. Last summer, we sold 6,000 pints of strawberries!

For now, your best bet at finding fresh Morning Glory Farm strawberries in stock at the farmstand is to come in first thing in the morning. They sell out almost as quickly as we can bring them in from the fields.

Our recipe for Strawberry Shortcake is a delicious way to celebrate the arrival of summer and red, ripe, sweet Martha’s Vineyard strawberries.

Photo by Ethan Buchanan-Valenti


Here Comes Strawberry Festival 2017

p. 164Bring the whole family to taste our sweet berries at the peak of strawberry season! The time is ripe for our annual Morning Glory Farm Strawberry Festival, Saturday, June 24 from 11 a.m. to 2 p.m.

» Enjoy a cookout on the lawn, face painting, games and activities, hay rides, strawberry shortcake, strawberry lemonade and more.
» Keep an eye out for the Strawberry Princess!
» Admission is free and the only charges are for food.
» The farmstand and greenhouse are open regular Saturday hours: 8 a.m. to 6 p.m.

Photo by Alison Shaw. For more 2017 events on Martha’s Vineyard, please see our Save the Dates page. 

What Cheese to Choose?

Our best selling cheese

The first cheese we sold at the farm stand, Vermont-made Cabot Extra Sharp Cheddar is still the most popular.

Looking for an imported cheese? Check our list below for American-made alternatives!

There’s a reason we carry few imported cheeses at Morning Glory Farm: So many fine cheeses, in a wide variety of styles, are coming out of small dairies around the Northeast, especially in New England and even right here on Martha’s Vineyard. There’s never been a better time to buy American cheeses.

The fetas, chèvres, cheddars, bries, tommes, cow’s milk mozzarellas and other cheeses we proudly sell are made in the northeastern United States, nearly all of them by small New England creameries including The Grey Barn and Mermaid Farm in Chilmark, Shy Brothers Farm in Westport, Mass. and Great Hill Dairy in Marion, Mass., on Buzzards Bay. Many of these dairies are family farms.

If you’re looking for a fine European cheese, chances are excellent we can recommend an outstanding regional product that will more than fill the bill. Here are some of our favorites from Vermont, Connecticut, coastal Massachusetts and Martha’s Vineyard that easily rival their imported counterparts:

Of course, there’s no substitute for Italian Parmesano Reggiano or Spanish Manchego, while Beemster in the Netherlands makes the world’s best aged Gouda. We carry all these one-of-a-kind imports as well as Italian buffalo mozzarella and Abbaye de Belloc, a French sheep’s milk cheese made by monks in the Basque Pyrenees. Discover these cheeses and many more in our dairy case.