This recipe makes enough dough for one double-crust pie or two quiches.
Our bakery turns out more than a dozen different kinds of yeast-raised and sourdough bread every week. We use only the best ingredients, including real dairy and New England-milled flours. Wherever possible, we choose organic. Read more about our… Read More
Chef’s note: Asparagus will be at its most flavorful in this dish if blanched, roasted or grilled first. 1 pie crust, uncooked (recipe»») 8 eggs 1/2 cup sour cream 1 cup milk 1 tsp. smooth Dijon mustard 1… Read More
We have openings for full-time and part-time bakery positions between May and December, 2018. The bakery gets busier every year, turning out thousands of loaves of bread, pies, muffins, cookies and jams. We now run various shifts from 6 a.m…. Read More
From Morning Glory Farm and the Family that Feeds an Island:
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.
This lovely gluten-free zucchini bread can be made with or without eggs, as the recipe contains sufficient leavening and moisture without them. And it’s dairy-free. Its delicate flavor and texture come from a secret ingredient: coconut milk.
Extra-sharp cheddar from the Cabot Creamery Collective is our choice for these cheesy, satisfying biscuits. This recipe makes about a dozen. You can also skip the cheese and chives for a fine batch of plain biscuits. 6 cups… Read More