Logo

Recipe: Pie Crust the Morning Glory Way

This recipe makes enough dough for one double-crust pie or two quiches.

Our Daily Bread: The Baking Schedule

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

Recipe: Asparagus Quiche

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

Baking at Morning Glory Farm: What It’s Like to Work Here

Morning Glory Farm and our from-scratch production bakery are located on the beautiful Massachusetts island of Martha’s Vineyard, a short bike ride from Edgartown Harbor, Chappaquiddick and ocean beaches.

We Need Bakers: Full-Time and Part-Time, All Shifts

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

Recipe: Harvest Pie with Apples, Cranberries, Raisins and Walnuts

From Morning Glory Farm and the Family that Feeds an Island:

Gluten-Free Baking Tips

p. 171

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.

Gluten-Free Zucchini Bread

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.

Cheddar Chive Downeast Biscuits

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

Head Baker Korilee is Back!

We’re very happy to welcome Korilee Connelly back to the farm for her third season as head of the bakery. Korilee is the mad genius who mixes Morning Glory Farm produce and regional cheeses into delectable scones, with a different… Read More