Island Grown Recipe: Tomato Panzanella Salad
This recipe from Island Grown is great for using up leftover bread.
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
Recipes: Zucchini Bread and Chicken & Zucchini
Zucchini is in season and we have two varieties at the farmstand: traditional zucchini and the endearingly round Eight Ball. We also grow Yellow Ball summer squash.
New: Online Ordering for Thanksgiving Pies, Sides, Soups & Breads
Now you can order your entire Thanksgiving meal from us online, from savory soups and side dishes to delicious pies for dessert. The order form for naturally-raised turkeys and turkey breasts from Outpost Farm is here »» and you… Read More
Donuts Return to the Farmstand This Weekend
Korilee’s Maple-Glazed Brioche Donuts were such a hit at the Pumpkin Festival that we’re bringing them back. Here’s our new donut menu: Saturday: Brioche Donuts Sunday: Cider Donuts Come by the farmstand this weekend and grab yourself a… Read More
Gluten-Free Baking Tips
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.
