This recipe calls for chicken on the bone — if you substitute boneless, skinless breasts, the chicken will be dry. Instead of split breasts or the less-bony Statler breasts, a quartered whole bird is also fine. The thigh… Read More
(Serves 4) 2 Tbsp. olive oil 1 tsp. butter 2 stalks celery, sliced 2 whole medium carrots, tops removed, cleaned and sliced
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.
This colorful salad is bursting with flavor. The recipe comes from Vineyard Nutrition.
Farmer Daniel Athearn with his pet chicken Henny Penny. Around 1985. A post shared by Morning Glory Farm (@morninggloryfarmmv) on Mar 6, 2018 at 3:38am PST
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… Read More
Morning Glory Farm chef Robert Lionette says this recipe pairs perfectly with mashed potatoes of any variety.