This hearty recipe comes from our longtime greenhouse chief, Chloe Nelson. It yields three quarts.
Martha’s Vineyard farmer, blogger and cookbook author Susie Middleton, a.k.a. Six Burner Sue, shows how you can make this winter salad of hearty greens and roasted vegetables out of anything you have on hand — no special ingredients… Read More
Online orders are now closed. We will continue taking orders by phone and in person until 6 p.m. Wednesday, Nov. 15. Pies and sides may be ordered through Monday, Nov. 20.
Warm or cold, this colorful dish (photo below) is as good on its own as it is with fresh seafood, roasted chicken and grilled meats.
The Derby is on, and this whole Island feels the excitement. This is the 72nd year of the Martha’s Vineyard Striped Bass and Bluefish Derby, which began at one minute past midnight Sept. 10 and runs till Oct…. Read More
Customers love the hummus dips from our farm kitchen — especially our rosy red beet hummus. If you have a food processor, you can make this savory spread at home just the way you like it: with roasted… Read More
We’re celebrating tomato season with a bounty of recipes from our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Just click to get cooking!
This is the simplest and best way we know of releasing the rich, sweet flavor of fresh garlic. Bonus: Covered in olive oil, the roasted garlic cloves will keep in the refrigerator for an extended period of time.
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.