Along with our own Instagram gallery of photos and videos, we are very fortunate to have many customers posting their own beautiful shots from Morning Glory Farm. Today we thought we’d give a shout-out to some of these… Read More
This dish, updated from Debbie Athearn’s traditional family recipe, is a great way to enjoy the flavor of tomatoes that are too ripe to slice for fresh eating. A combination of red and yellow peppers makes for a… Read More
Cornmeal and cheese will help bind the filling, so choose ripe, moist tomatoes for this pie because early-season, hot-house or under-ripe fruit will not provide the flavor and the moisture required here. A mix of field-grown heirlooms is… Read More
More than just a side salad, this dish can be served hot or cold. Try it as … a bruschetta topping; a layer in fish tacos — the meal that inspired this salad; a bed or sauce for… Read More
Martha’s Vineyard has The Grey Barn, and Litchfield, Conn. has Arethusa Farm. These two dairies produce very different cheeses, but their stories have some elements in common.
The cold, rainy weather of Spring 2017 has delayed pretty much all of our crops so far, and field tomatoes are no exception. Once we have a reliably consistent flow of ripe tomatoes to the farmstand, we’ll send an e-mail… Read More
Vineyarder Tim Laursen created this one-minute movie in the summer of 2008. We think it captures the spirit of our farm today as well. The music is by Tim’s band, the Billionaires.
Hundreds of varieties of flowers bloom at Morning Glory Farm each year — just about anything that will blossom in our zone, we plant — and many of them are at their peak right now. The rainy spring… Read More
Next Tuesday, we’re again teaming up with Farm.Field.Sea to host another Bloomin’ Fantastic Flower Workshop at the farm. Beginning at 3:30 p.m., the 2.5-hour adventure takes you on an exclusive tour of the flower fields, to explore and harvest blossoms for the… Read More
Calling all lovers of the “stinking rose” — our garlic crop is in, and it’s a bountiful harvest. … Read More
We are open daily until Christmas, from 9 a.m. – 5:30 p.m. Monday through Saturday and 9:30 a.m. – 4 p.m. on Sunday.
If you would like to be notified by email of our post-Christmas sale dates,
From Dec. 29-early May, 2018 the farmstand is closed, with eggs and some vegetables available on the honor system from the fridge outside.
Today we have:
Cabbage | Carrots, loose and bagged | Collard Greens | Fresh Herbs | Kale | Leeks | Lettuce | Napa Cabbage | Parsnips, loose & bagged | Pea Shoots | Bell Peppers | Hot Peppers | Sweet Peppers | Potatoes | Long Island Cheese Pumpkins | several varieties of Squash