Pumpkin spice is good in more than just the usual baked goods and fancy lattés—this wholesome Island Grown recipe proves it.
This hearty recipe comes from our longtime greenhouse chief, Chloe Nelson. It yields three quarts.
By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital
Did you enjoy the Flying Elbows fiddle band at this year’s Pumpkin Festival? Guitarist and farm friend Tom Hodgson has kindly shared the entire list of songs they played:
We are tickled to find the farmstand featured in this fun blog by our Edgartown neighbor Marnely Murray. Hop on a bike and come visit us this fall! Local cyclists: Morning Glory employees get a daily stipend for… Read More
We’re having a phenomenal corn harvest and there’s more on the way. With successive plantings still ripening in our fields, we expect to continue picking sweet corn every day until early November. And this corn is tasting fantastic—as… Read More
From our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen
View this post on Instagram The flower crew has started making dried flower wreaths for the fall! #driedflowers #flowerfarmer #marthasvineyard #autumn A post shared by Morning Glory Farm (@morninggloryfarmmv) on Sep 19, 2018 at 1:34pm PDT