Whether you get your fish from the end of a line, the local seafood market or a well-stocked grocery store, this dish makes the most of strictly fresh fillets:
Morning Glory Farm chef Robert Lionette says this recipe pairs perfectly with mashed potatoes of any variety.
View this post on Instagram Our dry beans are a great source of island grown, plant-based protein! Scroll to see the whole process of our farmers meticulously separating and winnowing the beans from their pods. #local #marthasvineyard A… Read More
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
Fellow Island farmer and accomplished cookbook author Susie Middleton, a.k.a. Six Burner Sue stars in this healthy cooking video from OxfamAmerica’s Eat for Good campaign. Part of it was filmed right here at the farmstand, and the rest a… Read More
This easy Island Grown recipe comes with extra instructions for making spicy ketchup if you like it hot:
This simple recipe comes from the Island Grown Mobile Market, which brings fresh produce to Martha’s Vineyard neighborhoods from June to October.
This is turning out to be the Year of the Ear at Morning Glory Farm. Our sweet corn has never been more delicious!
From our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen
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