When the folks at Upinngil Farm in western Massachusetts tweeted this, we knew it was a keeper. It’s so simple and fresh, you don’t even need a recipe: Just cut up your melons and peaches, add your mint… Read More
This recipe was contributed by Vineyard Nutrition for our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.
Why do we call strawberries “strawberries”? Many researchers have worked on where the name came from, with no definitive answer. Top contenders are: The fruits were packed in straw to prevent bruising. The plants are covered with straw… Read More
Red, ripe and fragrant strawberries, fresh from the field, are our first choice for this classic summer dessert.
Have you tried aronia berries? This tangy, nutritious fruit, a member of the rose family, is native to North America and we proudly grow it as part of our polycultural system here at the farm.
Evercrisp, Gala, Ginger Gold, Pink Lady ….Morning Glory Farm has the Vineyard’s widest selection of Massachusetts-grown apples, thanks to our longstanding relationship with another farm family. The Carlsons of Carlson Orchards in Harvard have been growing fruit since… 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
From the (unofficially approved) @rejectedmoglo account on Instagram, here’s a Sugar Baby melon sporting a Martha’s Vineyard outline. The silhouette is a bit funky and Nomans Land is in the wrong place —but still, not a bad effort… Read More
Also please see: Tips for Gluten-Free Baking »»