We chose red cabbage for its color, but green cabbage, kale or collards would work as well. Likewise, the pearl onions have many possible substitutes—we just like the size and shape.
By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital
It really feels like summer now—because it is! Thursday was the solstice, the longest day of the year delivering maximum sunshine to our ripening crops. Flavorful summer squashes are coming in right on schedule, starting with the endearingly… Read More
When we open our doors May 4, we will have a variety of herb, vegetable and flower plants for you to transplant into your Martha’s Vineyard garden.
From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen, this dish marries two of the Vineyard’s freshest treasures: scallops from local waters and greens from the field. 1 Tbsp. extra virgin olive… Read More
Under the supervision of the Field Crew Manager, the Greens Chief is a full time position responsible for the care and harvest of all the varied crops within the Greens department. The Greens department includes but is not… Read More
Greenhouse opens April 22, Monday to Saturday 9-5 Cropping update, I’ve been having so much fun as the spring has thawed and allows us to start planting again. I wanted to share the things that have gotten into… Read More
It may surprise some people to learn that we still have so much growing here at Morning Glory. Our maritime climate offers a long fall growing season that allows some crops to thrive; all the cole crops, the broccoli cabbage and kales’;… Read More