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
We’re celebrating tomato season with a bounty of recipes from our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Just click to get cooking!
We raised 50 varieties of pumpkins, winter squash and gourds in West Tisbury this year. Some are strictly for their fancy looks, and some we grow just for eating. And then there are the pumpkins and squashes that… Read More
When Simon, Prudy and Dan were little, Debbie used this colorful, playful dish to entice them to enjoy tomatoes. It worked, but the children couldn’t pronounce the word “marinated,” so they called it “serenaded” tomatoes. And why not?… Read More
Hello everyone, my name is Stella and I’m Morning Glory’s Tomato Chief. I’m in charge of all the various plantings of tomato plants, their care, and also the harvesting. I am a southern transplant, from Tennessee, near the… Read More
So undoubtedly many of you have heard of HR 875 and 879, the so called Food Safety Modernization act. Many friends have excitedly passed this information on to me for a couple of weeks now. And if… Read More