Pumpkin spice is good in more than just the usual baked goods and fancy lattés—this wholesome Island Grown recipe proves it.
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
When are you open? How much land does Morning Glory farm, and where is it? Where is the farmstand located? What soups/pies are available today? Do you make sandwiches? Do you take special orders? Can I order and… 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!
This recipe makes enough dough for one double-crust pie or two quiches.
Tomatoes are the sweet, juicy soul of summer’s bounty. We start our first seeds in December for greenhouse production, and everyone rejoices in July when the field tomatoes start coming in.
Are you looking for pies?
Chef’s note: Asparagus will be at its most flavorful in this dish if blanched, roasted or grilled first. 1 pie crust, uncooked (recipe»») 8 eggs 1/2 cup sour cream 1 cup milk 1 tsp. smooth Dijon mustard 1… Read More
1 prepared pie crust (recipe here »») 8 oz. bacon, cut into small chunks 1 small yellow onion, diced 6 cups chopped rainbow chard (about 1/2 bunch) 5 oz. brie, cut into small chunks 8 eggs 1/2 cup… Read More