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Farm Recipe: Meg’s Super Green Soup

2 bunches MGF spring onions  1 bag frozen peas 4 cups loose MGF spinach(stems and all) 1-2 cups nettles 3 cups vegetable or chicken stock  1 Tbsp. EVOO salt & pepper to taste  Chop spring onions and sauté… Read More

Farm Recipe: Chloe’s Carrot Ginger Soup

Prep time: 20 minutes | Cooking time: 40 minutes | Serves: 4-6

Farm Recipe: Kale Soup

Kale soup is a staple of Martha’s Vineyard home cooking. It tastes even better a day or two after it’s made.

Why Eat Kale?

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital 

Farm Recipe: Roasted Pumpkin or Squash Soup

Serves 2-4. Can be made vegan by substituting olive or coconut oil for butter and omitting the cream.

Farm Recipe: Fresh Beet Soup

Serves 4

Farm Recipe: Spicy Pork and Butternut Soup with Kale and Cranberry Beans

This hearty recipe comes from our longtime greenhouse chief, Chloe Nelson. It yields three quarts.

Give the Gift of Soup

As the days grow shorter, darker and colder, a volunteer force of Vineyard residents is preserving fresh farm produce that will help feed hundreds of hungry Islanders this winter. Island Grown Gleaning reclaims fresh vegetables from Vineyard farms,… Read More

Turnip Recipes: Turnip, Leek & Potato Soup | Sautéed Hakurei Turnips | Roasted Cape White Turnips

Martha’s Vineyard in the Fall—Morning Glory Farm by Bike

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