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
Prep time: 20 minutes | Cooking time: 40 minutes | Serves: 4-6
Kale soup is a staple of Martha’s Vineyard home cooking. It tastes even better a day or two after it’s made.
By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital
Serves 2-4. Can be made vegan by substituting olive or coconut oil for butter and omitting the cream.
This hearty recipe comes from our longtime greenhouse chief, Chloe Nelson. It yields three quarts.
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
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