We’ve finally started picking our own corn, although supplies have been limited and each harvest sells out quickly. Corn needs sun to ripen to perfection, and we’ve been looking at a lot of cloudy days lately.
Growing crops outdoors is a constant struggle with weeds, and sometimes they get the upper hand — temporarily. That’s why our strawberry plants get plowed under after just two harvests, when the weeds in that patch become too… Read More
Tom Hodgson and Christine Gault of West Tisbury have won our fourth annual First Peas to the Table contest, bringing a full cup of fresh peas to the farmstand on June 10 to claim the title for their third year… Read More
For more photos and videos from the farm, please visit our Instagram gallery at instagram.com/morninggloryfarmmv.
Early-season spinach, available during asparagus season, is naturally tender. Just remove the stems prior to washing. If you’re using thick-stalk asparagus, peel the stem above the natural break.
Fresh peas give this delectable spread the flavor of springtime. Depending on what’s fresh, you can substitute mature, peppery arugula leaves, nutty sunflower sprouts, beet greens, cilantro or any number of different crops. For the cheese, pecorino romano is most… Read More
Take a peek behind our greenhouse doors to see what we’ve got growing:
These are exciting days on Meshacket Road as we ready the farmstand for another year.
This recipe comes to us from Prudy and Josh at Vineyard Nutrition.
Use any kind of kale, or an assortment: lacinato, curly-leaf, Red Russian all work well in this salad. You can also substitute any kind of feta. Mermaid Farm makes our favorite, right here on the Vineyard.