Farm Recipe: Martha’s Vineyard Tomato Pie
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
Farm Recipe: Warm Eggplant and Tomato Salad
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
Recipe: Strawberry Shortcake
Red, ripe and fragrant strawberries, fresh from the field, are our first choice for this classic summer dessert.
Hot Sauce Sale: Two for One!
All three of our Moglo hot pepper sauces are on sale! Made from our farm-grown produce and bottled by Commonweatlh Kitchen, the sauces have three levels of heat: Mild Thing (Makes Your Heart Sing) Mid Day Sun Hit… Read More
Summer Housing on Martha’s Vineyard: A Letter from Jim
Dear 2019 Employees, For the last 100 years or more, summer workers on Martha’s Vineyard have been looking for places to stay which are clean, safe and affordable on the wages of their summer jobs. For a worker making… Read More
Martha’s Vineyard 2019 Events
When is Illumination Night? What time is the parade? Mark your calendar now for these 2019 events on Martha’s Vineyard. We’ll add more dates as they become available and we also have an interactive calendar »».
Quiz: Do You Know Your Squash?
Late summer brings the first of the so-called winter squashes. It’s been a while since we’ve seen these colorful old friends. Can you identify them all without consulting the answer page? 1. 2. 3. 4. 5.6. 7.
Frequently Asked Farm Questions
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
Susie Middleton Recipe: Zucchini Ribbons with Lime, Garlic & Mint
Martha’s Vineyard cookbook author and West Tisbury farmer Susie Middleton contributed this recipe, which makes four servings as a side dish.
