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Holiday Treats from the Morning Glory Farm Bakery

Our new holiday bakery brochure is out! Pick up a copy at the farmstand or scroll below to read about our cranberries, grains, eggnog, pecans, apples, citrus holiday baked goods and farm-grown Hawaiian ginger. Holiday ordering begins Dec…. Read More

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.

Everlasting Flower Wreaths and Fresh Narcissus Bulbs

Now that autumn has arrived, our flower crew has been making gorgeous everlasting floral wreaths and swags for indoor decorating. Come see their creative designs—no two are alike. Swags are $23.95. Wreaths come in two sizes, small for $39.95 and… Read More

Farm Recipe: Braised Red Cabbage and Farro

We chose red cabbage for its color, but green cabbage, kale or collards would work as well. Likewise, the pearl onions have many possible substitutes—we just like the size and shape.

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

Island Grown Recipe: Cranberry Relish

A classic condiment for holiday meals, from Island Grown.

Island Grown Recipe: Cranberry Vinaigrette

This tangy-sweet dressing from Island Grown is perfect for autumn salads.

Island Grown Recipe: Cranberry Butter

Another deliciously easy recipe from Island Grown, with just four ingredients.

Watch: Cooking Farm Produce with Susie Middleton

Fellow Island farmer and accomplished cookbook author Susie Middleton, a.k.a. Six Burner Sue stars in this healthy cooking video from OxfamAmerica’s Eat for Good campaign. Part of it was filmed right here at the farmstand, and the rest a… Read More

Farm Recipe: Roasted Acorn Squash with Cranberry Butter

From our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen