This recipe from Island Grown is great for using up leftover bread.
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
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
We’re honored to share the Island Grown Schools Harvest of the Month spotlight this September.
Time to pick the sweet corn 🌽 #marthasvineyard #fresh #picked #sweetcorn #harvest A post shared by Morning Glory Farm (@morninggloryfarmmv) on Sep 1, 2018 at 6:06am PDT These are approximate average harvest dates for our seasonal farm produce…. Read More
(Serves 4) 2 Tbsp. olive oil 1 tsp. butter 2 stalks celery, sliced 2 whole medium carrots, tops removed, cleaned and sliced
It’s hard to believe that just a week ago, we were eagerly dropping off our entries for this year’s Martha’s Vineyard Agricultural Society fair. Here are our blue-ribbon-winning vegetables and flowers of 2018:
We’re celebrating tomato season with a bounty of recipes from our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Just click to get cooking!
(Serves 6 to 8)
This flavorful dressing will keep in the refrigerator for up to three weeks.