(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.
These are approximate harvest dates for our seasonal farm produce. Please keep in mind that many yields tend to start small and increase over a period of days to weeks, depending on the weather.
Our season is in full swing, with fresh ripe crops coming in from the fields several times a day. The first flush of our early corn will be gone by the weekend, but we’ll have top-quality mainland corn… Read More
We love tomatoes. But do they love us back? Nutritionist and dietary intern Rachel Caine says yes, these flavorful summer fruits have undeniable health advantages as well as being delicious:
Tomatoes are the sweet, juicy soul of summer’s bounty. We start our first seeds in December for greenhouse production, and everyone rejoices in July when the field tomatoes start coming in.