This is absolutely peak time for our spring spinach. It’s green, glorious and abundant this week. We are selling it for $4.95 a pound. That’s a BIG bag of spinach, but you don’t have to buy the whole… Read More
Serves 2-4. Can be made vegan by substituting olive or coconut oil for butter and omitting the cream.
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.
By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital
(Serves 4, as a side)
We are tickled to find the farmstand featured in this fun blog by our Edgartown neighbor Marnely Murray. Hop on a bike and come visit us this fall! Local cyclists: Morning Glory employees get a daily stipend for… Read More
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
Warm or cold, this colorful dish is as good on its own as it is with fresh seafood, roasted chicken and grilled meats.
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