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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.

Why Eat Turnips?

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital 

Farm Recipe: Kale, Corn and Butternut Squash

(Serves 4, as a side)

Martha’s Vineyard in the Fall—Morning Glory Farm by Bike

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

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: Balsamic Roasted Vegetables

Warm or cold, this colorful dish is as good on its own as it is with fresh seafood, roasted chicken and grilled meats.

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

Photos: Our Blue Ribbon Winners at the Ag Fair

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:

Why Eat Eggplants?

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital 

Recipe: Fresh Green Bean Casserole

This dish is designed to highlight the fresh flavor and crisp texture of seasonal green beans from the farm.