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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.

Farm Recipe: Simon’s Good Veggie Burger

Not everybody knows this: Simon Athearn, our head farmer, is also a trained chef who has created more than one innovative new dish in the Morning Glory Farm kitchen and at home. Here’s his own veggie burger, packed… Read More

Island Grown Recipe: Tomato Panzanella Salad

This recipe from Island Grown is great for using up leftover bread.

Mobile Market Recipe: Stuffed Anaheim Peppers with Vegetarian Option

This easy recipe comes from the Island Grown Mobile Market, which brings fresh produce to Martha’s Vineyard neighborhoods from June to October.

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.

Vegan Recipe: Mushroom & Walnut “Meat” Balls

Another tasty recipe from our friends at Island Grown:

Recipe: Asparagus Quiche

Chef’s note: Asparagus will be at its most flavorful in this dish if blanched, roasted or grilled first. 1 pie crust, uncooked (recipe»») 8 eggs 1/2 cup sour cream 1 cup milk 1 tsp. smooth Dijon mustard 1… Read More

Recipe: Asparagus and Spring Onion Potage

This potage calls for a home-made stock, so save those vegetable trimmings!

Recipe: Warm Chickpea Salad with Roasted Eggplant

From Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Photo by Alison Shaw.

Farm Recipe: Roasted Pumpkin or Squash Soup

Serves 2-4. Can be made vegan by substituting olive or coconut oil for butter and omitting the cream.