About the farm

Morning Glory Farm, started in 1975, grows about 65 acres of vegetables and small fruits. Small, successive plantings of a wide variety of crops supply the farmstand from late May through December.

Crops include sweet corn, lettuce, carrots, beets, tomatoes, melons, potatoes, beans, squash, pumpkins, and others. Our “Morganic” herb garden supplies a full assortment of culinary herbs. We also raise two acres of cut flowers and small plantings of strawberries and blueberries.

We keep about 30 head of beef cattle for which we harvest 40 acres of hay and successively graze 22 acres, moving cows to fresh grass daily.  We sell the beef as frozen cuts in our farmstand, along with our home-raised pork, pasture-raised chicken, and fresh eggs.

Six acres of our vegetable fields are farmed organically (not certified) and we try to manage the rest of our land using a minimum of pesticides, with attention to the long-term health of the soil. We make hundreds of tons of compost annually.

Jobs and housing on the farm

Our business has grown rapidly and has become very popular on Martha’s Vineyard. We have a large and supportive following in a very good market area. Our employees have been instrumental in building our good reputation and they have enjoyed being part of the growth of a quality farm business. We have more than 100 employees during the summer. Wages vary according to experience. Employment should be considered to be on a trial basis for the first two weeks. Our veteran employees have earned periodic raises and increased responsibilities as appropriate.

Two 27′ x 96′ greenhouses supply transplants for the field such as lettuce, broccoli, tomatoes and peppers, as well as vegetable and herb plants for sale. Several employees work in this area. In another 27′ x 96′ greenhouse, we grow tomatoes in natural soil that can be harvested as early as late May. We also have a second tomato house where the tomatoes are grown hydroponically.

Our farm kitchen and bakery get busier every year so that now we need about 10-20 people, on various shifts from 6 a.m. to 9 p.m., to bake the breads, muffins, and pies and prepare salads, soups, casseroles, pot pies, jams, and pickles from our own produce, meat and eggs as much as possible. We find endless opportunities for new, creative uses of fresh produce in our kitchen.

We can supply housing for up to 11 employees in the upstairs of “The Barn,” which has five bedrooms, two bathrooms and a kitchen with a washer and dryer. The housing is exchanged for your first 8 hours of work each week and every resident is required to help with the cleaning of the residence and to live quietly and considerately. All employees get a 20 percent discount on all items we sell, and vegetables we grow ourselves are free if in good supply and you pick it yourself on your time.

We are looking for people who want to work hard, enjoy the company of their fellow workers, produce a worthwhile product, enjoy the outdoors (rain or shine), and apply their energies to the success of our cause. Each year we are particularly careful to keep only extraordinarily good workers. We cannot afford to keep anyone who is only doing a mediocre job or who demonstrates by his/her attitude that he/she is not enthusiastic about our work. Good workers will find themselves in excellent company.

 See more information on the application process.