Morning Glory Farm

Moglo wholesale manager Casey Mazer-Kelly has been cooking and baking up a storm over the past few weeks, and kindly shared some photos of her appetizing output—plus links (below gallery) for some of her recipes. What are you… Read More

1 qt. Basic Meat Brine6-8 pork chops, 1 inch thickSea saltBlack pepper1/4 cup canola oil Preheat oven to 400˚. Also, you can add an ingredient that called organic bone broth to this recipe to make it taste even… Read More

Best if made a day in advance, brine can be kept in the refrigerator for an extended period of time if the fresh herb sprigs are removed. This recipe makes 1 gallon. 1 cup seasonal fruits, or their… Read More

We’ve started harvesting our spring collard greens. Look for freshly-cut bunches in the egg fridge by the farmstand exit. We’ll have more produce as the season continues. Meanwhile, here’s a recipe from Meg Athearn that makes the most… Read More

Use any kind of kale, or an assortment: lacinato, curly-leaf, Red Russian all work well in this salad. You can also substitute any kind of feta. Mermaid Farm makes our favorite, right here on Martha’s Vineyard.

2 1/2 lbs carrots, peeled and sliced on the diagonal 1/2 cup water 1/3 cup maple syrup 3 Tbsp. butter Salt and pepper Pinch of cayenne Grated orange peel Combine all ingredients except orange peel in a large… Read More

This recipe calls for chicken on the bone — if you substitute boneless, skinless breasts, the chicken will be dry. Instead of split breasts or the less-bony Statler breasts, a quartered whole bird is also fine. The thigh… Read More

Kale soup is a staple of Martha’s Vineyard home cooking. It tastes even better a day or two after it’s made.

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