Morning Glory Farm

Also please see our Gluten-Free Baking Tips »»

Martha’s Vineyard farmer, blogger and cookbook author Susie Middleton, a.k.a. Six Burner Sue, shows how you can make this winter salad of hearty greens and roasted vegetables out of anything you have on hand — no special ingredients… Read More

One of our most colorful, reliable and long-lasting crops, winter squash is a vegetable everyone should have on hand. There are many varieties: Some have bright orange flesh, others are yellow or even a creamy white inside. All are packed… Read More

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

We’re delighted to offer the new Robin’s Koginut squash that has been getting tons of press, from Food & Wine to Fast Company, since it was first announced last year. Guess what? You CAN believe the hype with… Read More

From the very first year of the Island Grown Harvest of the Month program, this simple recipe is provided in both the English and Brazilian Portuguese languages:

  Fresh flavors of tomato, feta, spinach and herbs mingle in this lemon-scented salad.

2-4 large poblano peppers, roasted*, peeled, seeded and split lengthwise *Note: Don’t skimp on the time needed to roast the peppers in a 375˚ oven. Cook them until well blistered, then let cool enough that you can carefully… Read More

We brought in the first of our farm-raised sweet corn over the weekend, and although it sold through right away, we’ll soon have plenty more as successive plantings come to maturity in the fields. Meanwhile, we’re stocking top-quality… Read More

Cornmeal and cheese will help bind the filling, so choose ripe, moist tomatoes for this pie because early-season, hot-house or under-ripe fruit will not provide the flavor and the moisture required here. A mix of field-grown heirlooms is… Read More