Bakery Cookie Boxes & New Card Specials: Gift Sets with FREE Cranberries; Von Trapp Cheese

“Shop local” has been the mantra this season, as Vineyarders and Vineyard-lovers look close to home for Island gifts from locally-owned businesses. On the wholesale level, we at the farm are also shopping locally — you’ll see many, diverse Martha’s Vineyard products at the farmstand, as well as from Cape Cod.

A free pound of cranberries with every gift set

One of our longstanding partners on the Cape is Cape Cod Select in Carver, owned by the Rhodes family for the past 70 years. Originally known as Edgewood Bogs, Cape Cod Select provides us with outstanding cranberries — and now, they have four gift-ready boxed sets we’re offering as well, with a 20% discount for Moglo card members (regular price $69.95) and a free pound of cranberries with every set. Choose from the Recipe Set, Kitchen Set, Comfort Set and Farm Book Set.

You don’t need a card to get a good deal on freshly-baked cookies from our scratch bakery! Right now, our largest box of assorted cookies — 25 tasty treats in all — is just $24.95 for everyone. Thrill the folks at home; treat the gang at work; arrive in style at any holiday get-together — the possibilities are almost endless.

For our cheese-loving card members, we are offering 20% off Von Trapp Farmstead Mt. Alice. Made in Waitsfield, Vt. at the farm purchased in 1959 by Werner and Erika Von Trapp — son and daughter-in-law of Georg Von Trapp, who was unforgettably played by Christopher Plummer in The Sound of Music — this soft-ripened cheese pairs beautifully with apples, figs, nuts and crisp crackers, enriching any cheese platter.

Moglo card members also get $1 cups and $9.95 bags of our coffee of the month — December’s is Peppermint Patty — and 10% off all produce at the farmstand, every day. Come see how we’re decorating for the holidays! The wood stove is warming things up and we’re in a very festive mood.

Bread Shares Make Glorious Gifts

Fresh from our bakery, made with organic grains and other wholesome ingredients, the breads and pastries in our CSA Bread Share are different every week — all year round — with easy pick-up at the farmstand every Friday between 9:30 a.m. and 5 p.m. Bread shares make wonderful gifts!

Sign up for a Morning Glory Farm bread share this winter — for yourself, a loved one, somebody you’d like to thank, a family you care about. Full and half shares are available for six, eight or 12 weeks. Not only do these subscriptions provide weekly fresh-baked goods at a discount — they help support our year-round bakery, as we begin our very first winter season at the farmstand.

Imagine the delight of the bread-lovers and Moglo fans on your gift list when they receive a bread share subscription from you — a scratch-baked present they can open and enjoy every week. You’ll be their holiday hero!

To find out more and sign up, visit morninggloryfarm.com/BreadCSA.

November Specials at the Farmstand: Pastas • Sauces • Crackers • Coffee • Moglo Totes for Gift Bags

Pasta for the pantry — or a party

Specials for Moglo card members (through 11/30)

• San Remo Organic Pastas and Sauces, all varieties, are 15% off with your card:
Throw a pasta party or prep your pantry with organic farfalle, fusilloni, bombardoni and pipe pastas, plus bottled marinara, Fra Diavolo and vodka sauces.
Take 15% off San Remo pastas and sauces with your Moglo card
• Authentic Parmesan Reggiano from Parma, Italy is 20% off with your card:
The classic choice for your pasta dishes, this fine-grained, aged cheese grates beautifully, melts perfectly and has a nutty, salty flavor. No dairy-friendly fridge should lack a sizeable chunk!
Parmesan Reggiano — the classic Italian grating cheese with a nutty flavor all its own
• Moglo tote bags with the new sunflower logo, perfect for holiday gift-giving, are $1 off with your card:
Fill them with farmstand goodies or wrap them for stocking stuffers. They’re available with red, blue or green printing — while supplies last.
Lisa shows us the new shipment of Moglo totes
• Regular size coffee to go — any flavor — is $1 with your card.
Flaky, mouthwatering farm-baked croissant sold separately

Specials for all customers (through 11/30)

Mix, match and stock up on Mariner crackers — no card needed
• Mariner Crackers are 2 for $7 — all varieties, mix and match.
key fob tag for Morning Glory Farm loyalty card

Do you have a Moglo card?

Take advantage of an ongoing 10% discount on produce, plus new specials every other week, with a free Morning Glory Farm loyalty card, a.k.a. Moglo card. Sign up here »»

Our Food Is For Everybody

As we enter the traditional season of giving, we want to remind our Island neighbors that Morning Glory Farm accepts SNAP cards for groceries, including the Healthy Incentives Program that provides $40 to $80 a month of free fruits and vegetables from local farms on top of the regular supplemental grocery benefit. SNAP is a federal program for which billions of dollars have been set aside, and we encourage everyone who is eligible to sign up through the Dukes County coordinator, Delilah Meegan.

We also participated for the first time this year in a SNAP/HIP CSA pilot. Customers eligible for SNAP could pick up a weekly basket of produce, instead of coming through the store to use their benefits. 

Four years ago, we began accepting WIC and Elder coupons at the farmers market and the store. These $2.50 coupons for young families and seniors on fixed incomes are good for purchasing Massachusetts-grown fruits and vegetables. We then stamp the coupons and send them to the state for reimbursement. This year so far, with the help of our office manager Mary Kingston, we have stamped over 150 coupons! Participating in food equity programs takes a team. 

And of course Morning Glory continues to open our fields to the Island Grown Gleaners, who have culled tens of thousands of pounds of good-eating produce over the years and turned it into meals for hungry Vineyarders.

People are on food programs for a variety of reasons and we want to do our part to increase access to healthy, wholesome, fresh nutrition.  As Jim Athearn says: “Everyone here is an invited guest.”  We want all our customers and staff to feel this and know that you are welcome at Morning Glory.

For more information about food equity on Martha’s Vineyard, and to learn about volunteer opportunities, visit Island Grown Initiative at igimv.org.

We also invite you to participate in our Community Groceries soup drive starting Dec. 1. Every winter, our customers help us donate hundreds of ready-to-heat soups. Watch for the banner and signs in the store. Good food is for everybody!

Thanksgiving 2021: Menu and Order Form Link

New for 2021: Fresh flower centerpiece in a glass compote

Let Morning Glory Farm prepare your Thanksgiving feast! Our 2021 menu is bigger and better than ever, and you can find it — and place your order online — at morninggloryfarm.com/thanksgiving, complete with color photos.

Once again, we’ll have naturally-raised turkeys, turkey breasts and gravy from Outpost Farm (order deadline Nov. 12 at 4 p.m. for these) along with your favorite sides, soups, farm-baked breads, quiches and pies, fabulous cheese platters and much more.

New menu items from chef Augustus Paquette-Whall and head baker Teresa Kirkpatrick include:

• Shiitake broth made with Martha’s Vineyard mushrooms
• Cranberry mustard relish with Cape Cod cranberries
• Farm herb dip and romesco dip
• Creamy brown buttered pearl onions
• Gluten-free cranberry tart
• Salted honey pie with Island honey
• Tart cherry pie
• Parker House rolls
• Sliced breads
• and more!

You can also order our Thanksgiving fresh flower arrangement, presented in a glass compote for your classic table or in a farm-grown squash to befit a more rustic setting. Visit morninggloryfarm.com/thanksgiving to build your perfect holiday celebration — here’s a quick list of what you’ll find there:


Our popular rustic centerpiece is back
Serving suggestion — all turkeys are sold uncooked, for your preparation at home

New Card Specials: Pumpkin Squares, Crackers & Cheese & Oatmeal

It’s pumpkin square season!

• Our famous Pumpkin Squares, regularly $4.95, are $4.50 for our loyalty card customers.

Mariner Crackers and Cypress Grove Humboldt Fog Cheese. Instant party!

• All varieties of Mariner crackers — regularly $4.95 to $6.50 — are $3.45 a box with your card.
• Cypress Grove Humboldt Fog goat cheese and Great Hill Blue cheese are 20% off with your card.

Just the good stuff.

• Back Roads Organic Oatmeal, regularly $17.95 for 2.45 pounds, is $12.95 with your card.

And don’t forget that your card gets you 10 per cent off all regularly priced produce, every day!

key fob tag for Morning Glory Farm loyalty card

All Customer Special: Pepper-Palooza, Part II

A basket of dark green poblano peppers at Morning Glory Farm

Our Pepper-Palooza continues, with a bag sale for all our customers! We’ve got recipes for you, too.

• Poblano Peppers, regularly $4 a pound, are now $2.50 for a 1-pound bag
• Bell Peppers are just $4.95 for a 2.5-pound bag — regularly $11
Recipe: Stuffed Poblano or Bell Peppers
• Shishito Peppers, regularly $5.50 a pound, are just $3.50 for a 1-pound bag
Recipe: Sautéed Shishito Peppers with Scrambled Eggs and Cheese

We’re also offering all our customers half off on organic sugar cones
(ice cream sold separately) — regularly $6.95.

Recipe: Sautéed Shishito Peppers with Scrambled Eggs and Cheese

a basket of green and red shishito peppers
Shishitos from our fields

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Servings: 2-4

Recipe adapted from www.gardnercook.com 

Sauteed Shishito Peppers

  • 12 Morning Glory Farm shishito peppers
  • 1 tbsp. olive, canola or coconut oil
  • Salt to taste
  1. Poke one hole in each pepper with a skewer, to prevent explosions
  2. Heat a skillet on medium, add oil and peppers.
  3. Sauté, turning every few minutes until the peppers are blistered all over. Be careful not to burn the peppers. This should take about 15 minutes. Keep the pan on a medium heat, because the peppers need a surprisingly long time to soften up in comparison to their size.
  4. Salt to taste (optional) and serve hot with:

Scrambled Eggs

  • 2 Tbsp. butter
  • 6 MGF eggs, beaten
  • 4 ounces Cabot sharp cheddar cheese, shredded
  • 8 to 12 shishito peppers, prepared as above
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  1. Heat a skillet on medium heat. Add the butter and melt.
  2. When the butter is bubbling, add the beaten eggs.
  3. Allow the eggs to just start to set up. Then gently, using a small spatula, fold over the eggs, carefully breaking them up.
  4. Sprinkle the cheese, shishito peppers, salt, and black pepper over the top of the eggs.
  5. Turn a few more times. Salt and pepper to taste.
    Serve hot with peppers and a toasted slice of MGF sourdough bread 🍞 .

Recipe: Stuffed Farm Peppers

A basket of dark green poblano peppers at Morning Glory Farm
Poblanos from our fields

These tender, stuffed peppers are filled with a mixture of ground grass-fed beef, rice, black beans and vegetables, then topped with cheese and baked for a hearty Mexican-style meal that can be served on the spot or reheated later — great either way. We’ve adapted the recipe from dinneratthezoo.com. Poblanos are our choice, with their medium heat, but bell peppers make a fine alternative for a milder dish.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6


  • 6 large poblano peppers, or bell peppers for less heat — cut a slice off lengthwise, then remove seeds and ribs
  • 1 tsp. vegetable oil
  • 1 pound Morning Glory Farm ground grass-fed beef
  • 1 tsp. minced garlic
  • 1 packet taco seasoning
  • 1 cup cooked brown rice
  • 1 cup black beans, rinsed and drained
  • 1/2 cup corn kernels thawed from frozen
  • 1/4 cup red onion, diced (optional)
  • 1 cup diced MGF plum tomatoes
  • 1 1/2 cups Cabot sharp cheddar cheese — divided
  • 2 Tbsp. chopped cilantro
  • cooking spray or parchment paper
  • sour cream
  • Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray, or lay paper. Lay the poblano/bell peppers on the pan in a single layer.
  • Bake the peppers for 10-15 minutes or until softened.
  • Heat the oil in a large pan over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula, until the meat is cooked through.
  • Add the garlic and cook for 30 seconds.  Add the onions and sauté for 1 minute
  • Add the packet of taco seasoning along with 2 Tbsp. of water. Stir to coat the meat in seasoning.
  • Add the rice, beans, corn, tomatoes and 3/4 of the cheese to the pan. Remove the pan from the heat and stir to combine.
  • Divide the meat mixture evenly between the peppers. Top with remaining cheese.
  • Return the peppers to the oven. Bake for 10-15 minutes or until cheese is melted. Sprinkle with cilantro, then serve, with a dollop of sour cream to cut the heat and make it creamy

Fleecy Island Sheepskins Are Here

sheepskins of various colors: brown, white, grey
All from the same Martha’s Vineyard flock

We’re now offering sheepskins from our Navajo Churro flock, raised by Robyn, Simon and their kids. In one flock the fleeces can range from dark chocolate brown to snowy-owl white, from rainy day grey to midnight black or from caramel toffee tan to steel blue. Right now we have an assortment of colors for you to choose from at $175 — what a unique gift for someone who’s one of a kind!

Having never sold these before, we’re not sure how long they will last — Come see them all while they are still in stock.

Read more about our Navajo Churro sheep »»