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New Closing Time, Salad/Soup Hours in December

Photo by Alison Shaw

As the year and our season draw to an end, we are closing the farmstand at 5:30 p.m. on weekdays and Saturdays. Sunday’s closing time remains 4:30 p.m. and we continue to open at 9 a.m. daily.

Our soup and salad bar hours are now 10 a.m. to 5 p.m. on Monday through Saturday, and on Sunday we’ll have soups only from 10 a.m. to 3 p.m.

Looking ahead to Christmas: We’re closing at noon Dec. 24, to reopen Dec. 27 and Dec. 28 from 9 a.m. to 5 p.m. with our end-of-season sale.

Dec. 29 begins our winter closure, after which we plan to open in early May as usual—we’ll announce the date by email, so please be sure you’re signed up!

Happy holidays!

New! Moglo Meats at the Farmers Market

Join us at the West Tisbury Fall Farmers Market this Saturday from 10 a.m. to 1 p.m. at Agricultural Hall, where we will have our naturally-raised Island grown meats—beef, pork and chickens—for sale.

Of course, we’ll also have all our fine autumn vegetables: colorful winter squash, freshly-pulled carrots, mouthwatering greens and many more.

So whether you’re just after veggies, or planning to cook up a meaty meal with all the trimmings, please come by the Morning Glory Farm booth this Saturday and visit all the other farmers market stands as well.

Fairytales, Red Warty Things, North Georgia Candy Roasters: Pumpkins that Look Cool and Taste Great

We raise about 50 varieties of pumpkins, winter squash and gourds. Some are strictly for their fancy looks, and some we grow just for eating.

And then there are the pumpkins and squashes that do double duty. These are both ornamental and delicious, so you can display them before they get turned into tasty pies and pastas.

Ornamental/Edible Pumpkins

Fairytale: The “Cinderella’s coach” pumpkin with deep ribs is great for baking and lasts about three months.
Galeux D’Eysines: An heirloom from France, this stunning winter squash is covered with tan-colored “blisters” formed out of the sugars in the pink-orange shell. 
Green Striped Cushaw: This Native American heirloom squash, a relative of the crookneck, has sweet flesh for pies inside its handsome striped skin.
Jarrahdale: With its handsome slate-grey skin and thick, sweet flesh, Jarrahdale is a long-holding pumpkin you’ll want to keep around.
Long Island Cheese: This American heirloom got its name from its shape — round and flattened, like a wheel of cheese — and is one of the best pumpkins for pie.
Marina Di Chioggia: Another blister-skinned heirloom, this one’s originally from the Italian coast and is particularly good in gnocchi and ravioli.
North Georgia Candy Roaster: Long cultivated by the Cherokees, this oblong squash has smooth, sweet flesh that grows sweeter with time.
Porcelain Doll: This pink-shelled beauty has sweet flesh to use in pies, soups and pastas.
Red Warty Thing: Originally named Victor, this intensely red-orange, bumpy-skinned fruit was developed by crossing a regular pumpkin with a red Hubbard squash.
Rouge Vif d’Etampes: The vivid scarlet shell of this French heirloom makes it a great display pumpkin; deep orange, medium-sweet flesh inside makes it good for pie.
Tandy: 
Off-white, upright and oval, Tandy offers color contrast in pumpkin displays and is good for pies and canning.
Winter Luxury:
With its delicately netted skin enclosing sweet pumpkin flesh, this pretty variety is ideal for pies.
Come by the farmstand soon and take a look at all our pumpkin and gourd varieties while they are still plentiful. 

Winter Squash and Potatoes: Quick Fixes for Long Keepers

A truck full of winter squash including Hubbard, Acorn, Butternut, Delicata, Spaghetti, Red Kuri and Sweet Dumpling.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 with nutritional goodness including antioxidants, vitamins A, B2, B3, B6 and C, and fiber — not to mention sweet, nutty flavors. Read More

Thanksgiving Orders are Closed for 2019

We’ve got plenty of pies, breads, soups, side dishes and ingredients at the farmstand! Stop by before closing time Wednesday, 5 p.m. to pick up your last-minute holiday needs. The farmstand reopens Saturday, Nov. 30 with fresh-cut Christmas trees.

Have You Picked Up Your Moglo Card?

Have you picked up your loyalty card at the farmstand?

The Morning Glory Farm Local Loyalty Card

We have a whole box of cards that are activated and ready to pick up by the customers who applied for them. Just ask at the register.

Don’t miss out on a $25 gift card every time you spend $1,000 with us, plus daily specials and members-only events!

Moglo card members

  • Get 10% off hot or iced coffee and tea, every day
  • Get 10% off our carefully sourced mainland produce, every day
  • Get $2 off per pound at the salad bar when using a stainless steel Lunchbot
  • Earn points with every purchase
  • Receive a 5% one-time shopping discount with every $100 spent with us
  • Receive a $25 Moglo gift card with every $1,000 spent with us

We introduced the free loyalty card six months ago and are seeing many, many customers happily receiving their $25 Moglo gift cards.

If you don’t remember whether or not you applied, just ask at the register. Your card might be waiting for you!

Lunchbots are back in stock. They let no plastic touch your food and, with your Moglo card, they get you $2 off per pound at our salad bar.

Apply for the Moglo card »»

Pumpkin Carving Contest Saturday

carved pumpkins

A call to artists, and creative pumpkin carvers, who wish to showcase their skills and compete for a bountiful gift basket and $100 Morning Glory Farm gift certificate: This Saturday, Oct. 26, from noon to 3 p.m., we’re bringing back the Moglo pumpkin carving contest!

  • This contest has no entry fee and no pumpkin cost. Just select a pumpkin from the corral of perfect specimens we set aside for carving.
  • Carving will take place on the lawn in front of the farmstand. If it rains, we’ll carve on the porch.
  • Free carving only: no stencils, please.
  • Carved pumpkins stay with us until Tuesday, Oct. 29.
  • One winner will be selected by customer ballots, tallied at 5 p.m. Monday, Oct. 28.
  • The prize includes the $75 gift basket shown below as well as a $100 Moglo gift card, social media fame and bragging rights galore!

Whether you’re a pumpkin carver or a spectator, we hope you’ll join us Saturday for the contest—and don’t forget to vote for your favorite!

Pumpkin Festival Saturday!

Child eating cake with pumpkins in background

Every October, on the Saturday after Columbus Day, we welcome everyone to Morning Glory Farm for our popular Pumpkin Festival.

This rain or shine event is a celebration of all things pumpkin, including jack o’lanterns from our fields, roasted pumpkin and grain salad from the farm kitchen and sweet pumpkin squares from our scratch bakery.

We’ll also have grilled burgers, hay rides, a hay maze, pumpkin carving and decorating, squash bowling, face painting, live music by the Flying Elbows and of course, our mighty Pumpkin Trebuchet:

Watch to the end to see the pumpkin land and explode!

This year’s limited-edition Pumpkin Festival T-shirt was designed by Remy of our field crew, and it’s already selling fast:

The 2019 Morning Glory Farm Pumpkin Festival is Oct. 19 from 11 a.m. to 3 p.m. There’s no charge to attend. Please join us and bring the whole family!

Please note that this Saturday is also the start of the West Tisbury Fall Farmers Market, from 10 a.m. to 1 p.m. inside Agricultural Hall. We won’t be on hand this weekend because of the Pumpkin Festival, but all our fellow farmers and producers will be there and we hope you’ll find time for both events.

Robin’s Koginut: The “It” Squash We Grew for You

” … about the size of a shot put, with a faintly cuboid shape and pleasing curves,” as observer.com recently described it, Robin’s Koginut is a newly designed winter squash.

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 this introduction, which combines the red flesh and nutty sweetness of kabocha squash with the velvety texture of butternut.

Here are some prep tips from Susie Middleton at Cook the Vineyard to get you started with Robin’s Koginut—you can’t go wrong if you roast it like an acorn squash.

11 Best Recipes for Sweet Corn

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 sweet corn from mainland growers, and Moglo Card members get 10% off on all off-Island vegetables and fruits.

Here are 11 of our favorite ways to prepare sweet corn—just click the links for full recipes: