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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:

Please Don’t Strip the Corn! Do This Instead

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Stripping the husks off ears of corn is frowned upon at the farmstand. It’s so unnecessary! There are better ways to make sure you’re buying a ripe, unblemished ear of corn:

  • Look at the husk to check for worm holes.
  • Feel gently around the ear to catch soft spots.
  • Peek discreetly between the husks of the ears you’ve chosen, about 2″ from the tip, to make sure the kernels are well formed.

More about our corn crop
Favorite farm recipes for sweet corn

Watch: Martha’s Vineyard Flower Fields from the Air

Take to the sky over our flower farm in West Tisbury to see the fields in bloom and bud.

This is the year we doubled down on flowers.

Now based at Robyn and Simon’s farm in West Tisbury, where his great-grandparents lived in the 20th century, our flower farmette is producing about twice as many blooms as in past years.

Flower manager Dalila Bennett holding a bunch of cosmos
Dalila Bennett

This is largely thanks to our outstanding team of flower farmers, led by the gifted Dalila Bennett. Every one is skilled in all aspects of the flower business, from planting and cultivating to harvesting and arranging.

To find out more, please visit morninggloryfarm.com/flowers.

Our “Farmily” Grows Again!

Morning Glory farmers grow more than vegetables, fruits, flowers and animals—we raise kids, too. Founders Jim and Debbie Athearn started the tradition with Prudence, Simon and Dan, all of whom now have children of their own—you may have seen some of the third generation helping out at the farm this year.

The youngest Athearn, Alden, was born to Robyn and Simon in June of 2018. Here he is 14 months later, performing some quality control tests on a just-husked ear of fresh sweet corn from our fields earlier this month.

This summer the Moglo “farmily” grew again when our fruit chief, Lydia Sylvia, gave birth to a little boy she and her husband Leigh named Abraham. We’re all thrilled by the addition, and hope someday he’ll join the crew here too!

New Cheese: Mystic Bowhead Blue

The latest creation from Connecticut-based Mystic Cheese Company

Cheesemonger Ross Sabee is pleased to announce that Morning Glory Farm now carries Bowhead Blue, the first cheese from Mystic Cheese Company’s brand-new factory, cave and store in Connecticut.

We’re already big fans of Mystic—their Melinda Mae remains one of our favorite soft-ripened cheeses—so we knew this blue would be exceptional, and it is. Bright and buttery, it’s made with pasteurized milk from grass-fed cows and ripened over 75 days for just the right balance of creamy and crumbly.

Stop by the cheese area at the back of the farmstand, check out Bowhead Blue and see what else Ross has been ordering this summer. We pride ourselves on carrying the finest cheeses from small dairies and cooperatives in the Northeast—many of them family farms like ours.

Watch: Flying Over Our Fields in August

Sweet corn, peppers, sunflowers, barn construction and more—from the air.

What would it like to be a bird flying over Morning Glory Farm in high summer? Maybe a little like this video captured by farm documentarian Ryan Hassell.

Sweet Corn: Our Signature Crop and How We Grow It

Farmer Simon Athearn hoists a burlap bag with ears of corn at Morning Glory Farm on Martha's Vineyard
Simon Athearn totes a bag of fresh sweet corn at Morning Glory Farm. Photo by Alison Shaw

It’s that time again! Our sweet corn harvest is coming on strong and we’ll be picking for many weeks to come.

In past years we’ve planted a wider assortment of corn varieties, but more recently we’ve streamlined the selection.

“This year we decided to just do our very favorites,” says Morning Glory Farm head farmer Simon Athearn.

The six best varieties of sweet corn that made the cut

  • Allure (75 days from germination to maturity)
  • Harris 1001 (72 days)
  • Trinity (68 days)
  • Espresso (70 days)
  • Montauk (79 days)
  • Silver Queen (91 days)
  • Providence (82 days)
Two ears of corn with a blue ribbon for first place at the Martha's Vineyard Agricultural Fair
Martha’s Vineyard Agricultural Fair, August, 2018

Trinity and Espresso are the earliest varieties we plant, because they have the cold-soil vigor needed to germinate in our chilly Vineyard spring. We help our early plantings along with black-plastic mulch and mini-greenhouses to keep them warm.

“We have to push our earliness,” Simon says. “Corn likes it hot.”

Mid-season varieties like Providence, Silver Queen and Harris 1001 won’t sprout in cold soil, so we plant them after the ground has warmed up.

Simon calls Providence “the reigning king” of corn varieties at Morning Glory Farm.

“We love Providence, customers love Providence,” he says. “It grows perfectly and the taste is phenomenal.”

The people’s choice: Providence

Out of 450,000 corn seeds Simon purchased this year, 300,000 of them were Providence. As always, we only buy non-GMO seeds and organic seeds where possible.

We prefer to have half an acre come ripe every three to four days, which we try to achieve by successively planting different varieties that mature at different times.

All in all, we have planted 350,000 linear feet of sweet corn this year—and Simon will walk every single row.

Our 11 best recipes with sweet corn: