New Cheese: Mystic Bowhead Blue
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… Read More
Cheese Spotlight: Morbier-Style Ashbrook from Vermont
Some of our favorite European-style cheeses come from Spring Brook Farm in Reading, Vermont, Their Reading is an excellent expression of the Raclette style, while Spring Brook Tarentaise is inspired by the French cheese Abondance. And then there’s… Read More
Cheese Platters, at Last!
Customers have often asked if we could create cheese platters for them. This year, the answer is yes! Cheesemonger Ross Sabee now creates sumptuous platters for 18-25 guests including four cheeses and one meat, or five cheeses if… Read More
Island Grown Recipe: Ricotta Cheese
Yes, you can make your own cheese at home with this four-ingredient recipe from Island Grown!
Farm Recipe: Cheddar Chive Downeast Biscuits
Extra-sharp cheddar from the Cabot Creamery Collective is our choice for these cheesy, satisfying biscuits. This recipe makes about a dozen. You can also skip the cheese and chives for a fine batch of plain biscuits.
Recipe: Fresh Green Bean Casserole
This dish is designed to highlight the fresh flavor and crisp texture of seasonal green beans from the farm.
Our End of Season Sale is Happening Now
Wednesday, Dec. 27 and Thursday, Dec. 28 are our final days of business at the farmstand. All fresh produce is marked down 50 percent, many dairy case products are reduced by 30 percent and all our cheeses, pâtés… Read More
Try This Luscious Fruit Salad, No Recipe Needed
The folks at Upinngil Farm in western Massachusetts just tweeted this, and we had to share. It’s so simple and fresh, you don’t even need a recipe: Just cut up your melons and peaches, add your mint leaves… Read More
The Grey Barn of Connecticut? Meet Arethusa Farm
Martha’s Vineyard has The Grey Barn, and Litchfield, Conn. has Arethusa Farm. These two dairies produce very different cheeses, but their stories have some elements in common.
