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… 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
Are you looking for pies? We bake a lot of them at the farm—hundreds a day, in the summertime. You can find our pies at the front of the farmstand, with the breads. Just turn right as you… Read More
Chef’s note: Asparagus will be at its most flavorful in this dish if blanched, roasted or grilled first. 1 pie crust, uncooked (recipe »») 8 eggs 1/2 cup sour cream 1 cup milk 1 tsp. smooth Dijon mustard… Read More
Our bakery is closed from Christmas until springtime, so we’re sharing recipes for a Morning Glory pie you can make at home. Invented by one of our head bakers, Harvest Pie celebrates the end of the growing season with apples,… Read More
This is a classic pumpkin pie. Using fresh pumpkins, however, makes all the difference.
Thatcher Farm in Milton is a fifth-generation milk and grocery home delivery service that’s been in business since 1891. Their great-tasting milk comes from a family farm in North Haverhill, N.H., where every cow is treated humanely.
Pumpkin spice is good in more than just the usual baked goods and fancy lattés—this wholesome Island Grown recipe proves it.
When are you open? How much land does Morning Glory farm, and where is it? Where is the farmstand located? What soups/pies are available today? Do you make sandwiches? Do you take special orders? Can I order and… Read More
We’re celebrating tomato season with a bounty of recipes from our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Just click to get cooking!