New Morning Glory Farm Loyalty Card Specials — Prices good through July 22:

Our own popcorn, by the cob!

Enjoy the old-fashioned fun of farm-dried popcorn, grown here on the Vineyard. You can pop it right on the rustic cob, or remove the kernels first — a cool hands-on activity for kids (or anyone who feels like getting tactile).

75 cents a cob with your loyalty card (regularly $1), while supplies last.

Harbison Cheese from Jasper Hill Creamery in Vermont

This soft-ripened treasure is wrapped in a bloomy rind with a ring of spruce cambium (inner bark) from the Jasper Hill woods. Aged between six and 13 weeks, it’s an indulgence to share with friends. Harbison pairs well with mostarda and fig spreads, spooned or dipped onto crispy crackers and apple slices.

9 oz. wheel, $18.95 with your loyalty card (regularly $21.95).

Ines Rosales All-Natural Sweet Olive Oil Tortas

Snack like a Spaniard with these light and crispy crackers, a favorite across the Iberian Peninsula for more than a century. Handmade in Andalusia with all-natural ingredients, they're a treat at any time of day — with coffee, tea, wine or what have you. Choose from original anise flavor, orange and rosemary-thyme, and keep an eye out for the new mini-torta size — we're hoping to get at least a few packages in our next shipment.

Regular size $6.75 with your card (regularly $7.50).
Mini tortas $3.75 with your card (regularly $4.95) while supplies last.

Coffee of the Month: Fair Trade Certified Island Madness

Caramel with a trace of vanilla enlivens this month’s coffee special, roasted for us by Mill City Roasting Company in New Hampshire.

$1 a cup/$9.95 a bag with your loyalty card in July!

• Apply here for the Morning Glory Farm loyalty card — it’s free •

What’s new in the fields? An abundance of …

ALLIUMS!

Don’t forget that your Moglo loyalty card also entitles you to 10% off all produce at the farmstand, where alliums are coming into season. Currently we are harvesting all our garlic and our Bridger onions. Just look at the gorgeous garlic bulbs above, shot by our head farmer Ryan Hassell as they dry in the greenhouse.

Looking ahead, Ryan says we expect to begin harvesting our Stuttgarter onions soon, followed by our Valencia and red Rossa di Milano onions. Come on in and see what else is fresh, or visit our booth at the West Tisbury Farmers Market, Saturday and Wednesday from 9 a.m. to noon.

Corn is coming!

Our most iconic summer crop, sweet corn, is growing tall in the fields. We consulted Simon today and he said it looks like we’ll start harvesting in the third week of July, if all goes well weather-wise.

Farm Recipe: Roasted Garlic

This is the simplest and best way we know of releasing the rich, sweet flavor of fresh garlic. Bonus: Covered in olive oil, the roasted garlic cloves will keep in the refrigerator for an extended period of time.

Bulbs of garlic — one or as many as you like
Olive oil
Sea salt

Preheat oven to 350°.
Line a lidded baking dish or rimmed baking sheet with parchment paper, silicon mat or aluminum foil.
Cut 1/2″ off the top of each garlic bulb and place on lined baking dish or sheet.
Drizzle with olive oil and sprinkle with salt.
Roast, covered, 22-25 minutes, until interior is soft.

When bulb is cool enough to touch, pop the cloves out of their skins by squeezing the bulb from the bottom up.

From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Photo by Alison Shaw.