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All’s Fair on the Vineyard!

Fair week is here, and the Athearns have been busy! The farm has collected a trove of ribbons, including blues for corn, onions, beets, flowers and more. Meanwhile, the youngest generation has been winning ribbons for art (Clara Athearn), jewelry-making (Penny Athearn) and baking (Judah Levy).

Now for the fun part: rides, food, friends and family!

Note: The farmers market is at the fair this weekend — same hours, same vendors, just a different spot.

New Card Specials at the Farmstand

We’re putting our hugely popular Moglo totes on sale to Morning Gloery Farm loyalty card members for $1 off, through Sept. 1. Choose the muslin tote at $8.95 (regularly $9.95) or the colored canvas tote for $18.95 (regularly $19.95).

Kids’ Moglo apparel is also on sale — including fall sweatshirts! Take 15% with your Moglo card, through Sept. 2.

And don’t forget our coffee of the month, Fair Trade French Vanilla — card members can take out for $1/cup or brew at home for $9.95/bag.

We have good jobs, available immediately, with full-time, part-time, year-round and seasonal hours. Health and dental insurance and a company-matched 401(k) savings plan are available for full-time, year-round employees. Apply online at morninggloryfarm.com/employment and someone will soon be in touch.

Crop notes

• Corn is abundant and you can buy it by the bushel! Just ask at the farmstand. Our bushels hold at least 60 ears of sweet corn for $51.

• Watermelons are coming in and tomatoes are bountiful.

• We’re harvesting our own peaches! Look for them in limited quantities at the farmstand, just steps from where they’re grown.

• Our Island pork is back in stock, in many cuts — shop now while the selection is at its best.

• Peppers are peaking! Sweet or hot, large or small, we have fresh, colorful Island peppers. Here’s a farm recipe that makes the most of this wonderful crop, as well as our (award-winning!) sweet corn:

Fresh Corn and Pepper Soup

Serves 6

2 Tbsp. olive oil
1 medium onion, diced medium
1 large orange pepper, diced medium
1 large yellow pepper, diced medium
1/4 cup (1/2 stick) salted butter
3 Tbsp. flour
4 cups chicken or vegetable stock
1 cup cream
2 cups fresh Morning Glory Farm corn, cut off the cob
2 tsp. chopped fresh lemon thyme
Salt and pepper to taste

Sauté onion and peppers in olive oil for about 5-8 minutes.
Add butter and flour, cooking 3 minutes.
Add stick, cream and corn and cook until it thickens. Do not boil.
Add thyme and season to taste with salt and pepper.

From the book Morning Glory Farm and the Family that Feeds an Island.

New Hours: Tuesday through Sunday

It’s that time of year when many of our valued employees must head back to school, college and other commitments. Out of consideration for the remaining staff, we’re adjusting our hours of operation to six days a week, with the same opening and closing times as before on Tuesday through Sunday. Mondays will be a day of rest and repair.

LATE SUMMER HOURS

Tuesday through Saturday from 8:30 A.M. to 5:30 p.m.
Sunday from 9 a.m. to 5 p.m.
West Tisbury Farmers Market: Saturday and Wednesday, 9 a.m. to noon