Island farms are growing more food, thanks to better infrastructure, attention to soil health, extending the growing season, and capturing more food before it goes bad.
Jim and Debbie Athearn, owners of Morning Glory Farm, still remember the day their children told him they weren’t interested in running the family business.
Morning Glory Farm introduces its second cookbook with a reading on Tuesday at the farm stand. "In this book, vegetables are the stars," said Jim Athearn.
While shoppers at Morning Glory Farm amble about in slow motion, being seduced by brightly colored displays of fresh produce and aromatic baked goods, just inside the kitchen door there is a carry-in/carry-out, wash-and-sort frenzy of activity. The staff at Morning Glory Farm, like the roundabout at rush hour, is a flurry of individual purpose and intention carried out with high-speed finesse. They have been working since either 5 or 7 a.m. and now it’s almost noon. There will be close to 80 employees for lunch today.