SUPPORT OUR SPONSORSNANTUCKET GROWN DINNER SERIES
FIND OUR NANTUCKET GROWN BRAND MEMBERSFIND OUR FARMS

December 16, 2014
Thank you so much to chef-owner Evan Marley, owner Maria Marley and the rest of the talented Pi Pizzeria team for an amazing conclusion to our 2014 Nantucket Grown Dinner Series. From the first course of ‘Ruthie B. Lobster and Cod with Nantucket Bay Scallops’ to the ‘Trio of Venison,’ we enjoyed the full flavor of a local harvest. Thank you to all of the participating growers: Bartlett’s Farm, Boatyard Farm, Far Away Farm, Moors End Farm, and Pumpkin Pond Farm, as well as to the other island businesses that contributed their local product, including Ambrosia Spices, Small Town Girl, and Venus’ Honey. Thank you also to SN business sponsor Annye’s Whole Foods for generously supplying the wine for the entire Nantucket Grown Dinner series. adding cranberries read more>>
December 9, 2014
Our CFI winter education course is designed to prepare aspiring growers for participation in Sustainable Nantucket’s new Community Farm Institute. All winter classes and workshops will take place at the Westmoor clubhouse, 10 Westmoor Lane (the yellow building on top of the hill). All listed events are free and open to the public – whether you are interested in applying to be a beginning farmer or just curious to expand your agricultural knowledge, you are welcome to attend. Questions? Please call 508-228-3399 or email communityfarm@sustainablenantucket.org read more>>
November 25, 2014

Are you looking to include NantucketGrown produce on your Thanksgiving table?

Check out what our local farms have to offer for your Thanksgiving menu:

Pumpkin Pond produce

 Bartlett’s Farm:  Bartlett’s is open Tuesday and Wednesday until 6:00pm

POTATOES: White Red Skin Russett Yukon Red Red Adirondack Blue Adirondack

SQUASH Butternut Acorn Ambercup Buttercup Delicata Carnival Sweet Dumpling Long Island Cheese Pumpkins

GREENS: (while supplies last) Mesclun Micro greens Head lettuce

And don’t forget …  Nantucket Turnips

Moors End Farm:  Open Tuesday and Wednesday from 10:00am – 5:00pm on an honors system, take what you need and leave what you owe.

SQUASH: Butternut

Pumpkin Pond Farm: Open Tuesday and Wednesday from 8:00am – 2:00pm.

GREENS: Kale Lettuce Mesclun mix Mustard Greens

ROOT VEGETABLES: Beets Carrots Turnips

ALLIUMS: Chives Leeks Scallions

HERBS: Bay leaf Oregano Parsley Rosemary Thyme Tarragon Winter Savory

November 24, 2014
Dee SouthardSustainable Nantucket Artisans Marketplace

THANKSGIVING SHOW

Local Nantucket artisans with their wares arts, crafts, jams, spices, candies, soaps, leather, fine art, textiles, wood, jewelry… Friday November 28 10am-6pm Saturday November 29 10am-5pm Preservation Hall 11 Centre Street, 2nd Floor (Sherburne Hall)  
November 20, 2014
Wow! What an amazing dinner! Thank you so much to the The SeaGrille for hosting our third 2014 Nantucket Grown Dinner, and especially to Chef-Owner EJ Harvey and Chef de Cuisine Tucker Harvey for sharing their wonderful creations with us. Dinner included an abundance of fresh, local seafood, including Steve Bender’s Pocomo Meadow Oysters and Karsten Reinemo’s Nantucket Bay Scallops, as well as an entree of Capt. Bill Blount and the F/V Ruthie B’s Atlantic Halibut, arranged with crab and octopus! Bartlett’s Farm, Moors End Farm and Pumpkin Pond Farm all contributed fresh, local produce. Dessert included Ray’s Goat’s Milk panna cotta, with local Bee Happy Honey and Windswept Bog cranberries! Thank you to all of the local food producers who participated, and also to Annye’s Whole Foods for sponsoring wine – and thank you to everyone who joined us on a stormy evening for great, local food and company. read more>>
November 3, 2014
The Sustainable Nantucket Farm to School Program is looking to hire a Summer Camp Development Coordinator beginning December 1st, 2014. IMG_1745The Summer Camp Development Coordinator will work under the direction of the Farm to School Manager to research, design, implement and oversee a summer program that meets the mission of Sustainable Nantucket, the goals of the Farm to School Program, and the needs of the Nantucket community. This is a nine-month position with a long-term vision that is initially dependent on continued grant funding. This is a part time (8 hours per week)  winter position and a full-time summer position. read more>>
October 21, 2014

Thank you to Christopher Freeman and the kitchen and crew at Oran Mor Bistro for hosting a wonderful Nantucket Grown Dinner last night! read more>>

October 15, 2014
The October 24th  Farm to School Harvest Dinner is just around the corner! Have you reserved your tickets yet? small group KK pictureEnjoy a spaghetti dinner made with NantucketGrown™ ingredients from Island Farms. The menu will include spaghetti (yes, we have a gluten-free option!) with Moors End Farm tomato sauce, a winter green salad with lettuce from Bartlett’s Farm and the Farm to School Garden, and an assortment of locally made and prepared desserts. Come meet our island farmers and taste their delicious produces! Music and children’s crafts included! Purchase your tickets HERE for the Harvest Dinner Friday, October 24 from 5:30 pm – 7:00pm at the Nantucket High School Cafeteria.
Tickets are $5 per person and FREE for children under the age of 6. You can purchase your tickets at the link below or at the Sustainable Nantucket office at 14 Federal St
October 3, 2014

Chef with crowd (2)What A Demo!

Chef Andrea Solimeo, chef de cuisine at Ventuno Restaurant, captivated an audience at last Saturday’s Market!

read more>>
September 30, 2014

Thank you so much to the fabulous team at Straight Wharf for kicking off our fifth annual Nantucket Grown Dinner series last night! From pumpkin chowder to basil ice cream – not to mention Far Away Farm’s pork raviolo and Ruthie B monkfish – it was local eating at its finest. read more>>