Come visit us once again this Saturday anytime from 9AM to 1PM!
We’ve only got three Markets left for the year, so don’t miss your chance to visit your favorite vendors, pick up local produce, and buy high quality art here on island!
Reminder: SNAP/WIC users receive Double Dollars!
Up to $10 Double Dollars are given for every $10 SNAP/WIC dollars used at the Market. What that means is ten more dollars FREE to buy fresh produce and food- all locally produced! SNAP/WIC users, don’t miss out on this special opportunity to purchase baked goods and fresh farm produce!
This Saturday: Chef Demo by Chefs Mayumi Hattori and Andrea Solimeo!
Chef Mayumi Hattori, chef de cuisine at Straight Wharf, and Chef Andrea Solimeo, chef de cuisine from island favorite Ventuno, will be joining us this Saturday at 11:00 in the big yellow entertainment tent for a chef’s demo. Stop by the center of the Market to see (and if we’re lucky, taste) some delicious food!
Fall is here, and our growers are still at it!
While the season has officially changed this past week, our growers are still working hard and bringing a lot of fresh produce, beautiful flower arrangements, and more to sell at the Market! Pick it up while you still can- soon it will be winter and produce of this high quality will be a lot harder to come by!
Boatyard Farm has been selling some beautiful marrow pumpkins that would be as great addition to a variety of dishes. These are a favorite for baking into pumpkin pies!
Peggy’s Fresh Pumpkin Pie
From our Market Manager
It’s easy to use a real pumpkin and bake it yourself, rather than pumpkin out of a can!
Prepare crust(s) – one marrow pumpkin can make 4 or more pies! The smaller sugar or pie pumpkins usually make 2 pies. If you don’t want to make all those crusts, you can butter a deep casserole and bake the filling as a souffle!
Wash pumpkin. Cut in half. Scoop out the seeds and set aside (you can roast these with a little salt and eat as a snack). Place the pumpkin halves cut side down in a roasting pan. Add 1 cup water.
Place in 350 oven uncovered and bake for 45 minutes or until soft. Remove and let cool. When able to handle, scoop flesh out of skin. Discard skin.
Place pumpkin flesh into food processor. For two pies, add 1 can sweetened condensed milk, 1 egg, 1 tablespoon cinnamon, 1/2 teaspoon each nutmeg, allspice, cloves, and 1 teaspoon ground ginger.
Blend well until smooth. Pour into waiting crusts. Bake at 325 until filling puffs up, cracks slightly on the edges and browns on top. You can also test for doneness by inserting a toothpick in the center and it comes out clean. Serve with whipped cream and hot coffee!
Ooh La La Garden has beautiful bouquets, little pumpkin gourds and vegetables still up for sale that will brighten a variety of settings.
In addition to their fresh-harvested teas and spices, Ambrosia has been selling delicious maple syrup from their farm in Vermont that they infuse with vanilla on island, as well as some comfy sheepskin fleeces from their partner Far Away Farm that will help keep you warm for the winter.
Stop by these tables, among many others, to pick up high-quality, island made goods!
Meet this artisan: Megan Anderson
Megan has been with us for a number of years now, selling beautiful jewelry and more to both locals and visitors. She beads gorgeous mosaic belt buckles and jewelry by hand.
Much of Megan’s jewelry uses metal, but her newest works incorporate deerskin leather and antlers in many of her pieces.
And how does Megan get the deerskin leather? She makes it herself!
Megan obtains bow-hunted island deer and skins them herself. Then she spends many long hours flensing the skin, tanning and finally dying the leather. This, in collaboration with precious stones and metals, makes for high quality, original and beautiful artwork that lends new meaning to the term “handmade!” Check out her tent this Saturday and prepare to be wowed!
Shop the Market, year-round online @ market.sustainablenantucket.org