December 16th, 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.
November 25th, 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:
Bartlett’s Farm: Bartlett’s is open Tuesday and Wednesday until 6:00pm
Long Island Cheese Pumpkins
GREENS: (while supplies last)
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.
Pumpkin Pond Farm: Open Tuesday and Wednesday from 8:00am – 2:00pm.
October 21st, 2014
Thank you to Christopher Freeman and the kitchen and crew at Oran Mor Bistro for hosting a wonderful Nantucket Grown Dinner last night!
The meal was gorgeous, and amazingly delicious! Spotlight was on Nantucket’s local seafood with Pocomo Meadow oysters provided by Steve Bender, Grey Lady Seaweed from Frank Dutra, pan-roasted Lightship scallops, and braised “Ruthie B” monkfish provided by Bill Blount. Bartlett’s Farm, Boatyard Farm, Moors End Farm, and Pumpkin Pond Farm contributed beautiful, seasonal produce, including Moors End Farm’s golden beets, Pumpkin Pond’s fingerling radishes, Boatyard Farm’s pumpkin and Bartlett Farm’s cauliflower, and with an additional treat of cranberries from the Nantucket Conservation Foundation’s Windswept Bog! Thank you also to our sponsors Annye’s Whole Foods for the wine and Ambrosia Chocolate & Spices for the takeaway gifts of tea. We are excited for our next Nantucket Grown Dinner at the Seagrille on November 17!
August 11th, 2014
Join us in celebrating Nantucket’s growers, harvesters, fishermen and chefs - and enjoy the best of the island’s harvest!
2014 Nantucket Grown Dinners will be hosted by:
4 Course Farm-To-Table Dining
Beer and Wine Included with Dinner
$95 (+ 18% gratuity)
Click on the restaurant names above to reserve your tickets today or call the SN Office: 508-228-3399
“You might be sitting next to someone who caught the fish on your plate, or grew the mushrooms in the sauce or picked the fresh kale in your salad. And when the chef comes out to visit with you, you sense that for him or her too, this is a different experience of preparing food from and for the community” – Nantucket Grown Dinner attendee
“The dinner series is really a vehicle for our overall mission to increase food production on the island, by bringing together growers and restaurateurs.” – SN Board Chair
The cost is $95 per person for a four-course dinner including beer and wine. Cocktails available at the cash bar.
For the convenience of our dinner guests we will be adding the 18% gratuity on when tickets are purchased (totaling $112).
Seating is limited and reservations are required.
(Photo: Chef/Owner Seth Raynor of the Pearl, Boarding House and Corazon del Mar at work.
Photo by Jeff Allen.)
April 2nd, 2014
Please Join Us for a special agricultural workshop!
UMASS Greenhouse Crops
& Floriculture Specialist
GREENHOUSE BIOLOGICAL PEST MANAGEMENT
Monday, April 14, 2-4pm at the Hayloft, Bartletts Farm
Thrips, aphids, fungus gnats, shore flies and mites can be a challenge on ornamental spring crops and vegetable bedding plants grown in greenhouses. Tina will talk about managing these important greenhouse pests using cultural and biological management strategies.
Hands-on in the Greenhouses
Tuesday, April 15, 9-noon at Bartletts Farm (meet at the Hayloft)
Walk the greenhouses with Tina! On-site demonstration of diagnostic test kit for virus detection, followed by scouting plants and discussion.
With thanks to MDAR for their support.
March 28th, 2014
Please join home & farm growers at the Sustainable Nantucket Community Farm Educational Series!
Bartletts Farm Organic Grower
Let’s Talk Soils!
At the Mitchell’s Corner Bookstore on Main Street, 2nd floor, Friday March 28 at 6pm. Free.
For more information about the Community Farm, please contact us at 508-228-3399508-228-3399.
January 14th, 2014
Sustainable Nantucket’ s Nantucket Grown™ Campaign which includes our brand and publication, promotes and encourages the consumption of locally grown food on Nantucket.
6,500 complimentary magazines are available at:
- Sustainable Nantucket Farmers & Artisans Market (June-October)
- Stop & Shop, Hy-line, Annye’s Whole Foods and Barlett’s Farm
- Also available on our website and at our events, with promotion in our e-newsletters as well as Facebook and Twitter pages
- Businesses that purchase an ad space by January 31 will receive a “Pay Now” 10% discount.
- Businesses that apply and pay now for the NantucketGrown Brand will receive a 15% discount off any size ad! Click here for details.
Click here for rates and purchasing details.
Contact the Sustainable Nantucket office at 508-228-3399 or email@example.com.
November 1st, 2013
Schools across the country have been adopting a Harvest of the Month campaign as a means to improve student nutrition by empowering them to choose a wider variety of locally grown fruits and vegetables. With the celebration of National Farm to School Month, Sustainable Nantucket’s Farm to School Program piloted a Harvest of the Week campaign highlighting kale, butternut squash, potatoes, and pumpkin throughout the month of October. In addition to the school food service department incorporating these locally grown crops into the school lunch menu, local chefs from the SeaGrille, American Seasons and the NPS Culinary Art’s department added their culinary expertise to create unique dishes around the weekly harvest. These culinary creations of potato hash, butternut squash soup, kale chips and pumpkin ice cream were then served to NHS and CPS students as a free sampling during their lunch period.
THANK YOU to Bartlett’s and Moors End Farsm for helping to provide the food and their agricultural expertise during the distribution of the chef samples and THANK YOU to the chefs for donating your time to create these delicious bites.