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October 18, 2018

Farm to School is excited to announce our annual Harvest Dinner celebrating Farm to School Month and the fall bounty of the Farm to School Garden, Bartlett’s Farm and Washashore Farm. The Harvest Dinner also celebrates more locally grown produce and products in the Nantucket Public Schools. Please come join us in the HS cafeteria on October 24th at 5:30-7:00 for a fun and tasty evening. Menu includes: pasta, bread, salad and blueberry crisp. Cost is only $10 per person.

 

October 4, 2018

Farm to school enriches the connection communities have with fresh, healthy food and local food producers by changing food purchasing and education practices at schools and early care and education sites.

Students gain access to healthy, local foods as well as education opportunities such as school gardens, cooking lessons and farm field trips. Farm to school empowers children and their families to make informed food choices while strengthening the local economy and contributing to vibrant communities. read more>>
September 20, 2018
  Image result for tomato sauce

Dylan Wallace’s NantucketGrown Tomato Sauce

15 pounds fresh tomatoes

10 garlic cloves, diced

3 medium sized onions, diced

12 cup of extra virgin olive oil (evoo)

Skin tomatoes by blanching them: boil a pot of water. Bring a large 6 quart or larger Dutch oven or stock pot of water to a boil over high heat. Fill a large bowl with ice and water and set this next to the stove. Prepare the tomatoes by slicing a shallow X in the bottom of each fruit. Working in batches, drop several tomatoes into the boiling water. Cook until you see the skin start to wrinkle and split, 45-60 seconds. Using a slotted spoon, lift the tomatoes out and place them in the ice water. Continue with the rest of the tomatoes, transferring the cooled tomatoes from the ice water to another large bowl as they cool. When finished blanching discard the blanching water from the pot – no need to dry the pot.

After blanching, core the tomatoes and use your hands or a paring knife to strip the skins from the tomatoes. Set aside

Dice onións: in the same large pot or Dutch oven – sauté onions in evoo until soft and golden then add garlic, making sure you do not burn garlic.

Add blanched chopped tomatoes to pot

Add 2 teaspoons salt and pepper to taste, basil and oregano to taste

Bring to boil; then cover and simmer for 12 hour

Add mixture to sterilized quart jars add top of each jar with 2 tablespoons of lemon juice and cover jar with lid

Add jar to boiling water bath making sure jars are fully submerged for 40 minutes; remove and cool on the counter

 
September 5, 2018
August 9, 2018
We have a great line-up for this Saturday’s Farmers & Artisans Market, but the forecast (as of today) calls for rain. If the weather cooperates we will be set-up downtown from 9am-1pm on Cambridge & North Union Streets. Click here to see this week’s farmers and vendors.  
April 26, 2018
February 13, 2018

For more information or to register CLICK HERE!

For more information or to register CLICK HERE!

January 29, 2018

Why do you look like your parents? Why do some animals look different than their parents? When you plant a seed, how do you know what the plant will look like? read more>>

January 16, 2018

What do we do at Farm to School when it is too cold to bring students to the garden? read more>>