June 2, 2019
We are excited to partner with Michael + Orla LaScola to host our first ever Nantucket Grown dinner at The Proprietors on June 13. Chef Michael will be preparing a multi-course, family style dinner using seasonal and local produce paired with sustainable wines. Join us for a festive meal to benefit Sustainable Nantucket. Enjoy LOCAL FARE & CELEBRATE Nantucket’s chefs, farms & growers. The cost is $115 per person for a multi course family style dinner including wine and gratuity. Cocktails are available at the cash bar. Seating is limited and reservations are required. Click here for tickets!
April 24, 2019
Creative Reuse  Popup  A Take-What-You-Need Art & Craft Material ” Shop” Donate  Call to arrange for pickup or drop off of unused art & craft supplies Emma at 508. 221.1523 or Allison at 201. 738. 2721
Wednesday, May 1st, 6- 8 pm, Nantucket Atheneum Take what you need, first come, first served.
What is creative reuse? Also known as upcycling or repurposing: Bringing a new life or function to an already manufactured item. Got stuff from home or work that you that you’re not sure what to do with?  Maybe someone could use it! Screws, nails, keys, glass jars, jewelry boxes, coffee tins, tubes,  pouches, plastic containers, books, magazines, scrap booking materials, socks, candles, fabric, wrapping paper, postcards, CDs, zippers, buttons, office supplies, old photos, tiles, wallpaper, paint samples, wood scraps and so much more…… Sustainable Nantucket is proud to support this event.
March 20, 2019
Assistant Farmers Market Manager The Assistant Farmers Market Manager assists the Market Manager in running the Farmers & Artisans Market downtown for 19 Saturdays (June 8 – October 12) from 7:00 a.m. to 2:00 p.m., plus one Saturday on July 6 only 7:00 a.m. to 3:00 p.m. The assistant Market Manager is responsible for running the SNAP/WIC programs and making sure that farmers have signs displayed to accept these benefits. If needed, there is the possibility of adding up to 2 hours of office work per week tallying food stamp sales and conducting outreach to low-income communities. Responsibilities also include Market set-up and breakdown, staffing Sustainable Nantucket’s information table, greeting visitors, assisting vendors, answering questions, counting visitors and selling merchandise for Sustainable Nantucket.     Requirements
  • Available June 1st – October 12th
  • Interest in learning about agriculture and about the local food system.
  • A desire to interact with the public.
  • Driver’s License.
To apply please send resume and cover letter to:     Sustainable Agriculture Apprenticeship This part time, paid position entails farming work at the Sustainable Nantucket Community Farm Institute, located at the Walter F. Ballinger Educational Community Farm. June 1 through October 28 @ $13.00/hour for 15 hours per week, with the possibility of more hours as desired/arranged, working in individual farmer’s plots.   Duties: Assists site manager in running and working at the Community Farm at 168 Hummock Pond Road. Responsible for maintaining pollinator garden, Food Forest and Beeyard. Must be able to handle farm tools, such as weed whacker, lawn mower, and hand-held tools.  Sustainable Nantucket will pay for 15 hours/week, (with the possibility of more),  and will help you connect with individual farmers at their Community Farm plots for any additional hours/week that you might want. Great learning opportunity, 5 hours per week of guided experience and contact with established farmer and site manager.   Requirements
  • Available June 1st – October 28th
  • Interest in learning about agriculture and about the local food system.
  • Desire to learn or improve agricultural skills.
  • Ability to work outdoors in all weather performing repetitive, physical tasks, such as digging, carrying heavy items, handling small farm tools.
  • Driver’s License.
To apply please send resume and cover letter to:
March 13, 2019
Saturday, April 6th Locations around Nantucket Sustainable Nantucket is excited to bring Jessica Georges and Bettie the Bus of Green Road Refill over from Cape Cod to help you ditch the plastic and live a more environmentally friendly life. Bettie the bus is a converted school bus full of household and personal products in bulk, so save your containers from the dump and refill them on April 6th! There will also be a selection of plastic free alternatives for home and body. A portion of all sales will be donated to Sustainable Nantucket. Thank you to our partners 100MileMakers + Nantucket Eco Group. Click here to see the list of refillable products. *Find Bettie the Bus at: Roastd General Store 159 Orange St. 12:30-2:30pm   Nantucket Yacht Club 1 S. Beach St. 5:15-6:30pm. *A portion of all sales will be donated to Sustainable Nantucket! Plus Green Road Refill owner Jessica Georges will be giving a talk on sustainable living at the Nantucket Atheneum from 4-5pm.
March 11, 2019

December 16, 2018
Winter months mean root vegetables and this Wednesday–December 19th–Nantucket Public Schools will be serving up turnips during students’ school lunch.  Recipes and links below. read more>>
November 27, 2018

Image result for watercolor potatoPOTATOES are November’s Harvest of the Month. Try NOT to feel all warm and winter-y after making these recipes!

Oven Fries 4 medium potatoes, peeled and cut in strips 2 Tbsp. salad oil Salt Paprika (if desired) read more>>
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