Job Openings for Summer 2019

March 20th, 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:  market@sustainablenantucket.org

 

 

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:  market@sustainablenantucket.org

New Video of Sustainable Nantucket

May 22nd, 2017

We’re very excited about the new video Spindrift made about our organization. They have been supporting Sustainable Nantucket through their 1% for the Planet Partnership. Thank you to everyone who participated. Please like and share to help us spread the message about our programs.

 

Successful Small Farmer Workshops February 4!

January 18th, 2017

michael-kilpatrick-workshop-poster

Join Us For Two Special Farm & Food Presentations!

December 8th, 2016

kitchen-garden-workshop-poster

Master Farmer Visits Nantucket November 12 ~ Don’t Miss This!

November 1st, 2016

Annie Farrell poster

Mushroom Growing Workshop October 16 at The Farm!

September 9th, 2016

10-the-wine-cap-stropharia-ruguso-annulata

Postponed from September 25… Now part of the NantucketGrown Food Festival!

Join mushroom-growing specialist Alden Lenhart in a hands-on workshop on How to install a Wine Cap Mushroom Bed in your yard or garden!

Sunday, October 16,1:00 – 3:00

Rain or shine (talk will be inside greenhouse if raining; wear appropriate work clothing for installation outdoors).

Alden will also talk about mushrooms, their role in nature and different methods of growing them.

At the Community Farm Institute
168 Hummock Pond Road

Free, and Open to the Public

Click HERE for more info on the Food Festival

Veggies! What’s In At The Market!

August 16th, 2016
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Selection of different yellow zucchini from Boatyard Farm at last week’s Market.

Harvest of the Month!
Zucchini!

Long, short, round, knobby, zucchini squashes come in so many different shapes. And colors! Green, white, yellow, striped! The harvest is in!

Harvest of the Month RECIPE

Baked Zucchini Fries

INGREDIENTS

1 cup Panko breadcrumbs

1/2 cup freshly grated Parmesan cheese

1 teaspoon Italian seasoning

Kosher salt and freshly ground black pepper, to taste

4 zucchini, quartered lengthwise

1/2 cup all-purpose flour

2 large eggs, beaten

2 tablespoons chopped fresh parsley leaves

 DIRECTIONS

Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste. Set aside. Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini onto prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp. Serve immediately, garnished with parsley, if desired.

 

 

Farm News!

August 2nd, 2016

IMG_5546On Friday, Sustainable Nantucket hosted its 7th Annual Farm Fresh Feast the Community Farm Institute. Featured were a silent and a live auction, music from local band Buckle and Shake, and dinner catered by Taste of Nantucket, with produce donated by local farms and harvesters. Thanks to all the farmers, volunteers, and staff who helped make this event a success!

Harvest of the Month ~ July Greens!

July 5th, 2016

July GreensJuly is Greens Month!

Find fresh, island-grown greens at the Saturday Downtown & the Wednesday Mid-Island Markets!

Also at participating NantucketGrown restaurants featuring Harvest of the Month!

Try this delicious recipe!

Lemon-Garlic Swiss Chard

INGREDIENTS

1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
12 cups Swiss chard, chopped (about 10 ounces)
2 tablespoons water
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon freshly ground black pepper
4 teaspoons shaved fresh Parmesan cheese

DIRECTIONS

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; sauté 2 minutes or until garlic begins to brown. Add Swiss chard and 2 tablespoons water to pan; cook 3 minutes or until chard wilts. Stir in lemon juice and pepper. Sprinkle with cheese.

Community Farm Institute News!

June 29th, 2016

group searching for insect pestsThanks so much to Andrew Spollett for leading local growers in an Organic Pest and Disease Management workshop this past Sunday! The workshop addressed some of the CFI farmers’ specific pest problems and discussed pests common to the area, along with covering various sustainable methods to keep pests at bay.

 

 

 

IMG_5391The Community Farm has furthered its green development with solar panels! A big thanks to Zach Dusseau for installing them!