Volunteer Day at the Farm Saturday May 27

May 26th, 2017

Looking for something to do this weekend in a fun and bucolic setting?

Volunteer Morning 9:00 a.m. to Noon
at the Walter F. Ballinger Educational Community Farm, 168 Hummock Pond Road.

Coffee and Refreshments!

Wear work clothes and work gloves. Bring shovels and pickaxes if you have them.

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.


Coming This Summer ~ Self-Serve Veggie Cart at the Farm!

May 1st, 2017

Phase II of the Walter F. Ballinger Educational Community Farm!

February 15th, 2017

Help Us Enhance the Front of the Farm & Cultivate the Back 6!

In spring of 2016, the Nantucket Islands Land Bank awarded Sustainable Nantucket an additional 6.5 acres at the back of the Walter F. Ballinger Educational Community Farm kicking off Phase II of the Community Farm! This acreage will be organically and sustainably farmed by our Beginning Farmers who have graduated to our Seasoned Farmers program! To provide our Beginning & Seasoned Farmers the best tools for success, in addition to the Back 6 project, we are enhancing the existing infrastructure of the Front of the Farm!

Front of the Farm Enhancement Infrastructure Includes:

  • Solar Wrap for our Propagation Greenhouse (sponsored)
  • A Solar-Heated, Hot Water Wash Station (sponsored)
  • An Eco-Friendly Outhouse (sponsored)
  • A Fruit Tree Garden (sponsored)
  • Outdoor Kitchen
    • The Outdoor Kitchen will be a place to teach cooking and preserving the harvest
    • The Outdoor Kitchen will include a stove, sink and refrigeration.
  • Mobile Farm Stand

    • The Mobile Farm Stand will be stationed in front of the farm and will be stocked with produce from our Beginning and Seasoned Farmers.
  • Outdoor Classroom
    • The Outdoor Classroom will be a space for workshops and classes, lectures and films.
    • The Outdoor Classroom will include:
      • A shade structure
      • Screen
      • Seating and a lectern
      • Tables and work-space for hands-on classes

Back 6 Seasoned Farm Acreage Infrastructure Includes:

  • Fencing
  • Water
  • Electricity
  • 6 1/2-acre Seasoned Farmer Plots
    • Plots will be allotted to graduates of the incubator farm’s Beginning Farmer program.
    • We anticipate our first Beginning Farmer graduate to be cultivating in the Back 6 in summer 2017!
    • As each graduate moves onto the Seasoned Farm Acreage, we will accept new participants into the beginning farmer program, thereby exponentially increasing the number of farmers growing food on the island, every 3 to 5 years.
  • Bee Sanctuary
    • The Bee Sanctuary will:
      • Provide a home for bees on the farm
      • Provide a place for knowledgeable island beekeepers to keep their hives and provide hands-on beekeeping education
      • Help in the effort to preserve and support our bee populations, while the bees provide honey and enhance the pollination of our community farm crops.
  • Food Forest (sponsored)
    • The Food Forest will be planted and cultivated at the edges of the Back 6.
    • The Food Forest will:
      • Support biodiversity
      • Create habitat for wildlife & insects including pollinators
      • Build healthy soil
      • Provide a perennial buffer zone protecting sensitive areas
      • Provides fruit, nuts, and herbs for foraging and gleaning


To learn more about how to contribute to the campaign to grow the Walter F. Ballinger Educational Community Farm: Email: info@sustainablenantucket.org
Call the Sustainable Nantucket Office at: (508) 228-3399

Successful Small Farmer Workshops February 4!

January 18th, 2017


Join Us For Two Special Farm & Food Presentations!

December 8th, 2016


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


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

Selection of different yellow zucchini from Boatyard Farm at last week’s Market.

Harvest of the Month!

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


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


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!