2018 Market Applications are HERE!

January 5th, 2018

 

Be a part of the Market! 38,000 visitors last year!

2018 Handbook

2018 Application for Artisans & Mixed Vendors

Application for Artisan Tent Space

2018 Application for Growers and Value Added Food Producers

BOH permit guidelines

2018 NON-PROFIT Handbook

2018 NonProfit Application

Questions? Call us at 508-228-3399. We’re happy to chat!

If you’ve never been a vendor at the Farmers & Artisans Market and want to learn what is involved, come to this FREE How to be a Vendor at the Nantucket Community School on Centre Street: Monday March 19 at 6pm. The Market Manager and a panel of vendors will be on hand to go over how it works and to answer questions. Free, but pre-registration is required: call the Nantucket Community School at 508-228-7285 x 1571.

 

Summer Farmers Market Intern Job Opening

January 4th, 2018

Farmers Market Food Justice Intern

This part time, paid position entails helping at the Farmers & Artisans Market on Saturdays and once a week on a weekday at the Sustainable Nantucket office. June 9 through October 13 @ $13.00/hour for 10 hours per week.

Duties: Assists the Market Manager in running the Farmers & Artisans Market downtown, 19 Saturdays, 7:00 a.m. to 2:00 p.m., plus one Saturday on July 7 only 7:00 a.m. to 3:00 p.m., and up to 3 hours of office work per week tallying food stamp sales, conducting outreach to low income communities, and posting on social media. Responsibilities include Market set-up and breakdown, staffing Sustainable Nantucket information table, running food stamp program, greeting visitors, answering questions, counting visitors, & selling non-profit merchandise.

 

Requirements

  • Must be available June 8th – October 14th
  • Must be an early-riser on Saturdays.
  • Interest in learning about agriculture and about the local food system.
  • Desire to learn or improve food justice and outreach skills.
  • Ability to work outdoors in all weather performing repetitive, physical tasks, such as carrying heavy items, counting visitors.
  • Driver’s License.
  • Housing already secured on Nantucket Island preferred.


To apply please send resume and cover letter to:  market@sustainablenantucket.org

Walk the Market this Saturday with Chef Greg & Enjoy Lunch!

June 20th, 2017

Walk the Market with Chef Greg & Cook a Fresh Lunch!

This coming Saturday, June 24, 10:00 a.m. Read the rest of this entry »

Thank you to Chef Edwin Claflin of Oran Mor Bistro!

October 13th, 2016

DSCF8003Thank you to Chef Edwin Claflin of Oran Mor http://www.oranmorbistro.com/ for the fabulous chef demo at last week’s Sustainable Nantucket Farmers & Artisans Market! Chef Edwin provided a culinary educational experience for a group of fascinated participants as he purchased produce from island growers at the Market, then went to the Nantucket Culinary Center https://nantucketculinary.com/ for an inspired demonstration and delicious tasting! Thank you, Chef Edwin!

October Harvest of the Month ~ Winter Squash!

October 5th, 2016

October Winter SquashHarvest of the Month Recipes

Butternut Squash & Tomato Posole

INGREDIENTS Read the rest of this entry »

October’s Harvest of the Month ~ Winter Squash!

September 30th, 2016

 

Enjoy scrumptious winter squash in its many glorious types. Shown here, from left to right, are buttercup, delicata, ‘Red Kuri’ buttercup, butternut and dumpling squash.

Enjoy scrumptious winter squash in its many glorious types. Shown here, from left to right, are buttercup, delicata, ‘Red Kuri’ buttercup, butternut and dumpling squash.

Harvest of the Month Recipes

North African-style Stew

INGREDIENTS

  • 2 cans cooked chickpeas (or 3/4 cup dried and then cooked)
  • 2 1/2 pounds kabocha or butternut squash, peeled, seeded, & cut into 1-inch cubes
  • 2 large carrots, peeled & cut into ½-inch pieces
  • 1 large onion, chopped
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon minced peeled fresh ginger
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon saffron
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup lime juice
  • 1/2 cup chopped roasted unsalted peanuts
  • 1/4 cup packed fresh cilantro leaves, chopped

DIRECTIONS

Combine the cooked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a large pot. Put on the lid and cook on low until the lentils have begun to break down, 1 to 1 1/2 hours. Stir in lime juice. Serve sprinkled with peanuts and cilantro.

Market News! Harvest of the Month!

August 30th, 2016

DSCF7748Meet Our Newest Grower!

Dan Southey and Misha Currie of Washashore Farm are Beginning Growers at the SN Community Farm Institute. Dan and Misha enjoyed their first day at the Market last week, selling their mixed medley tomatoes, radishes, beets, shishito peppers, serano peppers, mixed lettuces, patty pan squash, rone de nice squash and mini succulent gardens.

Welcome, Dan and Misha!

 

 

 

Harvest of the Month! September: Tomatoes!September Tomatoes Read the rest of this entry »

Chef Demo at Saturday’s Market!

August 10th, 2016

Join Chef Greg Margolis Saturday at 11:00 for an interactive walk through the Farmers & Artisans Market.

After making purchases from local growers, go with Chef Greg to the Nantucket Culinary Center (two block walk) for a spontaneous and creative chef demo and tasting!

Here’s a peek at Read the rest of this entry »

Treats From The Market!

July 26th, 2016

DSCF7329

Bright edible nasturtium flowers at Ambrosia’s tent taste floral and peppery, and are good for you!

Read the rest of this entry »

Market News

June 29th, 2016

DSCF7209Chef Greg Margolis of the Nantucket Culinary Center provided an interactive tour of the Market last Saturday in a farm to fork experience. First, participants gained Read the rest of this entry »