Volunteer at the Market

March 20th, 2019

Sustainable Nantucket Farmers and Artisans Market would not be possible without the help of volunteers. If you have some free time on Saturdays, we’d welcome your help. You can volunteer for as little or as much time as fits into your schedule. This year the market will run for 19 Saturdays from June 8 until October 12. During market season we need assistance with:

  • Setting up and breaking down
  • Manning our SN table
  • Posting signs
  • Assisting shoppers

And more!

We occasionally need help with projects in the off-season as well.

Interested? Click here to download a volunteer form, or you can contact us.

2019 Market Applications are HERE!

February 22nd, 2019

Be a part of the 12th annual Sustainable Nantucket Farmers & Artisans Market. The Market runs for 19 Saturdays starting June 8 and ending October 12. We had over 65,000 visitors last year!

2019 Market Handbook

2019 Application Artisan & Mixed Vendors

2019 Application for Artisan Tent Space

2019 Application for Growers & Value Added Food Producers

BOH permit guidelines

2019 NON-PROFIT Handbook

2019 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, we will be hosting a FREE How to be a Vendor workshop on March 18 from 6-8pm at the Nantucket Community School located at 56 Centre Street. 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.

 

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 »

Meet Our Summer Team!

June 23rd, 2016

3 interns together
Sustainable Nantucket has 4 new members of our summer team, just in time for the start of the SN Farm to School Summer Program and the Market!
Please join us in welcoming: Read the rest of this entry »