One Potato, Two Potatoes, Three Potatoes, Four…..

November 27th, 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)


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Harvest of the Month Starts Now! Make this delicious tomato sauce to celebrate!

September 20th, 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

 

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.

Harvest of the Month ~ Share a Recipe & Enter Raffle!

June 22nd, 2016

Public Poster for program participation

 

Market News

August 22nd, 2014

What’s Growing at the Market?

Stop by North Union and Cambridge Streets from 9am to 1pm to buy local produce, fresh island-landed fish, baked goods including breads, jewelry, garments, fine ceramics and more!colorful veggies_blake cropped Everything is handmade or produced on Nantucket!

Reminder: SNAP/WIC users receive Double Dollars!

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Recipe: “Native Rose Flower Dressing”

July 22nd, 2010

This recipe was contributed by Dylan Wallace of Nantucket Native.

www.nantucketnative.net

Look for the Nantucket Native table at the next Farmers & Artisans Market for an unusual array of herbs and vegetables to add variety to your culinary repertoire. While your there, pick up a sweet treat like a scone, tart, or box of artisan chocolates!

Native Rose Flower Dressing

Ingredients:

* ½ c.  Grape seed oil

* ½ c   Rosa Rugosa Flower petals

* 1 Tb. Honey, Raw & Local whenever possible

* ½ c. apple cider vinegar

* 1 sprig Thyme (fresh)

* 1 sprig Tarragon (fresh)

* 1 pinch Sea Salt

* Mixed fresh/seasonal vegetables: Carrots, Radish, Lemon Cucumbers

* Mixed Spring Greens: Spinach, Arugula, Baby Beet Greens

Dressing

Warm grape seed oil over medium heat.  Remove from heat.  Add fresh rose petals.  Allow to steep for one half hour.  Remove petals and whisk in honey & apple cider vinegar.  Add to that freshly diced thyme & tarragon, sprinkle with sea salt.

Salad

Chop, dice or shred raw carrots, radish, & lemon cucumber. Mix with fresh spring greens of spinach, arugula & baby beet tops.  Toss with Native Rose Flower dressing, garnish with rose petals…enjoy.


World’s Best Grilled Bruschetta with Summer Tomatoes

June 25th, 2010

This recipe comes to us from Tim Pitts, Chef/Owner of Centre Street Bistro and NFAM food vendor.

www.nantucketbistro.com

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