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 »

Chef Demo at the Market this Saturday!

June 17th, 2016

Participants will join NantucketGrown Chef Greg Margolis on an interactive tour of the Sustainable Nantucket Farmers & Artisans Market. During this tour, you will get the opportunity to purchase fresh produce from island growers as you accompany the chef as they make their purchases.  Afterwards, proceed to the Nantucket Culinary Center for a cooking demonstration and tasting.

What to Expect: The Culinary Center is partnering with Sustainable Nantucket’s NantucketGrown Campaign to give you the opportunity to meet talented Chefs working on this island who support, promote and encourage the consumption of locally sourced food. This campaign helps indicate to consumers that the food they are purchasing has been grown, processed, and distributed on Nantucket.

  • Please meet at SN Farmers & Artisans Market at Cambridge and North Union Streets at the Sustainable Nantucket Information table under the Big Yellow Tent at 11:00.
  • Wear comfortable shoes because you will be walking outside for a portion of this demonstration.

Please contact or call 508-228-3399

Read the rest of this entry »

Market News!

September 26th, 2014

Elli Gottwald paintingCome visit us once again this Saturday anytime from 9AM to 1PM!

We’ve only got three Markets left for the year, so don’t miss your chance to visit your favorite vendors, pick up local produce, and buy high quality art here on island!

Reminder: SNAP/WIC users receive Double Dollars!

Up to $10 Double Dollars are given for every $10 SNAP/WIC dollars used at the Market. What that means is ten more dollars FREE to buy fresh produce and food- all locally produced! SNAP/WIC users, don’t miss out on this special opportunity to purchase baked goods and fresh farm produce!

This Saturday: Chef Demo by Chefs Mayumi Hattori and Andrea Solimeo!

Chef Mayumi Hattori, chef de cuisine at Straight Wharf, and Chef Andrea Solimeo, chef de cuisine from island favorite Ventuno, will be joining us this Saturday at 11:00 in the big yellow entertainment tent for a chef’s demo. Stop by the center of the Market to see (and if we’re lucky, taste) some delicious food!


closeup of Ooh La La zinnias 2Fall is here, and our growers are still at it!

While the season has officially changed this past week, our growers are still working hard and bringing a lot of fresh produce, beautiful flower arrangements, and more to sell at the Market! Pick it up while you still can- soon it will be winter and produce of this high quality will be a lot harder to come by!




Boatyard Farm marrow pumpkins 2Boatyard Farm has been selling some beautiful marrow pumpkins that would be as great addition to a variety of dishes. These are a favorite for baking into pumpkin pies!

Peggy’s Fresh Pumpkin Pie
From our Market Manager

It’s easy to use a real pumpkin and bake it yourself, rather than pumpkin out of a can!

Prepare crust(s) – one marrow pumpkin can make 4 or more pies! The smaller sugar or pie pumpkins usually make 2 pies. If you don’t want to make all those crusts, you can butter a deep casserole and bake the filling as a souffle!

pumpkin pieWash pumpkin. Cut in half. Scoop out the seeds and set aside (you can roast these with a little salt and eat as a snack). Place the pumpkin halves cut side down in a roasting pan. Add 1 cup water.

Place in 350 oven uncovered and bake for 45 minutes or until soft. Remove and let cool. When able to handle, scoop flesh out of skin. Discard skin.

Place pumpkin flesh into food processor. For two pies, add 1 can sweetened condensed milk, 1 egg, 1 tablespoon cinnamon, 1/2 teaspoon each nutmeg, allspice, cloves, and 1 teaspoon ground ginger.

Blend well until smooth. Pour into waiting crusts. Bake at 325 until filling puffs up, cracks slightly on the edges and browns on top. You can also test for doneness by inserting a toothpick in the center and it comes out clean. Serve with whipped cream and hot coffee!


Ooh La La Gardens guords & bouquetsOoh La La Garden has beautiful bouquets, little pumpkin gourds Fraswer Long holding sunflowers 2and vegetables still up for sale that will brighten a variety of settings.









In addition to their fresh-harvested teas and spices, Ambrosia has been selling delicious maple syrup from their farm in Vermont that they infuse with vanilla on island, Ambrosia big tray of products plus moreas well as some comfy sheepskin fleeces from their partner Far Away Farm that will help Ambrosia maple syprup with fleece behindkeep you warm for the winter.





Stop by these tables, among many others, to pick up high-quality, island made goods!



Meet this artisan: Megan Anderson

Megan AndersonMegan has been with us for a number of years now, selling beautiful jewelry and more to both locals and visitors. Megan Anderson closeup of 2 deerskin necklaces She beads gorgeous mosaic belt buckles and jewelry by hand.


Much of Megan’s jewelry uses metal, but her newest works incorporate deerskin leather and antlers in many of her pieces.


And how does Megan get the deerskin leather? She makes it herself!

Megan obtains bow-hunted island deer and skins them herself. Then she spends many long hours flensing the skin, tanning and finally dying the leather. This, in collaboration with precious stones and metals, makes for high quality, original and beautiful artwork that lends new meaning to the term “handmade!” Check out her tent this Saturday and Megan Anderson view of deer skin necklacesprepare to be wowed!


Shop the Market, year-round online @

Meet Our September 20 Vendors!

September 19th, 2014

Ooh La La table tomatoes and peppersGrowers & Harvesters

Pumpkin Pond Farm – organic seasonal produce
Boatyard Farm – organically-grown seasonal produce
Ooh La La Garden – fresh cut flowers

Food Producers

Something Natural – bread, baked goods, cold juices & teas
Nantucket Jams – jams from island berries, baked goods
02554 Juice – cold-pressed juices & healthy snacks Read the rest of this entry »

Meet our June 21 Vendors ~ Fresh Fish & Organic Produce

June 19th, 2014

Butterfly detail on hand-dyed and handpainted silk scarf, by Diana Northrop of Sunrise Silks.

Growers & Harvesters

Glidden’s Island Seafood – island-landed fresh fish
Pumpkin Pond Farm – organic produce, herbs, plants Read the rest of this entry »

Herbs & Sails Day! Meet our August 31 Vendors!

August 30th, 2013

Happy shoppers with lettuce & SN tent

Visit the Market for a chat with Elin Anderwald – see below!


Far Away Farm – wool, honey, seasonal produce Read the rest of this entry »

Meet our August 24 Vendors! Visit the Instrument Petting Zoo!

August 23rd, 2013

Tafari Organics baked goods close up


Hope Sprouts – organic vegetable sprouts
Hummock Pond Farm – seasonal produce, vinegars, syrups Read the rest of this entry »

It’s Bee Day at the Market! Meet our August 17 Vendors!

August 14th, 2013
Nantucket Honey Bee

Nantucket Honey Bee

See the Teaching Hive!

Live Bees in a safe, viewable hive. Find the Queen! See the Waggle Dance! All morning in the big yellow tent, along with the season’s first honey!


Read the rest of this entry »

Lamb Named!

July 19th, 2013

wool spinner 003 wool spinner 056

There were 87 entries in the Name the Lamb contest, when the lamb visited the Market on July 13. Read the rest of this entry »

Live Lamb Visits Market! Naming Ceremony!

July 11th, 2013
close up best

Finally I’ll get my name!

See the Lamb In Person!

The “Name the Lamb Contest” lamb from Far Away Farms will visit this Saturday’s Market July 13 from 9 to 1.

He will receive his name at noon.

The winner of the Name the Lamb Contest will receive a new, washable, Brant Point, Claire Murray rug generously donated by Claire Murray!

And…don’t forget to stop by for our Wool Spinning Demonstrations

By Miki Lovett and Cheryl Creighton from 10:00 to noon.