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

September 20th, 2018

 

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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

 

Pi Pizzeria Hosted a Spectacular NantucketGrown Dinner

December 14th, 2017

Thanks to Pi Pizzeria Kitchen and Crew & our Providers.

Special thanks to Evan & Maria Marley and their staff. We always look forward to this unique meal and the #nantucketgrown menu!

providers ~ land & sea

Gioia Cheese, Captain  Bill Blount & the Ruthie B, Moors End Farm, John Logan, Bartlett’s Farm, ACK SweetWater Farm, Lazy Man Gardens & Annye’s Whole Foods.

 

October 26th, 2017

Thank you for a FANTASTIC NantucketGrown Food Festival!

Thank you to everyone in our community who attended, supported, donated and volunteered to help make the weekend such a success!

SN NantucketGrown Food Festival

Get your Tickets to Festival Opening Night

October 4th, 2017

Tickets are still available for several of our Food Festival events, but we’re REALLY excited about the Opening Reception & Tasting and the Oysters & Bubbles Tasting. Both events will feature local and regional food and drinks. The full event list is HERE.

September 26th, 2017

What a wonderful night!

Thanks to Ventuno Restaurant Kitchen and Crew & our Providers.

Special thanks to Andrea Solimeo – Executive Chef Owner, Scott Fraley – Owner, Taylor Oliver – Owner, and Miguel Hernandez – Chef de Cuisine.

providers ~ land & sea

produce ~ Ack Sweetwater Farms, Alden Lenhart, Bartlett’s Farm, Boatyard Farm, Fields of Ambrosia, Lazy Man Gardens, Moors End Farm, Pumpkin Pond Farm, Walter F. Ballinger Educational Community Farm, Washashore Farm

fish & shellfish ~ Cptn. Bill Blount & the Ruthie B., Grey Lady Oysters, Neil Cocker

fruit, honey, dairy & beverage ~ Cisco Brewers, Eat Fire Spring Apiary, Berry Patch Farm, Fields of Ambrosia, Gioia Cheese, Lazy Man Gardens, Rowan & Eva Whelan- Blake

2017 Annual Meeting

September 8th, 2017

 

The Annual Meeting will be held Tuesday, September 12th at 4pm

Hosted at the Walter F Ballinger Educational Community Farm at 168 Hummock Pond Road.  Light bites are being provided by Ambrosia.   Click the image for a printable flyer.“Farm to Fork” discussion featuring island chefs and farmers will take place at the conclusion of our meeting.

 

 

Andrew Spollett of Bartlett’s Farm
& Dylan Wallace of Fields of Ambrosia
w/ Chef Mike La Scola of Proprietor’s Bar & Table

Cheryl Emery of ACK Sweetwater Farm
w/ Chef Erin Zircher of Cru Oyster Bar

Dan Southey of Washashore Farm
w/ Chef Scott Osif of Galley Beach & After House

John Kuszpa of Lazy Man Gardens
w/ Chef Russell Ferguson of Nantucket Golf Club

Marty McGowan of Pumpkin Pond Farm
w/ Chef Seth Raynor of the Pearl & the Boarding House

Thank You for a WONDERFUL Farm Fresh Feast

August 3rd, 2017

Thank you to everyone in our community who attended, supported, donated and volunteered to help make our evening such a success!

Sustainable 2017 FFF

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Farm Fresh Feast 2017 Photos – Bill Hoenk

August 3rd, 2017

2017 Farm Fresh Feast Photos are HERE. Thank you to Everyone for a Wonderful Night!

Bill Hoenk FFF 2017

Event Photography by Bill Hoenk

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 »

Save the Date for the 2017 NantucketGrown™ Food Festival!

April 7th, 2017

Join Sustainable Nantucket for the 2nd Annual NantucketGrown™ Food Festival on
October 12th-15th as we celebrate the island’s local food!

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