Posts Tagged ‘preserving food’

Updates from the Sustainable Nantucket Gleaners

Tuesday, August 23rd, 2011

On October 6th the Sustainable Nantucket Gleaners picked over 100 lbs. of organic produce generously donated by Pumpkin Pond Farm. This produce was used in meals prepared at the NPS cafeteria, including organic lettuce for sandwiches, and a delicious salad bar featuring beets and carrots!

—————————————————————————————————–On August 24th the gleaners assembled at Moor’s End Farm where we spent an hour picking 500 lbs of tomatoes of all varieties. From there, we headed to the NPS kitchen, where Linda Peterson instructed us on how to best preserve the bounty! Natty and Nora cleaned tomatoes while Samantha kept busy peeling and cutting onions for use in tomato sauce. Vanessa, Sarah, and Beth carefully prepared the delicate tomatoes for cooking by coring, cutting an “x” on the bottom of the tomatoes, and in the case where tomatoes were roasted, halving the tomatoes. Linda then steamed many of the tomatoes, placed them in an ice water bath to stop the cooking process, peeled the tomatoes (with volunteer help) and then made them into a tasty tomato sauce. Linda also passed out tomato sauce recipes for the volunteers to try at home.

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On August 18th Moors End Farm donated a large quantity of onions to Farm to School. NPS Food Services Director Linda Peterson will prepare and freeze the onions for use in French Onion Soup, which will be served to students this October. Linda plans to serve the soup with a garden salad, veggie tray and milk. Yum! This sure changes our perception of cafeteria food!

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On August 11, 2011 the Sustainable Nantucket Farm to School Program made history! With corn donated by Moors End Farm, the Sustainable Nantucket Gleaners – made up of 15 community volunteers, ranging in age from 3 – 50 years – husked over 700 ears of corn in under 1 hour!

FSD Director Linda Peterson taught volunteers about food safety, demonstrated how to correctly husk the corn, explained how she will preserve it for the students of the Nantucket Public School System to eat in the Fall when corn is no longer locally available. Linda also explained that 700 ears of corn is just the right amount to feed every public school student for one lunch day!! (500 ears for the middle school & high school, and 200 ears for the elementary school).

Linda demonstrated her methods for preserving the corn, which involves steaming and then freezing. She also demonstrated her method of removing the kernels from the cob. Students at NPS typically eat crushed corn or similar preparations of cut corn, and Linda wanted to give students the opportunity to enjoy corn on the cob at school. To that end, some of the cobs will be preserved whole, while the remainder will be stripped and used in a variety of preparations, such as creamed corn and corn muffins.

Participants Included: Linda Peterson, Food Services Director; Morgan Beryl, SN Program Manager; Pauline Cronin; James Cronin; Anna Cronin; Jessica Ryder; Stephanie Ryder; Roy Ryder; Beth Davies; Sophie Davies; Nora Harrington; Caillean Daily; Orion Malfatto – Daily; Cameron Hewes; Sophia Basile; Zoe Bazos & Yasmine Bazos. Thanks to everyone who participated!

Pickled Green – August Demos & Raffle

Friday, August 5th, 2011

August is Pickled Green month at the Farmers & Artisans Market! Buy a ticket for a chance to win our Pickled Green Raffle; the prize includes: Nantucket Grown shopping bag; Discovery Kit; canning basics book; and cucumbers for your own pickling projects. We’ll also be handing out a free beginners’ guide to canning and other goodies. The raffle drawing will be held Saturday, August 27th at the end of the Market day.

Demonstrations for August include:

August 13th – Making Pickles

Sustainable Nantucket launches premier issue of new annual publication ~ Nantucket Grown™

Wednesday, July 27th, 2011

***View & download Nantucket Grown™: click here.***

We are delighted to announce that we have just released the premier issue of Nantucket Grown™, a new annual publication designed to expand our Nantucket Grown™ branding and outreach campaign encouraging island visitors and residents to source their produce and products locally.

(more…)

Tomato Tomato!

Tuesday, July 5th, 2011

*UPDATE: We Have a Winner!

The winner of our 2011 Tomato Tomato Raffle drawing was Lois Bedsaul of Galax, VA!

She received her winning ticket after purchasing a mug. Her mug is receiving a lot of comments at work and she just loves it!!

Lois’s Tomato Tomato prize includes:

5 lbs of Bartlett’s Farm tomatoes
Ball’s Discovery Canning kit
Ball’s blue book guide to preserving
Ball Brand Fiesta salsa Mix
And a Nantucket Grown™ Market Bag

Congratulations Lois, and thanks for supporting Sustainable Nantucket and our Farmers & Artisans Market!

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July is Tomato Tomato month at the Farmers & Artisans Market! This month’s demonstrations include:

July 23: Making Salsa

Throughout the month you can enter to win our Tomato Tomato raffle; the prize includes a Nantucket Grown bag, Discovery Kit, canning book, 3 salsa spices, stickers, and tomatoes to use in your own canning projects. We’ll also be handing out samples, free canning information and more – all aimed at getting you on your way to canning the bounty of fresh fruits and veggies available on our island.

Garden Tomatoes

Specialty Crops on Nantucket – Grow & Preserve Your Own!

Friday, July 1st, 2011

WHAT IS A SPECIALTY CROP?

  • Most fruits and vegetables
  • Tree nuts
  • Dried fruits
  • Horticulture and nursery crops (including floriculture)

The USDA describes specialty crops as plants that are intensively cultivated and require a higher degree of management. Specialty crops include almost anything you would grow in your own home garden! Planting and cultivating specialty crops is a great way to maintain biodiversity and a healthy local ecosystem.

SPECIALTY CROP CARE

  • Know Your Soil!
  • Nantucket’s soil is quite sandy—which is actually great for root vegetables, like the potato and the carrot!
  • Add nutrient rich topsoil and ensure your beds are draining properly.
  • Due to Nantucket’s long spring, the growth of seedlings is best if done in a greenhouse or cold frame.

WHAT GROWS BEST ON NANTUCKET?

Specialty Crops Native to Nantucket

  • Beach Plum
  • Black Cherry
  • Highbush Blueberry

Non-Natives that grow well on the Island

  • Strawberry
  • Melons
  • Pumpkin
  • Quince
  • Carrot
  • Spinach
  • Lettuce
  • Kale
  • Green Beans
  • Beets
  • Tomatoes
  • Cauliflower
  • Onions
  • Peas
  • Potatoes
  • Sweet Corn
  • Eggplant
  • Garlic
  • Basil
  • Chives
  • Chamomile
  • Oregano

WHERE CAN I BUY SPECIALTY CROPS ON NANTUCKET?

For a list of island farms: CLICK HERE to Find Our Farms!

PRESERVE THE BOUNTY

Canning and pickling is the perfect way to preserve your garden’s harvest! From jams and jellies to salsa, relishes, and pickles, the options are endless. And what you make…can keep for years!

Learn more about preserving and find specialty crops at Sustainable Nantucket Farmers & Artisans Market!

  • See a canning demonstration
  • Pick up a recipe brochure and free samples of pectin
  • Enter the raffle to win your own Home Canning Kit from Ball ®

Saturday Market: June 11- October 15, located on North Union and Cambridge Streets, 9AM-1PM. (July 2 location: E. Chestnut St.)

New! Mid-Island Market: Tuesdays, July 12 – August 31, located at 113 Pleasant Street (next to Glidden’s Seafood). 3:30PM-6:30PM.

Attend our Preserving Workshop!

Preserving the Bounty: Fruits of Nantucket
Taught by Mary Wawro
Location: at her home kitchen
Date: July 31st
Time: 10AM to 1PM.
Cost: $45. Materials: $15.

Register by clicking here or by calling the office.

You can download a printable brochure that contains all of this information here: Brochure (PDF)

This Awareness Campaign is Funded in part with Generous Grants and Contributions by:

Massachusetts Department of Agricultural Resources

The Discover you Can Canning Education Program from Jarden Home Brands, Makers of Ball Brand Fresh Preserving Products.

June 25th Market Demo – Strawberry Jam!

Friday, June 24th, 2011

Join us at the Farmers & Artisans Market on June 25 at 10AM, 11AM and 12PM for canning demos with Mary Wawro and Jen Karberg. Mary and Jen will demonstrate how to make strawberry jam and will be giving away free canning booklets, recipes, and samples of pectin. Growers will be on hand to sell local strawberries. Enter our raffle to win our Strawberry Fields Prize which includes canning supplies, local berries, and the new Nantucket Grown Market Bag. The raffle winner will be announced at the end of the day.

2011 Workshops – Preserving the Bounty: Fruits of the Island

Tuesday, June 21st, 2011

Learn to make jams, relishes & quick pickles from Nantucket’s and Massachusetts’s local bounty. Bring your own wild picked fruits if you like, and we’ll show you how to preserve them! (not required)

Taught by Mary Wawro

August 6th from 10AM – 1PM at the instructor’s home
Class fee: $45.00
Materials fee: $15.00

To register, contact Sustainable Nantucket at 508-228-3399 or Morgan@sustainablenantucket.org

2011 Workshops – Series: Preserving the Bounty

Tuesday, January 11th, 2011

Photo by David Fisher via Flickr

Register for one or all three workshops:

a. Canning, Dehydrating, Pickling, and Freezing

In one workshop, learn the basics you need to get started preserving fresh food from your own garden or local farms. Food preservation can seem intimidating but is actually very easy to do in your own kitchen once you’ve learned about some of the basic tools, recipes and safety steps. In this workshop, you will learn about dehydrating and freezing food and participate in demonstrations of water bath canning and pickling.

This is a one day workshop, offered twice in 2011.

Class Fee: $45.00
Materials Fee: No more than – $15.00
Teacher: Jen Karberg
Dates: March 9th or April 5th, 2011
Times: 6pm-9pm
Location: Nantucket High School /Nantucket Community School

TO REGISTER: This course is being conducted in partnership with the Nantucket Community School. To register, please contact the Nantucket Community School after February 1st, 2011. Information can be found at www.nantucketcommunityschool.com.

b. Fruit Butter, Pickles and Relishes

Keep your meals vibrant with homemade treats! In this workshop, you learn to make your own flavors of butter, how to pickle your favorite veggies and make fun and original relishes.
Class Fee: $45.00
Materials Fee: No more than -$15.00
Teacher: Mary Wawro
Dates: March 5th, 2011
Times: 10am-1pm
Location:Mary Wawro’s Home

CLICK HERE TO REGISTER

c. Pectin, Marmalade and Chutney

Make a smash at your next party! In this workshop, you will learn the basics of making marmalade and chutney, by harnessing the power of pectin. We’ll use various types of citrus, tomatoes, and fruits.

Class Fee: $45.00
Materials Fee: $15.00
Teacher: Mary Wawro
Dates: May 7th, 2010
Time: 10am-1pm
Location: Mary Wawro’s home.
Last Date to Sign up: May 4th, 2011

CLICK HERE TO REGISTER

For a full list of workshops and our refund policy, click here.