Posts Tagged ‘preserving food’

2019 NantucketGrown™ Food Festival

Wednesday, March 20th, 2019

October 18th-20th, 2019

     Our 4th annual NantucketGrown Food Festival will celebrate the diversity of       Nantucket featuring foods that represent the many cultures of our unique island hosted by Sustainable Nantucket.

                          Three days, 9 food-based and educational events, over 10 restaurants, representing over 15 countries. 



Schedule of Events

Friday, October 18th, 2019

Farm to Table Opening Reception Cocktail Party | Nantucket Yacht Club | 6-8pm | Tickets: $95 per person

Our opening reception cocktail party will celebrate Nantucket’s cultural diversity at the beautiful Nantucket Yacht Club. Chefs will be paired with farmers and local food purveyors who will take your taste buds on a culinary adventure. Sample creative dishes featuring over 12 different countries using only locally sourced ingredients. NantucketGrown signature libations will be provided by Cisco Brewery. Buy 8 or more tickets and the host receives a NantucketGrown™ gift assortment.  Click here to purchase tickets

Saturday, October 19th, 2019

Fermenting Workshop with Chef Quang Tran | The Hayloft at Bartlett’s Farm | 8-9am | $30 per person

Fermentation Workshop with Chef Quang Tran of Nantucket Prime in the Hayloft at Bartlett’s Farm. This class will introduce you to the process and science of fermentation, the health benefits of fermented food, food preservation and how to transform simple ingredients into tasty, healthy creations. Continental breakfast will be served. Click here to purchase tickets

Farm To School Family Day | Joyce N. Furman Youth Garden | 9-11am | Free Event

Spending time together with loved ones is one of the healthiest activities we can do for ourselves. At the Furman Garden, we believe in cultivating healthy minds and bodies by connecting with each other in sharing a love for food and enjoying nature related activities. Come explore our garden, make your own Lavender eye pillow and also learn how the weather affects your garden. Click here to register

Pop Up Mini Market: Honey Tasting + Bounty from our Community Farm Institute Farmers | Nantucket Culinary | 9am-Noon | Free Event

Meet our local farmers and beekeepers, purchase Nantucket grown vegetables, sample (and purchase) local raw honey and learn about the island’s apiaries and the possibility of sponsoring a hive. You will have the pleasure of meeting chefs and bakers, and sample some sweets bits of handmade Toffee by Small Town GirlNo registration required – stop by and visit!

Root to Top Demonstration with Chef Mike LaScola | Nantucket Culinary | 10-11am | $25 per person

Join Chef Mike LaScola, from the Proprietors bar & table, who offers a Root to Stem demonstration. As we learn to eat more sustainably, Mike will show us how to use 100% of a product. The kitchen ethos at his first restaurant, American Seasons, and now at the Proprietors bar & table, have set the standard for Nose to Tail cooking on Nantucket. Now join him as he shows us how to use fruits and vegetable skins, tops, pulp, juice, stems and roots in delicious preparations. He will explain how every day waste can be utilized in a healthy creative way. Farmers work hard so we should get the most out of their harvest. Chef Mike will teach us what most people think is garbage can be utilized in today’s world when food is more scarce and more expensive. Samples will be provided! Click here to purchase tickets

Farm To Table Lunch with Chef Chris Morris | The Walter F. Ballinger Educational Community Farm | Noon-2pm | $75 per person

A Farm to Table Lunch with Chef Chris Morris, from 8 Arms Chef Services, at the Walter F. Ballinger Educational Community Farm. Enjoy a glorious Saturday with friends at a delicious lunch. You will be treated to a personalized tour of our working farm and get a chance to meet and connect with our farmers. Oysters will be provided by 5th Bend Oysters and a very special mocktail will be provided by The Beet.

Farm to Table Lunch Menu with Chef Chris Morris

Stationary Appetizers: Farm Mezze Platter with baba ganoush, tzatziki, duet of hummus, lavash, pita and crackers

Oysters with mignonette

Local Catch Ceviche

Beets 3 Ways Salad

Lobster, Corn and Scallion Cake with Aji Amarillo Aioli

Farm Vegetable Risotto

Duck Egg Crème Brûlée

Click here to purchase tickets


Behind the Scenes: Cocktails Class and Barrel Tasting of Spirits with co-owner/head distiller Randy Hudson + mixer/blender Carl Sutton  | The Barn | 2:30-4pm | $50 per person

This event will take place in the barrel barn behind the main winery, brewery + distillery – a location usually off limits to the public. We will taste new make and barrel aged spirits, learning how spirits age in our unique island climate and how barrel aging effects the aromatic + flavor profile of spirits. This tasting + discussion will be followed by making + enjoying cocktails from the same spirits with locally grown + foraged ingredients. There will be light bites as well for you to enjoy.  You must be 21 or over to attend. Click here to purchase tickets



Sunday, October 20th, 2019

Brunch Throw Down at The Proprietors Bar and Table | 9 India Street | 10am-1:45pm | $85

We are partnering with Chef Mike LaScola of The Proprietors Bar & Table and three other local chefs to bring you a sensational Sunday Brunch and Raw Bar. Tickets include 2 specialty cocktails/brews per person (provided by Cisco Brewers). Buy 8 or more tickets and the host receives a NantucketGrown™ gift assortment. Gluten Free Options with be available. Six seating times to choose from.

Brunch Menu with Raw Bar

Raw Bar with Simon of Fifth Bend Oysters

Small Plates

Pork Country Pate, Pickles, Mustards, Jams and Sour Dough

Blueberry Ricotta Doughnuts, Lemon Poppyseed Glaze

Pig Ear Fries, Chile and Lime

Everything Bagel, Dill Pickle Cream Cheese

House Granola, Tahini, Yogurt, Roasted Fruits

Washashore Beet Salad, Gioia Burratta, Orange, Garum Masala, Cashews and Dates

Large Plates

Guinea Hen Egg Salad with Pine Land Farms Beef Tartare Sour Dough Tartine, Miso, Kale Nori Dust, Local Greens  (Mike:Proprietors)

New Nexico Red Chili Huevos Rancheros: Soft Egg, Tortilla Cotija, Onion, Kitchen Garden Guajillo Chilis (Greg: Nantucket Culinary)

Shakshuka: Peppers, Tomatoes, Shishitos, Eggplant, Garlic, Hot Sauce, Feta, Flat Bread (Chris: Eight Arms Catering)

Autumn Boatyard Egg in a Hole Breakfast Sandwich with Squash, Sage and Cheese [Bacon optional] (Dylan: Nantucket Native)

Scrambled Washashore Farm Duck Egg “Poutine” Tater Tots with Mushroom Gravy, Mill Brook Cheddar Curds, Horse Radish Cheddar Fondue, Pickles  (Mike:Proprietors)

10 am SEATING:         Click here to purchase tickets.

10:45 am SEATING:   Click here to purchase tickets.

11:30 am SEATING:   Click here to purchase tickets.

12:15 pm SEATING:   Click here to purchase tickets.

1 pm SEATING:          Click here to purchase tickets.

1:45 pm SEATING:    Click here to purchase tickets.



Funding for Sustainable Nantucket’s 2019 NantucketGrown™ Food Festival educational programming provided in part through a generous grant from the Community Foundation of Nantucket’s ReMain Nantucket Fund.

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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.


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!


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.


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!


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


  • 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.


  • 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.


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


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


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

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

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


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


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