Last fall, Nantucket’s farm to table scene got a facelift on Hummock Pond Road thanks to a grant from the Community Preservation Committee for Sustainable Nantucket’s farm stand. This April, a full season of fresh farm veggies and more will be available on the bike path and roadside in Cisco. The farm stand is now open and allows at least five island farmers to serve up their bounty to all.
I caught up with SN Managing Director Posie Constable and she said “The SN farm stand was built in response to concerns that island restaurants would be unable to meet the supply of produce already planted by the farmers at the onset of COVID,” but now the stand has become a staple in the new ‘shopping corridor’ in the Cisco area. Posie continued “As the growing season lengthens, the farm stand will be stocked with each farmer’s goods and available 24/7 with payments to each producer made through the honor system via Venmo, Paypal, or a cash box.”
Sustainable Nantucket is making a conscious effort to grow the island’s farming community in the fields behind the stand with youth farmer programs, education, bee keeping, and more. Farming is having a resurgence due to the growing interest of cooking at home with higher quality, hyper-seasonal, and local ingredients.
“The farmers needed an outlet to sell their locally grown produce,” said Posie. Fog Town (Aiden Feeney), Sweet Water (Cheryl Emery), Eat Fire (Dylan Wallace), Washashore (Dan Southey), and Flower Power (Sally Barber) farms all cultivate the land behind the farm stand and will help the space become a “big ole cornucopia this summer,” according to Posie. Keep an eye out this time of year for leeks, spinach, duck and chicken eggs, kalettes, and more. As it gets a bit warmer, Posie said to look out for “flowers, honey from our mentored bee keepers at the farm, artisanal salts and of course produce galore!”
Your opportunity to support island farmers is just a bike ride or a car ride away, and your opportunity to support from afar is always just a click away.
Chris Sleeper is a partner in Pip & Anchor, Nantucket’s 100 Mile Hub. Look for his weekly column “Current Cuisine” every Friday in Nantucket Current.
