100Mile Makers

supporting local, seasonal, mission-driven makers

Holiday Gifts: Where to buy local on Nantucket this Holiday Season

There are so many markets this time of year where you can find all sorts of local makers plying everything from food to chocolate to jewelry to clothing and so much more. If you somehow manage to miss all of these local shopping opportunities however, the beautiful new shop, Gift and Box, will be open throughout the season. Owner Kate Ortega has the shop stocked full of amazing small producer and local goods.


calendar months.jpg
november december markets.jpg

Interview with Todd Bellomy from Dovetail Sake

Leah Mojer's quick visit to check in on the Sake for our Chef Series #3 Dinner turned into an epic 3 hour long conversation. She captured a fascinating bit of that conversation on tape. Listen below.

Check out Dovetail Sake

 Owner and Master Fermenter, Todd Bellomy 

Owner and Master Fermenter, Todd Bellomy 

 The one we can't get - only 80 cases were made and it was fermented with Maple Water - now THAT is a fusion of traditional Japan with New England flavors if there ever was one.

The one we can't get - only 80 cases were made and it was fermented with Maple Water - now THAT is a fusion of traditional Japan with New England flavors if there ever was one.

Leek Velouté a lá Leah Mojer

For those of you who were able to make it to our second Chef Series Dinner, you were fortunate to experience soup in a way that glorified simple and seasonal ingredients: leeks and potatoes. I can't help but feel that not only the presentation but the nuanced flavors of Leah's Leek Velouté were nothing less than a show of not just pure talent but even purer passion for food. And if you were to sit with Leah for even a moment and listen to her talk about sourcing and growing and producers, you would know that her passion for the ingredients themselves is unparalleled. So, below, you will find Leah's recipe and while they say the chef is always the 'secret' ingredient, this is a recipe anyone can master with just a little love.



3 large leeks, trimmed, washed well and sliced into half moons
3 Yukon gold Potatoes peeled, sliced
1/2 c celeriac, peeled diced
2 cloves garlic, sliced
1/2 stick butter or 1/4 c olive oil
4c vegetable stock- home made is best
Splash white wine (Something French, naturally)
Fresh thyme
Salt and pepper to taste

Tools: high-speed blender or immersion blender

Melt butter in heavy-bottomed pot. Add leeks and garlic, season liberally with salt and sweat for 10 minutes on medium heat or until translucent and very soft
Add half the wine from your just poured wine glass and let reduce 3 minutes.
Add potato, celeriac and enough vegetable stock to cover everything by a 1/4 inch.
Simmer until vegetables are very tender.
Blend in batches on high speed until velvety smooth. Finish seasoning with salt, pepper and fresh picked thyme.

Garnish with lemon zest, micro-greens and crispy potato curls.


Where we sourced our ingredients for the dinner:

Potatoes, Celeriac - Sienna Farms at Boston Public Market
Leeks - Dylan Wallace at the Community Farm Institute and Pumpkin Pond Farm
Microgreens - Lazy Man Gardens at the Community Farm Insitute
Lemons - Bartlett's Farm
Thyme - Pumpkin Pond Farm

A trip to the Vineyard

The inspiration for Dinner #2 started with Winnimere Cheese but quickly led us to Marthas's Vineyard, the place we reckoned would be a jackpot for produce this time of year. We were not wrong but it wasn't only produce we found, it was island-grown and milled flour, meat, cheese and more. Some photos below:


The Seven Steps of Creating a seasonal menu with 100 Mile Makers

An infographic depicting our menu-creation journey with Leah Mojer

1. What Season is It 

2. Who will be our Chef. Leah unwittingly and enthusiastically made herself our only option.

3. Getting Inspired by Small Producers

4. Re-visiting the season

5. Seeing what the small producers have.

6. Putting together the list of available ingredients and being inspired again.

7. And finally, the Menu.


Chef Series #1: Chef Andre Miller, Taza Chocolate and Clown Shoes Brewery

It all started with chocolate. Taza chocolate to be exact. I had been intrigued by this chocolate from the first moment I sunk my teeth into a wedge of a Taza chocolate disc and felt the urge to spit it out. This chocolate was unlike any other chocolate I had ever tasted and the texture was radically different from what I was expecting. As I came to find out more about Mexican stone-ground chocolate, how it is the least processed style of eating chocolate available, and more about Taza as a company, the more I became obessed with both.

Ultimately, this obsession led to the idea for a dinner inspired by Taza and led us to things like Champurrado, Mole Poblano, Nicuatole (the dessert) and Clown Shoes Sombrero Mexican Chocolate Stout. Chocolate seemed fitting for many reasons however:

1. Chocolate is in 'season' or at least the harvesting of cacao beans in Mexico is in season from October-April.

2. I had one of those food 'moments' with Taza chocolate when you remember where (Bartlett's Farm parking lot) and when (2012) you were when you first tried it. The flavor and the texture were incredibly distinct and the more I learned about stone-ground chocolate and how it is minimally processed and the more I found out about the ethos of Taza Chocolate, the more I fell in love with everything about it.

What was interesting about how Andre's menu developed was that this concept of 'time and place' became an underlying theme of the meal. I had my Taza experience, Andre Miller had his experience in Mexico and these two moments collided at the dinner table in January on Nantucket. This first Chef Series dinner was an excellent test for us and our sourcing skills and a challenge for Andre Miller who pulled off his menu (due to it being a rough month to be sourcing local produce) effortlessly as you will see from the photos below.

Evidence of our sourcing and taste-testing the week before...


The drinks were also a fun and integral part to the meal. We started with Champurrado made from Taza's cinnamon flavored chocolate and served up in the beautiful tasting cups the talented Tracy Daily custom-made for us.

and then had Clown Shoes Brewery's Clementine, Whammy #1 and Mexican Sombrero Chocolate Stout as our beers. Clown Shoes is out of Ipswich, MA and their beers not only have some of the funnier label graphics but also are solid, easy drinking beers across the board full of flavor and just enough Hops. It was hard to choose a favorite of the three we had  - the Whammy was number one for the hoppy IPA lovers but the Sombrero was distinct in the intensity of it's chocolate flavor followed by a slight kick of chile pepper. I loved the Clementine as I find it to be a 'not-too-sweet', smooth white ale. Keep an eye out for these guys at Nantucket shelves.

Leah chose Pares de Balta as the wine as they are biodynamic, organic, family-owned and run in addition to being beekeepers!

And our pioneers had a selection of traditional Mexican drinks: Flor de Jamaica made with Hibiscus leaves, Yerba Buena Limonada and Horchata to finish.

Front of house, back of house, a hectic week of sourcing all came together for one special moment in time where a passionate and talented chef shared his love of Mexican cuisine, flavored by New England, with a guests equally passionate about supporting our local food network and all its players. And as always, a big thank you to Joy and Greg Margolis for having us in their kitchens.

The Chef - Andre Miller

of Straight Wharf Restaurant on Nantucket and Hungry Mother in Boston. Andre hails from the coast of Maine and although quiet, expresses his intense passion for food, community and impeccably sourced ingredients in every dish he prepares.

100 Mile Makers: “Where did this menu come from?”:

"The world of Mexican cuisine is fascinating in its history, complexity, and variation. Traditions there date back thousands of years, with the strong European influence of Spain and France, and more recent developments in cuisine coming from Lebanese and Japanese immigrations. The food of Mexico started me on the path to becoming a cook. Just after graduating high school in Texas, I spent 14 weeks living in Mexico city and Veracruz. The food blew me away, outrageously different and flavorful, I’d found myself immersed in a completely new cuisine that even some of the most authentic taquerias in South Texas and just over the border barely touched upon. I had to learn how to make it to eat it again, and thus began my journey into food and cooking. By no means would I call this menu authentically Mexican. It is inspired by the bounty of New England, by January, by my history with food, while ever leaning on the uniqueness and flavors of the cuisines that Mexico has to offer. Moles from Puebla, Gorditas from Mexico City, Flautas and Aguachile from the north, Sikil Pak from the Yucatan. An adaptation of a different world of flavor to this time and place.”

The Producers

Weatherlow Farms, Westport, MA.
Owner Ryan Wagner - Lamb. Buy Direct.

Lazy Man Gardens, Nantucket, MA.
Farmer John Kusczpa - Kale. Buy Direct

Mi Tierra, Springfield, MA
Tortillas. Buy here

Ambrosia, Nantucket, MA
Owners/Farmers Dylan and Claudia - Smoked Anchos, Maple Syrup, Pimenton, Cinnamon. Buy Direct at their shop on Center St.

Narragansett Creamery, Narragansett, RI
Angelito, Ricotta, Queso Blanco - Buy here.

Stillman's Quality Meats, Gilbertville, MA
Pork - Boston Public Market

Nantucket Fresh Catch, Nantucket, MA
Owners Joan and Jeff - Oysters, Crab and Scallops. Bartlett's Farm

Stillman Farms, Lunenburg, MA
Potatoes, Radish, Celeriac - Boston Public Market

Clown Shoes Brewery, Ipswich, MA
Beer - Hatch's, Nantucket Wine and Spirits, Atlas Restaurant.

Pares de Balta, Spain
Wine - Buy at Bartlett's Farm

Pete's Greens, Stowe, VT
Beans, Beets - Buy at their store in VT.

Taza, Somerville, MA
Cinnamon, Guajillo and Original stone-ground chocolate, Chocolate Cocoa Nibs. Buy at Bartlett's Farm

Butcher/Baker/Farmer #1 Tasting Notes

This all started with Eidolon and Burrata. Two cheeses that I have been obsessed with all summer and two cheeses that, each time I arrived at the cheese case and promised myself I would try something new, I kept going back to - they were my habit, my comfort. And yet, their 'sisters' - Mozzarella and Prufrock - sat there in the cold case, calling my name, beckoning me to them, like the Sirens calling to Odysseus. Rather than cave, I decided a tasting was in order and since I surely couldn't eat all that cheese on my own, perhaps it would be better as a party and once it became a party, I needed more than just cheese and then all of a sudden, all the things that I wonder about how they taste and how they differ from each other - honey, meats, cookies, apples -  had to be a part of this party.  So that is how this began and below are our thoughts on and other's thoughts on how it went: comments, notes, the things we said and the things we didn't have time to say. All of this recorded in an effort to put the information out there for those who want to know more about local and learn more about the food we are eating.

#1 Cheese-Honey-Apple Course

Trio of Vineyard cheeses, late-season apples and duo of Nantucket Honeys
Mulled Cider with a splash of Bourbon

For the first time, watching Claudia masterfully simmer the cider with her own mulling spices, I realized mulled cider is a slow, patient process of love. Claudia had the cider simmering for almost two hours - about 2 hours longer than I have ever mulled my cider and what a difference it made. Being in the kitchen with Claudia, Leah and Dylan was an opportunity to watch passionate craftspeople in action - plates carefully selected for each course, punchbowls pre-warmed and then wrapped in blankets, cheese and apples artfully placed - all the details accounted for.

Grey Barn Farm, from the Vineyard, supplied us with the three cheeses:

  Eidolon  - a bright, grassy cheese that smells of freshly tilled earth and has a creamy layer topping its dense cake like center. It is a young, bloomy rind cheese made in a classic French style with delicate mold growth on the surface and a center that is rich and milky. 

Eidolon - a bright, grassy cheese that smells of freshly tilled earth and has a creamy layer topping its dense cake like center. It is a young, bloomy rind cheese made in a classic French style with delicate mold growth on the surface and a center that is rich and milky. 

  Prufrock  - Toasty and nutty with hints of tropical fruit and sour cream: when ripe this cheese has a slightly salty and savory flavor. Its delectable texture melts on your tongue.

Prufrock - Toasty and nutty with hints of tropical fruit and sour cream: when ripe this cheese has a slightly salty and savory flavor. Its delectable texture melts on your tongue.

  Bluebird  - moderate blue veins are “like a wistful note from out of the sky” or so John Burrows, author of its namesake, might describe it. A mature Bluebird is pleasantly salty with something lurking below. At times it boasts strong yeast notes like a good sourdough or the grounded flavors of green veggies. The aroma of Bluebird brings thoughts of summer - of mowed lawns and the scent of sun and salt on your skin.

Bluebird - moderate blue veins are “like a wistful note from out of the sky” or so John Burrows, author of its namesake, might describe it. A mature Bluebird is pleasantly salty with something lurking below. At times it boasts strong yeast notes like a good sourdough or the grounded flavors of green veggies. The aroma of Bluebird brings thoughts of summer - of mowed lawns and the scent of sun and salt on your skin.


Wild Pear and Lavender Jam was brought in at the last minute by Teddy, owner of Nantucket Jams, and it served as the perfect accompaniment to the cheese with a delicate lavender note.

Fraise de Bois - These were the little gems of strawberries that perhaps you thought were unripe. Rather, they are one of the more unusual varietes of strawberries, missing from our palettes because they don't ship well. Dylan grew a 'yellow' variety and for those who were brave enough to eat the garnish you may have had your own transcendtal moment:

"...strawberries don’t have to taste like vaguely strawberry-scented air. They can be transcendent. You just have to pick the right ones."                                              
                                                                         - Modern Farmer, July 2016

    Apples, apples, apples.  So many wonderful memories of apple picking in Upstate New York every autumn in my wool sweater and corduroys, each stop on the haywagon a different apple - the must-haves were the Northern Spy, the Jonah Gold and Empire. To me, this is one of the most stark losses in a network of food where things need to be bought in bulk and grown for shipping rather than flavor. It is so rare that we see any of these varieties in our stores. They have been replaced by mealy-Macintosh and Fuji's who somehow hide their bruises until you bite into them.  But, we are lucky enough that Bartlett's Farm gets in Massachusetts apples from Carlson Orchards in Harvard, MA. Although the season was getting a little late, the Empire, Northern Spy and Gala were still available and ready for tasting.

    Empire - crisp, sweet and tart all around apple

    Gala - sweet and floral snacking apple

    Northern Spy - juicy, a bit tart but with a more cider-quality and hints of pear. Great all around apple, late-season and stores well

    Ambrosia's mulled spices, which are available at their shop, were perfect with the Nor-Easter Bourbon from Triple 8 and the Carlson Orchards Cider. 

    #2 Burrata v Mozzarella

    Two beautiful cheeses served with greens and topped with Chive Blossom Vinegar Dressing

    Anything, I would give anything to have an opportunity/excuse to eat mozzarella and burrata side by side - hence course #2 where cheese lovers were spoiled by Elizabeth Hitchcock's (Gioia) classic semi-soft italian cheeses.
    Both of Gioia's cheeses are hand pulled and are fresh cheeses as opposed to aged.
    Mozzarella has a 'delicate, milky flavor'.  - the kitchn
    Burrata is 'has a solid outer curd made from mozzarella, which is formed into a hollow pouch, then filled with a soft, stringy curd and fresh cream.' -the kitchn

     photo from  the kitchn

    photo from the kitchn

    2 Friends Farm Microgreens come in several different mixes and are available at Bartlett's. Microgreens are beautiful as garnishes but also additions to smoothies or as a salad on their own. Many microgreens provide a potent yet delicate version of their more mature counterparts. They are a great way to eat greens and get good nutrition even in the dead of winter as they grow year-round.

    The chive blossom vinegar from Ambrosia with a bit olive oil and rose sea salt is both beautiful and delicious as a simple dressing.

    The beautiful salad greens, pea shoots and radishes all came from the Community Farm Institute which is still quite productive at the moment. The CFI is an incubator farm run by Sustainable Nantucket. New farmers are given 3 to 5 years to learn not only how to grow and what to grow but how to work with chefs and consumers. If these farmers are successful after the incubation period they will have an opportunity to move onto a larger plot, provided by the Land Council. Getting our hands on more of the beautiful produce from the CFI is something we can all discuss with Michelle from Sustainable Nantucket.

    Cisco has started doing ciders and actually has 3 different types at the moment: dry, semi-dry and extra-dry. The apples they use are coming from Western MA and with three different levels of sweetness to choose from there is a cider fro everyone.

    #3 Two Squash Course

    Amber Cup puree and roasted Carnival Squash topped with toasted Vadouvan Curry-Wild Nantucket Filberts

    Amber Cup puree and roasted Carnival Squash topped with toasted Vadouvan Curry-Wild Nantucket Filberts

    Wild Filberts are smaller and harder to husk than the cultivated filberts we are more accustomed to (aka hazelnuts). As we begin to re-cultivate our connections with our foods, appreciating the people finding them (aka Dylan) and appreciating every bite of these labor-intensive foods that often cannot be bought, is uber-important.

    Dylan very lightly toasted these filberts in Ambrosia's Vadouvan Curry. The Vadouvan Curry is  French derivative of a Masala blend whose flavor is made distinct by caramelized shallots and onions. 

    Amber Cup
    'A relative of the buttercup squash that resembles a small pumpkin with orange skin.  Bright orange flesh has a dry sweet taste.  Peel it, cube the flesh, roast it, and serve like cut-up sweet potatoes.

    Great texture with no stringyness, is a sweet mild flavor, and is a gorgeous color. Has an extraordinarily long storage life.'
    Great for soups.
    Season: June-Nov

    'Cream colored with orange spots or pale green with dark green spots in vertical stripes.  Carnival Squash have hard, thick skins and only the flesh is eaten.  It is sometimes labeled as a type of acorn squash.

    The delicious yellow meat is reminiscent of sweet potatoes and butternut squash and can be baked or steamed then combined with butter and fresh herbs.  Also great in soups.

    The Nantucket Vineyard Chardonnay served with this course was a real hit. It is a French style Chardonnay so has a light but full flavor.

    #4      MEAT AND 7 VEG

    Herbed Roast Beef and Spicy Italian Sausage with Sautéed Greens and Roasted Roots

    Weatherlow Farm's spicy sausage and beef were the stars of this course. Weatherlow Farms, in Westport MA, is a new farm with a wise-old approach to farming.

    Our Mission is to be a steward of the land. To heal and nurture with the highest level of animal husbandry and agricultural practice.

    Our “eco-organic”, biological farming practices allow us to honor the special link between soil health, animal health and human health.

    Weatherlow has beef, poultry, goat, pork and cut flowers. They deliver to our island once/month. Read more about them here.

    The Rantum Scoot is one of Cisco's Reserve Series and happens to be one of my favorites although beware as it is potent as well as delicious. The flavor is smooth, not too hoppy and easy to drink.

    If you are a black tea fan you MUST head to Ambrosia and try one of Claudia's black tea selections. You haven't tasted real tea until you have tried on of her beautiful black tea blends. The Assam, which is the base for many English Breakfast Teas, was the one we tasted. I would also recommend the Temi to real black tea lovers.

    #5      dessert at last

    Toffee, Honey-Walnut, Chocolate Bark, Chipotle Pepita Brittle, Russian Teacakes

    This course really speaks for itself.  It is impossible to have highlights when everything was so beautiful. 

    Dylan and Claudia pulled out all the stops on this beautiful dessert plate of treats from Small Town Girl, Ambrosia and Lark.

    Just a note to keep in mind: Cookies from Lark have a season. Enjoy your Russian Teacakes all winter as they will be out of season come the warmer months. What I really love about this is that Lark has made the decision not to send their goods in refrigerated vehicles - one big decision for a small business, one small step towards a more sustainable food system. Thank you Lark...

    Lastly, the Rooibos Chai must be mentioned as Ambrosia has basically taken two of the best teas out there and combined them for a spicy, naturally sweet blend that you can't overbrew. Rooibos, by the way, is a tea that comes from a very specific plant that will only grow in a certain area of South Africa - another food item to cherish every sip and every tea leaf as it's not easy being a Rooibos farmer.

    Butcher/Baker/Farmer #1 with Ambrosia

    Below are the details of each course: the goods, the makers and where to find them. For even more details to geek out on, check out our tasting notes page here.

    #1      CHEESE - HONEY - APPLES - JAM

    To Eat: A trio of Vineyard Cheeses, late-season apples, a Nantucket jam and a duo of Nantucket Honeys

    To Drink: Mulled Cider with a splash of Bourbon (or not)


    Honey - The two honeys came from two different Nantucket Honey producers Pond Lot and Bee Happy Honey.

    Apples - We tasted three different types of apples: Gala, Empire and Northern Spy.

    Cheese - The three cheeses were all from Grey Barn and Farm on the Vineyard. 

    Bread - We had two different Pain D'Avignon breads toasted - the cranberry pecan loaf and the 7 Grain Loaf.

    Jam - Teddy from Nantucket Jams made a beautiful Wild Pear and Lavender Jam.

    Mulled Cider with Bourbon - The apple cider from Carlson Orchards was simmered with mulling spices from Ambrosia and then, upon request, a splash of Triple Eight's Nor'Easter Bourbon 



    Ambrosia - Nantucket, MA 
    Mulling Spices. Available at their own shop on Center St.              

    Bee Happy Honey - Nantucket, MA
    Honey. Available at Bartlett's and online.                                  

    Carlson Orchards- Harvard, MA
    Cider and apples. Available at Bartlett's in season

    Grey Barn and Farm - Chilmark, MA
    Prufrock, Eidolon and Bluebird organic cheeses. Available at Bartletts (in season).     

    Nantucket Jams - Nantucket, MA  
    Wild Pear and Lavender Jam. Available online or at events   

    Triple Eight - Nantucket, MA
    Nor'Easter Bourbon Whiskey. Available at the Brewery or in liquor stores. 

    Pain D'Avignon - Hyannis, MA
    Cranberry Pecan Loaf and 7 Grain Loaf. Available at Annye's and Stop and Shop or at their cafe in Hyannis.    

    Pond Lot - Nantucket, MA      
    Available at Ambrosia

    #2         BURRATA V. MOZZARELLA             

    To Eat: Two beautiful cheeses served with greens and topped with Chive Blossom Vinegar Dressing

    To Drink: Lady in the Woods, Dry Cider or Lemon-Verbena Tea


    Cheese - The two incredible cheeses - Burrata and Mozzarella - were both from Gioia. 

    Greens - The bed of beautiful salad greens came straight from the Community Farm Institute and included Pea Shoots, Radishes and Salad Greens

    Microgreens - the tiny and lovely microgreens from 2 Friends Farm topped the salad, providing us with a bit of color and a lot of nutrition.

    Dressing - Dylan used Ambrosia's Chive Blossom Vinegar as the base for the dressing on the salad

    Beer and Cider - Lady in the Woods was the beer - an aged ale, slightly sour and the Cider was Cisco's Dry Cider.

    Tea - The Lemon Verbena Tea was island-grown by Dylan and Claudia from Ambrosia.


    2 Friends Farm - Attleboro, MA     
    Microgreens. Available at Bartlett's                           

    Ambrosia - Nantucket, MA                         
    Chive Blossom Vinegar. Available at their own shop on Center St.    

    Cisco/Nantucket Vineyard - Nantucket, MA
    Lady in the Woods Beer and Dry Cider. Available at the Brewery

    Community Farm Institute - Nantucket, MA
    Pea Shoots, Radishes and Salad Greens. Available directly from the growers or at the weekly Artisan's Market


    #3         TWO-SQUASHES SIDE BY SIDE   

    To Eat: Amber Cup puree and roasted Carnival Squash topped with toasted Vadouvan Curry-Wild Nantucket Filberts

    To Drink: Saison Farm House, Chardonnay, Oolong Tea


    Squash - We wanted to have an opportunity to try two different squashes to discover the difference (if any) in flavor and texture. The two we chose were the Ambercup and the Carnival, both from Bartlett's.

    Vadouvan Curry Spice - A French-style curry blend from Ambrosia, set apart from other curry blends in that it features caramelized shallots, giving it slightly sweet/savory complexity.

    Filberts - harvested by hand by Dylan from Polpis Road. Keep an eye out for the beauties and appreciate every bite as they are slow to husk.

    Rose Sea Salt - A custom Sea Salt blend from Ambrosia using Wild Roses to add flavor and color.

    Beer and Wine - The Saison Farm House is a Cisco Brewery reserve beer - quite strong and not too sour. The Chardonnay is a French-Style (so a little less buttery, more clear texture) using California grapes.

    Tea - Ooolong is a 1/2 black - 1/2 green tea blend from Ambrosia


    Ambrosia - Nantucket, MA                         
    Vadouvan Curry, Filberts, Rose Sea Salt and Oolong Tea. Available at their own shop on Center St.    

    Bartletts Farm - Nantucket, MA                  
    Squash. Available at the farm.

    Cisco/Nantucket Vineyard - Nantucket, MA
    Saison Farm House Beer and Chardonnay. Available at the Brewery.

    #4         MEAT AND 7 VEG      

    To Eat: Herbed Roast Beef and Hot Italian Sausage with Sautéed Greens and Roasted Roots

    To Drink: Rantum Scoot, Wash-Ashore Red and Assam Tea


    Beef - From Weatherlow farm. Roasted with the Juniper Woods Rub from Ambrosia.

    Sausage -  Spicy Sausages from Weatherlow Farms.

    Beans - These were Scarlet Runner Beans grown by Dylan Wallace himself.

    Juniper Woods Rub - a beautifully seasonal spice blend from Ambrosia that works on meats and vegetables.

    Sea Salt - from Cape Cold Saltworks was used as a finishing salt. Cape Cod Saltworks is owned by CapeAbilities, a non-profit organization that provides work opportunities for individuals with disabilities.

    Greens and Roots - a mix of greens and root vegetables all from Nantucket Farms including carrots, kale

    Beer and Cider - Rantum Scoot, another Cisco Reserve Beer, the Wash-Ashore Red  - a blend of grapes

    Tea - Assam, a classic black tea that is the base of many English Breakfast Blends.


    Ambrosia - Nantucket, MA                           
    Juniper Woods Rub, Beans, Assam. Everything but the beans available at their own shop on Center St.    

    Cape Cod Saltworks - Nantucket, MA        
    Finishing Salt. Available at Bartlett's Farm as well as random shops in Hyannis and on the Cape.

    Cisco/Nantucket Vineyard - Nantucket, MA.
    Rantum Scoot and Wash-Ashore. Available at the Brewery

    Community Farm Institute - Nantucket, MA
    Kale and Carrots. Available directly from the farmers or at the Artisan's Market

    Moor's End - Nantucket, MA                            
    Greens and Root Vegetables. Available at their farmstand.

    Pumpkin Pond Farm - Nantucket, MA          
    Greens and Root Vegetables. Available at their farm.

    Weatherlow Farm - Westport, MA              
    Beef and Sausage. Available through their website.

    #5            DESSERTS AT LAST            

    To Eat: Toffee, Caramels, Chocolate Bark, Chocolate-Dipped Peaches, Chipotle Pepita Brittle, Russian Teacakes

    To Drink: Rooibos Chai


    Toffee, Caramels and Brittle - All from Taylor at Small Town Girl

    Chocolate Bark - a beautiful bar of dark chocolate from Ambrosia with rose

    Chocolate Dipped Peaches - Organic Peaches dipped in chocolate.

    Russian Teacakes - from Lark Fine Foods, these are only available in the cooler months as they don't ship well in hot weather. Which means it is officially Russian Teacake Season...

    Tea - The Rooibos Chai was a beautiful finish to an incredible meal. Naturally sweet and caffeine-free the Rooibos Chai is a great tea as you can't over-brew. 


    Ambrosia - Nantucket, MA                            
    Rooibos ChaiChocolate Bark and Chocolate-Dipped Fruits. Available at their own shop on Center St.    

    Lark - Essex, MA                                             
    Russian Teacakes. Available at Bartlett's and Annye's.

    Small Town Girl - Nantucket, MA                
    Toffee, Caramels and Brittle. Available at markets and at Pi Pizza's take-out shop.


    Mugs and Dinnerware from Tracy Daily whom you can find at many island markets

    Candles from Bee Happy Honey

    Cut Flowers from Weatherlow Farms


    Supporting local, seasonal, mission-driven food and small producers on Nantucket and beyond since 2016.