Washashore Farm

Washashore Farm We are a small farm partnering with Sustainable Nantucket to provide the freshest produce to local r

Hello, I am looking for full time help with harvesting at the farm now through September. Housing provided. Please messa...
06/29/2026

Hello, I am looking for full time help with harvesting at the farm now through September. Housing provided. Please message me if you are interested.

Roasted Beet Recipe:Swing by for some colorful beets and test out this delicious recipe for your next dinner!Ingredients...
06/29/2026

Roasted Beet Recipe:

Swing by for some colorful beets and test out this delicious recipe for your next dinner!

Ingredients
* 6 medium beets, tops removed, scrubbed well
* Extra-virgin olive oil, for drizzling
* Sea salt and freshly ground black pepper
Instructions
1. Preheat the oven to 400°F.
2. Place each beet on a piece of foil. Drizzle generously with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil, place on a baking sheet, and roast for 35 to 60 minutes, or until fork-tender. 
3. Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool to the touch, peel off the skins.
4. Cut or slice the beets and drizzle lightly with olive oil. Season to taste with salt and pepper, toss, and serve

Dress them up with any of these garnishes:
* Drizzles of sherry or balsamic vinegar
* A splash of fresh lemon juice or orange juice
* Lemon or orange zest
* Chopped fresh herbs like fresh thyme, parsley, or chives
* Toasted nuts like walnuts or pistachios
* Crumbled feta or goat cheese

Purple cauliflowerHarvest: Will initially make a large, somewhat flat purple head and then the stems will elongate and b...
06/27/2026

Purple cauliflower

Harvest: Will initially make a large, somewhat flat purple head and then the stems will elongate and be harvestable from 3–4” for bagging or up to 8” for bunching

Pairings: A vibrant, naturally colored vegetable that can be used in any recipe calling for white cauliflower, offering a slightly sweeter, nuttier flavor and a visual pop. Its color comes from anthocyanins, the same antioxidant in red cabbage, making it rich in antioxidants, Vitamin C, and fiber

Preparation:
* Roasting: Toss with olive oil, salt, and pepper; roast at 425°F until tender and caramelized. Lemon juice can make the color turn pink. 

* Mashing: Steam until tender, then blend with butter, garlic, cream, or sour cream for a colorful alternative to mashed potatoes. 

* Raw: Add small florets to salads or veggie platters for crunch. 

* Steaming: A simple preparation that pairs well with pesto or a drizzle of olive oil. 

* Other: Can be made into cauliflower steaks or pickled. 

A cucumber a day keeps the doctor away, right? That’s what we say at least 🥒
06/24/2026

A cucumber a day keeps the doctor away, right?
That’s what we say at least

🥒

Happy Friday 🥒🍅🍈🥬🫑🥕🧄🧅🫜Spring is a marathon here at the farm but we’re crushing it! We’ve got new produce ripening up for...
06/12/2026

Happy Friday 🥒🍅🍈🥬🫑🥕🧄🧅🫜

Spring is a marathon here at the farm but we’re crushing it! We’ve got new produce ripening up for the farmers market and the farm stand!

Coming soon: beets, cucumbers, broccoli, cauliflower, lots of kale

Please join us for Washashore Farm’s first Farm-to-Table Dinner!I’m excited to partner with Joe Ranstatler of Chef Josep...
06/11/2026

Please join us for Washashore Farm’s first Farm-to-Table Dinner!

I’m excited to partner with Joe Ranstatler of Chef Joseph Ranstatler to showcase the best of our seasonal offerings. We’re keeping it local—every vegetable and protein featured on the menu comes from right here on Nantucket.

Our hope is to host these dinners once a month throughout the growing season, giving our island community a chance to stay connected to what’s coming out of the fields and onto our tables. Come be inspired, enjoy a memorable meal, and pick up new ideas from Joe on how to prepare your farm stand and farmer’s market purchases at home.

This will be a true community table—a place to gather, share stories, and celebrate the bounty our island provides, along with the people and hard work that bring it all to the table.

Thank you for the incredible support Washashore Farm has received over the last 10 years. None of it would have been possible without the encouragement and support of so many individuals and organizations along the way.

I hope these dinners create more opportunities for face-to-face connection with the people who value local food and help keep our island’s food community thriving. We look forward to sharing a meal with you.

Please send Chef Joseph Ranstatler a message to make a reservation.

Two of our snacking cucumber varieties are almost ready for harvest! 🥒
06/10/2026

Two of our snacking cucumber varieties are almost ready for harvest!

🥒

Red Russian KaleHarvest: Fast-growing. You can harvest baby leaves in just 20 to 30 days, or wait 50 to 60 days for full...
06/04/2026

Red Russian Kale

Harvest: Fast-growing. You can harvest baby leaves in just 20 to 30 days, or wait 50 to 60 days for full-sized mature leaves.

Planting: exceptional cold hardiness

Pairings: Much more tender and less waxy than curly kale, making it an excellent choice for raw salads. The flavor actually sweetens after the first frost.

Preparing:
Raw- Perfect for adding vibrant color and mild flavor to baby mesclun mixes or chopped into fresh salads.
Cooked- Shrinks nicely and becomes tender very quickly when sautéed with garlic and onions, or tossed into soups and stews.

06/01/2026

Bok choy harvested by hand with TLC, from our farm to your table.

Pollen driving your allergies out of control? Us tooLocal, raw honey = tiny jars of seasonal support 🍯🌼 Consuming local ...
05/29/2026

Pollen driving your allergies out of control? Us too
Local, raw honey = tiny jars of seasonal support 🍯🌼 Consuming local honey may help your body build tolerance to nearby pollen — try a spoonful daily during allergy season to soothe symptoms naturally

Address

168 Hummock Pond Road
Nantucket, MA
02544

Telephone

+15304481171

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