April Newsletter

Seeds, Seeds and more Seeds. Or shall we say…Pips, Pips and more Pips….

Regardless of whether you call them seeds or pips, it is the time of year for them to be top of mind in more ways than one.

Firstly, if you like to grow your own, then it is most definitely the time of year to be sowing seeds indoors and thinking about getting them outdoors (May 12 is the Nantucket frost date!)

And then there is the seed of an idea, the Send It Program, that has truly sprouted and taken off. First, after over a year in the making, our Send It Program evolved into the Nourishing Nantucket program with Nantucket Resource Partnership as our official partner. Then, we were awarded a state grant aimed at projects addressing food insecurity. This grant will allow us to do two things:

1. Upsize some of our kitchen equipment so that we can increase our ability to process local produce and turn it into value-added goods which can then make their way to our shelves AND Nourishing Nantucket.
   2. Invest in digital solutions that streamline all the components of the Nourishing Nantucket program. Our goal with this program has always been to find ways to make local food more accessible but in ways that truly consider both dignity and autonomy as well as making sure we can maximize the amount of money spent directly on local food. With the investment into digital technology we will be able to provide more customized boxes while also making our systems as efficient as possible - a win and a win in our effort to make fresh, local food more accessible to all.

Lastly, the biggest Pip of all is about to sprout. We are not quite ready to share an EXACT date just yet but we are getting very, very close to announcing an official opening day for the whole store and concept on Amelia. Just a few more key pieces need to fall into place but we can give you a teaser at least - not before Memorial Day but before the 4th of July, we think we will be open in person!!

As always, a massive thank you to the team at ReMain, Clarke Brothers Construction, Gryphon Architects and Audrey Sterk Design for keeping us on track and moving forward.

INGREDIENT HIGHLIGHT: LEMON VERBENA

Herbs are still a little slow to come without more heat. Citrus season is over. I bet you have been wondering if there is anything local that can add some lemony citrus to dishes?

The answer is: why yes, there is indeed. Lemon Verbena.

“This lemon-scented herb has a number of culinary uses ranging from rich roasts to sweet citrusy desserts and jams. Lemon verbena can be used to make flavorful olive oil-based salad dressings, subtle lemon ice cream, and lemon verbena jelly, as well as season poultry dishes, salsa verde, and soups. It can be used in place of lemon zest or dried lemon as a more subtle addition to dishes, or infused into pantry ingredients like sugar and vinegar.

In Europe and other global destinations, tea lovers combine lemon verbena leaves with hot water to create a popular herbal tea known as Louisa in England, “te de cedron” in Mexican kitchens, and Luiza in Greek households. This kind of tea is also popular among French, Spanish, and Italian drinkers. Lemon verbena can also be used to make a flavorful iced tea or lemonade made with fresh lemon juice, lemon verbena, simple syrup, and mint leaves.

That sounds like a perfect spring beverage if you ask us!!! We even have some Island Grown Lemon Verbena from Harvest Gardens which you can find at Friday Pickup Retail and on the Market Mondays.

SLEEPER'S PICK

Azimut Cava by Cellers de Can Suriol

We've certainly entered the season of refreshing wine and who doesn't want some little bubbles on their tongue to celebrate that season? These bubbles are from Penedés, Spain aka right outside the happening coastal city of Barcelona. It calls for a celebration!

The Suriol family has been farming this property since the 1600s! They certainly have some practice and it shows in the beauty of their affordable wines. This winery is also all about sustainability. Get this... their glass bottles are sourced from within 100km of the property and the winery runs off of solar energy! How cool is this family?!

This wine has me thinking all about summer and that's what white grapes from the area around Barcelona usually do to be. This is a blend of Macabeo, Xarel-lo, and Parellada. The nose engulfs you with yellow spring flowers and crisp yellow apple. Suddenly your taste buds will be begging for a sip with a salty piece of jamon. Once you sip this, you'll understand the deliciousness. Honeydew melon, peaches, and lemon curd come to mind.

What are you waiting for? Add it to your cart next week and pop some bubbles with a best buddy, they deserve it.

PS: The family also runs a small rustic hotel and restaurant at their winery, offering a complete Mediterranean experience to travelers like us!

LISTEN
HERITAGE RADIO SEED PLAYLIST

“whether you’re a seasoned or amateur gardener, you’re probably getting excited to get your hands into the soil. These podcasts discuss gardening basics, seed sharing, and reinventing vegetables as well as education, art, time travel, sustainability and beyond.”

WATCH
JULIA

We love the kitchen, the humor, the determination, we love Julia! Our only warning is don't watch this on an empty stomach!!!