About Us
December Newsletter, Happy Holidays!
AND THAT'S A WRAP...
Our first 6 months at Pip & Anchor is coming to an end and we want to thank ALL of you who have shopped with us this year. The support for local has been truly beautiful to witness and in case you haven’t noticed, your support has allowed some of our island producers to grow their businesses, consider expanding their fields, add new products - together, we are literally helping to ‘grow local’ and we are so excited to continue this into the New Year as we grow into our space at Pip.
We will have some fun things in the new year to watch out for, like fully opening at 14 Amelia and an expansion of the "Send It" Program. Over a year in the making, together with our digital partners, Process First, we have been dreaming up ways to craft a program that maximizes our impact on island food insecurity through collaboration with other on-island organizations working in the food space. While re-designing a food system that eliminates food insecurity altogether would be the ultimate goal, we are hoping that along the way we can help with building the stepping stones that get us to a more sustainable and dignified solution. Keep an eye out as we transform our weekly "Send It" Program into the broader Nourishing Nantucket effort aimed at really digging deep into food insecurity on the island.
Holiday Schedule
Our last pickup/retail day is this Friday, the 17th
Make sure to stop in and purchase a produce ornament (pictured above). All proceeds benefit our "Send It" program to provide food insecure neighbors local food from our producers and farmers.
We will be hibernating and restoring these grocery-packing bodies for a whole 3 weeks from December 19th through January 9th.
We re-open the Monday Market on January 10th.
You will be able to find some of our usual pantry items down at Born and Bread as well as handmade goods from some of our amazing island Makers like Viola Rose, Seaweaver Studios, Pure Body Nantucket, Twelve Gray Clay, Barrie Fee Prints and more so whether you are grabbing that local pantry good you just can’t go without or looking for local gifts, Born and Bread will be a good stop.
Other places to find local goods for gifting over the Holidays:
This simple dessert will be a holiday hit.
You should roll up to any holiday party confidently with this dessert. It's easy, it's local, and the RI Greening, Macintosh, and Macoun apples we have been getting from Steere Orchards in Greenville, RI are out of this world. They're tart, sweet, and perfectly firm. If you like a mixed texture and extra sweetness you can also add in some Macoun apples to mix it up. Here's what you'll need...
- Steere Orchard Apples
- Casco Bay Unsalted Butter
- Curio cinnamon
- Barden Family Orchard's Apple Cider
- All Spice or Nutmeg (optional)
- Virginia Spanish walnuts & dried cranberries for stuffing
- Ventuno hazelnut gelato
Heat oven to 350
-
Core the apples. Cut a thin slice of the top (surface area for spices) and the bottom (so they sit flat) and then use a peeler to cut around the circumference of each apple (keeps them from bursting!).
- Place into a baking dish/cast iron skillet.
- Rub insides and top and bottom with butter and then put a thin slice inside each apple.
- Pour apple cider over all and make sure there is a bit of cider in the bottom.
- Dust the tops of each apple with cinnamon and any other spices.
- IF stuffing the apples, add chopped nuts and cranberries to the centers and top with a bit of butter.
- Bake until soft (depends on the apple but usually about 35minutes)
-
Top with Ventuno Gelato and enjoy!!!
Sleeper's Pick of the Month (It's outta this world)
2019 Château du Grand Pré, "Cuvée Spaciale" Fleurie
We're so obsessed with this gamay from Beaujolais! If you drink red wine we'd love for it to be on your table this holiday season. We brought a bunch in so please stop by Friday to stock up for the upcoming holiday festivities.
Romain Zordan of Grand Pré has Beaujolais in his veins. His father, cousin, and uncle are all amazing winemakers in the region, but Romain seems to be quickly surpassing their fame. He worked to move the family estate to an all natural, organic, and biodynamic production. They use no intervention of pesticides in the fields, no additives in the bottle, and all native yeast. They respect the land and produce wine thats bursting with flavor right when you pop the cork. Also, their labels are pretty darn cool.
This Fleurie is both bold and beautiful. You can drink it on it's own or pair it up with some stinky cheese, cured meats, pork, or fatty fish. It has a seductive strawberry and raspberry nose slight tobacco and rosemary notes. The palate is exploding with those berry flavors you smell, but they're perfectly paired with high acid and light tannin. It makes for a perfect wine for any occasion.
I'd be pumped to see this poking out of my stocking or sitting under my Christmas tree. I've stocked up for the holiday and so should you. Hope to see you Friday!
What has us thinking (and maybe a great gift)...
Pastoral Song - We are in the thick of Holiday Season and all I can think about is slowing down a bit - walking, cooking, baking, reading -
Rita has this book she's excited to dive into over the Holidays. It’s about Food. Nostalgia. Farming. Courage to change even as we love the way things were and also peer into the future to envision how our actions today will define our relationship to the natural world for the next generation.