Island native Dylan Wallace has farmed on Nantucket for more than two decades. Together with his wife Caroline, he has expanded Eat Fire Farm to include five additional acres where they grow herbs, perennials and blackberries in support of a growing line of jams, vinegars, honey, and solar sea salt.

What Eat Fire Farm Offers

Pasture-raised pork, sea salt harvested from island waters, cut flowers, perennial produce, and honey; plus wood-fired pizza through Eat Fire Pizza. Scallops and pork are available by private order, and they've just opened The Small Farm Store on West Creek Road.

Style & Flavor

An artist partnership as much as a farm; Dylan is a painter who finds art in garden design and wood-fired cooking alike; Caroline is a ceramist with an eye for flowers, design, and the business side of growing things. Everything is rooted in regenerative practice: caring for the soil, the animals, and the land itself.

Background & Experience

Dylan is a Nantucket native who's been gardening since high school and spent years as a landscaper and designer; Caroline came to the island as an infant and has spent every summer here since, settling year-round in 2012. They met at the Community Farm Institute, and officially registered Eat Fire Farm in 2022 on land that was once Mount Vernon Farm, now protected by the Nantucket Island Land Bank.