The Farm Dirt
News from Bartlett's Farm 
October 5, 2016
 
 
 
 
The farm is open every day from 8am - 6pm!
(That includes Saturdays and Sundays!)
 
 
 
 
 
Fall is... pumpkins, squash, apples and football!
The Patriots are playing this Sunday at 1pm and the market has lots of great snacks on sale like Popcorn Indiana + Paqui Tortilla Chips. Plus the kitchen is cooking up mouth-watering ribs + hot wings every Sunday.
And get cozy under our soft plush blanket - now only $20!
Click here for our Market + Garden Center Weekly Specials
 
 
 
 
 
Fall also brings time for baking and with our gorgeous Carlson Orchard apples we wanted to share this delicious recipe...
Apple + Pear Crisp  by Ina Garten
2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest 
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice 
2 tablespoons freshly squeezed lemon juice 
1/2 cup granulated sugar 
1/4 cup all-purpose flour 
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Preheat the oven to 350 degrees F.

Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.

For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
 
 
 
 
 
Fall Gardening
All farm grown, organic lettuce and herb plants are 50% off and Fall is a great time to plant them! Growing Lettuce and herbs in the Fall is easy, choose a sunny protected area, use a cold frame or try an indoor window garden. Consider planting the lettuce and trimming the leaves like a mesclun mix. We have a great selection of perennial herbs in stock including Thyme, Mint, Sage, Rosemary and Chives, planted outside these herbs will survive the winter.  You can harvest perennial herbs all fall until a hard frost. In spring the perennial herbs will grow back bigger and better just in time for your spring and summer dinner parties...
Who's your farmer? You are!
 
 
 
 
From the Garden Center
8” Jade Plants 50% Off  Reg. $29.99 
Tropical Foliage Plants (Excludes succulents) 50% Off
Perennials 50% off  (Excludes Mini Evergreens and Asters)
Pottery & Statuary 40% to 50% Off 
Herbs 50% off (Excludes 1 and 2 gal Lavenders)
Hydrangeas 50% Off
 
 
 
 
 
Farm to Table Dinner
Here is the amazing menu for our October 15th  dinner in the greenhouse.

Farm Grown Root Vegetable Salad
roasted butternut squash, beets, carrots, potatoes, red onions organic thyme, mixed greens organic olive oil   
 
Farm Grown Mixed Green Salad

dried apples, scallions, dried cranberries, aged cheddar, blue cheese, toasted almonds, balsamic vinaigrette

Black Angus Short Ribs
horseradish cream, fresh organic farm grown herbs



Farm Grown Beet & Goat Cheese Risotto
organic chives

Farm Grown Broccoli
steamed with garlic 

Farm Grown Pumpkin Cheese Cake
graham, pecan crust, mascarpone, maple double whipped cream, candied pecans
 
 
 
 
 
Leah's Wine + Cheese Pairings
Columbus Day Weekend is upon us. A long weekend full of fall-centric activities; fall festivals, gatherings of family and friends and seasonally appropriate sips and snacks.  Celebrate the bounty of fall with perfectly paired wine and cheese to share at your weekend gathering.
 
 
 
 

La Nevera Tinto Box, $22
We here at Bartlett’s have long held a special place in our hearts for this easy drinking, no frills box of Organic Spanish red. Hailing from the prestigious Rioja region of Spain, it is a delicious blend of Tempranillo, Garnacha, Viura and Graciano. At 4 bottles of wine for $22 dollars, this wine is a slam dunk for parties and gatherings where one bottle is never enough. Better yet, we like to bring one home and sip it at our leisure without otherwise having to sacrifice the quality lost when opening a new bottle of red every time the urge hits. Did we mention how great boxed wine is for the planet? Less packaging, less energy to ship means less fossil fuels burned and most importantly, less trips to the dump with all that glass!
 
 
 
 

Idiazabal
Manchego lovers will adore this basque sheep’s milk cheese. The rich milk is from special Latxa and Carranzana sheep in the Basque Country and NavarreSpain. Made from unpasteurized sheep’s milk and aged for a few months, it develops a nutty, buttery, bacon-y flavor that is just hard describe and even harder to resist! There is a hint of smokiness too, harking back to the days when this cheese was hung in the rafters of special barns where it was smoked to help preserve its quality.
 
 
 
 
 
Cooking with Cheese
This recipe pairs Idiazabal cheese with Carlson Orchards Gala Apples and Pancetta, certain to please any crowd!

16 thin slices of pancetta
2 Carlson Orchards Gala Apples—peeled and cut into 16 wedges
3 ounces Idiazabal, sliced 1/4 inch thick + cut into 2-by-1/2-inch sticks
Sixteen 2-inch rosemary sprigs or toothpicks, for skewer

Preheat a grill pan. Arrange the pancetta slices on a work surface and place an apple wedge and a cheese stick in the center of each slice. Wrap the pancetta around the filling and secure with a rosemary sprig or toothpick.

Grill the skewers until the pancetta is golden and crispy and the cheese is melted, 5 to 6 minutes. Serve hot.
 
 
 
 
 
Scarecrows: The Gathering
Starting Saturday, October 1st and continuing through Halloween come on out to the Garden Center greenhouse...
Our creative staff have created a fun (and maybe a little bit scary) scarecrow display. Free for everyone!
 
 
 
 
 
Dinner Specials Every Weeknight!

Monday - Asian pork with fried rice + steamed vegetables - $13.99pp
Tuesday - Prime rib with mashed potatoes + vegetables - $16.99/lb
Wednesday - Meat or veggie lasagna with salad + garlic bread - $13.99pp
Thursday - Leg of lamb
with 2 sides - $14.99/lb

Friday - Whole roasted chicken with 2 sides - $14.99ea

Dinners specials start at 4pm and are available until sold out.
 
 
 
 
 
Town Truck
We love that we are able to bring our farm grown vegetables to Main Street, but sadly this is the last week. Mary will be manning the truck every day through Saturday from 9am-1pm.
 
 
 
 
 
Thinking about Thanksgiving?
Our kitchen will be preparing all your favorite sides and desserts (along with a few new favorites this year) and we'll have Murray's 100% Natural, Non-GMO, Free-Roaming and Antibiotic-Free Turkeys. Place your order today at the deli counter, by calling 508.228.9403 x18 or online.
 
 
 
 
 

Enter to Win!
You can win this adorable playhouse...
and support the

Check out this custom-built playhouse on your next visit to the farm and purchase your raffle ticket from the cashier supervisor, or you purchase your ticket online and

 
 
 
 
 
Coming up...

Dharma Yoga Nantucket Classes every day in the Hayloft

10/8: Town Truck Ends
tickets are still available

October 22: Saturday Farm Talk series resumes

November 2: Ladies Night to benefit Housing Nantucket
Contact Amy if you are interested in being a vendor

 
 
        
          
Footer-logo