The Farm Dirt
News from Bartlett's Farm 
February 15, 2016
Regular hours are
8-6 Monday through Saturday 
Nantucket Fresh Catch is Back in the Market, from 12-6 Wednesdays-Saturdays
Join us for a food demonstration in the market this
Saturday 2/18 at 11 or at noon
Michael LaScola of Proprietor's Bar and Table
will show how to break down a whole chicken and make a simple, delicious and hearty one pot meal with it.
In collaboration with the Irish Rambles we are excited to present an Irish Farmhouse Dinner on March 15 at 6pm
The dinner will be served family style and is BYOB.
Doors open at 6pm for a appetizers and dinner will be served at 6:30pm. Here is the menu*:
Yawl Bay Oak Smoked Irish Salmon with Farm Made Brown Bread, Kerrygold Butter, Creme Fraiche
Sirloin of Beef, Bearnaise Sauce
Potato and Celeriac Gratin
Carrot and Parsnip Mash
Banoffee Pie with Kerrygold Irish Cream Liqueur
Tea and Coffee
*Menu is subject to change based on availability.

Tickets are limited please reserve yours today if you are interested.
And speaking of dinners, we've finalized the dates for our
Farm To Table events through September!
These dinners WILL SELL OUT, so don't hesitate!
Follow the links to the website where you can reserve your seats.

Daffodil Dinner – 4/28

June 28 Farm to Table

July 12 farm to Table

August 16 Farm to Table

August 30 farm to Table

September 6 Full Moon Farm to Table

September 30 Farm to Table

We create menus based on the farm-fresh produce that's available at the time, so actual menus will be posted closer to the date. 

Nantucket Safe Harbor for Animals presents
FEBRUARY 18, at 12:30pm
Come on up to the Hayloft to watch the funny and touching
 Secret Life of Pets 
with some animal friends from the shelter.
There will be refreshments, games and prizes.
Admission is FREE but
Children must be accompanied by an adult.
We are reaching out to you! 
Are you interested in opening your house to some work and travel students? At Bartlett's Farm we have never hired students from abroad unless we have adequate housing arranged before they arrive.  
The good news is we've identified a number of bright, young qualified students we'd like to hire.
 The bad news is we don't have enough of our own housing for
all of them.
If you would be interested in opening your house
or renting out a room to a student or two participating in the J1 cultural exchange program here at the farm,
please email Laura or you can get more information from
Whitney at the registers. 
Orchids and Orchid Gardens in the Market!
Brighten up that dark corner with some one of these beauties.
Nantucket Fresh Catch!
The fish counter in the market will be open from 12-6 Wednesdays through Saturdays, featuring Joan's excellent selection of fresh, regional, and locally caught seafood. 
This week...get a free pound of mussels with every $20 purchase!

Sherry Mushroom Beurre Blanc for Pan Seared Salmon.

1.5 Tablespoons of minced shallot

1 bay leaf

6 black peppercorns

¼ cup plus 2 tablespoon of sherry vinegar

¼ cup of heavy cream

1.5 cups of cold butter cut into cubes

1.5 pints of wild mushrooms or crimini or button mushrooms quartered 

Place a sauté pan on high heat with a little vegetable oil until smoking hot.  Pan sear mushrooms until caramelized.  Remove the mushrooms and set aside. 

 Place shallot bay leaf vinegar into a sauce pan.  Bring to a boil and reduce to heat to medium and simmer until only two tablespoons of liquid remain. 

Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half.  Increase heat to medium high, and rapidly whisk in the butter piece by piece until it has melted into the cream and thickened it.  Strain the sauce through a fine mesh sieve to remove the spices.  Add seared mushrooms and warm through, season with salt and pepper to taste and pour over cooked pan seared salmon immediately and serve.

Recipe from Chef Neil Hudson

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The Nantucket Page is the last page in the survey, so be patient and click through to the end. 

New this year - We are sending lunch specials via text
You can opt out at any time! 
Coming up...

Farm Talk - Saturday, 2/25 @ 11am
Death of a Salt Marsh and the Purple March Crab
Dr. Jennifer Karberg/Nantucket Conservation Foundation

2/25 Cooking Demos with our baker, Cheryl Gregorich 11 and noon

3/11 Organics, Hydroponics and more with Farmer Andrew 11am