The Farm Dirt
News from Bartlett's Farm 
February 22, 2016
 
 
 
 
 
Regular hours are
8-6 Monday through Saturday
 
 
 
 
The winter market is pretty cool this year, with a great selection of unique and interesting citruses and fruits.  
Yesterday we tried these Mini Kiwis and they are just scrumptious...juicy and tasting of regular kiwi with a strawberry kick. YUMMMM
 
 
 
 
 
Death of a Salt Marsh and the Purple Marsh Crab
Feb 25 11:00 AM - 12:00 PM
Join Nantucket Conservation Foundation's Jennifer Karberg, PhD as she discusses the death of Salt Marshes - extremely important for storm protection and the health of Nantucket’s fisheries and shellfish. The culprit? The lovely native purple marsh crab! As numbers of purple marsh crabs are increasing (or their predators are decreasing), these hungry crabs are munching their way through our salt marshes. Come learn about these crabs and the unique salt marshes they live in!
Free for everyone!
 
 
 
 
 
Feb 25 11 and noon
Cheryl Gregorich, from our bakery staff, will share her knowledge of vegan baking. She will make a decadent chocolate treat versatile enough for breakfast or dessert.
Demos will take place at 11am and again at 12n in the market.
Free for everyone!
 
 
 
 
 

In the Market

From Jasper Hill:

Winnimere is our take on Jura Mountain classics like Vacherin Mont d’Or or Försterkäse. In keeping with tradition, this decadent cheese is made only during cold-weather months when Jasper Hill’s Ayrshire cows are making rich, hay-fed raw milk. Winnimere is named for the corner of Caspian Lake where the Kehlers’ grandfather had an ice fishing shack.


Young cheeses are wrapped in strips of spruce cambium, the tree’s flexible inner bark layer, which we harvest from Jasper Hill Farm’s woodlands. During aging, Winnimere is washed in a basic salt brine to help develop a dusty orange rind and this cheese's signature hammy, fruity flavors. At 60 days, this cheese is spoonably soft and tastes of bacon, sweet cream, and spruce. Winner of American Cheese Society's 'Best in Show' Award, 2013.


Note: I was fortunate enough to try this at the 100 Mile Makers dinner last weekend. There is a very limited supply of this delicious, gooey goodness in the market, so do not hesitate if you want to try it. It is truly amazing. 

 
 
 
 
 
Tickets are on sale for our Farm To Table dinners!
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 - only a few tickets left!

August 16 Farm to Table - only a few tickets left!

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. 

 
 
 
 
 

Last Saturday, Michael LaScola from Proprietor’s Bar and Table  demonstrated this great stew recipe.  Here it is, in case you missed it.  



Braised Chicken, Sausage, White Bean and Baby Kale Stew

Serves 4

Ingredients: 

1 Large onion, medium dice

3 Large carrots, medium dice

½ Head of celery, medium dice

3 Cloves garlic, minced

1/2# Ground sweet Italian sausage

1/2# Chicken thigh and leg meat skinned and diced

2 C cooked white beans

4 C baby kale

2 QT Chicken stock

Fresh rosemary, oregano, thyme chopped

1 Tbl toasted fennel seeds

Extra virgin olive oil

Grated pecorino romano

Chili flakes, optional

Salt and pepper


METHOD

1. In a medium pot on medium heat, lightly brown sausage

2. Add carrots, onions, celery and garlic and stir until vegetables are lightly cooked

3. Add chicken and stir until lightly brown

4. Add chicken stock and simmer for 30 minutes until chicken is tender and cooked through

5. Add white beans, fresh herbs, fennel seeds and simmer for 5 minutes

6. Just before serving, add kale and simmer until wilted, but bright green. Season with salt and pepper

7. Ladle stew into soup bowl, sprinkle with cheese, drizzle some good extra virgin olive oil around stew and dust lightly with chili flakes. 

 
 
 
 
 
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. 
 
 
 
 
 
Caring for your Amaryllis
It gave you several weeks of blooms, and now it looks a little...well...not so great. 
 
 
 
 
 
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.
 
 
 
 
 
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. 
 
 
 
 
 
is live. Click here to vote now!
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...

3/4 Juicing + Smoothies with Nick and David at 11am and 12noon

3/11 - Puttanesca Sauce with MJ Mojer at 11am and 12noon

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

Food Demos every Saturday at 11 and noon

Yoga in the Hayloft every day
 
 
 
        
          
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