The Farm Dirt
News from Bartlett's Farm 
April 6,  2016
 
 
 
 
Open 8-6 Everyday!
Now open on Sundays
 
 
 
 
Introduction To Zumba
APRIL 9 10:00 AM
Get up and get moving with this interactive Farm Talk!
Betsey Minihan will take you through some of the basic combinations to give you a taste of this fun form of exercise.
Please wear comfortable clothing and worn-out (less grippy) sneakers
if you have them. This event is FREE for everyone!
 
 
 
 
 
Green Ticket Drawing Winners
Congratulations to the following winners!
  •  $500 Shopping Spree - Suzanne Daub
  • 10 Week Summer CSA ($450 value) - Priscilla Worswick
  • 2 tickets to a Farm to Table Dinner - Ellen Coe
  • 2 tickets to a  Pick your Own Flower Bouquet Tour - Dusty Ramos
 
 
 
 
 
New Product: 
Rancho Gordo Beans
These gorgeous, dried heirloom beans will blow your socks off.  
For now, we are bringing in Cranberry, Domingo Rojo, Garbanzo, Pinto, and Yellow Eye. Try them and let us know what you think!
 
 
 
 
 
GO GREEN!
BYOB (Bring your own Bags - reusable shopping bags) and fill out a green ticket to win a spin on the prize wheel!
 
 
 
 
And in Other Green News...
If you are a Friend of the Farm (and why wouldn't you be?) we can now email you your paper receipt after each transaction!
This will speed things up at the registers, and will use less paper...win win!
If you would like to take advantage of this, please email Whitney!
 
 
 
 
 
Bok Choy... Boston... and Basil!
We've been experimenting with hydroponic farming this winter and it has really paid off. While supplies last we'll have bok choy, head lettuce + basil. Plus many varieties of sprouts and wheat grass.
 
 
 
 
Chef Neil has a super simple recipe for our bok choy. 

Bartlett Farm Grown Bok Choy
1 large head of farm grown Bok Choy 
2 tablespoons olive oil
2 cloves of slivered garlic
Chili flakes to taste 
Salt and pepper to taste
In a sauté pan over medium heat add the oil
The pan should be hot but not smoking hot.
Cut the Bok Choy into thirds separating the
thickest parts from the leaves.
Add the thick cut Bok Choy to the pan and sauté until tender.
Add the garlic and the rest of the leaves and wilt them.
Add chili flakes and salt and pepper to taste 
Plate and serve .
 
 
 
 
 
Sale on Branded Clothing
 
 
 
 
We are making room for new merchandise,
so this is your chance to get some great deals with 75% off a lot of items!
 
 
 
 
 
New From the Kitchen
What do you do when you have an unexpected crop of
very delicious basil?
Make pesto, of course!
You can get it in 1/2 pt containers to use,
or throw in the freezer to use later!
And in addition, we are making a couple new kinds of hummus! Try the beet, carrot, or traditional...all made from scratch, in-house! 
 
 
 
 
Beet Hummus
 
 
 
 
 
Micro Greens
Did you ever notice the micro greens in the produce cooler?
We grow them right here at the farm and they have very interesting and diverse flavor profiles! Check these out:
~Micro Cabbage: mix of red and Chinese cabbages, sweet,
mild cabbage flavor
~Micro Turnip: A mix of Red and White baby turnips; sweet, crisp, spicy
~Micro Mustard: Red, Golden, Southern and Ruby Mustard greens;  mild, spicy, sharp and sweet
~Micro Choi: mix of green and red bok choy
~Mild Micro Mix: mix of mildly flavored turnips, cabbage, kale 
~Spicy Micro Mix: Mix of spicy mustard greens

Try them in salads, on sandwiches, juiced, in smoothies, in an omelet or scrambled eggs. Or toss them on a fresh-from-the-oven pizza! OH YUM!
 
 
 
 
 
April is Free Repotting Month!
Bring in your tired house plants for some fresh soil, fertilizer, TLC and, if you purchase a new pot from the farm, the repotting is free!
 
 
 
 
 
In the Greenhouse
Ooooh - it's getting busy in the greenhouse - soils, garden amendments, garden care stuff like fertilizers are all in stock.  
And now, it's filling with plants for your spring pots and window boxes.  Ranunculus, pansies, and blooming bulbs are all in the garden center, so stroll over next time you are at the farm.  
The time is now for sowing seeds and planting fall bulbs, and you can find them all in the market!
 
 
 
 
 
Cultural Experience!
We have a few international interns who we would like to hire and we are trying to find housing for them!  We provide housing for a lot of employees but we are looking for more rooms!
If you are interested in renting a room to someone with a guaranteed job at the farm, please contact our
for more information.
Thanks! 
 
 
 
 
 
Make New Plants at the Propagation Workshop
Saturday, April 16th - 11:30am
Don't let the word 'Propagation' scare you!
This is a great way to make new, free plants from
the ones you already have!
 
 
 
 
Pete Smith, our Head Grower, will teach you some basic ways to create new plants from from stem and leaf cuttings and bulb scaling. Participants will go home with cuttings and seeds that they have planted in class.  Refreshments will be served.

This workshop is FREE thanks to the Nantucket Garden Club
Please email Amy to register.
 
 
 
 
 
Just look at these beautiful Rosé wines in the cooler.
Leah has been sampling and collecting wines all winter and she has brought in 18 organic and sustainable wines for this season,
plus some really amazing Rosés!
 
 
 
 
 
 Farm to Table Dinners
 
 
 
 
Don't miss out - make your reservations now!
 
 
 
 
 
Coming up...

Dharma Yoga Nantucket Classes every day in the Hayloft

April 9: Evening of Light  7:00 PM - 9:00 PM
Rejuvenate your body, mind, & soul in this
Nantucket community healing event 

April 16: Simple Solutions to Avoid Burnout - 10 AM in the Hayloft

April 16: Propagation Workshop - 11:30 AM in the Greenhouse
Free, but registration required

April 23: Cooking with Atlas - 10 AM in the Hayloft





 
 
        
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