The Farm Dirt

Guest Chef Series on Saturday
Sarah Leah Chases hardly needs an introduction to many Nantucketers. The author of several cookbooks and the owner of multiple food-related businesses, Sarah became a year-round resident in 1980. Her shop , Que Sera Sarah, was a beloved island institution. Her cookbooks, Nantucket Open-House Cookbook, and Cold Weather Cooking can be found on many islander's bookshelves.
Please join us as we welcome Sarah to our Guest Chef Series, where she will be demonstrating two seasonal soups.
Saturday, April 3rd at 10am in the Hayloft.
Please visit our website for our full Farm Talks schedule including more dates in our popular Chef Series.
Out like a Lamb!

Along with the new season comes a new look and feel in the market. The floor layout has changed, and spring flowers are peeking around every corner. Easter lilies, hydrangeas, bunches of daffodils, pansies, primroses and ranunculus announce that spring is here and my friends at AccuWeather say it's supposed to be nice for the next several days.

baby tomatoes

We've had quite a few 'Stormy Day' events here the last few months, and we'll be happy to see sunnier days soon! When Farmer John declares 'It's a Stormy Day,' everyone who spends $25 or more that day gets to fill out an entry form. One winner is chosen at the end of the stormy day and they get to come spin the prize wheel. Several people have had a spin at the wheel. Randy Hudson and his son, Owen, won a $5 gift card that they spent on chocolate. Stephanie Grant won a free panini sandwich. Peter Manus won free repotting service! Michael May, Arthur Dwyer, Nancy Shugrue and Stephanie Hyde won Bartlett's Farm sweatshirts, Dawn Holdgate, Theresa Mullholand, and Tom and Kitty Pochman have won
$100 gift cards!
We will send an e-mail reminder every stormy day if you wish...just update your email preferences in the box later in this newsletter and we will put you on the list.
Spring Recipes

Hot Cross Buns


1 tablespoon active yeast

2 cups lukewarm milk

1/4 cup honey

4 tablespoons unsalted butter, diced

2 eggs (large)

4 1/2 cups high-gluten flour

1 teaspoon salt

1 1/2 teaspoon nutmeg

1 1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/2 cup raisins

1/2 cup golden raisins (I like to plump my raisins first, so they're moist. Cover your raisins with hot water, let them sit for about a half an hour and drain well)

With your dough hook, and on a low, slow setting, mix the yeast and one cup of warm milk in a mixing bowl. Add the honey, butter, eggs, flour, salt and raisins. Start mixer on low, and pour in remaining milk. Your dough will be soft and somewhat sticky

Turn this soft dough out directly onto a buttered pan and cover with plastic wrap. Let it rise until about doubled in size. (Spray or oil the top of the dough lightly, so it doesn't stick to the plastic!)

When it has doubled in size, turn the dough out onto a floured surface. Cut the dough in half and each half in half, etc. until you have a dozen pieces. Shape these pieces into rounds with your hands. Place these rounds equally spaced apart on a sheet pan. Cover with plastic wrap and allow to rise until almost doubled in size. (If you press gently with your finger on a bun it should bounce back but your fingerprint should remain a bit.)

Beat an egg with a fork in a small bowl, and whisk in a teaspoon or two or water. Very gently brush this mixture on each of the buns. Using a sharp knife cut a cross shape in the top of each bun. Besides being decorative this allows the bread to rise nicely as it bakes.

Preheat the oven to 350 degrees F. Bake for about 15 minutes or until browned. Let cool.

When cool, ice each bun in a cross shape with the glaze, following your cuts and using your spatula to drizzle icing.

WIFI at the Farm!

Take a ride to the farm and relax in our comfy chairs, enjoy a fresh brewed cup of Nantucket Coffee Roasters coffee and one of Kat's or Carrie's fresh baked cookies or cupcakes, and email all your friends from the farm.

We're Open !
Spring Hours:
Monday - Saturday.
We will be open on Sundays starting April 18th
Easter Sale...No Joke!

All Easter items are on sale 25% off starting Thursday April 1!

baby tomatoes

25% off candy, decorations, bunnies and chicks.

baby tomatoes

Guess the number of jelly beans in the bowl and win a custom Easter Basket

What's Happening in the Tomato House?
baby tomatoes
Last week's blossoms are this week's baby tomatoes!
Tomato flowers
week5 tomato house
Photo taken March 30
wk4 tomato
Photo Taken March 23
Photo taken March 16
Photo taken March 9
Tomatoes in house
Photo Taken March 2
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Click 'join our mailing list' above and you can choose which categories of emails you would like to receive...Mj's daily lunch emails, Liz's "garden guru" and garden center happenings, Farmer John's stormy day alerts, or to find out which vegetables are being harvested.
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