The Farm Dirt
News from Bartlett's Farm 
January 25, 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 at 11 or at noon. 
This week, Devon Francis will be showing how to make
Cauliflower Risotto!
Welcome back
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. 

Citrus Flounder

Neil Patrick Hudson

2 pieces of flounder

1 blood orange segmented and juiced

1 Meyer lemon zest and juice

1.5 tablespoons minced capers

2 tablespoons chopped parsley

½ stick butter, cubed

Salt & pepper to taste  

Heat sauté pan on high heat with vegetable oil until hot

Season fish with salt and pepper

Pan sear fish 2 minutes on side,  flip and sear 1 minute on the other

Place fish on warmed plates

In another small pan heat butter until almost melted

Add capers, citrus and parsley, swirl until the sauce comes together and pour over fish.

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The Nantucket Page is the last page in the survey, so be patient and click through to the end. 
Visit us on Instagram (@bartlettsfarm) to learn about
a chance to win a $50 gift card
New this year - We are experimenting with sending lunch specials via text
You can opt out at any time! 
Thumans meats and cheeses
are back at the deli! 
Thumann's has been manufacturing the highest quality, most delicious delicatessen products for more than a half a century. They use only the finest & freshest ingredients, guaranteeing the best tasting, healthiest products available. The Thumann family recipes use the least amounts of salt & sugar, and there are never any artificial flavors or colors, by-products, fillers or gluten. 
From the Cheese Department...
Leah says 'Don't be afraid of fondue!'
Fondue sounds scary but it really isn’t.
Follow this easy step-by-step process and you’ll be in
cheesy heaven in no time!

Easy, Cheesy No Fail Fondue


1 medium clove garlic, cut in half

1 C dry white wine, such as gruner veltliner or pinot grigio

1/2 LB Emmentaler cheese, grated

1/2 LB Gruyère cheese, grated

1 T cornstarch

1 T fresh juice from 1 lemon

1 T kirsch (if you have it)

Kosher salt and freshly ground white or black pepper

Toasted bread, lightly steamed vegetables like cauliflower and broccoli also work well. Boiled or fried potato pieces are delicious. You can even get creative and dip fruits that go well with cheese, like sliced apples or grapes.


1. Rub cut faces of garlic cloves around the inside of a fondue pot, double boiler, or stainless steel mixing bowl set over a pot of simmering water (do not allow bowl to come into direct contact with the water). Add wine and heat until steaming. Meanwhile, in a large bowl, toss together both cheeses with cornstarch until evenly coated.

2. Working over low heat, add cheese 1 handful at a time, stirring until mostly melted before adding next handful.

Continue until all cheese is melted into the wine, forming a smooth, glossy melted cheese sauce, about 10 minutes*

* It is very important that the fondue stay below a simmer once you start adding the cheese, or there's a risk it could break. Doing this process in a double boiler; a bowl over a pot of heated water-is the safest bet for keeping your fondue from getting too hot.

 Stir in lemon juice and kirsch, if using, until fully incorporated. Season with salt and pepper. If not already in a fondue pot, transfer fondue to a fondue pot to keep it warm and melted at the table. Serve with toasted bread cubes and lightly blanched vegetables for dipping. If fondue begins to thicken too much, add a small splash of wine to loosen it.

No Fondue Pot? NO Problem!

Ingredients for a DIY Fondue Pot

  • Tea light candles
  • Metal trivet with legs (enough clearance to put a tea light underneath)
  • Or a casserole dish fitted with a cooling rack set over the top (I’ve even used a flat metal cheese grater as my rack)
  • Small Heat Proof Cast iron saucepot, or large baking ramekin or anything small, round and able to withstand heat from a candle (DO NOT USE PYREX, they have a tendency to explode when used over direct heat)

Set candles into the dish or under the trivet. Place your rack on top and put your preheated pot filled with fondue on top.

 Voila! Dip, Eat, Sip, Repeat!

Made less than 100 miles away, Taza Chocolate is seriously good, and you can make the most delicious hot chocolate!

Mexcian Hot Chocolate Recipe - Serves 2
1 Taza 2.7 oz Chocolate Mexicano Disc - Chopped
2 cups of your milk of choice or water
Salt to Taste
Heat milk or water  in saucepan, to just under a simmer. Remove from heat and add a pinch of salt. Slowly add in chocolate, stirring until dissolved. Return milk mixture to stove and re-heat on low. While mixture is reheating, use a whisk to create froth. Enjoy!
It's Citrus Season!
So many choices: Mandarinquats,
Key Limes, Blood Oranges, Pomelos, Meyer Lemons, Red Grapefruit, Naval + Cara Cara Oranges
What are those nobby little green things? 
Kaffir Limes
are often used in Southeast Asian cuisine, and we are lucky to have some whole fruits in the market!  Check out this recipe for Butternut and kaffir lime dahl from Nadia magazine.
our energy needs. 
Construction is scheduled to begin in March
with a completion date of May! 
Brighten Up Your House!
Houseplants will lift your spirits and bring some color into your home!
The pothos plant is considered by many to be a great way to get started caring for houseplants. Because pothos care in easy and undemanding, this lovely plant is an easy way to add some green in your home. Basic pothos care is very easy. These plants enjoy a wide range of environments. They do well in bright indirect light as well as low light and can be grown in dry soil or in vases of water. They will thrive in nutrient rich soil, but do almost as well in nutrient poor soil.

Cyclamen make great winter houseplants, blooming for weeks and weeks with little care. While in bloom, keep the root ball moist and feed the plant every two weeks. Cyclamen should be kept moist by watering in a tray and allowing the roots to take up the water rather than watering from above the plant which can lead to rotting. Remove yellow leaves and spent flowers.
Keep in a cool room (55-60F) to encourage repeated flowering for eight weeks or more!
Kalanchoe like a bright sunny spot - they will add a touch of color to your home with very little care.
You can't go wrong with a Boston Fern - grow them in the house now and put them outside when the weather warms up! 
Are you hankering to start some seeds?  While it's too early for most vegetable plants, it's never too early to grow some greens and herbs in a bright area. We have some seed starting supplies available in the market, and more is on the way.  
Look for seed packets beginning in early February!
Coming up...
Cooking Demonstrations
Every Saturday in the Market at 11am + 12pm
2/4 Leah Mojer - Variations on Mac and Cheese
2/11 - Gabrielle Gould/Atlas - Desserts

Farm Talk - Saturday, 2/4 @ 11am
Michael Kilpatrick, Farmer + Mentor

Farm Talk - Saturday, 2/25 @ 11am
Dr. Jennifer Karberg/Nantucket Conservation Foundation