|The Farm Dirt|
News from Bartlett's Farm March 23, 2011
Now through April 28 Open 10-6 Monday-Saturday
Sunday April 17 Open 10-6
Closed Easter Sunday (April 24)
Beginning April 29 Open Every Day 8-6
Many of you already know that we had a fire here at the farm on Saturday afternoon. You can find out more about it on our blog. Special thanks go to the Nantucket Fire Department for getting it knocked down so quickly.
The growing season is bearing down on us, even though the temperatures these last few days don't exactly evoke Spring feelings! In the greenhouses, several crops of tomatoes are already planted and growing; organic greens and herbs are already being harvested. Our own mesclun greens can be found in the custom salads at the kitchen counter and the arugula is bagged and in the produce section.
There's lots of seeding going on, too. Pansies, impatiens, salvia, verbena, marigolds and myriad other annuals are joined by the first crops of broccoli, cabbage, cauliflower, field tomatoes and peppers.
Proven Winners and other rooted cuttings like geraniums and perennials are arriving nearly every day, and are being planted by our new crop of international students. The greenhouses will soon be bursting at the seams with the plants that we proudly grow here.
| Joann Burnham: Chef Talk|
Saturday March 26, 10 AM in the Hayloft
Looking for a way to get more greens into your (and your family's) diet? Juice your greens! Joann Burnham, certified living foods chef and yoga instructor, will show you how to use the local, organic greens that are now available at the farm. See how easy and truly delicious green juices can be. And once you've had your greens, you can satisfy your sweet tooth with one of Joann's crowd-pleasing healthy desserts.
Joann also teaches Dharma yoga in the Hayloft on Tuesdays and Thursdays at 5:30pm, and Saturdays at 4pm. Email
her for more information about yoga classes.
| Beans, Beans...|
While we are talking about healthy food, Laurel Hill beans and grains are a great way to add protein and fiber to your diet. Check our website
for this week's recipe and take a look at The Savvy Vegetarian
for some great information about *digesting* beans. You don't have to be a vegetarian to enjoy the wonderful flavors and health benefits of beans and whole grains! If you're trying to add more omega 3's to your diet, add a tablespoon of chia seeds
to your smoothie, your cereal, or your salad each day. One Tbl of chia seeds has 5 grams of fiber and more omega 3's than a whole serving of salmon.
| In the Greenhouses|
Baby violas, snapdragons, impatiens, and a lot of annuals and perennials are putting down roots, getting strong while waiting to be transplanted into their final containers.
This is crop 4 of greenhouse tomatoes. Currently about 6" tall, they will be hardened off and transplanted into their greenhouse home in about three weeks.
Crop 1 of tomatoes is nearly ready to be trained up the string trellises.
Ranunculus are in the garden center, just in time for spring window boxes.
As cool weather lovers, they are very happy at this time of year!
| Grilled Cheese Contest Winners! | Dr. Hinson's blog
gives a great description of the day from his perspective, including fantastic photos, delicious recipes and useful links.
Congratulations to all the winners!
Just Like Mom Used to Make
1st - Greg Hinson and Renee Lockley Bistany / Team SMACK
2nd - Ellie Huyser
3rd - Keith Dias
Burning Down the House
1st - Alan, Henry and Charlie Worden / Team Fromage
2nd - Katie and Sarah Spencer
3rd - Susan Dragon
Cooking Up A Storm
1st - Greg Hinson
2nd - Neil Hudson
3rd - Renee Lockley Bistany
Renee Lockley Bistany
And thank you to all the judges: Sheriff Jim Perelman, Seth Lynn, Matt , Catherin Flanagan Stover, Ema Hudson, John Devany, and Rev. Nancy Nelson. And to Fifi Greenburg, the Mistress of Ceremonies.
| Speaking of Cheese|
Our charcutier, Leah Mojer is travelling to Jasper Hill Cellars in Greensboro, VT to meet our cheese makers and the 'affineurs' of many cheeses we sell. She will be learning the step-by-step process of cheese making and also spend some time in the cellars observing the art of cheese-cellaring and finishing. Watch for an article from her when she returns!
| April First Friday Dinner |
The March Madness price of $45.00 continues in April for the community/family style meal served in the Hayloft. For more information on the menu or to register, go to the registration page.
| Save The Dates|
April 1: First Friday Dinner. 6:30 in the Hayloft
April 2: Farm Talk 10am in the Hayloft John Bartlett talks about growing organically
April 9: Spring Celebration 10-4 Farm-wide celebration of spring with live music, kids activities, tons of food sampling and more
April 16: Farm Talk 10am in the Hayloft Tim Pitts makes a simple and elegant dinner, mostly from scratch
April 23: 10-11am. Easter at the Farm. Coloring eggs for kids. $5.00 for 6 eggs. 11:15 Easter egg hunt in the greenhouse and garden center. Take a photo with the Easter Bunny! Register and pay for egg coloring on-line.
April 30-May 1: The 37th Annual Nantucket Daffodil Show and New England Regional Show 2011. Open to the public 2-5 on Saturday and 10-4:30 Sunday.