The Farm Dirt


January Chef Talks Continue

Keep your tastebuds tuned up!

On January 22 we welcome Louis Guarnaccia.

Louis is an accomplished landscape, marine and portrait artist, but is also an excellent chef with a great interest in Szechuan Chinese food. Lou is going to heat up his wok and demonstrate his favorites. Szechuan cooking is highly flavorful and not always as spicy as you might think!

LouG

Photo By Cary Hazlegrove

Farm Talk begins at 10am in the Hayloft.

There is no admission fee.

Bartlett's Charcuterie

Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Our Sausages, Duck Confit, Pates and Terrines are made in our kitchen, by hand, and with whole ingredients.
The meat is pasture-raised on family farms in the North East, and in addition to tasting absolutely fantastic, they have

NO FILLERS
NO HORMONES
NO ANTIBIOTICS

chorizo

samples

samples

This freshly made chorizo was featured at the sampling station a few days ago. The general consensus? Outstanding!

Custom Salads at the Kitchen Counter

Starting tomorrow, January 20th, custom salads at the kitchen counter are back! Using our own fresh greens and tons of terrific toppings, you can have a salad made to your specifications. Or you can choose the daily lunch special.
Bring your laptop, pick up our wifi signal, log on, and sit down to enjoy your lunch.


wifilogo
Grilled Cheese Invitational March 19th
This year's Grilled Cheese Invitational will be held on March 19th, and we are looking for a guest judge to join the panel.

The biggest benefit of being a judge is that you get to be the first to taste the amazing creations!
And there are plenty to taste!

If you would like to be a judge, write a short essay -
"Why Bartlett's Farm should choose me to be a judge at the Third Annual Grilled Cheese Invitational"
and submit it to cheeseit@bartlettsfarm.com

Your essay should be 200 words or less.
Humor and creativity count!

Deadline for entries is February 16.

The winner will be announced March 1.


bgwinnergci winnerwards
Previous winners of the Grilled Cheese Invitational!

Hours
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Hours are 10-6
Monday - Saturday
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Read our Farm Blog for a peek behind the scenes.
www.bartlettsfarm.blogspot.com


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Eat Well and Be Well
greens
Whether you like the fresh peppery bite of first-cut baby arugula or the more subtle taste of lettuce, our certified organic greens will be a welcome addition to your table. And we're gowing them all year round!
Pain D'Avignon

We are bringing in fresh Pain d'Avignon bread every Friday and Saturday. The standard order will be for Baguettes, Ciabatta, Country Loaf and Sourdough. In addition, you may special order these loaves through the kitchen counter. Deadline for ordering for the weekend is Thursday at 10:30.

First Friday Dinner

First Friday

February 4th is just around the corner and that means it's time for our First Friday Dinner!

This month's dinner features parmesan crusted lamb or the vegetarian option of goat cheese and beet risotto. Start with a wild mushroom soup, and a salad of freshly-picked farm-grown greens. Finish with a delectable tiramisu! All 4 courses for $65.00 per person. (gratuity included)
Community seating
Doors to the Hayloft open at 6pm
Dinner is served promptly at 6:30. BYOB


Join Our Mailing List!

To change your preferences or to sign up for any of our other email services, click the link above. Mj's daily lunch emails are humorous and mouth-watering, Farmer John's Stormy Day emails let you know when stormy day shopping is declared. The Garden Guru email is sent in the spring and summer with gardening tips and information about new products in the garden center.

YogaFarm with Joann
Joann
Keep those resolutions going! Joann's yoga classes are held in the Hayloft three times a week this winter. Classes are Tuesday 5:30-6:45pm, Thursday at 5:30-6:45pm and Saturday at 4:00-5:15pm.
You can contact her at joburnham@live.com for more information.
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