The Farm Dirt
News from Bartlett's Farm 
January 18, 2016
 
 
 

 
 
Regular hours are
8-6 Monday through Saturday 
Nantucket Fresh Catch is Back in the Market, from 12-6 Wednesdays-Saturdays
 
 
 
 
 
Join falconer, Tom Mulholland,
in the Hayloft this Saturday, January 21 at 11am
for a fascinating discussion!  Weather permitting, we will head outside for a field demonstration directly afterwards. Children are welcome as well!

The Join Chef Neil in the market for a cooking demo featuring citrus and seafood at 11am and again at 12n.
 
 
 
 
 
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. 
 
 
 
 
 
is live! Click here to vote Now!
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! 
 
 
 
 
 
From the Cheese Department...
 
 
 
 
Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. Gruyère cheese is generally known as one of the finest cheeses for baking. In quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for fondues.  It is also traditionally used in French onion soup, as well as in croque-monsieur, a classic French toasted ham and cheese sandwich.
 
 
 
 
 Narragansett Creamery’s Renaissance Ricotta
 
This ricotta is ultra-rich and creamy, the result of the creamery’s hand-dipped, kettle-heated cheesemaking process using unhomogenized milk.  Instead of the curdy, almost tough ricotta routinely sold by dairy conglomerates, this small batch ricotta is delicate, dreamy, dip-in-and-eat-it-right-off-the-spoon heaven!
 
 
 
 
 
 
 
 
 
It's Citrus Season!
 
 
 
 
So many choices: Mandarinquats,
Key Limes, Blood Oranges, Pomelos, Meyer Lemons, Red Grapefruit, Naval + Cara Cara Oranges
 
 
 
 
 
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!
 
 
 
 
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!
 
 
 
 
 
Have you always wanted to attend a yoga class but have been too intimidated to try? This is the class for you!
Join the Beginner Yoga Class with 
Dorothy Stover Wednesdays at 5:30 pm


Designed specifically for people who have never done yoga, or whose practice has lapsed over time, or maybe those with injuries wanting to restart their yoga practice with modifications.
We will be moving mindfully through a variety of beginner level yoga poses, connecting with our breath and becoming familiar with yoga language and meditation. This will be a supportive and uplifting class. 
Pre register on line or drop in!
We look forward to seeing you on the mat in the upstairs Hayloft Bartlett's Farm
 
 
 
 
 
Coming up...
Cooking Demonstrations
Every Saturday in the Market at 11am + 12pm
1/21 - Chef Neil - Citrus + Seafood
1/28 - Chef Neil - TBD

2/11 - Gabrielle Gould/Atlas - Desserts

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

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

 
 
 
        
          
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