The Farm Dirt

What Are You Doing Friday For Dinner?

Tickets for February's First Friday Dinner are selling,

but there are some seats left!

This month's dinner features parmesan crusted lamb or the vegetarian option of a 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 served in the cozy Hayloft!

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

Chef Talk on Saturday


On February 5 Chef couple Leah Mojer of Bartlett's Farm and Tony Adams of Big Wheel Provisions

will prepare a simple, but gourmet,

Valentines Brunch for Two.


Farm Talk begins at 10am in the Hayloft.

There is no admission fee.

Organic FreeBird Chicken

In our continual quest to provide the highest quality foods to you, we now carry FreeBird Organic Chickens.
To be organic, specific standards must be met--and certified--by an independent, third party.
FreeBird Organic Chickens are certified by QAI.

To be certified as organic, the chickens must be fed an organic diet for their entire lives. (Organic feed is grown in soil that has been free of chemical fertilizers and pesticides for at least three years.) They cannot receive antibiotics or drugs and must have access to the outdoors. That access to the outdoors is what allows them to be called free range organic.


Call in any day by 2pm to reserve your Freebird Chicken for dinner. Pick it up, hot and freshly baked, between 4 and 6pm. Your chicken will be in a foil pan, ready to go right into your oven, with reheating instructions attached.

Custom Salads at the Kitchen Counter

Custom salads at the kitchen counter are back! Using our own fresh greens and tons of terrific toppings, you can have a fresh mesclun salad made to your specifications with your choice of nine veggies, seven proteins, and eight kinds of cheese!

Or you can choose the daily lunch special or a
cup of hot farm-made soup!
Bring your laptop, pick up our wifi signal, log on, and sit down to enjoy your lunch.

Hours are 10-6
Monday - Saturday

Dreaming of Gardening

The sun was shining in our office yesterday as Liz and Joan unpacked the first shipment of Renee's Garden Seeds. We oooh'd and ahhh'd about what we want to grow in our own gardens. There are some new offerings this year, so come on out and see what to put in YOUR garden!

Superbowl Sunday Snacks

Whether you are having a Superbowl Party or a
Non-Superbowl Party, we are snack headquarters for the weekend!

Arcade Snacks are 50% off and there's a great selection of chips, dips, guacamole, and salsas.

The cheese shelf is full of delectable choices for a
gourmet spread and there are lots of delicious prepared foods in the kitchen counter that you can

heat up for your guests.

But plan ahead. We're open Monday through Saturday.

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.

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.

Love Grilled Cheese? You Can Be A Judge!
This year's Grilled Cheese Invitational will be held on March 19th, and we are looking for a guest judge to join the panel.

Keep those entries coming!
If you would like to be a judge, write a couple sentences-
"Why Bartlett's Farm should choose me to be a judge at the Third Annual Grilled Cheese Invitational"
and submit it to

Humor and creativity count!

Deadline for entries is
February 16.

The winner will be announced March 1.

Read our Farm Blog for a peek behind the scenes.

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