The Farm Dirt
News from Bartlett's Farm 
December 16,  2015
 
 
 
 
Open 8-6 every day through Dec. 20
We will then take a short break and will 
​reopen on January 14th
 
 
 
 
Our Storewide
5 Days til Closing Sale*
starts today!
Save in every department!

Day 1: Wednesday 10% off
Day 2: Thursday 20% off
Day 3: Friday 30% off
Day 4: Saturday 40% off
Day 5: Sunday 50% off

20% off cakes and catering (subject to availability of
product on hand) from Wednesday on.

And on Sunday the 20th, Join us for the 
SALE-A-BRATION
Photos with Santa from 12-2!
Kid's crafts from 10-3pm
All Christmas items will be 75% off
Festive Drinks and more! 

*Sale excludes wine and on-line orders 
 
 
 
 
Christmas Cookies
Our Christmas cookies are here! Each box has 3 dozen farm made cookies: decorated sugar, linzer, gingerbread, pistachio chocolate krinkles and peanut butter blossoms. Great for giving or eating!
 
 
 
 
Don't turnip your nose at 
Nantucket Turnips...
If you prepare them like this, you will love them!
 
 
 
 
Turnip Gratin
Gourmet Magazine October 2007
INGREDIENTS
2 tablespoons unsalted butter
2 1/2 pounds turnips, trimmed and left unpeeled
1 tablespoon chopped thyme
1/2 tablespoon chopped savory
1 1/2 teaspoons kosher salt
Rounded 1/8 teaspoon cayenne
1 cup heavy cream
1 cup grated Parmigiano-Reggiano
PREPARATION
Preheat oven to 450°F with rack in middle.
Melt butter in an ovenproof 12-inch heavy skillet, then cool.
Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, savory, kosher salt, and cayenne. Make 2 more layers.
Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes.
Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.
 
 
 
 
Put These Dates in Your Calendar!

January 4: Dharma Yoga Nantucket classes resume in the Hayloft

January 14: Re-open at 8 am.

January 16: Join Executive Chef Neil Patrick Hudson for the first
Foodie Farm Talk of the new year!  10 am in the Hayloft

January 23: Learn the art of fresh cheese making with
Elisabetta Hitchcock. 10 am in the Hayloft

January 30: Healthy Living Tips with Registered Dietitian Kathleen Minihan. 10 am in the Hayloft
 
 
        
                        
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