The Farm Dirt

News from Bartlett's Farm 

October 29. 2014

Open 8-6 Every Day
Don't forget to turn your clocks back this weekend!
Farm Talk
Saturday, November 1 at 10 am in the Hayloft
 

Join Executive Chef Neil Patrick Hudson as he shares some of his favorite

winter squash recipes. 

 

This event is FREE!

Coffee, tea and farm-made treats are available, and Neil will provide samples of the recipes he makes.

Time to Order for Thanksgiving...
This year's turkeys have been ordered from Murray's in Lancaster, PA.
Each bird is tagged with a code so you can see where it was raised. 
We've been selling chickens from Murray's in the meat department for over a year and we are impressed by the taste and quality. 

They are naturally raised on family farms in the NY tri-state area.

 

Turkeys will be available in 3 sizes: 

10-14 lb, 18-20 lb and 26-29 lb. - all at $4.49 per lb. 
This year, there will be plain turkey breasts available. 


Order on-line, in person or over the phone! 
508-228-9403 x 18

Delicious Farm-Made Sides and Desserts! 
What's on YOUR table?
Cranberry Sauce
Cranberry Relish
Gravy
Butternut Squash Bisque
Stupendous Stuffing
Marry Me Mashed Potatoes
Sweetie Pie Sweet Potato Wedges
Bodacious Beets
Cravable Creamed Onions
Best Butternut Squash Puree
Bountiful Broccolini
Pumpkin Bread
Cranberry Nut Bread
Banana Bread
Apple Pie
Blueberry Pie
Cranberry Apple Pie
Peach Praline Pie
Pumpkin Pie
Pecan Pie
Neil's Cranberry Macadamia Tart
Organic Certification

Bartlett's Farm has recently completed the three year transition time required for organic certification on 20 acres of farmland.
We also have 16 greenhouses that have been certified organic for six years.
These comprise another full acre.  
Baystate Organic Certifiers (the premier organic certifier in the Northeastern United States) recently completed its inspection stating that
Bartlett's Farm is a sophisticated and complex split operation.
 
The organic project here at the farm is its own undertaking with a separate crew and equipment. We provide the greatest range of locally grown organic produce on the island.  Strawberries, herbs and greens are the primary crops on the newly certified field and new crops are being trialed every year.
 

Baystate Organic Certifiers is accredited by the
National Organic Program 

to certify organic crops, livestock, and organic wild crop production as well as organic handlers. 

Plenty of Pumpkins!
It's not too late to decorate for Halloween!
Halloween Decorations will be 50% of starting Thursday (10/30) at 8 am.

There are plenty of pumpkins and other decorations in the 
market and the garden center!

Cheese, please!

 

Featured Farm- Jasper Hill Farm, a Taste of Place

Greensboro, Vermont

 by Leah Mojer

 

Here at Bartlett's, we have long been fans of this awesome operation in the Northeast Kingdom of Vermont. Jasper Hill is a leading pioneer in New England for their outstanding cheeses, stewardship through their massive underground aging cellars, and tenacious plans for sustainability of their operations. 

 

Bayley Hazen Blue-  Jasper Hill Farm's first offering. Made from whole raw milk, it is named for an old military road commissioned by George Washington during the Revolutionary War.

 

Bayley has developed a loyal following because of its fudge-like texture, toasted-nut sweetness, and anise spice character. The usual peppery character of blue cheese is subdued, giving way to deeply rich and satisfying flavor.

The texture and flavor make Bayley an ideal choice to those new to the world of blue cheese. Try pairing with a fruity red dessert wine, toasty Imperial Stout, or a hunk of dark chocolate. Bayley is also ideal for crumbling over a juicy burger or adding to a cheese plate along-side honey and fig jam.

 

Winnimere- Young cheeses are wrapped in strips of spruce cambium, the tree's flexible inner bark layer, harvested from Jasper Hill Farm's woodlands. During aging, the cheese is washed in a cultured salt brine to help even rind development. At 60 days, this cheese is spoonably soft and tastes of bacon, sweet cream, and spruce.

 

Winnimere is best enjoyed by peeling a bit of the top rind and diving in with a spoon and some friends. Pair with a smoky, meaty red wine or porter-style beer, and some crusty bread.

 

Moses Sleeper-A Jasper Hill Creamery original, inspired by classic, French Brie. This cheese's historic namesake, Moses Sleeper, was a Revolutionary War scout killed while defending a blockhouse along Northeast Kingdom's legendary Bayley Hazen Military Road. 

  

Moses is an approachable and nuanced brie-style cheese and by far one of our most popular selections at Bartlett's.  Beneath it's thin, bloomy-rind, a gooey, milky core shows a complex array of flavors at peak ripeness: cauliflower, cre fraîche, and toasted nuts. Aromas of white mushrooms follow the rich flavors of the paste.

Moses is perfect for a festive cheese board or for baking en croute for an elegant dessert. At room temperature, this cheese is pliant and decadent without being runny. A farmhouse saison, country pâte, pickled carrots and a crusty baguette are perfectly paired with Moses.

 

Cheers!

Leah & the Bartlett's Team

 

Events...What's Coming Up?
 

11/8 Chef Talk: 10 am in the Hayloft. Jason Welch, sous chef at Oran Mor, will share recipes for fall and winter vegetables. 

 

11/13 - Ladies Night - This year's proceeds will benefit 

11/22 and 11/23 The Nantucket Lightship Basket Yard Sale - in the garden center




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