|DIRT-y Farm Talk|
10AM in the Hayloft. Kelly Bull
There are billions of microscopic creatures at work and countless chemical reactions taking place beneath your feet every day. Come discover the underground world of soil and learn what you can do to keep your soil active and healthy. Kelly is an island landscaper and the owner of Nantucket Edible Landscapes.
Talk begins at 10am in the Hayloft.
There is no admission fee.
First Friday Dinner - March 4th
March's First Friday Dinner
will feature several courses served both
individually and family style.
THERE ARE A FEW SEATS LEFT
Start with some preferred artisinal cheeses selected by our
charcutier, Leah Mojer.
Continue with FreeBird chicken, leek, and tarragon soup.
Our own organic greens are producing very well, so we will feature greens that are picked the day of the dinner in a salad with dried cranberries, glazed cashews, and a shallot vinaigrette.
Marry-Me mashed potatoes, grilled veggies, mushroom-crusted filet of beef tenderloin and homemade tomato pasta with fresh basil and artichokes, herbs and feta will be passed.
And to top it all off, dessert includes a chocolate platter, cookie, brownie, truffle, strawberry and port.
The doors to the Hayloft open at 6pm,
with dinner served promptly at 6:30.
Special March Madness Price is $45 per person.
Gratuity is included
(Photos above are from February's First Friday Dinner)
Sign Up for Cheesy Fun!
Bob and Donna - Winners of the Spirit Award in the 2010 contest.
We have to say, Bartlett's Grilled Cheese Invitational is
NOT the original!
The originator of the national event, Tim Walker,
has given us his blessing to hold our own version of the wacky event!
The Bartlett's event is not nearly as wacky as his though.
The 2nd 8th annual (yes, you read that right) Original Grilled Cheese Invitational will take place on April 11 in Los Angeles, CA. To see more about this event, click here!
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.
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.
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Hours are 10-6
Monday - Saturday
They are the size of a walnut, seedless, easy to peel, with a very high natural sugar content.
The perfect lunchbox treat!
Nicknamed "Honeybell" because of its bell shape, the Minneola is a cross between a tangerine and a grapefruit. Its large size and slightly elongated "neck" make it easy to recognize. The most popular of the tangelos, seedless Minneolas are brimming with sweetly tart juice.
The thin rind is a distinctive reddish-orange and is easily peeled to yield a fine textured, dark orange flesh. The fruit is juicy with a sweet, rich flavor that makes a wonderful juice either in combination with other varieties or on its own.
Find them all in the produce case!
|Did You Know...|
...Dave's crew is picking mesclun
and baby arugula every day?
...pansies and primroses are in the market? That means spring can't
be far behind!
...we are selling a new organic coffee bean? Great package, delicious flavors, AND there's a whole espresso bean selection that you can grind right in the market! Jim's Organic Coffees, straight from Cape Cod!
Until the weather warms up, we can only dream and research what we are going to plant. Here's something to help keep you excited about gardening.
Click here to see the most recent issuse of the Proven Winner group's magazine, Proven Beauty
30% off select kitchen and clothing items.
While they last!
Read our Farm Blog for a peek behind the scenes.