Bartlett's Farm

Time to Start Seeding - Already!

2011-11-29T08:57:00.001-05:00

It seems like we just finished cleaning up the greenhouses that held all the proven winners, perennials, herbs and veggies. I finally cleaned out my own tomato garden on one of those glorious Saturdays we had this November.So it comes as a mild shock (as it does each year) that the seeding cycle is beginning again.

The first crop of pansies was sowed about a month ago, along with a few perennial grasses. Today, I'm sowing the second crop of pansies and violas, along with the

delphinium for next summer.

The spring bulbs have all been planted in their pots, and are headed off to spend the winter in the controlled climate of an underground cooler.

In the meantime, the poinsettias have appeared in the market, along with

paperwhites and other holiday plants.

The organic greens houses are chugging along for a little while longer - the mild autumn weather has helped keep them producing using no supplemental heat!

2011 has been a busy year at Bartlett's Farm, and we continue carrying on the traditions and various farming activities. We keep enjoying freshly harvested organic produce as we prepare for the holiday season and the coming winter.

We continue through the yearly cycle of farming.

Bartlett's Farm Ladies Night 2011

2011-11-14T15:03:00.001-05:00

Thursday November 10th was Bartlett's Farm's 4th Annual Ladies Night. The first year we did it just for fun. The second year, we decided to try to raise some funds for the Nantucket Emergency Food Pantry, and each year's event has raised more money than the year before! This year, the day started out rainy and windy, so the tents we had planned on using outside quickly became impractical. The seams were leaking and the wind threatened to take them down all together! So at about 2pm, we switched gears and moved the vendor tables inside. We didn't know that at party time, the wind and rain would have stopped, leaving a dense fog in its wake. Oh well, we were all set up inside, so we went with it.
The 250 people who walked in the door were pleasantly surprised to find out that we had 35 vendors - at least 10 more than in previous years!

Nell VanVorst had a great spot near the door to show off her unique hand-made pottery.
(I bought an espresso cup with a buzzing bee on it)

Wendy Morton Hudson (an employee of the farm from long ago), owner of Nantucket Bookworks, brought books by local authors, and some of the funky gifts her
store is also known for.

Miki Lovett showed off her amazing, hand-marbled silk scarves.

Because of the slight change in plans, the downstairs vendor area
was teeming with shoppers...

...and they all seemed pretty happy!

Cheers!

Thanks to all the women who came out that night! You helped us raise $3604!

The Nantucket Emergency Food Pantry program makes nutritious food and stables available to anyone who does not have financial resources to buy food for themselves or their family. This food is intended to supplement their present food resources. The food pantry is located in the Greenhound Building at 10 Washington Street.

Thank You Notes

2011-11-08T15:16:00.004-05:00

Every fall we host field trips to the farm from the public school, private schools, pre-schools and day-care centers wishing to come out to the farm to learn about the fall harvest or pumpkins. We have had field trips with the Nantucket High School Botany class (we had to brush up on pistils, stamen, cotyledons and all that stuff for that one) and from high school biology classes
who wanted to learn about reproduction in plants.

Our favorite field trip though is with the first grade classes at Nantucket Elementary School. We have been hosting this trip for so many years, they made the pumpkin trip to Bartlett's part of the curriculum! They learn about the whole life cycle of the pumpkin from seed to flower, to plant, to fruit, and back to seed. Each year, we tell a Halloween or pumpkin story and they have snacks from our kitchen.

This year's first graders came out right before Halloween and a few days ago we got some wonderful packets of thank you notes. Well, there's nothing cuter than 6 year old children expressing their gratitude, and describing their field trip, so I wanted to share some with you.

Colorful!

This one is my favorite - Farmer Pete is watering the pumpkin plants!

This one's full of love!

There are lots of references to Farmer John.

This child really appreciated the muffins and drinks!

I see some real artistic talent here!

This note shows the children sitting on the hay bales where they learned about pumpkins!

And they learned something in the process! Hooray!

A big thank you goes to the teachers who who continue to teach children the importance of writing thank you notes! We enjoy them and we certainly enjoy having all the children here at the farm!

What's THAT squash called?

2011-11-02T11:37:00.001-04:00

The colors and shapes of the winter squash we have harvested are varied as the autumn leaves in the moors.
This Hubbard Squash (while not that colorful) is the squash that is often in that can of pumpkin you purchased to make your holiday pies!
In order to roast them, they need to be carefully cut in half, as they have VERY tough skin!

Acorn Squash - Best cut in half and baked.
Drizzle maple syrup or some brown sugar after it's baked

Delicata Squash - Creamy yellow flesh with edible skin -
Tastes a bit like corn and sweet potatoes. Great stuffed!

Spaghetti Squash- Texture is similar to spaghetti.
Steam it and use a fork to pull the flesh out.

Butternut Squash - Orange Flesh with sweet nutty flavor,

similar to a sweet potato

Long Island Cheese - Best for Making Pumpkin Pie

Carnival Squash has sweet yellow flesh. It's best baked or steamed.

Buttercup
Orange flesh reminiscent of a sweet potato.
Bake it, steam it, simmer it, mash it, or stuff it.

Cover Crops

2011-10-05T12:06:00.000-04:00

When you are driving out Bartlett Farm Road on the way to the farm, the fields look so very green at this time of year. The corn and tomatoes are gone, the flowers were blown away by Irene, and most of the crops have been harvested. So why are the fields still so green?Each year as the summer's growth is plowed back into the earth, we need to cover that soil to help keep it from eroding in the wild winter winds. Planting cover crops does just that...and then some. Our cover crops are chosen with care and with specific purposes in mind.Traditionally, we have planted winter rye - a reliable erosion reducer - and traditionally, the Canada Geese eat their fill right after the seeds are planted, leaving gaping holes of brown in the fields.Bucking tradition a little bit, we have started planting winter rye with another crop. It seems that Canada Geese do not like the particular buckwheat seeds that are mixed with the rye. In this photo, the rye has straight stalks, and the buckwheat had the rounded foliage.

So this year, the winter cover crops are growing very well, with no gaps.

Buckwheat is an annual that will mature in 8-9 weeks. By the time it has matured and gone back into the soil, the rye will be large enough that the geese won't eat it!When the buckwheat dies, it composts itself and goes back into the earth, putting nutrients back in the ground. As the rye appears to stop growing through the winter, much is happening under the soil. The fibrous roots continue to live providing a stable 'foundation' for the swaying stalks above. In spring, when the stalks begin to grow actively, the roots really take off. As we begin the spring planting season again, the rye is plowed back into the ground where the roots and stalks provide nutrition back into the soil. Winter cover crops are often referred to a 'green manure' as they act as fertilizer when they are plowed in the spring.

Pumpkinology

2011-09-20T13:24:00.001-04:00

Hurricane Irene's wrath did plenty of damage to pumpkin crops across New York and New England, but eastern Massachusetts pumpkin growers seem to have been spared. Here at Bartlett's, we completed our deer fence in the spring, and that, too, has helped our pumpkin crop be the best one we ever had!

There are pumpkins of all sizes and shapes and more colors than we've seen before!

Some appear to be 'netted.' Some are white. Some are warty-looking!

And while they are all edible, most of them are for fall decorating. The 'Long-Island Cheese' pumpkin is grown just for eating though, and is the pumpkin we use to make our famous pumpkin pies every fall. It's flattened and round - hence the 'cheese' name!

Small pumpkins are fun to decorate with.

Come out for the Fall Celebration, Saturday Sept 24 and see them all! We are open from 8-6, but the fun stuff will be going on from 10-5!

Where are the red peppers?

2011-09-19T15:10:00.000-04:00

Sweet bell peppers are a fun to grow and versatile in cooking, and most folks don't realize that red, yellow, 'chocolate,' orange and purple peppers are green peppers that have been on the vine longer!

We sow peppers in the greenhouse 3 times in the March and April. This year we grew 15 varieties.Anaheim Chili, Ancho St Martin, Red Baron (Red Bell), Jalapeno, Big Bertha, Habanero, Long Slim Cayenne, King Arthur (Green Bell), Cheyenne, Telica, Kay Largo, Valencia (Orange Bell), Tequila (Purple Bell), Red Knight (Red Bell) and Sensation (Yellow Bell).

When the bell peppers begin to ripen, they are all green, and it takes a full three weeks of decent weather for them to mature to their final colors. The key largo frying peppers have been great from early in the season - we've been sauteeing them with eggplant and a few onions. And the long slim cayennes make excellent Ristras.

The versatile bell pepper is delicious raw in salads, stuffed, or sauteed with other veggies. They're easy to freeze, too. Just wash, dry, chop and place in a freezer bag. You can use a few at a time through the winter when fresh peppers aren't available!

Basil Woes

2011-09-12T10:25:00.000-04:00

Downy mildew of basil is a new, destructive disease that appears to be here to stay. It was first reported in south Florida in October 2007. In 2008 downy mildew was confirmed in both field- and greenhouse-grown basil crops, as well as home gardens in many states including Massachusetts. Often, the home gardener will not recognize that their basil has a disease because the most noticeable symptom on affected plants is yellowing which resembles a nutritional deficiency. Since downy mildew of basil is so new in the USA, few know about it. It appeared on Bartlett's Farm this summer, and we had complete crop losses after mid-summer. The majority of basil growers in New England also suffered losses, so we had to look far and wide for suppliers.
This image from Cornell shows early damage caused by downy mildew. The brown quickly covers the entire plant, making it in-edible.We would like to continue to grow basil organically, so we are searching for an organic solution to the problem. There are some OMRI-rated fungicides that are labeled for use on downy mildew of basil. We will be trialing some basil crops using these organically approved products, and we plan to have Bartlett's Organic Basil back on the menu as soon as possible.

Post Hurricane Irene Update

2011-08-29T09:45:00.000-04:00

Our thoughts and hearts go out to everyone who suffered in any way during the storm - from power outages to floods and personal losses.

Here on Nantucket, we dodged a bullet over the weekend. While thousands of visitors fled the island to get back to their primary homes, there were a few things we could do to prepare. After cleaning up debris, securing doors and potential projectiles, moving as many plants as possible inside, and harvesting enough vegetables and flowers to fill all the coolers, we could only wait to see what the storm would bring.

In the end, we survived a close call with a very powerful storm. We did not have much structural damage, but the situation with the field crops is still unknown as of Monday morning. At first glance, the flowers took a real beating. With the exception of only a few sprinkles on Saturday morning, the storm was dry for us (much like Hurricane Bob, 20 years ago) and the salty spray in the tropical force winds sucked the life out of many green things. The field crew is setting irrigation this morning to try to wash off what they can and we will allow mother nature to do the rest. We can only wait to see what the total damage was in the fields.

The GREAT news is that all the garden center plants are just fine! The crew moved everything into the greenhouses on Saturday and moved everything back out today. Blooming Creations is open, so window boxes can be replanted, and gardens can be perked up with mums, asters, and plenty of other fall annuals!

AND the greenhouses where we grow all the organic greens and herbs are just fine! The crops are growing and we will be harvesting and selling them just as we were before the storm.

We will be enjoying our organic baby arugula with Parmigiano Reggiano and local honey very soon...just as soon as we finish eating everything we hoarded to sustain ourselves during the storm!

Nantucket Turnips - Madaket MIllie's Favorite

2011-08-16T10:53:00.000-04:00

Several months ago I wrote about storing turnips and replanting them to grow new seed. When we're talking about Nantucket Turnips (the catalog name is Macomber Turnip) we're always reminded of Madaket Millie, who used to call each fall to order bushels of turnips to be delivered to her west end home.

The cycle is now complete...those stored turnips were planted in the spring and they sent up wild-looking yellow flowers in early summer. After the flowers matured, we let the seed heads dry in the greenhouse, and we collected the seed.

Last week, on a breezy day, we winnowed the seeds (removed the chaff) and sowed it.

The baby plants will be transplanted into the ground in a few weeks and we will have turnips for sale later in the fall!

Scenic Sunflowers

2011-08-08T12:17:00.000-04:00

The sunflowers in the field are traffic-stopping gorgeous!
The photos speak for themselves.

Take that drive out and see for yourself!

All-Summer Veggie Planting

2011-07-25T08:24:00.000-04:00

Here it is, close to the end of July, and most people who have home gardens are way past the planting stages, and are beginning to harvest tomatoes, squash, beans and peas.

But here at Bartlett's, we continue to plant crops all summer long. Each crop has a limited life span, and once something is harvested, it's time to move on to the next crop. Thirteen varieties of lettuce are seeded every week. Cole crops like broccoli, cabbage and cauliflower are sowed every 10 days, right up until the beginning of August.

They germinate, grow and get hardened off outside, and then they have to be planted.

So the field crew (including two Bartlett grandchildren, Keegan and Joe) loads them onto a truck...

...and heads out to the field to plant them. This crop includes Brussell's Sprouts that will ripen late in the fall.

A little about Flo

2011-07-22T14:31:00.000-04:00

Many of you who shop in the market in the summertime know who Flo is. Flo Meissner returns to Bartlett's every summer and is our produce stocker extraordinaire! Flo lives for most of the year in Circle, Montana, where she has been a kindergarten teacher for many years. Born on Nantucket, Flo grew up as an island girl, and graduated from Nantucket High School. When she left Nantucket, she attended Boston Business School and then met Bill, the man who she would eventually marry. They lived on Nantucket for a year while Bill was stationed in the Navy, and they eventually moved to Montana where she earned her teaching degree.

Flo is passionate about our vegetables and produce. Every day when we have lunch (yes, at Ladies' Beach) we compare notes on what fresh veggies we each served the previous night. Only after we've discussed upcoming meals can we begin to catch up on each others' lives.

She's leaving Nantucket in less than a month to set up the classroom for her last batch of incoming Kindergartners in Circle as she is retiring from teaching at the end of this school year. Listening to the way she talks about her students and her teaching style, I know I'm not stretching it to say she will leave a nearly un-fillable hole when she leaves that school system. In the meantime, her departure from Bartlett's leaves us with shoes that are difficult to fill, too!

But her return in June of 2012 will be sweet! As a retired teacher, she said she is looking forward to staying on Nantucket a little longer next year, keeping the shelves stocked with our farm-grown produce into the fall, and having more time to enjoy her hometown.

And enjoying our lunches at the beach.

Bartlett's Veggies

2011-06-29T09:03:00.000-04:00

When we're talking about vegetables and flowers these days, the word heirloom is bandied about quite a lot. Heirloom vegetables are grown from seeds that haven't changed in generations. The seeds are collected from the mature vegetable or flower, and when planted again, they produce a nearly exact replica of the original plant. There are farmers and gardeners all over the world who have been collecting seeds of their family heirlooms year after year and generation after generation. Many of them are naturally resistant to plant viruses and insects and that is why they have lasted for generations. Heirloom varieties are sometimes referred to as 'open-pollinated' varieties. That simply means that Mother Nature takes care of the pollination with wind, birds, bats or insects. Humans have no part in pollinating these vegetables.

Plant breeders are continually making improvements to plants by hybridizing or breeding similar plants. Many of the vegetable we grow at Bartlett's are hybrids, similar to the parent plants, but sweeter, bigger, redder, greener, faster growing or more disease resistant. Several squashes, peppers, eggplant and tomatoes that we grow are hybrids. These hybridizers have not change the genetic structure of the parent plants, but have combine traits from them. Those changes are not passed on in further seed cycles. There is one very old heirloom vegetable that we grow and that is the "Nantucket Turnip," also known as the 'Macomber Turnip.' Several of our lettuces and many field tomatoes that we grow at Bartlett’s are also heirloom varieties.

There is a groundswell movement to eat foods that are natural. Some of the loudest cries are from those who oppose GMO's, or genetically modified organisms. GMO's undergo genetic changes in order to have a specific trait inserted genetically. The typical GMO's - soybeans, alfalfa and corn - are modified so they can tolerate being sprayed with the herbicide Round-up.® This allows farmers to spray the herbicide right onto the crop without killing the plant. This results in an extraordinary amount of chemicals being applied to animal food crops. Bartlett's Farm does not use GMO seeds.

The latest issue of National Geographic has an excellent article about how heirloom seeds will feed the world. It is a must-read for everyone who eats. On a more local note, there are articles about heirloom flowers and heirloom vegetables in recent and up-coming issues of Nantucket Today.

Strawberry Season

2011-06-15T11:49:00.000-04:00

Each year, we do everything we can each year to be sure we have strawberries. We plant good varieties, we use the right fertilizer, we put straw on them at the right time, we put up new deer fencing, we hope for the right kind of weather, and we head back out to the field in April to take the straw off and see how the plants are doing. With luck, they look like this a few weeks after we uncover them.

All the growing gods smiled on the strawberry patch this year, and the berries are plentiful!

When they start to look like this, it's time to open the fields for the highly anticipated Pick-Your-Own days.

Beginning Today, June 15, 2011 Pick-Your-Own Strawberries...10-5 Every Day...until they're gone for the season.

Lily Love

2011-05-26T15:08:00.002-04:00

Lily 'Stargazer' is possibly one of the most well-known cut-flowers. Really though, what most people call 'Stargazer' is just one variety of Oriental Lily. 'Stargazer' was simply one of the first lilies forced for holidays, and the name stuck. Kind of like 'Kleenex' means tissue, 'Saran' means plastic wrap and 'Hoover' means vacuum cleaner, 'Stargazer' became the word for Lily.

We recently had the pleasure of traveling to Longwood Gardens to experience 'Lilytopia,' a plant geek's dream come true. While much of the symposium was dedicated to sustainability in the flower-growing business, the display of more than 13,000 stems was breath-taking. We were amazed at the logistics involved in timing all of those plants to bloom at the correct time. Pete Smith (Senior Horticulturist and Head Grower) grows about 6000 lilies here at the farm, and stood back in awe of the sight.

This is how production goes here at the farm.

October: Bulbs are ordered and the planting schedule is created in a spreadsheet. Details include bulb size, days to flower, color, height.

February: Bulbs arrive and the planting schedule is re-jiggered to accommodate substitutions. Ugggh...the best laid plans...

End of February: Planting begins. Crops are planted every 10 days to two weeks, attempting to have the most flowers ready to cut in July and August. Cut lilies are available from May-October.

Orientals are planted 12 per box and Asiatics have 24. Add a little lime and some automatic watering tubes and they're ready to start growing.

And growing...

Until they're ready to be cut.

We don't usually see open flowers, as we cut them for the store before they are open. That's why it was so amazing to see all those 13,000 blossoms at Lilytopia.

An Unusual Visitor

2011-05-12T12:10:00.000-04:00

On our staff is on extremely knowledgeable birder. During any conversation outside, I can see her head turn slightly to the side as she declares 'ooohhh. That's a *something or other.* Huh? I didn't hear anything. She guides my eyes to where she just heard the bird call and tells me all about the habit of the bird she just identified by the sound I didn't even notice. Amazing.
Late last week, we were talking about what to transplant next, and she said 'There's a hummingbird in here.' We ran to the other side of the greenhouse, and sure enough, there was a ruby-throated hummingbird dashing back and forth across the greenhouse!

We watched it for a few minutes and it finally left via the front door. The following day, I saw another one (or maybe the same one?) in my yard near the farm, repeatedly visiting the Lonicera fragrantissima (Winter Honeysuckle) that was blooming. The day after that, another one (the same one?) was spotted in the garden center greenhouse visiting a blooming pineapple sage.

To attract hummingbirds to your garden, try Pineapple Sages, Agastache, Lobelia cardinalis, Zinnias, Tithonia (Mexican Sunflower) or Verbena bonariensis.

A Greenhouse Tour Part 2

2011-05-11T10:02:00.000-04:00

Last week's entry showed the center aisle of several greenhouses. This week continues with some more 'center shots.'

Proven Winners are received as rooted cuttings, planted and grown in the protection of the greenhouse.

Another greenhouse where more proven winners are being planted. They're raised off the floor to help prevent diseases and thwart certain insects.

Perennials grow right on the ground, all with automatic watering. The hose hangs there for spot watering.

Geraniums in the Nexus

Geraniums in the 'IBG'

Geraniums in the IBG ten days later.

Hot house tomatoes ripening in one of 7 tomato houses. I can taste the Caprese Salad now.

A Greenhouse Tour at Bartlett's Farm

2011-05-04T09:40:00.000-04:00

As the sun began to shine one day this week, I decided to make a little 'snapshot' of everything going on in the greenhouses. That little snapshot turned into lots of photos because there are so many wonderful things going on behind the scenes. Here are some shots of the greenhouses, mostly taken 'up the center aisle.'

The cut lily house is about 1/3 planted. The first asiatic lilies will be ready to cut within a few weeks! The rest of the house will be planted in succession, with a new crop of bulbs going in every 8-10 days for the next couple months. The last ones to be planted will be ready in October!

Always looking for new things to grow, we've designated this house as an experimental cut-flower house. Ranunculus and perennials like goldenrod and asters will accompany field flower bunches by early July. Cut tulips and stock are nearly done for the season.

Perennial herbs like oregano and chives are growing organically in the greenhouses certified by Baystate Organic Certifiers. The empty beds will soon be filled with another crop.

Perennials in gallons are all maintained by hand. Watering, weeding, spacing, pinching and weeding are all important for a quality finished product.

Baby greens are seeded neatly in organic compost. Several crops of arugula, spinach and mesclun greens are in rotation at any given time to maintain a regular supply. Weather factors in, though, sometimes causing shortages.

All the herb and vegetable starter plants that we sell are grown organically here on the farm. This certified greenhouse is where they get their start.

Stay tuned for more greenhouse snapshots...

Spring Hiring: How could we NOT hire this person?

2011-04-20T08:44:00.000-04:00

There is much happening on the Farm in the Spring, not the least of which is the recruiting, hiring and arrival of our seasonal staff. Each year we get hundreds of applications from people interested in coming to Nantucket to work for Bartlett's. We have a reputation for being a great place to work and are proud to attract people from all over the world and all walks of life who are enthusiastic about who we are and what we do, and want to be a part of it. Our application asks candidates "Why do you want to work at Bartlett's Farm?" and we put a lot of stock into that answer. We recently received a response to that question from Ben Wofford that was truly noteworthy and we'd like to share it:

"Nantucket is a part of my life, my home away from home every summer since birth. For me, this island is a place of incredible beauty and charm, but also something more. Nantucket has become the personal rock on which I rely, an annual ritual of rejuvenation and reflection in the warmth of family and the natural beauty of the island. In many ways, I feel Nantucket has simply made me a better person. Like my father and his father, who fell and love with the island in the seventies and built our home there, I know my love for this place will be a lifelong one.

I mention this personal importance of Nantucket not to compliment the idea of working at Bartlett's, but to explain it exactly. If some of my fondest memories are of Nantucket, I've realized that Bartlett's shares those memories, too. I remember as a young kid being assigned food-prep duty for big family dinners, chopping fresh produce from Bartlett's, and the visible pride I felt after the family's inflated compliments on the tomatoes in the salad. Last year, my mother confessed she would often simply discard the mangled pieces from my pile but didn't have the heart to tell me. I choose this story to illustrate a point: The hilarious exchange came during a family cocktail hour, over a fresh-cut tomato and vinaigrette spread-also provided by Bartlett's. As my family laughed into the night accompanied by the distant sound of crashing waves, I sensed that this moment was also slowly turning into a memory that I would keep.

I've often wondered why our dinners on Nantucket are so different than those back home near Philadelphia. On a given weeknight in Malvern, we might eat a staggered family meal with only some members present, heat a frozen pizza from the freezer, or "fend for ourselves" when no one feels like cooking. As you might imagine, being away at college and eating to-go sandwiches for three meals hasn't exactly helped. But dinners on Nantucket seem sacred, and sometimes I wonder if anyone else notices the drastic change in character; our family dinners become carefully organized, timed, elaborate, and because of Bartlett's, delicious. So I've experienced the power of a great meal, and what it means to bring people together to a table. In a lot of ways-and writing this from a college dorm room-I miss it.

It makes me wonder: Do we change to accommodate a great family meal, or does the meal change us? When I think of that phenomenon-and the countless islanders who derive a simple joy from the pleasures of locally grown food-I've realized how Bartlett's isn't just something I could do this summer, but the logical thing to do. I want to serve people of this island who love it as much as I do. I want to give back something to this experience from which I've already gained so much."

How could we NOT hire this guy? Look for Ben at our Kitchen Counter starting Mid-May! Seasonal positions are still available in our kitchen and market. Apply online at www.bartlettsfarm.com.

New Products in the Market: by Leah Mojer

2011-04-12T15:44:00.000-04:00

North East Family Farms is a Co-Op based in New England and New York who provide Pasture raised Beef, Pork, and Lamb to name a few. I am proud to announce that we are currently carrying their ground beef, boneless pork chops, and Top Sirloin Filets.

The farms are so proud of their products and practices; they print the farm name directly on the package. The higher prices for NEFF products reflect the true cost of responsible humane farming and treatment of our meat animals. We have been tricked into thinking otherwise.

So a few things I thought were worth noting were some fabulous new cheeses in house as well as some new retail food items and the introduction of North East Family Farms retail meats in the meat case.

Cheeses: Maple Brook Mozzarella is back in house as well as their lovely fresh ricotta. Mixed with a few herbs, garlic and oil, it is one of my favorites as a spread for crackers or baguette.

We also just received some Marinated Feta from Yarra Valley http://www.yvd.com.au/index.php that is another wonderful hors d’oeuvre for crackers or top on a salad. We are planning on bringing in more from them.

I picked up a few new Vermont cheeses. One from Jasper Hill Cellars is called Landaff. From what I’ve heard about this farm, these cows are treated like Queens! Rumor has it that they have air conditioning in the summer months, and a giant cow brush that spins when the ladies lean up against it. Landaff Creamery is fairly new to cheese making but their Welsh style Tomme is deliciously tangy yet mild. Help support this budding farm to success!

Willow Hill Farms has graced our tables with yet another outstanding cheese called Paniolo. Roughly translated from Hawaiian, Paniolo refers to Spanish Cowboys that settled farms on parts of Hawaii (weird right?) where Willow Hill’s descendants hail. This bright orange washed rind is unique. It’s briny yet sweet with aromas of the ocean. It looks a lot more potent than it is, too. If you are a fan of washed rinds, this one certainly stands up to the best of them.

The Piece de Resistance right now is our wheel of Stichelton. This is a hand labeled, hand smoothed, small batch Stilton from Neal’s Yard Dairy. They are the true pioneer of preserving artisanal cheeses in the UK. We ordered this cheese back last year in July and because it is in such high demand around the country, we only received it last week! If you like Blue cheese, this is a MUST TRY!

Ok, two Pieces des Resistance! I managed to coerce and cajole our cheese purveyor enough to secure two, count ‘em two, Jasper Hill’s extremely coveted Winnimere. They can’t make enough of this divine washed rind cheese, wrapped in Vermont spruce bark and washed in beer from Hill Farmstead. The resulting quantities often result in fights between customers and unhappy cheese shops. I played the newbie card, siting that we never had even ONE come through Bartlett’s doors. It worked! The two Winnies will be on the shelves Friday morning. Be one of the luckiest cheese heads on Nantucket!

Look for our first Artisanally produced cheese from Wisconsin! A Gouda called Marieke, aged 18-24 months.

Other new products include Vermont Smoke and Cure’s http://www.vtsmokeandcure.com/ smoked pepperoni, summer sausage and their version of a Slim Jim which can be acquired by the registers.

Raincoast Crisps by Lesley Stowe’s Fine Foods are here! These small batch-produced Crackers are as delicious as they are beautiful with flavors like Fig and Olive and Cranberry Hazelnut. Find them across from our cheese wall.

Responsible Growing

2011-04-11T11:59:00.000-04:00

When you are shopping in the market, you may notice a variety of signs and labels on vaious products. Because we offer such a variety of products, we want to let our shoppers know what they are really buying!
One of the labels you will see is the "Farm-Grown" label.

What exactly does this mean?

Responsible Growing
As farmers on a small island, taking care of our environment is a first priority. Our growing techniques reflect our commitment to bringing you the highest quality plants and produce that we can. Our organic production is certified by Baystate Organic Certifiers, the northeast’s USDA National Organic Program accredited certifying agent. In areas where we can’t be certified as growing organically, we still use many of the same practices. We don’t like using chemicals and so we practice Integrated Pest Management. IPM is a way to control insect pests and diseases on crops by combining complimentary strategies of soil management and enrichment, plant variety selection, pest detection, and beneficial insects. This means we use cover crops, row covers, organic fertilizers and trap plants. We choose the best and strongest plant varieties and we use “good bugs” against the “bad bugs”. We want to grow the very best products for you and believe we are good stewards of our farm and of our island.

When you see the farm-grown label, you know that you are getting a product that is grown here on the farm, and is produced by the methods described above.

Eat well!

Fire!

2011-03-21T13:28:00.000-04:00

Anyone in the vicinity of Hummock Pond Road on the afternoon of Saturday, March 19 knows there was some kind of excitement in the area. Smoke was seen at the roof line of our barn at about 3:40 and Nantucket Fire Department was there within minutes. The fire (as yet of unknown origin) began in a section of the barn and sadly, some of our chickens perished. The Inquirer and Mirror had the story almost immediately.

Monday morning found us boarding up the windows and
doors that were destroyed.

There are many things to be grateful for.

First, a huge thank you goes to the fine folks at the NFD. They responded immediately and contained this stubborn fire within about 45 minutes. There was a tremendous amount of smoke from the insulation in the walls.

We are grateful that no people were injured.

It could have been so much worse. That barn was built with some very important firewalls in place. The cement block wall between the chicken area and the hayloft (the one that holds hay, not the event room) did its job and kept the fire from consuming hundreds and hundreds of bales of hay.

We are grateful that an employee spotted the smoke early and called 911.

We consider it lucky that it didn't happen at night time, as the smoldering fire might not have been discovered until the whole building was involved.

Thank you to everyone who expressed concern. We truly appreciate it.

Walking the Walk

2011-03-18T09:38:00.001-04:00

   Biological controls, sustainability, natural growing, getting greener, organic certification…it doesn’t matter what you call these concepts…they are simply the right things to do.
At least, that’s the way we feel here at Bartlett’s. Past generations of Bartletts strived to be good stewards of the land, using the knowledge and experience they had. New growing techniques and methods have always been developing, and existing philosophies, beliefs and principles have driven the business and ruled the decisions. The same continues to happen with each ensuing generation.

   Now, still relatively early in the 21st century, and for the last 25 years or so, The Green Revolution continues to provide the parameters for making business decisions on the farm. Across all the departments at Bartlett’s, choices are presented to us each and every day. They show up as questions and decisions requiring judgment, evaluation, education, research and analysis. What growing method do we use? Should we get this greenhouse certified? Do we replace that system with a ‘greener’ system that costs double but is better for the environment? What container do we use for our take-out food? Is it better for the environment just because it is biodegradable? How do we manage insect damage? How do we prevent fungus and virus damage? What seed companies do we purchase from? Does ‘local’ mean Nantucket? Or does local mean New England? Which of the biodegradable pots are better? The ones made with all natural ingredients, but shipped from Asia? Or the plastic ones made by an American company that are 100% recyclable? Which is better…something that is recyclable or an equivalent product that is biodegradable? Do we choose to support a more local business even if the price is higher? How does this decision, purchase or action fit into ‘who we are’? Who are we?

   You get the idea. You can say you are green. You can say you are organic. You can say that what you are doing is good for the island, the environment, the earth. You can say whatever you want, but the underlying and over-riding tenets boil down to doing what is right. You can talk the talk, but you need to walk the walk. The choices we make every day are driven by our choice to walk the walk. We attend seminars, symposia, and workshops. We challenge ourselves in classes for licensing, certification and accreditation. We seek out ways to make this farm work better.

   We ask ourselves questions every single day. The answers are sometimes difficult. But they come with many generations worth of collective experience, knowledge and continued learning. And they are driven by our mission statement...
...to deliver exceptional Farm Fresh produce, goods, and services
...to give an enjoyable, memorable experience to our customers and staff
...and to be a sustainable, responsible part of Nantucket Island and its community.

What's Old Is New Again

2011-03-09T11:20:00.000-05:00

You are probably familiar with the Bartlett's Produce Truck at the corner of Federal and Main Streets in Nantucket.

Its presence has been consistent for nearly 60 years beginning with John Bartlett Junior (June) in 1952 along with his sons, Phil and Henry. It continued with Dorothy Bartlett and their children, many local youngsters and college students home for the summer. Dorothy and Phil's grandson, Callaghan, has been working on the truck for the past few summers. Heck, I even worked on the truck for a few summers when I first came here in 1986. That is where I learned so much about Nantucket and began meeting many of its warm, quirky, wonderful residents.

Unless you were around though, you probably didn't know that there was also a Bartlett's produce truck in 'Sconset back in the 60's. Dorothy drove the fresh produce out to 'Sconset several times a week.

That practice fell by the wayside as the family grew and production increased on the farm. But now, we are happy to announce that Bartlett's will once again be selling produce in 'Sconset! Farmer Dave has been working with the Selectmen and the 'Sconset Civic Association to get the appropriate approvals and permitting in place. The process is complete, so we will see you in 'Sconset this summer!

Cochon 555...a day for all things Porky by Leah Mojer

2011-02-24T06:24:00.006-05:00

Travels to America...

Day I

A few weeks ago, I had the privilege of attending Cochon 555. This event, which is held at different venues around the country, is essentially a pig fanatic’s dream come true. Five chefs, savvy in pig cookery, five pigs, of the highest quality and upbringing, and five winemakers to bring it all together. This incredible event is the brain child of Brady Lowe, who believes the best way to raise awareness of local producers and more sustainable farming methods is through unique culinary experiences like Cochon. Currently, it is the only competition of its kind to showcase Heritage breed Pigs. Of the five chefs competing, there were a few familiar names in the mix. Lydia Shire, who, with Jasper White has just opened yet another incredible dining spot, and Matt Jennings, Chef/Owner of Farmstead Cheese and La Laiterie restaurant in Providence, (and winner of Cochon the last two years running!) Chef Jennings participates yearly in our own local restaurant event at American Seasons so affectionately known as “Hogtocberfest”. Seasons Chef Michael LaScola and Jennings are literally “blood brothers” when it comes to all things Hog. Blood sausage that it! Their annual event on the island has become wildly popular since its inception two years ago. (It is rumored that La Scola may even compete in a future Boston Cochon 555.) Barry Maiden of the outrageously popular Hungry Mother restaurant in Cambridge, specializing in regional Appalachian cuisine, also competed in this years Cochon, along with Mary Dumont from Harvest (which is the alma mater of many local chefs and bakers) and Will Gilson from Garden at the Cellar.

The event was held in one of the many beautiful ballrooms at the Copley Fairmont. in Boston. My VIP ticket opened the door to the festivities which included fabulous cheeses from Formaggio Kitchen in Boston, St. Germain cocktails and briny sweet oysters from Island Creek Oyster Bar, whose delectable and sustainably farmed bivalves come from nearby Duxbury, Mass.
We were also the first to be let in to the tasting hall where the five competitors vied for our attention as well as our votes.. Cotton Candy wrapped Bacon on a stick? Sure! Lemon Curd Tart with Lard Crust? Ok! Deep fried Franks and Beans? You betcha! The offerings were beautifully prepared with whole heart and soul, and with just enough playful creativity to conjured smiles from ear to ear.

Some other dishes that really impressed include a beautiful Belgian waffle topped with Pork Pate and sweet maple gravy, a delicious “breakfast” of Pork Terrine with a sunny side up quail egg atop a tender biscuit from Harvest. The offering at Hungry Mothers table really shined with bright homemade pickles, spicy mustards, smoky house cured Ham, blood sausage, and delicious pickled collard green and cabbage sauerkraut.

After much deliberation, wine, pork, and lively conversation, the swine savvy crowd eventually made their way to the judging table in time to cast a vote.

Matt Jennings of Farmstead took first place for the third year in a row, solidifying his fame in the great Northeast for being a huge proponent and top chef of Heirloom and Heritage Pigs.

In all, Cochon 555 is an event that musn’t be missed by those who prefer their pig with a side of friendly competition and over the top presentation. It may be coming soon, to a venue near you!! Absolutely worth the price of admission!!!

Oh, What We Do For Daffodils!

2011-02-14T12:16:00.002-05:00

Growing daffodils in pots is a many-month process. The bulbs were planted in pots in the greenhouse in October, watered and put into a clean cooler. The temperature has been monitored all winter to try to replicate perfect outdoor conditions, as daffodils have to be 'vernalized,' or given a cold treatment. Our winters are not reliable enough to try to overwinter them outside, and this allows us to keep them in a controlled environment later into the spring.

Today, with the sunny, breezy weather, Pete decided it would be a good day to take them out for watering. After all, conditions in the cooler are VERY DRY!

Tete-a-tetes and Hyacinths join the Daffodils and get a good drink before they get hauled back into the cooler.

It may be sunny, but it's still cold!

And back into the cooler they go!

In several weeks, these will come out of the cooler again, and be placed in the greenhouse to begin their active growth. The timing is very specific depending on the temperture. Pete has it figured out so they will bloom in time for spring window boxes, and especially for daffodil day!

Will Winter Ever End?

2011-02-09T09:32:00.001-05:00

Last night as I left the farm, the wind was howling, the car was getting blown around and when I got home, the puddles that were in liquid form when I left were frozen once again. Will winter ever end? The resounding answer is YES YES YES! Here are a few signs of spring that bring hope.

These daffodils were spotted in a yard near the farm. Lots of people ask us if the bulbs will be OK if they come up too soon...rest assured, they will be fine. Snow and ice will not hurt these hardy harbingers of spring.

And this Hamamelis 'Jelena' (Witch Hazel) has been blooming for nearly a month. The yellow variety, 'Arnold's Promise' will be blooming by March 1st, beating forsythia by weeks.

Yes, Spring is on it's way.

Dreaming of Spring and Gardening

2011-02-01T09:13:00.000-05:00

While massive snow falls on much of the country, here on Nantucket we are getting a dusting that will shortly turn to rain. Blech! The sun is shining in our office though, as hundreds of Renee's Garden Seeds just arrived. As I walked in, Joan and liz were inventorying the order and planning their gardens at the same time.

The seed packets will be in the market later today!

The Native American Three Sisters Garden Package includes corn, pumpkins and sweet peas.

And the wildflower mix contains a great blend of native american wildflower seeds that can be sprinkled in any prepared bed of soil.

Dream on. I am.

Dreaming of Tomatoes

2011-01-31T12:35:00.000-05:00

A few weeks ago Dave planted seeds for the first greenhouse tomatoes of 2011. Every week, for six weeks, he seeds enough to fill one of the six tomato greenhouses.

The tomatoes go through lots of stages before we can enjoy them though. They have to be transplanted into slightly larger containers. The first ones will be transplanted into a greenhouse in late March!

Sustainable Food Production and A Feather in Our Cap

2011-01-26T11:57:00.002-05:00

There’s a new agricultural education program being offered by Minnesota State Fergus Falls. The Sustainable Food Production, Farm Practice Agripreneurism (SFP) program creates pathways for beginning farmers to become successful stewards of small-scale, commercially viable, non-industrial American farming operations. The project combines three elements: a one-year diploma in Sustainable Food Production taught by Minnesota State Fergus Falls, followed by a six to twelve month on-farm apprenticeship program facilitated by CAEP (Communicating for Agriculture Education Program) This experience is followed up by a series of supplemental on-line courses offered by M State in agripreneurial subjects that focus on sustainability principles.

Bartlett’s has worked with CAEP, which is an international organization that places interested individuals in internship positions throughout the world, for more than a decade. Our workers have come from dozens of countries through the years. It is because of our long working relationship with CAEP and our dedication to sutainability that Bartlett’s has been chosen as one of the three farms on which these new apprentices will be placed for their internships. Farmer Dave will be traveling to Fergus Falls, Minnesota in March to meet the other hosts farmers and learn more about the program.

Nantucket Turnips

2011-01-17T14:51:00.016-05:00

A couple days ago I peeked into a cooler and found it full of crates and crates of turnips.

Mj and Neil in the kitchen were interested in using them for a recent favorite in the kitchen counter, Turnip Slaw. Farmer Dave has other plans for them, though.

You see, this Nantucket Turnip is really an heirloom vegetable, and seeds have not been commercially available for a generation. A regional favorite, Nantucket Turnips are not found elsewhere! When Phil Bartlett was away at Cornell back in the 50’s, his parents sent him turnips because he couldn’t find them in New York state! Madaket Millie used to order a bushel of turnips to be delivered to her every fall.

So where do we get the seeds to grow these nutritional vegetables? (high in fiber, calcium, vitamin C and low in saturated fat and cholestrol) Those tubers that are in the cooler become the vehicle to grow more! After the first hard frost this past fall, the turnips were harvested, and we put the best ones out for sale and for use in the kitchen (lots into soup and slaw) and the smaller ones went in the cooler to rest until spring.

When the weather warms, Dave and his crew will plant the softball-sized turnips, and with time and a little fertilizer, they will send up new green sprouts. When the sprouts grow up and flower, they will develop seeds.

We will collect the seeds, and those seeds will be planted in the summer when the weather is favorable. Those seeds will send down roots and the roots will become tubers, expanding to the size of cabbages and they will get harvested after the first hard frost.

What goes around comes around.

What to do when we can't work outside...

2011-01-12T12:27:00.012-05:00

Uh oh. We'll have to re-cover this house when the wind stops.

The weather station on the greenhouse says it's blowing steady 49-50 mph! That puts greenhouse construction on hold until the storm passes! But there's plenty going on inside today...Dave and Andrew are placing seed orders for spring and summer crops and Pete is planting some rooted cuttings that just arrived.

Boston Ferns, Proven Winner spring perennials,

ranunculus and primroses are all putting down roots in the greenhouses.

They may not look like much yet, but these aquilegia will be blooming in a couple of months!

Happy New Year

2011-01-04T11:01:00.013-05:00

We had some great snows over the holidays, but before they fell, the crew covered the strawberries with straw. It was the coldest day of 2010 when Dan, Joe, Janeth, Andrew and Dave were out there making sure we would have a crop of strawberries in 2011! The deer fence will help keep those four-legged varmints out. We've done everything we can to ensure a good crop. Now it's up to Mother Nature!

While the farm is closed, things are still going on behind the scenes. We sowed stock for cut flowers last week and the third crop of pansies is getting sowed this week!

The first crops of ranunculus, primroses and some spring-blooming perennials are arriving this week. The baby plants will be planted in pots and grown on until they are ready to be sold.

Here comes the new year!

2010-12-23T13:42:00.006-05:00

Happy New Year to All !!!

It's that time of year, when we close our doors

(just briefly) to re-group, re-arrange and re-stock

our shelves. While we're busy as elves, we hope

you enjoy the holidays and eagerly welcome 2011.

We will re-open

Tuesday, January 11th at 10am

~ • ~

Winter hours will be:

10am to 6pm

Monday through Saturday

~ • ~

Don't miss this...

2010-12-13T13:25:00.007-05:00

Party Planning Part II

Private Chef, Tina Fournier, will show you

how to create delicious, artful hors d'oeuvres

to impress your guests this holiday season.

Saturday Dec. 18th at 10am in the Hayloft

Celebrate With Style!

2010-12-06T19:24:00.005-05:00

Planning A Holiday Party?

Let us show you how...
Chef Mj Mojer and Donna Leigh Emden
will humorously guide you through creating
a fun cocktail party from next to nothing.
Saturday Dec. 11th at 10am in the Hayloft

10am in the Hayloft. Mj and Donna Leigh will humorously guide you through creating a cocktail party from next to nothing.

Special Stroll Dinner

2010-12-02T10:28:00.007-05:00

Join us for Fine Dining Friday!

We welcome you on the first friday of the month in the Hayloft above the market to enjoy a four course meal prepared by our Head Chef, Neil Patrick Hudson. Farm-fresh vegetables and local ingredients are the featured fare.

FRIDAY DECEMBER 3RD MENU:

~ Course One ~

Swiss Onion Soup
gruyere and organic herb crostini
~ Course Two ~
Bartlett’s Farm Organic Greens & Swiss Chard Salad
pomegranate seeds, hand torn garlic croutons, tomato & cucumber vinaigrette, goat cheese
~ Course Three ~
(choice of)

House Made Black Truffle Fettuccini Pasta
exotic mushrooms organic herbs, mascarpone cream
or
12oz Cowboy Rib Eye Steak
blue cheese croquette, farm grown russian fingerlings,
roasted cauliflower, organic rosemary herb demi
~ Dessert ~
Chocolate Brioche Bread Pudding & Dirty Hot Chocolate Shooter
Kat and Carrie’s cream, pistachio sticks, organic mint

Tickets are $65 per person

(BYOB)

For reservations on more information
contact Kate O'Brien at
508-228-9403 ext: 38

kate@bartlettsfarm.com

(Veggie portion of the menu is subject to change depending on availability.)

Gobble! Gobble!

2010-11-12T06:46:00.012-05:00

Have A Bartlett's Thanksgiving!

We cook, you heat and serve.

It's so easy, and super delicious!

Thanksgiving dinner with turkey and all the fixins...

Bell and Evans Fresh Turkeys are bred and

raised in Pennsylvania Dutch Country.

They are grain and vegetable fed.

No antibiotics and no animal by products.

ORDER AHEAD:

• Whole Roast Turkey... just $3.99/pound

• Clam Chowder... $12.99/quart
• Butternut Apple Bisque... $12.99/quart

• Maple Sausage Stuffing... $12.99/pound

• Creamed Pearl Onions... $9.99/pound

Mashed Potatoes... $9.99/pound

Oven Roasted Butternut Squash... $9.99/pound

Green Beans Almondine... $9.99/pound

Bacon Braised Brussels Sprouts... $9.99/ pound

Turkey Gravy ...$11/pint or $19/quart

Turkey Stock(to make your own soup or gravy) ...$8/pint or $16/quart

Cranberry Sauce ...$7.50/half pint

Cranberry Relish ...$7.50/half pint

DESSERTS TOO!!!!

• Pumpkin Pie ...$16.99

• Apple Pie ...$16.99

• Blueberry Pie ...$19.99

• Cranberry Apple Pie ...$15.99

• Lemon Meringue Pie ...$16

• Chocolate Cream Pie ...$15.99

• Pumpkin Bread ...$7.99

• Cranberry Nut Bread ...$7.99

• Apple & Ginger Bread ...$7.99

• Flourless Chocolate Cake ...$18

• Cranberry Upside Down Cake ...$14

• Cheesecake ...$15

• Hot Fudge Sauce ...$8.99/pint

• Créme Anglaise ...$8.99/pint

• Fall Fruit Compote ...$8.99/pint

========================

Deadline for ordering:

Friday, Nov. 19th at Noon

Pick-up for turkeys and sides:

Tuesday Nov. 23rd or

Wednesday Nov. 24th

========================

You can even order online:

[ CLICK HERE ]

Or call to place your order:

508-228-9403

Friday Dinners

2010-10-24T17:49:00.009-04:00

Join us for Fine Dining Fridays!

We had such a great response from our Fall Harvest dinner, that we're creating another farm dinner! Join us on the first friday of the month in the Hayloft above the market to enjoy a four course meal prepared by our Head Chef, Neil Patrick Hudson. Farm-fresh vegetables and local ingredients are the featured fare.

NOVEMBER 5TH MENU:

~ Course One ~

Bartlett's Farm Tomato and Artichoke Soup

Toasted Pecorino and Organic Herb Crostini

~ Course Two ~

Bartlett's Farm Golden & Bulls Blood Beet Salad

Toasted Pistachios, Crumbled Bleu Cheese, Tangerine Segments, Orange Blossom Honey

~ Choose One Entree ~

Hand Formed Butternut Squash Ravioli (Vegetarian)

Organic Sage Cream, Organic Brown Butter, Fried Sage Leaves

Family Farms Filet of Beef Tenderloin

Smashed Bartlett Yukon Gold Hash, Bartlett Spinach Puree, Organic Tarragon Béarnaise

~ Dessert ~

Bartlett's Sweet Butternut Squash “Cigar”

Butternut Squash Mousse, Cinnamon, Nutmeg Tuile, Maple Chantilly Cream, Cranberry Coulis

Tickets are $65 per person

(BYOB)

For reservations on more information
contact Kate O'Brien at
508-228-9403 ext: 38

kate@bartlettsfarm.com

Fall Color at The Farm

2010-10-12T00:12:00.005-04:00

F A L L - C O L O R !!!

Have you been to Bartlett's lately?

We love fall at the farm, with so many vibrant colors in full bloom. There are so many mums, pumpkins and gourds.... plus, fall plants, decorative grasses, and shrubs. Next time you visit the farm market, come outside to the Garden Center and enjoy this splendor of fall colors.

Want something different to add dramatic color to your Nantucket landscape? Take home some of this:

JAPANESE BLOOD GRASS

The Great Pumpkin

2010-09-27T16:39:00.006-04:00

Win A Prize Pumpkin!

When you purchase a pumpkin at Bartlett's Farm, we'll give you a chance to pay nothing for it. Really. Just guess the weight of your pumpkin within 1/10th of a pound and we'll give it to you for

FREE!

Pasta from the heavens....

2010-09-20T07:13:00.006-04:00

Liliana Dougan, Pasta Goddess

Meet The Pasta Goddess!

10AM Saturday, September 25th in the Hayloft

Liliana Dougan is coming to Bartlett's Farm. You've seen Liliana at the Farmers & Artisans Market, now you can taste her pasta! Join us as we learn about gluten-free pasta making. Liliana uses three different gluten-free flours and two gluten substitutes. She only uses organic flours and eggs. She makes a number of different pastas, from ravioli stuffed with scallops to squid ink spaghetti and pappardelle. Liliana is always testing new recipes and ingredients to create fun and delicious new products. What inspires Liliana? She says;

"To me there is nothing better than a plate of fresh pasta with simple fresh tomato sauce and I want to share that passion with the rest of the world."

Plenty of Pumpkins....

2010-09-16T12:28:00.006-04:00

Welcome to the pumpkin patch!

With this magnificent season, we have plenty of pumpkins. Actually, everything was harvested earlier than anticipated this year, due to perfect weather conditions. Drop by the market at Bartlett's Farm and get your pumpkins while we got 'em!

They're selling very quickly...

A good time was had by all.

2010-09-07T16:44:00.007-04:00

THANK YOU !

Our thanks to everyone who attended our first Harvest Dinner. It was a great success and just an all'round magical evening surrounding one very long table with seating for one hundred! Big thanks to our entire staff who went above and beyond to make this happen. Executive chef Mj Mojer and our head chef Neil Hudson created a fabulous menu featuring our fresh farm-grown vegetables. Charcuterie Leah Mojer shared her talents at the beginning of the meal with assorted cured meats and paté, made right at the farm. The entire kitchen staff excitedly prepared fine foods/family style, and our wonderful international farm crew so proudly served the food made from vegetables they harvested the same morning. Our own Tommy Toner beautifully transformed the surroundings of the garden center...

Thank you all.

Special thanks also to Hurricane Earl, who graciously veered east and allowed Saturday evening to sparkle!

If you missed it, don't worry. We will give you another opportunity to enjoy a spectacular dinner at the farm later this fall. Stay tuned as that develops...

Hurricane Earl Update...

2010-09-04T12:06:00.008-04:00

To our off-island friends...

We want to let you know there was no major storm damage at the farm. Hurricane Earl arrived late friday afternoon and was less intense than predicted. While we had blustery winds and some heavy rain, we were spared any real drama. The hurricane was reduced to Category-1 by the time it reached the island. The surf was tremendous even days before the storm. The most damage was to the homes that were already exposed to the surf from erosion.

This evening we will celebrate the season, as planned, with fresh produce from our fields prepared for a magnificent Harvest Dinner.

~ Wish you were here!

SPECIAL EVENT!

2010-09-01T10:04:00.006-04:00

Don't miss our very special

Harvest Dinner

Saturday, September 4th at 5:30pm

( might be indoors, but we are serving in any weather! )

September marks the end of summer and the

beginning of the fall harvest season.

Our chefs want to share the flavors of the harvest

in creating the menu for our first Harvest Dinner.

Join us for a celebration of food from our fields

and an unforgettable evening at the farm.

Begin with hors d’oeuvres at 5:30.

Continue with soup, entree, and dessert

all prepared in our kitchen with local ingredients,

featuring our own vegetables, accompanied by

specially chosen wines and beer.

$120 per person

$100 for Friends of the Farm

Limited seats are still available.

For tickets, contact Tommy Toner

tommy@bartlettsfarm.com

or 917-699-9229

Recipes for good eating:

2010-08-24T11:27:00.006-04:00

Bartlett's Farm pattypan squash.

Mmmmm.... so good!

Check out these recipes that appear in this week's Nantucket Independent, featuring our farm-grown Pattypan squash.

Pattypans are sometimes called Sunburst Squash, Button Squash, Scallop Squash or Scallopini. They come in shades of green, yellow and white and they are all related to the zucchini. Although there is really no difference in flavor among the various colors, size does matter. The squash is most tender when relatively small and they are usually served when they are about three inches in diameter. They are delicious raw, steamed, sautéed, grilled, roasted, fried, or baked.

Kids love Pattypans for their fun factor. Have fun experimenting with this farm-grown wonder.

PATTYPAN SQUASH STUFFED WITH
CHICKEN-APPLE SAUSAGE
Ingredients:
4 Pattypan Squash, about 4-inch wide
2 Tablespoons butter
4 chicken-apple sausage links(13 oz.)
1 small shallot, minced
3/4 Lb. parsley, chopped
1 1/2 cups italian bread crumbs
1 Tablespoon Olive Oil

Preheat oven to 350º F.
Wash squash and remove any woody vine material. Cut in half horizontally and hollow. Set aside.
Remove sausage meat from link casings. In a large skillet on medium heat, melt butter and add crumbled sausage to cook until no longer pink. Remove sausage from pan and set aside. Add minced shallots to the pan with sausage fat and cook about 2 minutes or until golden.
In a large bowl, mix the sausage, shallots, parsley, bread crumbs and 2 tablespoons water. Divide mixture among the squash halves. Brush the tops of the stuffed squash with olive oil. Place squash on pie pan or a baking dish with sides, just large enough to hold all of the squash steady. Fill baking dish with 1/2-inch water. Cover and bake 30 minutes. Uncover and continue baking about 15 minutes or until stuffing is browned and squash tender. Salt and pepper to taste.

PESTO PATTYPAN ROAST SQUASH
Ingredients:
4 Pattypan squash
Olive oil
Salt
1/4 Cup pesto
8 cherry or grape tomatoes, halved
1/2 cup Romano cheese, grated

Preheat oven to 375º F.
Wash squash and remove any woody vine material. Cut in half horizontally and hollow. Drizzle with olive oil and little salt and place in a single layer on a baking pan. Roast for about 30 minutes, or until they start to get golden-brown and bubbly around the edges. Remove from oven. While hot, spread each squash with a little pesto and top with a few cherry tomato halves. Sprinkle with cheese and serve warm or at room temperature.

Fields of dreams~

2010-08-10T17:40:00.000-04:00

The power of flowers

* * * * *

If you've been to Bartlett's Farm lately, you probably noticed that the fields on both sides of our road are abundant with flowers. Landscape painters and photographers have been pulling over daily to capture this spectacular scene. We love the look, but in addition to the beauty, there was a strategic plan involved. This colorful gateway is due to crop rotation. The location of last year's field tomatoes and corn, now has many varieties of sunflowers, snapdragons and other field flowers.

Crop rotation is one of the oldest and most effective farming strategies. It is the planned order of specific crops planted on the same field, with the succeeding crop belonging to a different plant family than the previous one. Rotating vegetables and flowers is a perfect example, as vegetables deplete the soil of nutrients, and flowers enrich the same soil. Alternating deep-rooted and shallow-rooted plants also improves soil structure and fertility. The planned rotation may vary from two or three years or longer. Crop rotation has many benefits. In addition to maintaining soil fertility it controls insects, pests and weeds and reduces erosion.

The next time you're heading to Bartlett Farm, be sure to notice the beautiful fields of flowers, and realize you're also looking at the past and future location of food crops.

Buy Local on Nantucket

2010-08-06T19:10:00.001-04:00

When you see this sticker, you know you're buying fresh locally-grown vegetables from Bartlett's Farm. Did you know you're helping our year-round island community by buying local?
Here's how it works...

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Ten good reasons to buy local:

1. Locally grown food tastes and looks better.
Crops marketed close to home are picked at their peak and usually sold within 24 hours of harvesting. Food imported from far away must travel on trucks or planes and then it is stored in warehouses.
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2. Local food is better for you.
The shorter the time between the farm and your table, the less likely it is that nutrients will be lost from fresh food. Most fresh produce loses much of its nutritional value within 48 hours of harvesting. At Bartlett's Farm, we harvest fresh vegetables daily.
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3. Local food is safer.
With all the issues related to food safety and homeland security, there's an assurance that comes from looking a farmer in the eye at the farmer's market, or driving by the fields where your food comes from. Local farmers aren't anonymous and they take their responsibility to the consumer seriously.
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4. Local food supports local families.
The wholesale prices that farmers get for their products are usually very low, sometimes not more than the cost of producing them. Local farmers who sell directly to consumers cut out the middlemen and can get full retail price for their food-which helps farm families. Dozens of Nantucket restaurants buy their produce directly from Bartlett's Farm for this reason, and for the freshness factor.
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5. Local food builds community.
When you buy direct from a farmer, you're engaging in a time honored connection between eater and grower and you're supporting a local business. Getting to know folks who grow your food helps you know more about the place you live. In many cases, it gives you access to a place where you can go to enjoy nature and the seasons, and to learn more about how food grows.
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6. Local food preserves open space.
When farmers get paid for their products by nearby shoppers, they're less likely to sell farmland for development. Farming is not guaranteed to make a profit, due to so many uncontrollable factors including weather, invasive pests, and escalating costs of operation. In recent years, over 100 acres of Bartlett's Farm has been preserved forever open space.
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7. Local food keeps taxes down.
According to several studies, farms contribute more in taxes than they require in services, whereas most residential developments contribute less in taxes than the cost of required services.
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8. Local food benefits the environment and wildlife.
Massachusetts farmers are leaders in the use of environmentally sound growing practices. Our farms encompass a patchwork of fields, meadows, woods, streams, and ponds that provide essential habitat for wildlife.
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9. Local food is an investment in our future.
When you buy locally grown food, you're helping to preserve the strength and character of our community for our children and grandchildren. We are now welcoming the seventh generation of our family into the business of farming. Every generation of Bartletts on Nantucket has been involved significantly in the island community for nearly 200 years.
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10. Local food preserves genetic diversity.
In industrial agriculture, plants are bred for their ability to ripen uniformly, withstand harvesting, survive packing, and last a long time on the shelf, so there are only a few varieties in large-scale production. This leaves our food supply vulnerable to disease or disaster. Smaller local farms, in contrast, often grow many different varieties to provide a longer season, an array of colors, and the best flavors.

Summer Hours:

2010-07-28T22:36:00.008-04:00

NOW OPEN 8AM - 7PM EVERYDAY!!!
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Did you know we have extended our summer hours? Now you can come out to the farm just about any time of the day, at your convenience. We always have new farm-grown beautiful plants, and fresh produce picked daily. Our delicious prepared farm-made foods await you for breakfast, lunch, and dinner ~or whenever you crave the taste of freshness.

Yummy Summer Squash

2010-07-26T22:48:00.028-04:00

Farm grown, and so fresh...

Summer Squash

No, we aren't paving the roads with summer squash, we're just picking it as fast as we can to keep up with the demand of our farm customers. So many varieties of squash are now being harvested daily, and there are so many ways to cook them. Simply slice, baste and grill a yellow zucchini, sautee a crookneck squash, or stuff and roast a pattypan squash. From fresh summer salads to extravagant gourmet fare... it's freshness that makes all of these foods fantastic. Come out to the farm market for the freshest veggies you'll find anywhere.

Callaghan Bartlett

2010-07-21T18:00:00.001-04:00

Down on Main Street

If it seems like you're seeing Bartletts all over the island this summer, it's not your imagination. The Bartletts are now being represented by the seventh generation of their farming family working at Bartlett's Ocean View Farm in Cisco, the Nantucket Farmer's & Artisan's Market, and the Bartlett's Farm Truck on Main Street. Having already worked various jobs at the farm and helping at the Farmer's Market for two years, CALLAGHAN BARTLETT is now in his second summer of working downtown at the farm truck on Main Street. It's a big job, getting up early six days a week and selling produce and flowers to the public, but he's no newcomer to hard work. It's a family tradition. Callaghan's two brothers also work at the farm, along with some of his young cousins. Older brother Keegan is working in the fields this summer, and younger bother Cameron is an apprentice to their dad Daniel, who maintains the farm equipment and machinery among other tasks.

Twelve year old Callaghan will be entering seventh grade this fall, where his favorite subject is english. Eventually, he hopes to attend college and major in education to become an english teacher. Right now, he's busy enjoying summer. He works as part of a great team at the farm truck, with two college girls whom he also worked with last year. Shown in the photo above with him are Christy Savery, from central Massachusetts, and Katie Westphal from Pennsylvania.

Approaching his Main Street customers in line and asking how he can help them, Callaghan is very comfortable with people. He understands the demand for farm fresh produce, as he himself is a big fan of Bartlett's Farm tomatoes. Callaghan prefers them "just sliced with a sprinkling of sea salt." Simple. Oh yeah. Next time you're on Main Street, say hello to Callaghan Bartlett.

Earliest Corn EVER!

2010-07-14T00:38:00.008-04:00

The CORN is in...
Let the clambakes begin!

Yup, the corn is in early this year! Due to an unusually warm spring and gorgeous summer, we are already harvesting fresh corn daily. This is definitely the earliest harvest ever... and we've been growing corn for a long long time. No matter how you like it— in corn chowder, corn salad, steamed, grilled, or straight off the cob— this is the sensational corn you look forward to every year. Many of us consider this the true beginning of summer.

Come on out to Bartlett's Farm, and take home a few ears of the freshest and tastiest corn you'll ever sink your teeth into.

Grace Bartlett

2010-07-10T14:54:00.006-04:00

Who's your farmer?

When you visit Bartlett's Farm, or see the farm stand at the Farmer's Market, or the farm truck on Main Street in the summertime, you will see the seventh generation of Bartlett's representing the farm. GRACE BARTLETT, nearly twelve years old and entering sixth grade, is already a veteran farmer. Grace has helped her dad, John Bartlett, with their farm stand at the Nantucket Farmer's and Artisan's Market since she was in first grade. Her little sister Lily, shown at right, is also starting to help out there. They love helping their dad. In addition to working at the Farmer's Market, Grace helps out with face painting for kids at farm events. She has also been working in the fields this summer. Her grandmother Dorothy has taught her the fine art of weeding the strawberry field. Now Grace shows up on her own and tends to the strawberry plants— still a year away from harvest time.

Grace, who's first name was given to her in memory of her paternal great grandmother (Phil Bartlett's mother), and her middle name Morgan from her maternal grandmother's family, loves working for the family business. Every morning she gets up early and helps the college girls pick herbs to sell at the farm truck on Main Street. She enjoys the camaraderie of the older girls and she loves working with the herbs, which she pronounces properly with a hard "h."

Tomatoes are Graces favorite food harvested at Bartlett's Farm. She loves her mom's tomato salad with mozzarella and fresh basil, but her favorite method of eating a hot-house tomato is right off the vine. She sinks her teeth into a whole tomato, and eats it like an apple. With future plans to get off island later this summer for a family trip, and a couple of weeks at summer camp, for right now Grace is enjoying her life as a farm girl.

Farm Tours!

2010-07-04T20:38:00.003-04:00

Have a closer look,

...behind the scenes.

Ever wonder how we do so many things at once? We work year 'round in the greenhouses, garden center, farm market, kitchen and fields. Come take a tour of Bartlett's Farm and have a look behind the scenes. Tours start at 9am every Tuesday and Thursday, through the end of July. $10 per person. Call (508)228-9403 for more information.

Wanted: Photos for our book!

2010-06-29T09:49:00.004-04:00

Got great farm photos?

Bartlett's Farm is hosting a photo contest for amateur and professional photographers. Anyone is welcome to submit high resolution digital images featuring Bartlett's Farm. Of interest are colorful photos of farm scenery, crops, the farm market, barns, weather, close-ups of vegetables and herbs, and people working at the farm. Of special interest is a representation of all seasons, including fall and winter shots, but feel free to submit anything. All photos submitted must be shot at Bartlett's Farm or feature Bartlett's Farm at their Main Street truck or at the Farmer's & Artisans Market.

Winning photo entries will be printed in a book about Bartlett's Farm, due to be published this fall. The book is being created by publication designer Barbara Gookin, and is about the farm and it's history, with a focus on harvesting food crops.

To participate in this contest, please upload photos to the "Bartlett's Farm Book" group page at Flickr, an online photo hosting site. The web address is www.flickr.com/groups/bartlettbook and entries will be accepted through July 31, 2010. Contestants may upload low resolution images for the purpose of viewing the photos online, as long as a high resolution version of that image is available. A high resolution image is created with a digital camera that shoots at least 6 megapixels, set at it's highest resolution.

Photos that are selected for publication will be given a photo credit in the book, with the name of the photographer, but there is no financial compensation. By submitting photos to this contest, you authorize Bartlett's Farm the right to use the image for promotional purposes related to the book. Photographers who's photos are selected for the book will be contacted by September 1, 2010 thru the information associated with their Flickr account.

For any additional information, or questions about the contest, please contact Barbara Gookin by e-mail at BGAdvertising@comcast.net

Farewell Spring!

2010-06-28T17:11:00.006-04:00

Taste The Colors of Summer...

In addition to a fully blooming garden center, we're picking farm fresh COLORFUL vegetables every day. When was the last time you saw orange, white and purple carrots? And peppers and beets in as many colors.... now those are veggies with character! The colors are so vibrant you'll be tempted to nibble these prized gems on your way home. Come on out to the farm and let us brighten your day.

The Farmers & Artisans Market

2010-06-17T08:45:00.006-04:00

Farm Fresh Flowers & Veggies!

John Bartlett, at the Nantucket Farmers & Artisans Market

It's that time of year again. Bartlett's Farm welcomes summer by participating in the weekly Nantucket Farmers & Artisans Market, a Sustainable Nantucket event. The open air market is held on Saturdays from 9:00am - 1:00pm right downtown. The streets are closed at North Union and North Cambridge streets, between the Starlight Theatre and Post Office for people to buy great locally made products, directly from vendors.

Shopping locally helps the island community. Each vendor shares a commitment to the long-term economic, social, and environmental health of our island. Every purchase you make from them helps to keep Nantucket vibrant and economically sustainable. Come into town and say hello while you shop for the best local produce, herbs, plants, prepared foods and beverages, and handmade items. Look for folks from Bartlett's Farm. We'll be there!

Life really is a beach!

2010-06-12T22:36:00.004-04:00

Did you ever have the perfect day?

These two guys made the most of their day off recently. We caught up with them while ordering a sumptuous meal at the Farm Market Kitchen. Their day off consisted of surfing all morning at Cisco beach, followed by a leisurely lunch at Bartlett's Farm, and an afternoon sampling the fine local beers at Cisco Brewery.

Ahhh... summer's on its way!

No matter what your plans are, the good food at Bartlett's Farm helps make the perfect day.

Bartlett's in Vogue?

2010-06-11T10:26:00.005-04:00

Thank you Vogue!

We are so appreciative that the people at Vogue magazine LOVE the farm-fresh produce at Bartlett's Farm enough to write about it! It's not every day that a farm is praised in a fashion magazine...

SUMMER ESCAPES: NANTUCKET 2010

"Don’t miss cornmeal-crusted fried oysters from American Seasons, littlenecks from the raw bar at the Rope Walk, a Pimm’s Cup at the Summer House bistro in Siasconset, butter-poached lobster with summer truffles from 21 Federal, chicken under a brick at Sfoglia, a Whale’s Tale Pale Ale from Cisco Brewers, and farm-fresh corn and tomatoes from Bartlett’s Farm."

Read about this and other Nantucket favorites.

Here's a link to the full story:

http://tinyurl.com/Bartletts-in-Vogue

2010-06-02T14:36:00.003-04:00

Red and Ready...

Greenhouse Tomatoes

At Bartlett's Farm, we work all year to grow the best and freshest produce, and have it available in the market as soon as possible. The greenhouse tomatoes began in the winter, starting from seeds. In just a few weeks, they were tender seedlings. Now after months of nurturing care, the greenhouses have lush tomato plants ten feet tall and these gorgeous red tomatoes are available in the Farm Market. Stop by today, for the freshest tomatoes, and everything else you need to make this a great start to your Nantucket summer.

Getting to know you....

2010-05-23T08:14:00.005-04:00

Who's your farmer?

JOAN SKAR

Many Nantucketers already recognize Joan Skar as a long standing member of our community. Joan came to Nantucket 23 years ago after working in the Boston area. It may surprise some people to learn that Joan grew up in New York City, as she is definitely a down to earth gal with an unhurried attitude and a genuine smile.

Here on Nantucket, Joan spent many years in local banking and real estate development. She was laid off from a job a few years ago and in retrospect sees that as a turning point, as it was a great opportunity to change direction. Now she enjoys working outdoors all year. In the winter she is a scalloper, spending the months of November thru March aboard a small scallop boat, fishing from dawn until mid-day, opening the scallops, and delivering them to market in the afternoon. The rest of the year, from April thru October, Joan works at Bartlett's Farm. Joan is much happier being outdoors year-round and says it's not as tough as you might imagine, you just dress for it.

Joan started at Bartlett's two winters ago, working alongside Pete Smith in the greenhouses. She says that was an incredible learning experience. Now Joan is assistant Garden Center manager, working with Liz Morcone. Besides the fact that she enjoys the great staff, Joan says she loves being at Bartlett's because it's beautiful all year. All of the greenhouses are amazing, but the Lily house is her favorite place to be.

Her favorite season is spring because everything is new and fresh and ready to show off. She loves the first farm veggies, especially peas. Her favorite food crop changes with the season and when the corn fields are ready for harvest, well nothing compares to Bartlett's corn.

Say hello to Joan in the Garden Center the next time you visit the farm.

FREE Photo Safari

2010-05-17T23:09:00.002-04:00

PHOTO SAFARI:

Professional and amateur photographers are all invited to participate in a spring-themed Photo Safari led by renown professional photographer Claudia Kronenberg and publication designer Barbara Gookin. Go behind the scenes for a view of the farm you've never seen before, in early morning light with farmers working in the field. Those who shoot high resolution images may submit their photos for consideration in an upcoming Bartlett's Farm book. Meet outside the Market at Bartlett’s Farm at 7am friday, May 21st. Contact Barbara Gookin with questions. 508-325-6489

2010-05-08T16:48:00.008-04:00

Leah Mojer loves good food. She was pretty much born into it; her Mom, Karen, is an incredible cook with a tremendous passion for great ingredients, her Dad, Steve,growing up in New York learned early on what really good bread is and her sister, Heather, has a commitment to Farmers and sustainable resources. Her Grandfather, Carl Lofgren is a great chef and, with his wife, Rita,and their daughters established and ran the Whistling Swan in Sturbridge for many years.

Leah is a perfect fit for the Farm Kitchen. Our concept is pretty simple; We like to make food that we like to eat. Using the best ingredients we can find, researching recipes, tasting, (oh, the things we do for our customers!) We strive every day to help you put good food on your table, either by preparing food for you to bring home, or having the best ingredients available for you to cook with.

Today we embarked on a new culinary adventure at the farm. We have an in house Charcutier. Leah fell in love with this delicious art form at Culinary school, then pursued it as an intern at Formaggio Kitchen in Cambridge under the watchful eye of Tom Smith, now of Hungry Mother. (If you're in Cambridge, the cocktails are fabulous and the food incredible.)

Leah stepped into the position full time when Tom left, and really made her mark when she was featured in the

Art of Eating magazine the following year. "Every product recieves her individual attention....which translates into high quality products with personality."

All of these accolades are wonderful and cool...but the bottom line is the kid can cook. The Sweet Italian Sausage that she put out today is savory and spicy without too much heat. Chicken Liver Mousse, as well as Pork or Duck Rilletes are a tremendous addition to your beach blanket or dinner table. All of these great products have the flexibility to dress up or get down, and should be enjoyed with a great glass of wine or a pint from Cisco. Another benefit of her time at Fomaggio's is her knowledge of what cheese goes best with which beer...or wine.

Need a suggestion? Stop by the Kitchen Counter and ask for Leah!

Now Open Every Day 8-6

2010-05-03T20:16:00.005-04:00

Woo hoo!

The greenhouses are growing, the market is stocked and the fields are being plowed... it's springtime at Bartlett's Farm and we are now open every day from 8am-6pm.

Come on out, at your convenience.

Soup's On!

2010-04-26T10:20:00.007-04:00

Fresh Farm Made Soups

At this time of year, the weather changes every day. In the Bartlett's Farm kitchen we make soups, sandwiches, salads and prepared meals to coincide with the climate —and our most recent harvest. We use the freshest ingredients, many of which are grown right here in the fields and greenhouses at the farm. Come out to Bartlett's, and taste what's new today!

Special Farm Talk Saturday

2010-04-20T11:54:00.007-04:00

Nantucket Conservation Foundation

10am Saturday, May 1st

in the Hayloft at Bartlett's Farm

Have you ever wondered what’s so special about Nantucket’s open spaces and why they are so highly regarded and so well protected? Come hear about the development of the island’s nationally recognized private and public land conservation efforts (now nearly 50 years in the making) and some of the natural rarities that occur around us. Jim Lentowski, the long-time Executive Director of the member-supported Nantucket Conservation Foundation, will present an entertaining, illustrated overview with plenty of time for questions and discussion. Don't miss it!

Spring Has Sprung!

2010-04-18T11:47:00.000-04:00

Bartlett's Farm

Blooming Creations

Bring your pots and window boxes to the farm and have our creative staff plant them full of gorgeous plants and flowers. You can select the plants, or consult with our staff and allow them to create a colorful combination for your home, office, or special event.

Bartlett's Farm

Time to Start Seeding - Already!

Bartlett's Farm Ladies Night 2011

Thank You Notes

What's THAT squash called?

Cover Crops

Pumpkinology

Where are the red peppers?

Basil Woes

Post Hurricane Irene Update

Nantucket Turnips - Madaket MIllie's Favorite

Scenic Sunflowers

All-Summer Veggie Planting

A little about Flo

Bartlett's Veggies

Strawberry Season

Lily Love

An Unusual Visitor

A Greenhouse Tour Part 2

A Greenhouse Tour at Bartlett's Farm

Spring Hiring: How could we NOT hire this person?

New Products in the Market: by Leah Mojer

Responsible Growing

Fire!

Walking the Walk

What's Old Is New Again

Cochon 555...a day for all things Porky by Leah Mojer

Oh, What We Do For Daffodils!

Will Winter Ever End?

Dreaming of Spring and Gardening

Dreaming of Tomatoes

Sustainable Food Production and A Feather in Our Cap

Nantucket Turnips

What to do when we can't work outside...

Happy New Year

Here comes the new year!

Don't miss this...

Celebrate With Style!

10am in the Hayloft. Mj and Donna Leigh will humorously guide you through creating a cocktail party from next to nothing.

Special Stroll Dinner

For reservations on more information

contact Kate O'Brien at 508-228-9403 ext: 38

kate@bartlettsfarm.com

Gobble! Gobble!

Friday Dinners

For reservations on more information

contact Kate O'Brien at 508-228-9403 ext: 38

kate@bartlettsfarm.com

Fall Color at The Farm

The Great Pumpkin

Pasta from the heavens....

Plenty of Pumpkins....

A good time was had by all.

THANK YOU !

Thank you all.

Hurricane Earl Update...

SPECIAL EVENT!

Recipes for good eating:

Fields of dreams~

Buy Local on Nantucket

Summer Hours:

Yummy Summer Squash

Callaghan Bartlett

Earliest Corn EVER!

Grace Bartlett

Farm Tours!

Wanted: Photos for our book!

Farewell Spring!

The Farmers & Artisans Market

Life really is a beach!

Bartlett's in Vogue?

SUMMER ESCAPES: NANTUCKET 2010

Getting to know you....

FREE Photo Safari

Now Open Every Day 8-6

Soup's On!

Special Farm Talk Saturday

Spring Has Sprung!

contact Kate O'Brien at
508-228-9403 ext: 38

contact Kate O'Brien at
508-228-9403 ext: 38