One step above a no-knead bread recipe, this Ciabatta bread is so forgiving and tasty, it’s a joy to make. You don’t have to use starter but if you do skip it, make sure to let the dough rest overnight in the fridge. I sometimes sub...
View moreSunny & 70 in November
Sunny and 70 degrees in November? I have been warned in the past that one can never really know what to expect from Mother Nature here on Nantucket but correct me if I am wrong: that was a wild card. Having been raised in Florida, I thought this...
View morePumpkin Chiffon Pie
“Welcome to the Farmily”, are the first words Laura Steele, Bartlett’s HR Manager, says when officially welcoming a new staff member. For those who haven’t had the pleasure of working on the Farm, the term “Farmily” represents the staff but more...
View moreCranberry Oat Crumble
“Cobbler, Crisp, Slump and Grunt or Pie. Any type of fruit filled crusty dessert makes me happy. What I love most about this recipe is the addition of Oats. Leftovers (if any!) make a great breakfast! A sprinkle of ground cinnamon or a...
View moreButter Boards- Deja Vu?
I love that butter boards are trending. Been making them for years, inspired by Joshua McFadden, author of Six Seasons Cookbook…one of my favorites! Always start with a good, high quality butter and Kerrygold is at the top of my list. Adding a...
View moreWild Thing; Cooking with Wild Rice
To say that we are passionate about food and great ingredients at Bartlett’s is an understatement. We are always thinking of or talking about what we made…what we will make…who made what…where we were…you get the picture. As the...
View moreWho’s Your Farmer? Gordie Auchterlonie
We are thrilled to welcome Gordie Auchterlonie to our team as our new Assistant Market Manager! A Massachusetts native, Gordie comes to us with almost four decades of expertise in the grocery business, most recently based outside Boston with...
View moreGreat Greens…Simply
It’s not unusual for my husband to look at the salad that I’m making for dinner and ask if we’re having company. My version of a dinner salad is enough for a dinner party. As the nightly temperatures begin to drop, I turn from crunchy, quenching...
View moreTis the Season: Cheese and Apples
There’s just so many bougie bottles & pairings & tastings; while those are all well and good in their own right, I also like to think of wines & cheeses as sort of kitchen staples. That’s not to say I pop the nice stuff and set...
View moreA New Take on Squash and Kale
If you assumed that many us that work here are pretty obsessed with food and cooking, you’d be right. Whether it’s what we did with this week’s tomatoes, or a new combination that we can’t get enough of, there’s...
View moreCaldo Verde
“Though my family has a (well known!) tradition of Kale Soup, I’ll take a good Caldo Verde any day. Caldo Verde is made with simple ingredients: potatoes, onions, garlic, kale. Usually made with water as a base, I like to use a vegetable...
View moreNo Fail Focaccia
“I’ve been really lucky to have worked with some great bakers, chefs, prep cooks and more in all of the restaurants that I’ve worked in over the years. My culinary education was, quite literally, baptism by fire. I paid...
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