Sunny & 70 in November

Sunny & 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...

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Let’s Talk Turkey!

Let’s Talk Turkey!

Thanksgiving is just around the corner and it’s going to be a good one this year! Here at Bartlett’s, we are proud to offer high quality, humanely raised turkeys from two farms: Misty Knoll Farms and Koch’s Farm. Read a little...

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Pumpkin Chiffon Pie

Pumpkin 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...

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Cranberry Oat Crumble

Cranberry 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...

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Butter Boards- Deja Vu?

Butter 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...

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Great Greens…Simply

Great 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...

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Caldo Verde

Caldo 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...

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No Fail Focaccia

No 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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