| Bobolink Dairy & Bakehouse Update December 24, 2025 | | | Christmas and New Year's Schedule
Farm Store Hours:
Wednesday, 12/24 - 10-3, fresh breads Christmas - CLOSED Friday, 12/26 - 12-4, fresh breads Saturday 12/27 - 10-4 fresh breads Sunday 12/28 - 10-4 Monday, 12/29 - 12-3, last shipping day for New Year's Eve Tuesday, 12/30 - CLOSED Wednesday, 12/31 - 10-3, select fresh breads New Year's Day 1/1 - CLOSED Friday 1/2 CLOSED Saturday 1/3 - 10-4 select fresh breads Sunday 1/4 - 10-4
NO FARMER'S MARKETS FOR US THIS WEEKEND AND NEXT! NEXT MARKET WEEKEND IS JANUARY 10-11. PLEASE TAKE ADVANTAGE OF OUR SHIPPING DISCOUNT CODE, NOURISH2025, TO EASE THE BURDEN OF UPS CHARGES! WE ARE EXTENDING THE DISCOUNT THROUGH JANUARY 5, 2026!
Shipping Schedule:
Our next shipping day is Monday, 12/29. All orders received after noon on the 29th will be shipped on Monday, 1/5/2026.
We plan to resume our regular shop hours on Monday, 1/5/2026 | | Drumm, and its older, bolder brother, Jean-Louis! | | Drumm, grassy, tangy, crumbly center with a runny edge, each wheel weighs about 6 lbs. | | Jean-Louis, grassy, buttery, meaty, bold, with a crumbly center and runny edge, each wheel weighs about 15 lbs. | | | We have a few pounds of Drumm at the farm store for today, but it's running low.
Meanwhile, Drumm's older bolder brother, Jean-Louis, is coming into its seasonal prime, and we will have it in supply through most of the winter.
While the techniques and textures are similar, the flavor profiles have subtle differences that create each appealing spectrum of flavors. Some folks favor one or the other, but many of our customers can't decide and get both...
Remember to get some local pears, apples, and a good cider, ale, or wine to savor alongside these delights.
We have a wide range of cheeses in addition to Drumm and Jean-Louis, so please click here to peruse our "cheese department". We're still sampling and cutting to order at the farm store and markets, but you can also pre-order to skip the wait. | | | | Cassoulet, the dish that warms!
When the weather outside is frightful, this dish is so delightful!
Its origins are in southern France, and you'll find our blend of smoked pork and white beans the very thing you need to warm the soul.
It's sold frozen by the quart, so it's easy to have on hand. Just heat and enjoy with one of our hearty breads, such as our Local Grain Baguette.
Order your Cassoulet here! | | | Whey-Fed Pork is IN!
We have all cuts available, and will be processing more in the weeks to come. Please check out the selection through this link, and please pre-order to avoid disappointment. We don't mind storing your order for a bit, if you can't pick up right away.
Please email nina@cowsoutside.com if there's a special cut you'd like to get. | | | Farmer's Market Schedule:
We will not attend Farmer's Markets for the next 2 weeks, here's the schedule for the second weekend of January, with cooperation from the weather spirits.
Saturday, January 10, 2026 Pleasantville Farmer's Market, 9:30-12 Tucker Square GreenMarket, 66th & Broadway, 8-1 West Windsor Community Farmer's Market, 10-1
Sunday, January 11, 2025 Denville Farmer's Market, 10-1
The Sparta Farmer's Market and the Hunterdon Community Farmer's Market are closed for the winter.
We've got a schedule page on the website, so click here to see the season's plan. The farm store hours are M 12-3, WThF 12-6, S&S 9-5.
Our baking days this week: Wednesday, Friday, & Saturday.
Our breads stay fresh for many days, and freeze exceptionally well. We always have plenty of our lovely breads available frozen.
Pre-order cut-off time information:
The pre-order cut-off for Saturday markets is Friday at noon.
The pre-order cut-off for Sunday markets is Saturday at noon.
For the farm store, please give us 2 hours lead time!
Thank you!
Pre-orders can be placed through our website here.
Please place pre-orders by the noon the day before the market!
The pick up location options are listed with each item. Please note that the option for pick up states, "Bobolink Farm Store OR selected market location". So don't worry that you'll need to pick up at the farm, we get it! If you want to be doubly sure, leave us a note in the check-out. Thanks! | | | Join us for a class in 2026! Or Give the Gift of an Experience!
We've been offering classes in Bread Making and Cheese Making for many years, and 2026 will be no exception! The bread classes accommodate 12 students, the cheese classes are limited to 4. These classes are designed to give you the scientific understanding, as well as practical hints and tips. Bread students bring home at 3 breads, a starter, and recipes. Cheese students can pick up their cheeses 60 days later, once the cheeses are ripened in our cave. Interested adolescents are welcome.
If you give this as a gift, just let us know the names of the participants in the order notes, or email nina@cowsoutside.com!
Click here to reserve a class! | | | Ship and Spread the love!
We're running a special promotion to encourage you to share Bobolink with your friends, family, and business associates this holiday season. Use the code NOURISH2025 to get $5 off your shipped order! We ship nationwide via UPS.
All orders received in the next few days will be shipping on Monday, December 29. Orders received after 12 noon on Monday, December 29 will be shipped on Monday, January 5. We appreciate your understanding! | | | Whey-fed Pork Whey is the by-product of our cheesemaking, and we gather the whey daily to feed it to a group of heritage breed pigs each season!
We're supplying the fridge and freezer at the farm store over the next few weeks, and updating inventories as we go. Please email nina@cowsoutside.com if there's something special you are looking for.
100% grass-fed Beef We have some inventory online here, and a limited range of cuts at the farm store. We'll bring our delicious 90% lean ground beef to markets, with a selection of other cuts as well. Come on down!
Pastured, suckled Veal We currently have a full selection of veal options in the farm store and online! Come on in, or check out our offerings at the farmer's markets.
Our pastured, suckled veal, was raised by our cows on the pasture, drinking milk, grazing, and getting plenty of fresh air and sunshine.
Harvested just a short ride away, we are proud to bring you meat that we feel is ethical, regenerative, and, of course, delicious. | | Bye for now...stay safe, eat well, spread love... | | | | |
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