Bobolink update: Market Schedule & easy dinner suggestion

Grilled cheese weekend at Unionville 1/24&25

Bobolink Dairy & Bakehouse Update January 14, 2026 Easy dinners with our Prepared Foods... For a delicious, easy, and regenerative dinner, look no further than our prepared foods department. Our combination of the week is our own whey-fed pork sausage, our own pesto (Nina grew the basil), and fettuccini made with organic eggs from North Slope Farm & flour from Small Valley Mill. Simple, nourishing, and benefits our local economy and ecology. What a win! Shop these items plus soups and ravioli here! .Please pre-order for farmer's market pick up, or come to the farm store and peruse the freezer! Grilled Cheese Weekend at Unionville Vineyard January 24 & 25 Join us for a relaxing afternoon, savoring the wines made right at Unionville in nearby Ringoes, NJ. We'll be firing up the panini machine and turning out the most exquisite AND local paninis ever! Please click here for more information. We'll be bringing some cheeses for sale to bring home, and pre-orders of our other products are available online here. Farmer's Market Schedule: Saturday, January 17, 2026 Pleasantville Farmer's Market, 9:30-12 Tucker Square GreenMarket, 66th & Broadway, 8-3 West Windsor Community Farmer's Market, 10-1 Sunday, January 18, 2026 Denville Farmer's Market, 10-1 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 times: 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! Cheese forecast (cheeses are raw unless otherwise stated): Baudolino: Earthy, gooey, everything you're dreaming of. Amazing with any fruit! Baudolino in Pinot Noir Wine Must: An ancient Italian method brought into our locavore circle. Cowsley: (out of season until May) Our newest creation is a fresh, bright, and sunny lactic cheese called Cowsley because it's all about the cows. These small rounds have a lovely tang, just perfect in salads, soups, and omelletes! 100% grass-fed, vat pasteurized. Drumm: (sold out) Winner of Super Gold in the 2025 World Cheese Awards! Bright as a sunny day, light in the center, yielding on the edge. Dreamy no matter how you pair it! Drumm XR: (sold out) Smooth texture, deep but still approachable. Outstanding flavor journey that pairs with everything delicious, or stands beautifully on its own. Endgame: (sold out) Beautifully stinky, dig in!  Grana: A blend of our firmer cheeses, grated for convenience. Use as you would a Reggiano, but a bit moister, with a lovely intense flavor that's perfect on pasta and salads! Jean-Louis: Bold, bright, complex and strong! Always delightful on a cheese board, or sprinkled in soups, salads, or tarts. Will return in autumn. We also continue to carry the following cheeses made by our Amish colleagues in Lancaster, PA: Cave-Aged Cheddar: a truly exceptional cheddar, sweet, mellow. Currently 24 months old. Go ahead, use it in mac & cheese...a little goes a long way. Frolic: Alpine style, mild but not simpleminded, great in sandwiches or on its own, melts well. Try it in french onion soup!  Cheddar Grand Reserve:  Made in 2019, this cheddar has lovely crystallization! These two need to be pre-ordered for Tucker Square: Amish Schmearkase: Dense, semi-soft texture, nutty and buttery with the lightest hint of stink.  Amish Blue: Subtle and complex cultures, rich milk flavor. This is the blue that folks who don't like blue will like! Available for shipment or pre-order here, or come out and shop at the farm. 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've been busy with this season's harvest, and our freezer is full of the most spectacular chops, roasts, and charcuterie. Peruse the selection here, or come to the farm store as soon as you can! 100% grass-fed Beef We've got steaks, roasts, all the great cuts for your enjoyment! We have some inventory online here, and a full 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. Of particular interest this week are our Suckled Veal Meatballs, Cream Sauce, and Demi-glace! 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. Join us for a class in 2026! 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. Click here to reserve a class! Bye for now...stay safe, eat well, spread love...

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