Bobolink update: Market schedule, Piggies have arrived!

Federal Twist this Saturday 4/12

Bobolink Dairy & Bakehouse Update April 8, 2026 The Piggies Have Arrived! Every season, we buy piglets from a plain folk breeder in Lancaster. Our pigs are a mix of old English breeds such as Gloucester Old Spot, Tamworth, and Large Black. These older breeds grow well, stay healthy, and develop great tasty marbling. They will enjoy the fresh air, whey, stale bread, brewery grains, and woodsy setting until fall. Join our tour on April 19th to see them while they're still so cute!!! More Basket Cheese! Everyone enjoyed the Basket Cheese so much, we've made more, even though Easter has passed! Basket cheese is an Italian style fresh cheese, named for the historic basket used to make it. These lovely fresh and slightly tangy delights are available at the farm store and markets this weekend.  Of course, we recommend that you pre-order them through the website by clicking here! Farmer's Market Schedule: Saturday, April 11th, 2026 Pleasantville Farmer's Market, 8:30-1 (note new extended hours) Tucker Square GreenMarket, 66th & Broadway, 8-3 Federal Twist Vineyards Pop-up, 12-4 Sunday, April 12, 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 are 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! April Events!!! Updated! Things are warming up, and heating up for Spring! Here's what's coming: Farm Tour on Sunday 4/19, click here to reserve now! Pop-up at Federal Twist Vineyard in Stockton on Saturday 4/11! (This event will be on their page soon.h8m) The bread class on Sunday, 4/12 is sold out! Click here to reserve for May 10 now!! Pop-up at Conclave Brewery in Flemington on Saturday 4/25! Cheese and Wine Pairing at Alba Winery in Milford NJ on Saturday 4/25! See flyer below for Earth Day Market in Andover on Sunday, 4/26! Cheese forecast (cheeses are raw unless otherwise stated): Baudolino: (sold out till summer) Earthy, gooey, everything you're dreaming of. Amazing with any fruit! Baudolino in Pinot Noir Wine Must: (sold out) An ancient Italian method brought into our locavore circle. Cowsley: 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 till June 2026) 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! Endgame: (sold out till next winter) 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: (sold out till summer) Bold, bright, complex, runny, and strong! Always delightful on a cheese board, or sprinkled in soups, salads, or tarts. 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 7-year:  Made in 2019, this cheddar is strong, fruity, and has lovely crystallization! These 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! Cheddar Grand Reserve 10-year: Made in late 2015, this cheddar has a sweetness and smooth texture, with lovely crystal flecks! 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! Ground Pork has been restocked! 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 22 years, and 2026 is 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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