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From the Field to the Table: A Taste of Summer at Bartlett’s Farm

Cape Cod Home  / Summer 2026 / ,

Writer: Cape Cod Life Publications / Photographer: Peter Julian 

 

From the Field to the Table: A Taste of Summer at Bartlett’s Farm

Cape-Cod-HOME

Cape Cod Home  / Summer 2026 / ,

Writer: Cape Cod Life Publications / Photographer: Peter Julian 


Recipes by Iris McNally, Iris & Company Catering

There is a particular kind of alchemy that happens when a chef is handed a basket of just-picked produce and told, simply, to cook. For Iris McNally of Iris & Company Catering, a visit to Bartlett’s Farm is all the inspiration she needs. Working with the season’s ripest strawberries, sun-warmed tomatoes, and jars of the farm’s own beach plum jam, McNally built a menu that moves from garden party to dinner table to happy hour—proof that the best recipes start with the best ingredients. Here, she shares four of her favorites. 

Grilled Bartlett’s Farm Tomatoes over Lemon Ricotta and Sourdough
This is high summer on a plate—thick slabs of Bartlett’s Farm tomatoes, charred just enough to bring out their sweetness, resting on a cloud of bright lemon ricotta and toasted Pain d’Avignon sourdough. Simple to make, and impossible to improve on when the tomatoes are this good.
Try It!
Pistachio-Encrusted Strawberry Skewers with Beach Plum Drizzle
A one-bite showstopper for a summer gathering. Sweet Bartlett’s Farm strawberries are rolled in local honey and crushed pistachios, threaded with a whipped goat cheese, then finished with a warm strawberry–beach plum sauce. Make the components ahead and assemble just before guests arrive.
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Bartlett’s Farm Strawberry & Rhubarb Trifle
A New England classic, layered. Bartlett’s Farm strawberries and rhubarb cook down into a jammy compote, then get layered with pillowy crème fraîche cream in individual glasses so every spoonful shows off the season. Make it a few hours ahead—the flavors only get better as they sit.
Try It!
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