From the moment that our first day old chicks arrived here at 1840 Farm, I was hooked on chicken keeping. We built their coop by hand, using repurposed materials when possible, planning the best we could for the chicken keeping adventure that lay ahead. We tended to the pullets through the first few months of a very cold New England winter. We loved every cold minute of it!
Months later, on a snowy February day, something absolutely magical happened. We discovered the first fresh egg waiting for us in the nest boxes. Our son, who was a toddler at the time, declared it our first “homegrown” egg. It was a proud moment for all of us, filled with the excitement made possible by months of planning and years of wanting to bring livestock back to the landscape of our farm.
Years have passed, yet the excitement hasn’t faded a bit. Each egg is still a reason to celebrate. To ensure that our girls continue to provide us with a steady supply of fresh eggs, we do all that we can to keep them healthy and strong. We prefer natural methods of boosting their immunity and providing them with the nutrition they need. My favorite technique to accomplish that goal is to provide our hens with a nutrition packed start to their day.
I first tried this method after reading Fresh Eggs Daily: Raising Happy, Healthy Chickens…Naturally. The concept was simple and brilliant. By incorporating several healthy supplements into our flock’s morning ration, we could easily provide them with a nutritional boost and enjoy watching them excitedly gobble it up each morning.
Thanks to Fresh Eggs Daily and Luv Nest, you can enter to win your own copy of my favorite chicken keeping book and a package of Luv Nest Nibbles Healthy Herbal Treat. One lucky winner will receive a copy of Fresh Eggs Daily: Raising Happy, Healthy Chickens…Naturally and a 4 ounce bag of Nibbles. The winner will be notified via Email after the giveaway closes on Thursday, October 23rd. Good luck to all who enter!
If you’d like to learn more about natural chicken keeping, visit Fresh Eggs Daily’s blog, and follow them like I do on Facebook, and Instagram. If you’re interested in learning more about using herbs with your flock, you won’t want to miss the Herbs for Hens™ series of videos on YouTube.
You can learn more about Luv Nest and their amazing line of products by visiting their site and Facebook page.
1840 Farm Henhouse Morning Mix
We offer this mix to our hens along with a steady supply of their Blue Seal Organic Life Layer feed. Our hens love it and I love knowing that it is packed with the nutrition they need and the taste they love. Because we don’t rely on this mix as our flock’s exclusive diet, I can make subtle changes to this mix based on the seasons and use approximate measures for the components without worrying about our hens getting all of the base nutrition that they need.
During molting season, I add extra sunflower seeds and a healthy dose of dried mealworms to the mix in order to provide our flock with a boost of protein. I blend these components by hand and store them in a pest proof container in the same manner that we store our other animal feed.
I first made brioche bread about a dozen years ago. I made it out of necessity. I loved the taste and texture of brioche bread, but didn’t have a local bakery that turned out those lovely golden loaves. While Standard Baking Co. in Portland, Maine creates fantastic brioche, driving two hours for bread (no matter how delicious) seemed a bit extreme.
So, I went to the farmhouse kitchen armed with one of my favorite cookbooks: Baking with Julia. I read the detailed recipe and followed its instructions to the letter. It was a somewhat disarming undertaking giving the precision of the directions. I pressed on, inspired by the promise of creating my own brioche loaves right here in our farmhouse.
Traditional brioche is baked from dough enriched by fresh eggs and butter. Each addition must be perfectly timed before advancing to the next step. If these steps are rushed, the dough will break apart, forming several small clumps that will resist coming back together into one congruous ball of dough. Yet care must be taken not to over mix the dough as too much mixing can ruin the airy texture that makes brioche so wonderful.
Once the eggs have been successfully integrated into the dough, butter must be added in much the same way. It is added a bit at a time, allowing the butter to fully blend with the dough. This process can take thirty minutes or more. All of this kneading puts a heavy toll on a stand mixer. As the dough is kneaded, the mixer must be monitored to ensure that it does not overheat or, worse yet, burn out completely. Kneading this dough for such a long time is a herculean task for a residential kitchen’s mixer.
My first few batches of brioche were made with great success. They were delicious in every way and a big hit with my family. It seemed that I had conquered this dough and learned how to make loaves of delicious brioche bread. I delighted in the knowledge that we would have brioche whenever we wanted without the need for a two hour road trip.
I continued to mix up batches of brioche dough regularly. I heeded the warning within the recipe. I took care to judiciously pace the half hour of mixing, stopping if the mixer seemed to be approaching the point of overheating or causing damage to the motor.
And then, one day as I was finishing a batch of dough, the motor ground to an abrupt halt. It cried uncle and refused to do anything other than emit a high pitched grinding noise when I turned the motor on. My mixer had seen its last batch of brioche dough. I was afraid that I might have also seen mine.
I tried in vain to repair the mixer’s worn gear to no avail. Next, I did what any serious baker would do. I started saving for a new mixer. When the day finally came that Mr. 1840 Farm treated me to the wonderful surprise of a replacement mixer, I couldn’t wait to make a batch of brioche bread.
I was a bit hesitant. I worried that working my beloved dough would put my latest mixer in jeopardy. My fear of a repeat performance led me to wonder if I might be able to simplify the brioche recipe to require less precision from me and less muscle from my mixer’s motor.
I tried several times to simplify the recipe by consolidating steps and simplifying the recipe without sacrificing the flavor and texture of the traditional brioche that I love so much. Most of the loaves were edible, but did not resemble brioche at all. A few of the loaves were painfully dense and decidedly inedible.
While I am fairly confident in my baking abilities, I began to wonder if it was time to give up. Thankfully, I didn’t. Instead, I decided to abandon most of what I knew about the techniques that I had used to create traditional brioche. I focused on the dough itself. I set out to create a heavily enriched dough that would yield a baked loaf with brioche’s hallmark golden, papery thin crust and rich, airy texture.
Gradually, I made minor changes to the proportions of the ingredients and the method I used to create the dough. Several batches later, the loaves were exactly as I had hoped. The crust was golden and flaky and surrounded an interior that was light and punctuated with the rich flavor of eggs and butter.
My mixer had survived this bread experiment and so had I. Better yet, my family had delicious brioche bread to enjoy that was everything we hoped it would be. To celebrate, I did what any dedicated bread baker would do: I started working on a new recipe. I’m hoping to develop a brioche recipe that will incorporate our freshly milled whole wheat flour. Don’t worry; I’ll share that recipe with you as soon as I finish testing it!
1840 Farmhouse Brioche Makes two loaves
I find that adding Grandma Eloise’s Dough Enhancer helps to extend the shelf life of my homemade loaves by several days, but if you don’t have it on hand, you can omit it from the recipe. The resulting loaf will still be delicious, but the texture will be slightly more dense and the shelf life will be several days shorter. You can learn more about the dough enhancer on my recipe for our Farmhouse Country Loaf.
12 ounces (1 ¾ cup) warm water
21 grams (1 Tablespoon) honey
4 teaspoons active dry yeast
1 Tablespoon salt
1 Tablespoon Dough Enhancer
840 grams (7 cups) All-purpose flour
3 large eggs, room temperature
4 ounces (1 stick) butter, grated
If you are using a dough proofer, preheat the proofer following the manufacturer’s instructions as you prepare the dough. Whisk the warm water and honey in the bowl of a large stand mixer. Sprinkle the yeast over the top of the liquid. Allow the yeast to rest as you prepare the remaining ingredients.
In a medium bowl, combine the salt, dough enhancer (if using), and flour. Grate the butter and set aside. In a small bowl, whisk the eggs until smooth.
Add the eggs to the bowl with the warm water and honey. Whisk until combined. Mount the bowl on the mixer’s base and attach the dough hook. Add the dry ingredients all in one addition before turning the mixer’s motor on low speed.
Mix for a few minutes, until the dough begins to take shape. The dough will appear to be slightly dry. With the motor running, begin adding the grated butter a bit at a time, allowing the butter to be incorporated into the dough before adding more. Continue this process until all of the butter has been added.
Stop the mixer and asses the dough. It should be shiny and moist, but not excessively sticky. The ball of dough should be smooth and elastic. If it is too sticky, simply start the mixer and gradually add up to ½ cup of All-purpose flour to the dough. Take care not to add too much flour as it will yield a finished loaf that is too dry.
Transfer the dough to a large buttered bowl to rise in a dough proofer or a warm, draft free location. Allow the dough to rise until it has nearly doubled in size. Using my dough proofer set at 82 degrees, this takes approximately 45 to 60 minutes.
Once the dough has nearly doubled in size, divide it into two equal sections. Form each section into a loaf and place in a buttered or oiled loaf pan. Be sure to oil the top rim of the loaf pan as this dough has a tendency to rise well above the top of the pan. Oiling the top rim of the pan will make releasing the baked loaf from the pan much easier.
Transfer the two loaves back to the proofing chamber or warm, draft free location for rising. Allow the loaves to rise until they have reached a height of more than one inch above the top edge of the loaf pans. Using my dough proofer, this takes about one 60 – 90 minutes.
As the dough nears the end of its rise, preheat the oven to 350 degrees. If you have a pizza stone, this is a great time to put it to use. I like to use stones when baking bread in order to deliver even heat to the bottom of the loaf as it bakes. I find that my loaves bake more evenly when I have the stones in the oven during preheating and baking.
Once the loaves have risen sufficiently and the oven has reached the proper temperature, transfer the loaves to the oven. Bake for 30 to 35 minutes, turning near the halfway mark to ensure even browning. When the loaves are fully baked, they will be golden brown and sound hollow when tapped on the bottom. Remove the baked loaves from their pans to a wire rack. Allow them to cool completely before slicing or storing.
When I was offered the opportunity to review a beautiful new book about seasonal, handcrafted cocktails, I didn’t need to be asked twice. Instead, I jumped at the chance to take a look at Shake: A New Perspective on Cocktails by Eric Prum and Josh Williams. I was already a fan of their Mason Shaker and couldn’t wait to read more about their inspiration to create a cocktail shaker with the Farmhouse Style that I love. The promise of an entire book of cocktails created to celebrate each season of the year definitely caught my attention.
When the book arrived, I was not disappointed. The photographs throughout the book are stunning. They highlight the cocktails, the simple tools used to create them, and the seasonal ingredients that inspired them. The photos inspired me to want to make every cocktail in the book. Each one seemed to be more beautiful and interesting than the last.
It wasn’t just the photographs that appealed to me. I loved the style of this book. It was best summed up by this line which appears on the title page. “Cocktails should be fun. Cocktails should be simple. Cocktails should be social.” I couldn’t agree more. While a delicious cocktail is a wonderful way to celebrate the day, it’s certainly more enjoyable with a equal parts of fun, simplicity, and friends.
I’m drawn to anything that highlights what is fresh and seasonal throughout the year. That’s our goal here at 1840 Farm: to enjoy what is at its seasonal best all year long. I don’t think that I have ever had the pleasure to peruse a book about cocktails that did the same. Sure, there are plenty of frozen drinks for the heat of the summer. Yet I have never encountered a book that so clearly gave consideration to the four seasons when creating each cocktail.
In this book, you’ll find winter drinks featuring sage alongside a recipe for ‘Nog that I can’t wait to try once our New England winter roars in. The fall cocktails highlight apples and spicy fall flavors. Spring is represented with fresh berries, blooms, and herbs. While summer might seem like the easiest season to pack full of standard cocktails we’ve seen a million times before, prepare to be amazed. Instead, the summer cocktails in this book are innovative twists on old favorites and completely unique cocktails that would be the perfect way to spend a summer’s day right outside on our farmhouse porch.
I can’t wait to work my way through this book, taking it a season at a time. As we celebrate the last weeks of summer and watch the leaves begin to turn and the temperatures begin to drop, I wanted to work at least one great summer cocktail into the season. We love bourbon, so the recipe for The Rosemary Maple Bourbon Sour seemed like the perfect place to start.
So, on a Sunday afternoon, we gathered Shake, the Mason Shaker, our favorite bourbon, and a healthy dose of rosemary fresh from the garden. We followed the simple steps to create this beautiful cocktail and toasted a great summer and growing season here on the farm. The drink was delicious and perfect for the occasion.
I think that you’ll find that the cocktail recipes in this book will be a welcome companion to your celebration of each season of the year. You don’t need to take my word for it. You can catch a glimpse of their great content by following Mason Shaker on Facebook and Instagram. They constantly infuse my newsfeed with beautiful photos, interesting articles, and fantastic cocktail recipes.
I couldn’t wait to share the recipe for the first cocktail that we enjoyed from this fantastic book. There’s still plenty of daylight in our summer to enjoy one (or two) of these. Cheers!
The Rosemary Maple Bourbon Sour makes two drinks
3 shots bourbon (we used Buffalo Trace)
1 1/2 shots freshly squeezed lemon juice
3/4 shot dark amber maple syrup
1 large sprig of fresh rosemary
2 small sprigs of fresh rosemary for garnish
2 slices fresh lemon for garnish
Crush the large sprig of rosemary in your hand and add it to the Mason Shaker.
Add the bourbon, lemon juice, maple syrup and ice to above the level of the liquid and shake vigorously for 15 seconds.
Strain the mixture into rocks glasses containing large cubes of ice and garnish with remaining rosemary sprigs.
The product reviewed in this post was sent to me free of charge by the Blogging for Books Program in order to allow me to evaluate its use here at 1840 Farm. The book that I reviewed was sent to me at no expense in order to allow me to evaluate it. The framework of our review process does not guarantee a positive review in exchange for the product provided. Our product reviews contain both facts about the product and my personal opinion of its performance while it was used at 1840 Farm.
Product reviews include my honest opinions about the product(s) reviewed. Products that do not meet our standards of daily use on our farm will not be reviewed. It is our goal to provide you with our personal experience using a product in a positive and informative manner so that you can determine its usefulness in your life. It is not our goal to negatively review a product that while not an ideal fit for our farm, might perform very well on yours.
August is a month filled with landmark moments that took place here at 1840 Farm. To begin with, we moved to this farm during August of 2005. Five years later, in 2010, I published my first post on 1840Farm.com and began to dream of turning its pages into a place where I could share my family’s experience with the world. In August of 2012, I opened The 1840 Farm Mercantile Shop on Etsy with a few fabric coiled baskets and the hope that you would love using them as much as we did.
Each year, I marvel at the passage of time. I try to stop for a moment to celebrate how much our lives and The 1840 Farm Community have grown. I could have never imagined that the farmhouse that became our home would come to represent so much for my family and for the readers who have come to feel at home here on our blog.
This year, September holds the promise of adding another milestone to 1840 Farm’s timeline. September of 2014 will be memorable for many reasons. To begin with, we are enjoying an amazing heirloom tomato harvest. We’re serving the beautiful, ripe fruits in one fashion or another for both lunch and dinner every day.
We have come to expect (and hope) that September’s arrival will coincide with heirloom tomato season. It really isn’t much of a surprise that we now have tomatoes in shades of pink, purple, red, yellow, and green ripening out in the garden these days. It was, however, an enormous surprise to be given the rare opportunity to be included in an article in the September issue of Real Simple Magazine!
This was a first for me. I have written about our life here at 1840 Farm. I have interviewed other farmers and compiled their answers into articles for magazines and blog posts. Yet I have never been on the other side of the equation.
The entire process was new and exciting from the interview to the photo shoot here at the farm and the weeks spent waiting impatiently to see the issue appear at our local bookstores and shops. While I was confident that we had done our best to ready the farm and ourselves for the article and the photo, I couldn’t help but feel a little anxious about the world seeing us in print.
Any trepidation I felt was matched with an equally powerful sense of appreciation. I am grateful that we were given this incredible opportunity. I will forever remember the moment, the wonderful people we met, and those who offered me encouragement and support when I needed it most. Without that support, I might have found myself completely overwhelmed by the scope of it all.
The wait is over and I couldn’t be happier to share with all of you that you can learn a little more about 1840 Farm in the article “One Giant Leap” in the September 2014 issue of Real Simple Magazine. I hope that you will enjoy reading the article as much as we enjoyed playing our part in it!
Permanent link to this article: http://1840farm.com/2014/09/one-giant-leap-into-real-simple-magazines-september-2014-issue/
Mother Nature was kind enough to give us warmer temperatures and abundant sunshine this week. The garden responded by ripening a bounty of heirloom tomatoes, squash, eggplant, and herbs. We’re in the midst of making the most of the harvest: eating something fresh and delicious every day and preserving the surplus for the long New England winter ahead.
I have my fingers crossed that we’ll see more sunshine and more of our beloved heirloom tomatoes this coming week. I’ll hope that you see the same!
Here’s a glimpse at what’s been going on here at 1840 Farm during the last week.
The last week has marked the start of heirloom tomato season which is news worth celebrating! We’ve also been busy baking and cooking in the farmhouse kitchen. Here’s a glimpse at what’s been going on here at 1840 Farm during the last week.
For the past several years, I have been making refrigerator dill pickles using the cucumbers we harvest fresh from our garden. Making those simple, fresh pickles is a great way of pickling cucumbers without needing to spend hours standing over the canning pot. In minutes, I can prepare several mason jars full of cucumber pickles that will be enjoyed by the whole family.
I do make several batches of pickles each summer that are canned for long term pantry storage. With luck and little planning, those water bath processed jars of pickles last us well into the winter. They’re delicious and we enjoy every last bite. Yet, there’s something altogether wonderful about a pickle that can be made in minutes, kept cold in the refrigerator, and eaten fresh during the season when heirloom vegetables are so plentiful in our garden.
Once I mastered the refrigerator cucumber pickles, I started experimenting with other fresh garden produce. These dilly beans are now just as beloved at 1840 Farm as the cucumber variety. Because these quick pickled green beans will be consumed within days instead of months, the vegetables require no cooking and stay crisp and brightly colored.
Much like the cucumber pickles we look forward to each summer, these dilly beans are quick and easy to put together. Simply prepare the brining liquid as you prep the fresh green beans. Once the beans have been trimmed to remove the ends and sized to fit in the mason jars, simply fill the jars with the brine. Within hours, the beans will be infused with the flavor of dill and vinegar. By the next day, they will be dilly bean perfection.
I keep several wide mouth canning jars full of refrigerator dilly beans in our refrigerator. As one jar is emptied, I simply prep enough fresh green beans to refill the jar, add the beans to the brining liquid, and return the jar to the refrigerator I use plastic canning lids and write the day that the fresh beans were added using a dry erase marker. That way, I always know which jar been brined the longest and can serve those dilly beans first.
I find myself making more refrigerator dilly beans and refrigerator dill pickles almost every other day during the summer. They are both irresistibly fresh and vibrant in color and flavor. We can’t seem to get enough of them. Rest assured, I will be planting more cucumbers and green beans in our garden next summer!
If you’re interested in expanding your garden, visit our sponsor and join the Seeds of the Month Club. Every month, you’ll receive non-GMO seeds to add to your garden just like we do. Better yet, you can save 25% off the price of a membership by clicking on the “join now” button.
1840 Farm Refrigerator Dilly Beans makes two wide mouth pint jars
Because these dilly beans are refrigerated instead of prepared for long term storage, the recipe can be adjusted to your preference. If you prefer a sweeter dilly bean, more sugar can be added. If you like your pickled beans with more zing, reduce the sugar to intensify the flavor of the vinegar. If you like a little heat, a small dried pepper could be placed in each jar before adding the trimmed green beans. I reuse the brining liquid several times during the course of a few weeks before making a fresh batch and starting the process all over again.
12 ounces white vinegar
4 ½ Tablespoons pickling salt
3/4 cup (144 grams) sugar
12 whole black peppercorns
4 cloves garlic, peeled and quartered
1 bunch fresh dill
fresh green beans, washed and drained
Prepare the brining liquid by combining the white vinegar, salt, and sugar in a saucepan. Simmer gently over medium heat until the salt and sugar are fully dissolved. Remove the pan from heat and set aside to cool to room temperature.
Gather two pint sized glass jars with lids. I prefer to use wide mouth jars as they are easier to fill, but any clean jar will do. To each jar, add 6 whole peppercorns, 2 clove of peeled and quartered garlic, and 1 generous handful of dill.
Trim the ends from the green beans before placing vertically in the prepared jars. Trim longer beans as necessary to fit in the jar. Continue to add trimmed beans until the jar is full.
Once the brining liquid has cooled to room temperature, pour approximately half of the liquid into each jar. Cover and swirl slightly to disperse the spices.
Refrigerate the beans until ready to use. These dilly beans must be refrigerated. They are not intended for long term pantry storage.
Permanent link to this article: http://1840farm.com/2014/07/refrigerator-dilly-beans/
I am proud to introduce you to 1840 Farm’s newest sponsor: Mike the Gardener’s Seeds of the Month Club. The Seeds of the Month Club offers a unique opportunity to receive a collection of open pollinated, heirloom, non-GMO seed varieties delivered to your mailbox each month. Their club offers seasoned and novice gardeners alike a wonderful opportunity to add new heirloom, non-GMO varieties to their gardens.
It’s no secret that I love to garden. There’s something so fulfilling about planting a tiny seed and tending it for months until it produces a harvest to be served at our family table. We grow our entire garden from seed and I can’t seem to say no to a new interesting variety when planning our garden each spring. Throughout the season, I walk through the gardens contemplating how I might be able to squeeze in one more row of lettuce or carrots. I am forever looking at a small bit of grassy yard space and visualizing how I can convince my family that we should construct a raised bed to plant more heirloom tomatoes next year.
Along with my continual garden planning, I seek out companies that offer non-GMO seeds. I like to spend my gardening dollars on seeds that help to ensure the diversity that I so love to grow in our gardens here at 1840 Farm. I like to support the companies that feel as I do, that more diversity in our seed choices and resulting food supply is good for everyone whether they choose to plant a garden or frequent their local farmer’s market.
For that reason, I encourage you to click on the “Join Now” button here on our page to learn more about the Seeds of the Month Club. By using this link, you will receive a 25% discount on your membership. As a member, you will receive non-GMO seeds hand selected for your growing zone. The first shipment of seeds will consist of eight packets and will be followed by four seed packets each month throughout the length of your membership. The producers of the seeds offered by the Seeds of the Month Club have taken the Safe Seed Pledge.so you can be confident that the seeds you receive will be non-GMO varieties.
My first month’s collection of seeds are in the mail, on their way to our mailbox here at 1840 Farm. I can’t wait to plant them in our heirloom garden and share my experience growing these varieties with you throughout the growing season. I’ll be sharing photo updates on our Facebook page, Instagram, and in our Garden Tour Photo Gallery right here on our blog. I hope that you’ll join me in becoming a member of the Seeds of the Month Club and share in the fun with me.
Most strawberry jam recipes call for adding pectin in order to properly gel the jam. Strawberries have very little pectin, so a source of pectin must be added. I prefer to use the natural pectin in an apple rather than add commercially produced powdered pectin. I find that an apple adds plenty of pectin along with a touch of tangy flavor that offers a nice counterpoint to the sweet earthiness of the fresh strawberries.
The grated apple softens as the jam cooks, releasing its pectin and becoming nearly unrecognizable in the finished jam. The apple peel should be removed before canning the finished jam. At our house, the apple peel coated in rich strawberry jam is a delicacy. It’s like the best fruit leather on earth and is happily devoured by the whole family!
1 ½ pounds strawberries, washed, stemmed, and cut into small pieces
2 cups (384 grams) granulated sugar
1 medium apple, prepared as directed below
Juice of ½ lemon (approximately 2 Tablespoons)
1 Tablespoon vanilla extract
Place several plates or large spoons in the freezer for use in gel test. If you are planning to can the jam, ready your canning pot, jars, lids, rings, and canning equipment. I like to use 4 or 8 ounce canning jars when processing this jam.
Using a sharp paring knife or vegetable peeler, remove the peel from the apple in long strips. Core and quarter the apple. Use a grater to grate the apple quarters. Add the grated apple and apple peel to a large non-reactive pot with the strawberries and sugar. Stir gently to combine and place the pot on a burner over medium heat.
Bring the mixture to a gentle boil, stirring occasionally. Reduce the heat slightly and continue to boil for 15 minutes, stirring as needed to prevent the sugars from burning. Using a slotted spoon, remove the strawberry pieces from the pot and transfer to a medium bowl. Removing the strawberries will help them to maintain a firmer texture in the final jam.
Continue to boil the liquid in the pot for another 15 minutes. Return the reserved berries to the pot and add the lemon juice. Stir to combine and continue to boil gently for another 15 minutes or until the mixture passes the gel test when allowed to cool on the chilled plates or spoons set aside in the freezer.
While the gel test may sound like a daunting scientific experiment, it is actually a simple, visual method for determining if your jam has reached the ideal consistency. This test will allow you to measure the finished consistency of your jam. If the mixture is too loose, it can be boiled further to allow a bit more of the liquid to evaporate. If the mixture has boiled too long and is slightly too thick, a small bit of liquid can be added to loosen the mixture before canning.
Performing the gel test involves placing a bit of the hot jam on a plate or large spoon that has been chilled in the freezer. When the mixture has been allowed to cool, the consistency can be accurately gauged. When cool, the jam should form a cohesive mixture, forming a wrinkle as it moves when pressed with your finger. If you run a finger through the small puddle of jam, it should split apart and then return to a cohesive puddle moments later.
Once the mixture has passed the gel test, remove the pot from the heat. Remove the apple peel and stir in the vanilla. Ladle hot jam into sterilized 4 or 8 ounce jars leaving ¼ inch headspace. Remove air bubbles from the side of the jar. Using a clean cloth, remove any residue from the rim of the jar. Place a lid on the jar and tighten with band. Gently lower the filled jar into the boiling water canner. Repeat until all jars have been added to the pot. Place lid on canning pot. Return water to a boil.
Once the water has returned to a boil, process half-pint jars of jam for 15 minutes. Turn off the heat and remove the lid from pot. Allow the jars to rest in the water for at least five minutes. Carefully remove jars to a towel lined baking sheet. Allow jars to cool up to 24 hours before checking the seals and labeling the jars for storage. A properly sealed jar of strawberry jam can be stored and used for up to one year.
This recipe appeared in the June 2014 issue of From Scratch Magazine.
Permanent link to this article: http://1840farm.com/2014/06/strawberry-jam/
Earlier this week, the June issue of From Scratch Magazine was published. The issue is filled with great seasonal content including three of my favorite strawberry recipes. In its pages, you’ll find my recipe for Strawberry Jam, Oat Scones with Fresh Strawberries, and Rhubarb and Strawberry Brown Butter Crumble Cake. We have been enjoying the crumble cake all spring as our rhubarb is harvested fresh from the garden. You’ll find the recipe for the crumble below so that you can bake it for your friends and family.
When making my family’s favorite Rhubarb and Strawberry Brown Butter Crumble, I used my favorite brand of cinnamon, Flavor of the Earth Ceylon Cinnamon. Unlike most of the cinnamon I find in the grocery store, this cinnamon powder is freshly ground from 100% real cinnamon bark. Flavor the Earth Ceylon Cinnamon has an amazing flavor and is a great source of Manganese, Fiber, Calcium and Iron.
I don’t want you to simply take my word for it that this cookbook and cinnamon are fantastic. Thanks to the book’s publisher, Sasquatch Books, you can win a copy of this beautiful cookbook and find inspiration to add whole grains and natural sweeteners to your family’s favorite recipes. Flavor of the Earth has also generously added a one pound bag of their Ceylon Cinnamon Powder to our giveaway. I wanted to join in the fun, so I added one of our 1840 Farm Vanilla Extract Kits. The winner of this giveaway will be ready to bake something amazing using this prize package!
You can enter by leaving a comment on this post sharing what you love to make using cinnamon and by liking a trio of Facebook pages. Don’t worry, if you already follow 1840 Farm on Facebook, you can simply confirm that status with a click of the button below and claim your entries. The contest closes on Thursday, June 12, 2014. Good luck to all who enter!
Rhubarb and Strawberry Brown Butter Crumble Cake makes 6-8 servings
This cake is the perfect way to enjoy the amazing flavor of fresh rhubarb and strawberries all year long. Long after the season has ended, I can prepare delicious recipes that highlight the delicious flavor of rhubarb and strawberries.
Rhubarb freezes incredibly well, so I stock the freezer with plenty of rhubarb to last all winter long in our favorite baking recipes. Each year, I harvest ripe stalks of rhubarb before washing and slicing into ½ inch pieces. I place them in a single layer on a small sheet pan in the freezer and leave them to freeze overnight. Once they are frozen solid, I transfer them to a freezer bag for long term storage.
While rhubarb freezes well, I prefer to utilize our homemade strawberry jam rather than freeze the strawberries. By using jam, I can control the amount of liquid in the recipe and create a fruit filling that has a beautiful appearance and consistency. When combined with the rhubarb, brown butter, and oats, the results are delicious.
1 ½ cups (6 ounces) rhubarb, cut into ½ inch slices
1 Tablespoon cornstarch
2 Tablespoons (1 ounce) butter
¼ cup (48 grams) granulated sugar
¼ cup (48 grams) brown sugar
1 Tablespoon vanilla extract
¼ cup (2 ounces) strawberry jam
1 ½ cups (180 grams) All-purpose flour
1 cup (80 grams) old-fashioned oats
2/3 cup (120 grams) brown sugar
1 ½ teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon salt
12 Tablespoons (6 ounces) butter, cut into small pieces
1 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit. Lightly butter an 8 inch springform pan. Set aside.
Wash and trim the rhubarb stalks. Slice each stalk into ½ inch pieces and place them in a medium bowl. Add the cornstarch and toss gently to coat the rhubarb.
Make the brown butter. In a small skillet, melt the 2 Tablespoons of butter over medium heat. After the butter melts, you will notice that the milk solids will begin to separate. Continue to cook, stirring occasionally to allow those solids to brown slightly. You will notice a slight change in color and aroma. Brown butter has a slightly nutty aroma which will signal that the solids have caramelized and that the brown butter has finished cooking. Remove the skillet from the heat.
Add the granulated sugar, brown sugar, vanilla, and strawberry jam to the warm skillet. Stir gently to fully combine the ingredients before adding them to the bowl with the rhubarb. Stir to coat the rhubarb with the brown butter mixture. Set aside.
In the bowl of a food processor, combine the flour, oats, brown sugar, cinnamon, baking soda, and salt. Pulse to combine. With the machine running, add the butter gradually. Add the vanilla extract and process until the mixture comes together and forms large clumps.
Transfer two thirds of the crumble mixture into the bottom of the prepared pan. Press the mixture lightly to form a crust that completely covers the bottom the pan. Stir the rhubarb strawberry mixture and pour over the crust, spreading to cover evenly. Sprinkle the remaining crumble mixture evenly on top of the fruit filling.
Transfer the pan to the oven and bake the crumble in the preheated oven for 30 – 35 minutes until the topping has browned lightly and the fruit filling has thickened. Remove from the oven to cool. Serve warm with a scoop of vanilla ice cream or fresh whipped cream.
This recipe appeared in the June 2014 issue of From Scratch Magazine.
Permanent link to this article: http://1840farm.com/2014/06/rhubarb-and-strawberry-brown-butter-crumble-cake/
French Marigolds have a centuries old secret: they aren’t really French. It is believed that they made their way to France in the 1500s. An illustration of a striped French Marigold appeared as early as a 1791 edition of Curtis’ Botanical Magazine. This marigold was described as being yellow with red striped petals.
Centuries later, we still refer to some varieties as “French”. Perhaps this is a nod to the gardeners of France who worked diligently to cross their most beautiful specimens in a quest to better the blooms. Or, it could simply be due to the fact that all things French were thought to be beautiful and of the highest quality at the time that the marigold first came to America.
American gardeners in that era were eager to attempt to replicate the beautiful gardens in France. Travelers took garden tours, carefully noting both the species and methods used to create France’s most notable gardens. One of those travelers was the man who would become our young nation’s third President: Thomas Jefferson.
The French Marigold was a common sight in Colonial gardens, bringing beauty and utility to the garden plot. In 1808, Jefferson wrote in his garden journal about having two varieties of marigold in his gardens at Monticello in Virginia. It is believed that the French Marigold was one of the two varieties that he had growing on the grounds at Monticello. He often referred to the French variety as the “lesser African marigold” as it was thought to have made its way to France via Africa.
Jefferson enjoyed marigolds so much that he sent them to his granddaughter Anne. Anne happily wrote to him, reporting that the two varieties of marigold seeds he had given them were still flourishing. It is thought that the French Marigold was one of the two varieties he had sent her.
Marigolds were long thought to be poisonous due to their pungent aroma. Gardeners believed that any flower with a strong, unpleasant scent was sure to be poisonous. Centuries later, we can still use their scent and pest deterring qualities to our advantage in the tomato patch.
Marigolds make excellent companions for tomato plants. Their pungent aroma is thought to help deter harmful nematodes who love to decimate the tomato patch. They also bring beauty to the tomato garden by filling the space beneath the towering vines.
Their beneficial properties can be taken advantage of long after the growing season has ended. Allow spent marigold plants to dry in the garden at the end of your growing season. Before the first frost, break the dried marigold plant into small pieces and turn them under the top layer of the soil. Doing so will discourage nematodes from overwintering in your garden’s soil, giving next year’s plants a head start on overcoming these garden pests.
I have many fond memories of this dish from my childhood. My mother made this recipe for countless holiday morning breakfasts. It was always topped with fresh strawberries, sour cream, and a sprinkling of brown sugar. It was always called Strawberry Puff Pancake.
The name made sense given that the dish was topped with strawberries and the batter puffed dramatically while it baked in the oven. It seemed magical to me that you could pour a thin batter into the pie plate, slide it in the oven and watch as it transformed into an airy, delicate concoction.
For a chicken keeper, this is a delicious celebration of the fresh eggs that we collect from our heritage breed hens. The resulting pancake is full of the fresh, rich flavor of fresh eggs. The flavor is paired with the beautiful golden color of the yolks provided by hens that enjoy sunshine, fresh air, and plenty of fresh green grass and treats.
I know now that this dish bears a remarkable resemblance to the German Dutch Baby or Dutch Pancake. No matter its name, the recipe is similar to a popover and yields a light, eggy, custard-like pancake that is delicious when topped with fresh fruit. While the combination of sour cream and brown sugar with the fresh strawberries may seem curious at first, I promise that it won’t disappoint. We have tried topping this pancake with whipped cream and syrup, but this is our favorite trio of toppings.
This is a family favorite here at 1840 Farm and sure to become one around your family table. I hope that you’ll enjoy it just as much as we do!
Strawberry Puff Pancake (German Dutch Baby) serves 4-6 as a main course topped with fresh fruit
3 Tablespoons (1 ½ ounces) butter
3 large eggs
1 ½ cups (12 ounces) whole milk
6 Tablespoons (72 grams) granulated sugar
¾ cup (90 grams) All-purpose flour
¼ teaspoon salt
Preheat the oven to 425 degrees Fahrenheit. Place the butter in a glass pie pan, 9 inch cast iron skillet, or similarly sized casserole dish and transfer to the warm oven as you prepare the batter. I like to place the baking dish or skillet on top of a cookie sheet to catch any excess batter that might overflow the pan as it bakes.
In a large bowl, beat the eggs using a whisk until they are light and frothy. Add the milk and whisk until well combined. Add the sugar, flour, and salt and whisk until the mixture is completely smooth.
Remove the warm baking dish from the oven. Pour the batter into the pan and return it to the oven. Bake for 25-30 minutes or until the edges are puffed and lightly brown. When the pancake is fully baked, a sharp knife inserted into the middle of the pan will come out clean.
Remove the pancake from the oven and serve topped with a sprinkling of brown sugar, fresh sliced strawberries, and a dollop of sour cream. Enjoy!
Valentine's Day usually comes and goes in a flash. This year, it falls on the Friday before a three-day weekend here at 1840 Farm. That seems like the perfect excuse to dust off all of our favorite Valentine's Day recipes and enjoy each and every one of them before the weekend is through.