My family knows all too well the depth of my love of paper and ink. They indulge me in this lifelong love, following along as I meander through fine stationery and paper shops like other women browse in jewelry stores. They know that I love to look at every type of paper, feeling the thickness and gazing at the colors before selecting something to bring home and add to my stash of papers and pens.
I have loved putting pen or pencil to paper since I was a very young girl. I love to write. I always have. As a child, I used to sit with a pencil and a notebook and watch as the words filled page after page with stories and poems. When I paused to search for the words to continue, I often found myself doodling some sort of small drawing. That habit has continued to the present, with most of my notes and lists including a few drawings and doodles.
I also love to send a handwritten card or note to friends and family. There’s something magical about sending my heart and soul anywhere in the world for the cost of a postage stamp. I love being on the receiving end of that equation every bit as much as I enjoy sending warm heartfelt wishes to someone I love.
My love for paper, ink, and embracing the art of handwritten correspondence have all played a role in providing the inspiration for our newest line of handmade products for The 1840 Farm Mercantile Shop. It’s time for me to introduce you to 1840 Farm Paper & Ink. I hope that you will enjoy using these products as much as I have loved creating them.
The items in our Paper & Ink line will feature my original drawings and celebrate the seasonality of life here at 1840 Farm. From the fresh produce we harvest from our gardens during the warmer months to the activities that keep us busy inside the farmhouse during the long New England winter, these paper products will reflect the beauty of every month and season.
The first member of our Paper & Ink Collection celebrates Strawberry Season. I worked with my original paper and pencil drawing of a berry basket filled with fresh ripe strawberries, transforming each curve and line into a digital file. That digital artwork was used to create both the signature drawing featured on the front of each card and the pattern used to line the envelopes. Each card and notecard will be printed to order and cut by hand. Each envelope will be embellished by hand with a custom paper liner.
Look for the Paper & Ink Collection to be added to The 1840 Farm Mercantile Shop in the coming days. In July, we’ll be adding a new design to the collection. We can’t wait to share and celebrate each season of our lives here at 1840 Farm with you through this new Paper & Ink Collection!
You’re always welcome at 1840 Farm and we’re thrilled that you stopped by for a visit! We have organized our favorite recipes and posts to make it easier for you to find exactly what you’re looking for. You can access our posts by clicking on the photos below. From pie baking tips to our basket collection and a photo tour of our gardens, you’re sure to find something that you’ll enjoy.
Valentine’s Day usually comes and goes in a flash. This year, it falls on a Saturday during 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 holiday has passed us by. For my Valentine, only chocolate will do. Now I just have to decide which of our favorite recipes to bake!
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Permanent link to this article: http://1840farm.com/2015/02/valentines-day-favorites-at-1840-farm/
For years, I have heard from professional and home cooks about the wonders of the Vitamix. Chefs extol its virtues in their professional kitchens. Home cooks like myself are just as taken with its abilities. From their accounts, it seemed that there wasn’t anything that the Vitamix couldn’t handle.
Several weeks ago, our sponsor JL Hufford sent me a Vitamix Pro 750 to test in our 1840 Farmhouse kitchen. Finally, I would be able to form my own opinion about the Vitamix. From the moment I began to unpack the unit from its box, I was taken with the sturdy construction. This is a very solidly constructed piece of equipment.
Once I had unpacked the Vitamix, it was time to put it to work in our kitchen. First up was one of my son’s favorite beverages, our homemade take on the Orange Julius. We’ve been making this recipe for years in our standard blender. Unfortunately, we have never been able to achieve that frothy, smooth texture that we hoped for using our blender. No matter how long we blended the ingredients, it just didn’t become a homogeneous mixture.
So, we gathered the ingredients, placed them in the Vitamix container, and selected the smoothie setting. We turned on the power and watched as the ingredients were effortlessly transformed into that frothy, silky consistency that we had tried so hard to achieve in the past. After pouring the mixture from the container, I added warm water and a touch of dish soap, returned the container to the base, and powered it on using the cleaning setting. In moments, the unit was clean, needing only a quick rinse with fresh water to remove the soapy solution.
During that first week, we used the Vitamix Pro 750 to blend many other smoothies, soups, and liquids. We made a recipe of our Smoky Chili Puree to flavor a batch of Black Bean Chili. In seconds, the tomatoes and chilies in the container were pureed and smooth. It was clear that liquids were no match for the VItamix.
Now that we had established the ability of the Vitamix to handle smoothies, sauces, and soups, it was time to move on to processing items that weren’t liquid based. First up was a batch of pizza dough. I would have never thought of making pizza dough in this machine before reading the extensive 350 page cookbook that was included in the package. The Vitamix effortlessly transformed the ingredients into a smooth ball of pizza dough.
After pizza dough, I set out to make a family favorite using the Vitamix. It was time to make a Gooey Butter Cake. The Vitamix powered through the buttery crust without any trouble. Next up was the gooey mixture of cream cheese, butter, and powdered sugar. I’ve made this recipe dozens of times, but both my stand mixer and food processor fail to create a completely smooth mixture. No matter how long I allow the butter and cream cheese to come to room temperature, no matter how long I blend or process the ingredients, lumps are still present.
After placing the ingredients in the Vitamix container, I processed it on setting 3. After the blade had stopped, I removed the lid to inspect the mixture. It was completely velvety and smooth. There wasn’t a single lump in sight. The Vitamix had done what my blender, stand mixer, and food processor had failed to do. It was official: I was now a member of the contingent of cooks who believe that the Vitamix can handle anything. This machine had passed the1840 Farmhouse test with flying colors.
I am very grateful that JL Hufford allowed me to put the Vitamix Pro 750 to the test. It passed every challenge I gave it and earned my resounding seal of approval. I’m even more grateful that they’re offering a special 10% savings on this amazing machine to the members of our 1840 Farm Community! This is a limited time offer, so don’t delay. If you’ve been dreaming of adding a Vitamix to your kitchen’s arsenal or giving one as a gift, this is an amazing opportunity to save.
Visit JL Hufford and enter the coupon code “skyhigh10″ to save 10% on your purchase of the Vitamix Pro 750 until 12/14/14. I hope that you’ll take advantage of this amazing savings and then you’ll share with me what delicious dishes you’re making using your new Vitamix. Until then, here are the recipes that we tested with our Vitamix. Enjoy!
Permanent link to this article: http://1840farm.com/2014/12/vitamixpro750/
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.
Here’s what we’re working on in the 1840 Farm Studio. Click on a photo to enlarge.
I see many patchwork baskets in my future!
It has been a gloomy, rainy day here in Southern New Hampshire today. At least there's a bit of bright color turning at the sewing machine. Watching these cheery colors go around and around certainly helps me to ignore the dreary day outside! Now that I
First up at the sewing machine this morning...
I just added Small Table Basket #0460 to our shop. This one combines beautiful fall colors in browns, orange, green, and eggplant. I think that it would be lovely on a Thanksgiving table. That makes four new baskets added to our shop today. I'm read
Our 1840 Farmhouse Style Fall Placesetting Table Basket Set is taking shape. I used your input to select the thread colors for these baskets. I love the colors you voted for! Stay tuned for more photos and details.
I am stitching up a few items to add to our Etsy Shop for the weekend. This Market Tote Basket seems to be getting prettier with each turn at the machine! #fabric #thread #sew #handmade
You may have noticed that the inventory of handmade baskets in our shop has been slim lately. We're making new baskets every day, but they are selling faster than we can make them. Many of them have sold within the first five minutes and others haven't
I just added this Small Egg Basket to our shop. I love this earthy combination of colors in cinnamon, sage, buttercup, and eggplant. I hope that you like it as much as I do! www.1840farm.etsy.com
Working with these fabrics seems like a good way to spend a rainy Saturday. I love how this basket is coming together, don't you?
Yesterday was a busy day. I added four baskets to our shop: two Trick or Treat Totes, a Small Egg Basket, and a Small Table Basket. Three of them are still available and ready to ship. Which one is your favorite?
Another Trick or Treat Tote Basket is taking shape at the sewing machine this morning...
Our Thanksgiving table items are coming along nicely if I do say so myself. I even discovered that our handwrapped fabric coil makes a lovely napkin ring. I hope that you like it as much as I do!
The second patchwork basket of the day is coming together nicely, don't you agree?
Remember the Medium Egg Basket that I promised to add to our shop before the end of the day? Here it is. This is one of our patchwork baskets made from pieces of past basket projects. This patchwork basket was made using pieces from six other baskets
It's no wonder that I love working with our customers to make custom baskets: you come up with the most beautiful color combinations! I love this collection of fabrics and can't wait to make another basket using them. What would you like to see me make
I just love how this fall themed basket is coming together, don't you?
Our Halloween Collection will start to take shape this afternoon. I can't wait to start filling our shop with baskets in these beautiful fabrics. Now, if I could just decide what sizes and shapes to make first!
On Thursday, I asked if you thought that I should add sets of our 1840 Farm Colonial Farmhouse Collection Placesetting Table Baskets stitched together in fall colors to our shop. It was clear from your comments that you're hoping to use these little bas
It looks like it's time for me to settle in at the sewing machine!
The combination of blue and yellow fabrics might be my absolute favorite. We repainted the farmhouse kitchen a few years ago to match an egg basket made in these colors and patterns. I just love the buttery yellow and range of blues together. I'll be ma
When I asked this morning if you would like to see a Halloween Collection added to our shop, you responded with an enthusiastic yes. I think that this is a pretty good start, don't you?
We're in for another gloomy day outside, but my view at the sewing machine is especially lovely this morning!
I just put the final stitches in this Large Tote Basket. I love how the color pattern came together. This was the first basket that I made using this combination of colors, but I don't think that it will be my last. I can't wait to work with these fabri
I hope that you're ready for a whole collection of new baskets to be added to our shop this weekend!
It has been a very dreary Sunday here at 1840 Farm. We haven't seen the sun all day, so I decided to stitch together a basket that includes a combination of cheery fabrics. This is one of our patchwork baskets. They are made using the pieces of hand wr
Today's basket is a beauty if I do say so myself!
A few weeks ago, I asked you to tell me what colors you wanted to see used in our Fall Collection. Many of you mentioned that you wanted to see dark purple added to the traditional fall leaf colors. I couldn't wait to see eggplant purple with chocolate br
Another patchwork basket is in the works.
Remember the lovely blue and yellow basket I was working on this morning? It turned out beautifully. I think that it looks even more fantastic when paired with another basket made in the same fabric collection. Don't you agree?
How about a Medium Egg Basket in bold primary colors?
Yesterday's pink basket with gingham and polka dots was so popular that I made another one. I just added Small Egg Basket #0521 to our shop. I hope that you like this pink beauty as much as yesterday's! www.1840farm.etsy.com
There's something about the combination of red, brown, and yellow in this table basket that I absolutely love. Wouldn't it be perfect on a Thanksgiving table? www.etsy.com/shop/1840Farm
I just started working with this beautiful combination of fall colored fabrics. I love how they are coming together. Now I just need to decide if I should make an Egg Basket or a Table Basket for our shop. I'm hoping that you will help me make the decisi
This basket is headed to our local post office today. Don't you just love this color combination?
This beautiful collection of baskets are headed to the post office this morning. I am hoping that these ten orders will get out ahead of our impending storm so that they can begin their journey to our customers. I have my fingers crossed that they won't g
Let the Halloween Collection begin!
Perhaps I can finish a basket for our shop before shitting down the sewing machine for the day. Wish me luck!
Today is the order deadline for guaranteed pre-Christmas delivery of custom order items from our Etsy Shop. I think that makes it the perfect day to add gift certificates to our shop, don't you? With a gift certificate, there's no need to worry about ha
The basket I started this morning turned out beautifully. I just love this bright blue fabric paired with orange, brown and tan.
When this patchwork basket is finished, it will include snippets of handwrapped cord from eight of our past basket projects. I hope that you're ready for a very unique and colorful basket!
Here’s what we’re working on in the farmhouse kitchen at 1840 Farm. Click on a photo to enlarge.
Father's Day dinner is all about locally raised pork chops cooked on the grill and seasoned with @headcountrybbq spiced and sauces. I know that it is Father's Day, but I can't wait for dinner! #food #dinner #pork #bbq #grill #happyfathersday
Two batches of strawberry jam are processed and cooling on the kitchen counter. Now I can enjoy the sound that every canner loves to hear: the pinging of the lids as they seal. Am I the only one who feels a giant sense of accomplishment when I hear that
No Canning Rack? No Problem! Have you ever wished that you had a canning rack that would adjust to every pot in your kitchen? I did. I never seemed to have a rack that I liked or that fit very well into whichever pot I was using for canning. Then I
A rainy Sunday morning seems like the perfect time to make a few batches of Strawberry Jam, doesn't it? In ten minutes or so, the entire farmhouse is going to be filled with the delicious aroma of ripe strawberries. I can't wait! http://1840farm.com/str
Happy Father's Day! When Dad makes a breakfast request for Father's Day, we honor it. Strawberry Puff Pancake is in the oven and almost ready to serve with a healthy topping of the fresh strawberries we picked yesterday and a cup of coffee. I can't wait!
Fresh angel hair pasta, peas, prosciutto, and garlic made for a delicious dinner tonight. What's for dinner at your house tonight?
If you subscribe to our 1840 Farm Community Newsletter, then you've already received our Strawberry Season Issue in your inbox this morning. It's filled with eight of my family's favorite recipes that highlight the delicious flavor of ripe strawberries.
The Special Strawberry Season Issue of The 1840 Farm Community Newsletter. If you're a subscriber, then you have eight of my family's favorite strawberry recipes waiting for you in your inbox. You'll also be the first to learn about our newest line of
This is one of my favorite benefits of chicken keeping: there's always something delicious to make for dinner! #eggs #chickens #farmhousetable #raiseyourown
Pork burgers topped with homemade kimchi and garlic ginger pickles should wake up our taste buds tonight. Add in a side of fiddleheads sautéed in butter and I can't wait to sit down at the farmhouse table! What's for dinner at your house tonight? #food
It was pasta night at our family table tonight. We paired diced pancetta with frozen cherry tomatoes from last year's garden. Topped with grated pecorino and basil from this year's garden, it was a delicious meal. With every bite, I was more and more ex
We were all happy to have enough leftover smoked Pastrami from our local butcher @mainemeat to make a second round of sandwiches for dinner tonight. Leftovers never had it so good and neither did we! #food
Last night, we had a delicious dinner. Toasted slices of our freshly baked Farmhouse Brioche were dressed with mayo and homemade smoky tomato jam before we added paper thin slices of smoked Pastrami from @mainemeat . We gilded the lily with a healthy dose
Sunday mornings just don't get any more delicious than this! http://1840farm.com/strawberry-puff-pancake-recipe/ #food #recipe #farmhousekitchen #makeyourown #breakfast #brunch #eggs #f52grams #mothersday
Happy Mother's Day! My morning is off to a delicious beginning. This Cast Iron Skillet Puff Pancake just emerged from the oven. I can't wait to top it with strawberries, grab a cup of coffee, and sit down to enjoy it at our farmhouse table! http://1840f
So many of you wanted to know more about fiddleheads, so here is another photo of them. They are the young fronds of ferns which can be foraged here in New England during this time of year. They can be prepared and eaten as a vegetable. They look like th
It's time to make another batch of kimchi. It's so delicious that we find excuses to add it to almost every meal! This recipe is so simple to make and so delicious. You'll wonder why you didn't always make your own! http://1840farm.com/kimchi/ #food #r
The hens helped get this morning off to a lovely start. When I went out to do my morning chores, this picture perfect speckled egg was waiting for me in the nest box. All of our heritage breed hens lay brown eggs, but these dark speckled eggs are my favor
I promised to share my recipe for homemade kimchi today. A promise is a promise, so I just published the recipe and instructions to the blog. You'll find the post at the address below. I want to say thank you to @sasquatchbooks for sending me the beaut
These homemade smoked mozzarella stuffed meatballs with heirloom tomato sauce were just the kind of comfort food we needed at our family table this evening. On another long snowy day, tomato sauce made with last year's heirloom tomato harvest was a powerf
I love to try our kitchen gadgets. We're in the farmhouse kitchen making spaghetti and smoked mozzarella stuffed meatballs with heirloom tomato sauce. This little garlic peeler is about to get a real workout. What's for dinner at your house? #food #cook
I make and can pickles using fresh cucumbers from our garden every year. I had heard how delicious @mcclurespickles were, but I had never had the chance to taste them for myself. I found a jar of them today and I am here to tell you that these Garlic &
Dear @mainemeat, Thank you for making this delicious moment possible at our farmhouse table this evening. You've made our family very happy. Let us know when you have more smoked duck breast ready! Love, @1840farm #maine #duck #meat #eatlocal
On a brutally cold afternoon, this hot cup of coffee is just what I need to keep me company at the sewing machine. Now let's get sewing! #coffee
I am beginning to think that this snow will never end. It's a good thing that we have a roaring fire and provisions in the way of Bourbon and leftover chocolate birthday cake. #bourbon #chocolate
Here's the chocolate buttermilk cake with raspberry buttercream all ready for dessert. I'm ready for a slice, how about you?
This is why the first layer of frosting is called the "crumb coat". It catches all the crumbs so that you can add a top layer that will be smooth and crumb free. Did you know that chocolate cake tends to make more crumbs (and is therefore trickier to dec
I don't always drink beer while cake decorating, but when I do, I make sure that it's something fabulous. @prettythingsbeer Bocky Bier certainly is delicious! #beer #craftbeer #drinklocal
See, the round cake was sliced in half and paired with the square cake. Together, they make a fabulous heart shaped cake without needing to buy a specialty pan. Pretty cool, don't you think? #food #baking #cakedecorating
With one slice with a sharp knife, this round cake and square cake will become a perfect heart shape. No specialty pan required!
It's time to decorate the birthday cake. This is one of my happy places. #food #cake #cakedecorating
Our birthday girl requested raspberry buttercream frosting on her birthday cake. So, I am in the farmhouse kitchen making the buttercream so that I can decorate her cake in the morning. The whole house smells like raspberry jam thanks to the fresh raspb
There's a birthday to celebrate here this weekend. We always celebrate family birthdays with homemade cake or pie. This weekend, the birthday girl requested a chocolate malt buttermilk cake with raspberry buttercream. I better start baking! #chocolate
It's been a long, snowy week here at 1840 Farm. We needed comfort food at our family table tonight. So, I decided that it was a @lodgecastiron Skillet kind of night. This Cast Iron Skillet Mashed Potato Torta was just what we needed. It really hit the
After clearing snow for the second time, we all needed something to soothe our New England souls. So, this is being enjoyed in the farmhouse kitchen right now: hot chocolate, cappuccino, local craft beer from @smuttynosebeer and @kettlebrand maple bacon p
This was just the kind of winter comfort we needed at our family dinner table this evening. Beer braised local pork shoulder with mashed potatoes, pan gravy, and sautéed broccoli really hit the spot. What for dinner at your house tonight? #eatlocal #b
I can't do anything about our weather forecast or the fact that they're predicting 2 - 3 feet of snow. I can make a Farmhouse Ale Braised Pork Shoulder for dinner. It won't stop the storm from coming, but we'll be well fed! #beer #craftbeer #food
I decided to try to make a new recipe for dessert using some of this peanut free @guittardchocolate Butterscotch Chips that I was so happy to discover last weekend. If it tastes as good as it smells, we're in for a real treat! #baking #peanutfree
Two loaves of Farmhouse Brioche are cooling on the kitchen counter and the whole house smells amazing. Now, what should I make for dessert? #baking #bread
In between baskets, I am going to do a little baking and get dinner started. First up? A batch of our 1840 Farmhouse Brioche bread. Are you doing any baking today? #baking #bread
Last year, we launched our first 1840 Farm Heirloom Seed Collections in order to share our favorite heirloom varieties with our readers. This year, we are excited to be partnering with our friends at Fresh Eggs Daily to bring you an expanded selection of Heirloom Seed Collections. Each collection has been carefully curated to pair varieties that are well suited for growing together in your gardens and ours. All of the seeds in our collections are heirloom, non-GMO, and sourced from Baker Creek Heirloom Seed Company, a family owned seed purveyor.
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Lisa and I first became friends during the summer of 2012. What started as a casual conversation about chicken keeping and writing quickly evolved into an ongoing dialog about so much more. Within days, we were trading messages about using old fashioned techniques to care for our animals, tips for tending to our gardens, and the warm childhood memories of our grandparents doing the same. Two years have passed and our conversation is still going strong.
This winter, we discovered that we were each working independently on curating heirloom seed collections for the upcoming growing season. Within minutes, we decided that working together on the collection would allow us to offer a better variety of seeds to our customers and give us another reason to chat all summer long.
We’re hoping that you will join us in growing a few of our favorite heirlooms in your gardens. Together, we can learn more about the history of these varieties and share our favorite preparations for our families and the animals in our care. Whether you grow a collection of herbs to boost the health of your hens or tend a tomato patch to brighten the fresh meals served at your family table, we hope that you will enjoy joining in our friendly conversation this summer and beyond.
While we’re all waiting for spring weather to finally arrive and the growing season to begin, 1840 Farm, Fresh Eggs Daily, and Sasquatch Books have a fantastic giveaway to share with you. One lucky winner will win:
We have been planting heirlooms in the gardens at 1840 Farm since our first summer living here. It started simply enough with a few packets of heirloom tomato seeds. They had interesting names and stories that held our attention long before we had ever tasted an heirloom fruit or vegetable fresh from our garden.
One bite of an heirloom tomato was all it took to make me a believer in heirloom varieties. The flavor was amazing: rich and full and unlike anything I had ever tasted. Nine years have passed, but I haven’t planted anything but an heirloom in our gardens since that first delicious bite.
In 2013, we launched our first 1840 Farm Heirloom Seed Collections in order to share our favorite heirloom varieties with our readers. Last year, we joined forces with our friends at Fresh Eggs Daily to bring you an expanded selection of Heirloom Seed Collections.
This year, we’re working together again and have expanded each of our offerings to bring you even more variety. Each collection has been carefully curated to pair varieties that are well suited for growing together in your gardens and ours. All of the seeds in our collections are heirloom, non-GMO, and sourced from Baker Creek Heirloom Seed Company, a family owned seed purveyor.
In 2015, we are proud to offer nine heirloom seed collections for sale. You can click on any of the images below to learn more about each specific collection. We hope that you will enjoy growing these heirlooms in your garden as much as we do.
We invite you to join The 1840 Farm Community on Facebook to share updates from your garden and keep up to date on what we’re harvesting from the heirloom gardens here at 1840 Farm. We’ll also be sharing regular garden updates along with fresh, seasonal recipes here on our blog and in the pages of In Season Magazine.
You can view photos from the gardens at 1840 Farm by visiting our Garden Photo Tour. More photos will be added as we progress through the growing season.
Permanent link to this article: http://1840farm.com/heirloomseeds/
We had a wonderful and very White Christmas here at 1840 Farm. I hope that you enjoyed a holiday filled with family, friends, and many memories in the making. I know that we certainly did.
Mother Nature gave us over 20 inches of fresh snow the week before the holiday. This morning, she decided to give us about five or six more. There isn’t a single spot on the farm that isn’t resting under a thick blanket of snow.
As the snow gets deeper outside, I find myself dreaming more and more of spring inside. It’s hard not to when you’re surrounded by beautiful heirloom seed catalogs and bright, cheery fabrics just begging to be made into baskets, trivets, and other handmade items for The 1840 Farm Mercantile Shop on Etsy.
As I’m busy thinking of spring, I plan to pass the time by stitching up the first bright, spring baskets for our shop. While I can’t wait to fill the shop with brightly colored baskets, I want to find homes for the lovely baskets that are in the shop first. So, I’m offering 20% off all purchases over $10.00 between now and the New Year.
To take advantage of the savings, simply enter “DECEMBER” during the checkout process. The 20% discount can be applied to the holiday items that have already been discounted, allowing you to realize savings of over 30% on several of our holiday items..
This coupon code cannot be applied to custom orders. Instead, we’re hoping that you’ll visit our 1840 Farm Mercantile Shop on Etsy and find an item in our shop that’s ready to ship and absolutely perfect for you. This coupon code will expire at midnight on December 31, 2013, so hurry to enjoy the biggest savings we have offered all year long!
Permanent link to this article: http://1840farm.com/2013/12/december-savings-in-the-1840-farm-mercantile-shop/