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Strawberry Puff Pancake Recipe

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!

Related Posts

  • 50
    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.
    Tags: farm, enjoy, recipe, strawberry, food, baking

Permanent link to this article: http://1840farm.com/2014/04/strawberry-puff-pancake-recipe/

From the Farm Blog Hop: My Weekly Favorite – Mujadara Recipe

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Welcome to the January 10th edition of the From the Farm Blog Hop. Let’s take a look at our favorites from last week’s hop before collecting this week’s links. I can’t wait to see the fantastic recipes, DIY projects, and informative posts you’ll share!

Congratulations! Please feel free to grab our button and display it proudly on your blog!

Keep scrolling to enter this week’s party!


Photo provided by Chicken Scratch Poultry http://chickenscratchpoultry.com/

Now, on to this week’s party:
1. Link up to three of your best gardening or homesteading tips, farm-themed posts, recipes, homemaking and simple/frugal living tips, decorating ideas, DIY projects, craft ideas, thrifty makeovers or repurposed items, healthy and sustainable living tips.
2. Link back to my blog (using the rel=”nofollow” tag), or put the link party button anywhere on your blog or post to share the love.
3. Make sure to check out some of the other links before leaving.


Photo provided by Chicken Scratch Poultry http://chickenscratchpoultry.com/

 

We can’t wait to see what you share with us!

Note: Linking up to this party will automatically sign you up for an invite to next week’s party via email. To unsubscribe, please reply to any email you receive and you will be removed. Linking up also allows us permission to publish one of your photos on our blogs, Facebook, and/or Pinterest pages.

Warmly,
Your From the Farm Blog Hop Co-Hosts:
The Adventure Bite | Sunny Simple Life | 1840 Farm | The Mind to Homestead | My Healthy Green Family | Fresh Eggs Daily | Louise’s Country Closet | Happy Days Farm | Five Little Homesteaders

Permanent link to this article: http://1840farm.com/2014/01/from-the-farm-blog-hop-my-weekly-favorite-mujadara-recipe/

From the Farm Blog Hop – My Weekly Favorite: Peppermint Oreo Truffle Recipe

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Welcome to the December 20th edition of the From the Farm Blog Hop. I found so many fantastic holiday ideas and recipes last week. In fact, many of those recipes have been added to my baking list for the weekend. I am willing to bet that I’ll find at least a few more to add from this week’s hop!

 
Each week the From the Farm Blog Hop co-hosts welcome a fellow blogger to come join in the fun and guest host along with us. This week’s guest host is Rick from City Boy Hens! Welcome Rick!!

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I am a Country Boy who is trapped in a City Boy’s body! In order to get my “fix”, I keep 3 chickens in my backyard in Ontario, Canada where they are protected by our yellow lab Stanley (when he is not taking one of his many daily naps). I also enjoy making a lot of traditional Italian foods like sausage, salami, olives and specialty breads. In between being a husband, father and “pretend” farmer, I also try to find time to grow some vegetables and raise honeybees at our cottage in Northern Ontario.

Congratulations! Please feel free to grab our button and display it proudly on your blog!

Keep scrolling to enter this week’s party!


Photo provided by Chicken Scratch Poultry http://chickenscratchpoultry.com/

Now, on to this week’s party:
1. Link up to three of your best gardening or homesteading tips, farm-themed posts, recipes, homemaking and simple/frugal living tips, decorating ideas, DIY projects, craft ideas, thrifty makeovers or repurposed items, healthy and sustainable living tips.
2. Link back to my blog (using the rel=”nofollow” tag), or put the link party button anywhere on your blog or post to share the love.
3. Make sure to check out some of the other links before leaving.


Photo provided by Chicken Scratch Poultry http://chickenscratchpoultry.com/

 

We can’t wait to see what you share with us!

Note: Linking up to this party will automatically sign you up for an invite to next week’s party via email. To unsubscribe, please reply to any email you receive and you will be removed. Linking up also allows us permission to publish one of your photos on our blogs, Facebook, and/or Pinterest pages.

Warmly,
Your From the Farm Blog Hop Co-Hosts:
The Adventure Bite | Sunny Simple Life | 1840 Farm | The Mind to Homestead | My Healthy Green Family | Fresh Eggs Daily | Louise’s Country Closet | Happy Days Farm | Five Little Homesteaders

Permanent link to this article: http://1840farm.com/2013/12/from-the-farm-blog-hop-my-weekly-favorite-peppermint-oreo-truffle-recipe/

Our Favorite Holiday Cookie Recipes

Every year, cookies grace our family table on Christmas Eve.  The tradition started out simply enough.  My children would ask to help me make the cookies that would be left for Santa when they went to bed that evening.  Now that they are older and a little wiser, the fun of making the cookies has become an integral part of the holiday festivities.

We spend time in our farmhouse kitchen making my Grandmother’s Chocolate Crinkles, our Candy Cane Meringues, and the other delicious favorites that have come to be tied to our holiday celebration.  With each bite, we’re reminded of the memory of holidays past.  With each moment spent together in the kitchen, we’re making new memories that I hope will last a lifetime.

In case you are looking for a few good cookie recipes to add to your holiday baking collection, you’ll find links to the recipes for our favorites below.  It warms my heart to think that you might use one of our favorite recipes to make a memory with your friends and family this year.  Enjoy!

Permanent link to this article: http://1840farm.com/2013/12/our-favorite-holiday-cookie-recipes/

Book Review – Shake: A New Perspective on Cocktails

Photo Aug 31, 6 35 22 PM

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.

Photo Sep 12, 11 14 06 AM

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 SourPhoto Aug 31, 4 11 01 PM
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.

For more information, please view our Disclosure Statement and Privacy Policy.

 

 

 

 

Permanent link to this article: http://1840farm.com/2014/09/book-review-shake/

Refrigerator Dilly Beans

Refrigerator Dilly Beans at 1840 FarmFor 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 thSeedsOfTheMonthClube 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/

Strawberry Jam

 Strawberry Jam at 1840 FarmStrawberry Jam
yields approximately 4 pints

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 StrawberriesJamWMprefer 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.

StrawberriesAppleWMUsing 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 StrawberryGelTestWMchilled 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.


June 2014 From Scratch MagazineThis recipe appeared in the June 2014 issue of From Scratch Magazine.

Permanent link to this article: http://1840farm.com/2014/06/strawberry-jam/

Rhubarb and Strawberry Brown Butter Crumble Cake

Strawberry and Rhubarb at 1840 FarmEarlier 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.

The other two recipes in my article are equally delicious.  I was inspired to add fresh strawberries to my family’s favorite scone recipe after reading Honey & Oats: Everyday Favorites Baked with Whole Grains and Natural Sweeteners by Jennifer Katzinger. The results were fantastic. In fact, these scones were such a hit that they have become our favorite scone recipe.  I can’t wait to try a few of the delicious looking recipes from this cookbook.June Giveaway at 1840 Farm

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!

One lucky reader be randomly selected to win:

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!

a Rafflecopter giveaway

Rhubarb and Strawberry Brown Butter Crumble CakeRhubarb Strawberry Brown Butter Crumble Cake at 1840 Farm
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.


June 2014 From Scratch MagazineThis 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 Harlequin Heirloom Marigold

The 1840 Farm Pollinators GardenFrench 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.

Tennis Ball Heirloom Lettuce is one of the four varieties included in our The Pollinators Garden Heirloom Seed Collection available in The 1840 Farm Mercantile Shop on Etsy.  The 2014 Heirloom Seed Collection is a collaboration between 1840 Farm and Fresh Eggs Daily.  Together, we have curated our favorite heirloom varieties into collections that are ideally suited for growing together.  The heirloom, non-GMO seeds in our collection are from family owned seed purveyor Baker Creek Heirloom Seed Company.

1840 Farm

We invite you to join The 1840 Farm Community on Facebook and Fresh Eggs Daily on Facebook to share updates from your garden and keep up to date on what we’re harvesting from our heirloom gardens. We’ll also be sharing regular garden updates along with fresh, seasonal recipes in our 1840 Farm Community Newsletter and The Fresh Eggs Daily Newsletter.  In the meantime, 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 2014 growing season.

 

Permanent link to this article: http://1840farm.com/2014/05/french-harlequin-heirloom-marigold/

The Easy Keepers Garden Heirloom Seed Collection

We have been growing heirlooms here at 1840 Farm since 2006.  Every summer, we embark on a challenge that lasts through the entire growing season:  we try to grow heirloom tomatoes from seed.  For added fun, we add in a geography component to the challenge.

Here in New England, we have a painfully short 90 day growing season.  In the case of tomatoes, peppers, and other warm weather loving crops, that short 90 day window can be a race against time.  Once we have finally arrived at the last frost date and can introduce those plants into the garden, the race is on.

Maybe that never-ending battle with the calendar is why I love the heirloom varieties that are so much easier to grow.  They are more tolerant of our cool evenings and short growing season.  These varieties don’t need to be started weeks earlier inside the farmhouse.  Instead, they can be directly sown into the garden soil while temperatures are still much cooler thank our beloved tomatoes will tolerate.

The 1840 Farm Heirloom Easy Keepers Collection includes heirloom varieties that are perfectly suited for the beginning or casual gardener. Each of the varieties can be directly sown into a small garden plot or in containers. They are also among our favorite varieties to plant in the gardens at 1840 Farm. The Easy Keepers Garden includes four historic heirloom varieties:

+ Black Seeded Simpson Lettuce
+ Dwarf Siberian Kale
+ French Breakfast Radish
+ Tennis Ball Lettuce

The 1840 Farm Heirloom Easy Keepers Collections available in The 1840 Farm Mercantile Shop on Etsy.  The 2014 Heirloom Seed Collection is a collaboration between 1840 Farm and Fresh Eggs Daily.  Together, we have curated our favorite heirloom varieties into collections that are ideally suited for growing together.  The heirloom, non-GMO seeds in our collection are from family owned seed purveyor Baker Creek Heirloom Seed Company.

1840 Farm

This year, 1840 Farm offers five heirloom seed collections for purchase. The 1840 Farm Favorites Garden includes six of our favorite varieties to plant in the gardens here at 1840 Farm. The Easy Keepers Garden includes four varieties that are perfect for the beginning gardener and can be sown directly into a small garden plot or containers. The Pollinators Garden features six flowering plants that will help to attract beneficial pollinators to your garden. Our Three Sisters Garden includes four packets of seed that allow you to enjoy delicious produce and an American history lesson as you put into practice one of the oldest forms of companion planting.   The Tomato Lover’s Garden features six of our favorite heirloom tomato varieties.

We invite you to join The 1840 Farm Community on Facebook and Fresh Eggs Daily on Facebook to share updates from your garden and keep up to date on what we’re harvesting from our heirloom gardens. We’ll also be sharing regular garden updates along with fresh, seasonal recipes in our 1840 Farm Community Newsletter and The Fresh Eggs Daily Newsletter.  In the meantime, 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 2014 growing season.

Permanent link to this article: http://1840farm.com/2014/04/the-easy-keepers-garden-heirloom-seed-collection/

Tennis Ball Heirloom Lettuce

Tennis Ball Lettuce was found in the United States as early as the eighteenth century.  It was a favorite of Thomas Jefferson.  He grew it in the famed garden at Monticello beginning in 1809.  When describing Tennis Ball, he wrote, “it does not require so much care and attention” as other varieties of lettuce.

Tennis Ball Lettuce is a Butterhead variety of lettuce.  It is considered to be the origin of today’s Boston lettuces.  Heads of Tennis Ball Lettuce grow in tightly formed rosettes.  The leaves are light green in color and have a soft, smooth texture.

Lettuces can be succession planted to be enjoyed throughout the growing season.  They prefer the cooler conditions of spring and fall to summer’s heat.  When sowing in the summer, consider planting lettuce in the shade of larger, established plants.  They can be grown as companions with dill, mint, chives, beets, cucumber, and beans.  Lettuce is one of the few vegetables that can be grown successfully with dill.

In Thomas Jefferson’s day, the leaves of Tennis Ball Lettuce were preserved by pickling them in a salt brine solution.  Doing so allowed the leaves to be stored and enjoyed during the long winter when fresh greens were unavailable.  The leaves were then served as an accompaniment to the main course during a meal.

Here at 1840 Farm, we don’t feel the need to pickle these tender greens.  Instead, we enjoy them dressed lightly and served as a main course or side dish.  They pair wonderfully with roasted potatoes.

We plant Tennis Ball Lettuce every year in our heirloom garden.  We’ve even included Tennis Ball Heirloom Lettuce in our 1840 Farm Heirloom Seed Collection.  Tennis Ball Lettuce was included in our Easy Keepers Garden Heirloom Seed Collection this year.

Tennis Ball Lettuce is listed on Slow Food USA’s Ark of Taste.  The Ark of Taste lists 200 foods that are in danger of becoming extinct.  Here’s hoping that we’ll all be able to enjoy delicious Tennis Ball Lettuce from our gardens for many generations to come.

Tennis Ball Heirloom Lettuce is one of the four varieties included in our Easy Keepers Heirloom Seed Collection available in The 1840 Farm Mercantile Shop on Etsy.  The 2014 Heirloom Seed Collection is a collaboration between 1840 Farm and Fresh Eggs Daily.  Together, we have curated our favorite heirloom varieties into collections that are ideally suited for growing together.  The heirloom, non-GMO seeds in our collection are from family owned seed purveyor Baker Creek Heirloom Seed Company.

1840 Farm

We invite you to join The 1840 Farm Community on Facebook and Fresh Eggs Daily on Facebook to share updates from your garden and keep up to date on what we’re harvesting from our heirloom gardens. We’ll also be sharing regular garden updates along with fresh, seasonal recipes in our 1840 Farm Community Newsletter and The Fresh Eggs Daily Newsletter.  In the meantime, 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 2014 growing season.

Permanent link to this article: http://1840farm.com/2014/04/tennis-ball-heirloom-lettuce/

French Breakfast Heirloom Radish

Here at 1840 Farm, we eagerly await radish season each spring.  Radishes are the first vegetable crop harvested from our garden and announce the happy arrival of the growing season.  They also enable us to enjoy eating a spring menu favorite:  sliced radish tartine.

French Breakfast Heirloom Radishes are always among the radishes planted in the 1840 Farm garden.  They are beautiful and delicious.  They have a crisp exterior and are full of earthy flavor.

The French Breakfast appeared in French markets in the late 1870s.  This variety is more cylindrical in shape than others.  It exhibits its trademark coloring, with rosy pinkish red shoulders that fade to almost pure white at its tip.

Radish greens can be used as spicy salad greens or added to the compost heap.  If you are lucky enough to keep chickens  or ducks, serve the greens as a fresh treat.  Our hens come running when they see us in the radish beds, knowing that a delicious treat will be soon to follow.

Long before our beloved tomatoes are ripe or the raspberries are ready for picking, we can count on our heirloom radishes to be at their best.  In a matter of minutes, we can select a few radishes and make delicious tartines.   Taking that first bite seems like a delicious way to celebrate the arrival of another growing season.

The French Breakfast Heirloom Radish is one of the four varieties included in our Easy Keepers Heirloom Seed Collection available in The 1840 Farm Mercantile Shop on Etsy.  The 2014 Heirloom Seed Collection is a collaboration between 1840 Farm and Fresh Eggs Daily.  Together, we have curated our favorite heirloom varieties into collections that are ideally suited for growing together.  The heirloom, non-GMO seeds in our collection are from family owned seed purveyor Baker Creek Heirloom Seed Company.

1840 Farm

We invite you to join The 1840 Farm Community on Facebook and Fresh Eggs Daily on Facebook to share updates from your garden and keep up to date on what we’re harvesting from our heirloom gardens. We’ll also be sharing regular garden updates along with fresh, seasonal recipes in our 1840 Farm Community Newsletter and The Fresh Eggs Daily Newsletter.  In the meantime, 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 2014 growing season.

Permanent link to this article: http://1840farm.com/2014/04/french-breakfast-heirloom-radish-2/

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