Jennifer Burcke is a writer and fifth generation New England farmer who lives with three generations of her family at 1840 Farm in New Hampshire. She shares their journey on her blog at www.1840farm.com.
Last week was filled with time spent in the studio stitching up new baskets for our shop and dreaming of spring and gardening all the while. It won’t be long until we can get back out in the garden and start planting the seeds that will become this year’s harvest. Until then, I’ll be sharing more comforting recipes and stitching up more baskets for our shop!
These photos were added to our Instagram feed last week. If you’d like to see these photos as they are added, follow us on Instagram. We’ll hope to see you there!
We just finished wrapping this fabric coil by hand. I adore how these colors and patterns look together. I can't wait to watch it come together as a basket!
I just added this basket to our shop. I hope that you like this combination of purple, blue, and charcoal grey as much as I do! www.1840farm.etsy.com
Snack dinner becomes legendary when your local butcher shop has their own smoked local duck breast cooling on the counter when you stop in. This is amazing and we're enjoying every single bite! @mainemeat #eatlocal
Several of you reminded me that I forgot to show the finished Large Tote Basket from earlier this morning. Here it is!
After this morning's bright pink basket, I thought that we'd make something in muted tones. I love this purple, blue, and grey combination, don't you?
Sundays don't come any more delicious than this. @anjunoodlebar
First up at the sewing machine today: this cheery combination of fabrics is being stitched into a Large Tote Basket. I love gingham and polka dots, so working on this basket is the perfect way to start my Sunday morning!
I have mentioned before that we are nut free here at 1840 Farm. Many of you have shared with me that you also avoid nuts due to allergies. I know how difficult it can be to find good, safe alternatives, so I thought that I would share a few of our favor
Today was a busy day, so I only managed to stitch one basket together. Luckily, that basket was a beautiful one!
It's official: I adore this new aquamarine thread. I love how it looks in the patchwork basket I am stitching together at the sewing machine right now. Do you like this bright new color as much as I do?
Remember the beautiful bright aquamarine thread I found earlier this week? I think that it's time for me to put it to good use and make a new basket, don't you?
It's time to pack up a few orders and send them on their journey. I will be a little sad to see this basket leave my studio. I loved seeing this cheery combination of fabrics as I was working at the sewing machine. I guess that I should make up a new bri
Look what arrived in the mail yesterday: a fabulous new feeder from our friends at ChickenWaterer. I can't wait to fill it up and let our girls give it a try! #chickens
Look what I borrowed from our local library today. A 256 page cookbook by Michael Ruhlman about Eggs should make for some great weekend reading. What's your favorite egg dish to make?
It's time to put the finishing touches on The 2015 Heirloom Seed Collection! We're partnering with Fresh Eggs Daily, Happy Days Farm, and Seeds of the Month Club this year to bring you an even more fabulous collection of our favorite heirloom seeds. I'm
Last night's collection of fabric strips became a beautiful handwrapped fabric coil. I can't wait to see these bright cheery colors worked into a basket. Isn't this a lovely combination of fabrics?
This collection of fabric is being transformed into a handwrapped fabric coil tonight. Then we'll be one step closer to turning it into a beautiful basket. I can't wait to see this one take shape. I think that a basket in these fabrics will be perfect f
It's time to pack up a few orders and send this lovely assortment of baskets on their journey to their new homes. If you placed an order from our shop during the last week, you just might see your basket in this photo!
This beautiful blue and yellow Large Egg Basket is finished. I never tire of this combination of colors and prints. I hope that you like it as much as I do!
It's snowing outside, so I am settled in at the sewing machine. Isn't this combination of fabrics in blue and yellow lovely?
Small Table Basket #0534
Small Egg Basket #0533
Small Egg Basket #0532
Small Egg Basket #0531
Small Egg Basket #0530
Small Egg Basket #0529
Small Egg Basket #0528
Small Egg Basket #0527
Medium Egg Basket #0526
Small Egg Basket #0525
Medium Egg Basket #0524
Medium Egg Basket #0523
Small Egg Basket #0522
Small Egg Basket #0521
Small Egg Basket #0520
Small Egg Basket #0519
Small Egg Basket #0518
This beautiful latte was a rare treat at a local coffee shop and book store yesterday. It was as delicious as it was beautiful. This morning, I'm drinking a plain cup of coffee and getting ready to settle in at the sewing machine. Stay tuned for photos
A bowl of hot soup can be such a comfort on a cold day. All the better if I happen to have leftover soup in the refrigerator that can be warmed up for dinner in moments. This is one of our favorites: Creamy Potato Ale Soup. It's hearty and delicious.
This new combination of fabrics has been very popular. I predict that I will be making more of these as your requests keep rolling in.
I see many patchwork baskets in my future!
I made two baskets today that couldn't be any more different from each other. Which one do you like best?
It's the little things in life that make me happy. Case in point: I added this beautiful aquamarine colored thread to our collection today. I can't wait to work with it. Isn't it fantastic!
I just added Small Egg Basket #0533 to our shop. This is the first basket I have made in this combination of fabrics. I love it! What do you think? www.1840farm.etsy.com
This morning's basket is finished and I am in love with this combination of fabrics and patterns. I hope that you like it as much as I do!
During the last few weeks, many of you have asked for more information about the sizes and shapes of baskets that we make. You can find detailed descriptions of our shapes and sizes, current pricing, and a gallery of the 500+ baskets that we have made rig
Sometimes, a collection of fabric is even more beautiful than I had hoped. This is one of those times. Aren't these colors and patterns fabulous?
Do you have a great idea to share with @inseasonmagazine? The special February Issue and Spring Issue are taking shape, but we want to know what you'd like to see. Your idea could be featured in an upcoming issue!
Yesterday's collection of fabric made for a beautiful handwrapped coil. I can't wait to work with this coil and watch a basket take shape. Now I just need to decide what size and shape to make. Isn't this color combination beautiful? I hope that you lo
I love hearing from our customers and seeing photos of how you're using our baskets. Look at Carolyn's beautiful collection of fresh eggs in her basket. Aren't they fabulous?
I’ve never been prone to setting resolutions when the calendar turns from one year to the next. Instead, I prefer to reflect on the year that has passed and the New Year and fresh start ahead. As I do, I usually set a few goals for myself, mapping a plan to learn a new skill or embark on adventure.
This year, I have a delightful reminder of the wonderful possibilities that lie ahead in the New Year thanks to my participation in The 100 Good Deeds and #DeedADay Project. That reminder is in the form of a beautiful handmade bracelet. These bracelets are crafted by women who live in uncertainty often due to a lack of viable opportunities in their home country. Many of them are HIV positive and have few options when it comes to supporting themselves and their families.
The 100 Good Deeds Project provides women living in Uganda, Zambia, South Africa, Rwanda, Haiti, Bali, India and New York the opportunity to learn a craft, earn a living, and to empower their spirit. Their work helps to support their families financially and makes them an integral part of a movement with a clear mission: to remind humans across the globe that our actions can make a difference and make the world a better place.
This movement’s beginning makes for an interesting story. After spending a decade working with at risk women in Africa, Mary Fisher met Thomas Morgan. When Mary’s mission to empower women was paired with the family game that Thomas had created to inspire his family, the inspiration for the 100 Good Deeds Bracelet was born. Thomas called it “The 100 Good Deeds Game”, and used it as a way to encourage his children to recognize the power in their everyday actions. The bracelet provided a beautiful way to keep track of the actions that quality as a “good deed” . A good deed is an act that involves going out of your way to help someone else and must remain anonymous. The good deed is truly its own reward.
Each bracelet is hand-braided beginning with a fine nylon thread. Once the thread has been handcrafted, it is strung with exactly one hundred glass beads. Those beads are joined by a solitary rubber ring. The bracelet is adjustable and can be used to mark the wearer’s progress on a journey of self-discovery and awareness. Each time a good deed is done, the rubber ring is moved along the chain of beads, continuing on until 100 Good Deeds have been gifted to the world.
Each bracelet comes with a very personal touch in the form of the handwritten name and country of residence of the woman who crafted the piece with her own hands. In the case of my beautiful cherry red bracelet, I learned upon opening the package that Rose had created this bracelet in her home country of Haiti.
Her work will help to inspire me to remember that every action we take is important, that every step we choose has the power to improve our world. While I will never have the opportunity to meet Rose or compliment her handiwork in person, I hope somehow that she knows that her work has inspired me to try and do good deeds long after 2015 has come to an end..
I also hope that you will join me in The 100 Good Deeds and #DeedADay Project. I invite you to embark on a shared journey to make the world a better place. To join the #DeedADay movement, share one of the following images on Facebook, Instagram, Twitter, Pinterest, or your favorite social media using the hashtag #DeedADay and#1GD. You can also tag the 100 Good Deeds Bracelet Project on Facebook, Twitter, Instagram, and Pinterest so that they can see your posts and share them with their followers. You can even choose your own favorite #DeedADay image by visiting their online press release.
I’d love to see your posts, shares, and photos, so feel free to include 1840 Farm in them. You can tag 1840 Farm on Facebook, Twitter, Instagram, Pinterest, Flickr, and Tumblr or leave a comment below with the link. I can’t wait to see all of the posts, photos, and mentions of this fabulous project from The 1840 Farm Community. Keep sharing and keep gifting your good deeds to the world!
When I agreed to help promote this project, I was sent a 100 Good Deeds bracelet as a gift. Seeing a bracelet in person allowed me to share my own photos and opinions with you. 1840 Farm abides by word of mouth marketing standards. We believe in honesty of relationship, opinion and identity.
Samples of the products that I review are sent to me at no expense in order to allow me to use the product and evaluate it in person. 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 will include our 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 me or our farm, might perform very well for you.
Permanent link to this article: http://1840farm.com/2014/12/a-new-year-and-a-new-perspective-the-100-good-deeds-and-deedaday-project/
During the busy holiday season, I find myself looking for recipes that are simple to prepare for our family table. I find that this time of year is all about finding time to spend together and creating holiday memories that will last a lifetime.
While I may be short on time during the last month of the year, I still want to serve something full of comfort, flavor, and nourishment to my family. Creating a dish using pantry and refrigerator staples makes that a much simpler task. It also allows me to spend more time with my family whether we’re gathered at the dinner table or finding ways to celebrate the season together.
When Mezzetta invited me to share a recipe using their products with the members of The 1840 Farm Community, I was thrilled. We love their products and keep a supply of them in our pantry all year long. I love to add them to recipes or serve them as part of our afternoon cheese course.
Warm Chickpea Salad is just that type of dish. It is delicious, full of flavor, and simple to prepare. It can be served as a main course with pita bread or chips and a green salad or as a side dish paired perfectly with grilled meats or a burger. This warm salad is also perfect for entertaining and serving with appetizers or a cheese course. When entertaining, I prepare a double batch and serve the remaining kalamata olives and Giardiniera to accompany the other nibbles we’ve prepared for our guests.
These ingredients work so well together that you can adjust the quantities to suit your taste or make use of what you happen to have on hand. I love the combination of the earthy chickpeas and hummus with the briny kalamata olives, smoky sweet roasted bell peppers, and the brightness of the crunchy cauliflower, carrots, and celery from the Giardiniera. Together, they combine to make a delicious dish that my family is happy to see during the holiday season and beyond!
If you’d like to try Mezzetta products, then you’ll want to be sure to enter Mezzetta’s Daily Holiday Gift Basket Giveaway is going on now. They’re generously giving away a fabulous prize package each day during the month of December. To enter, visit Mezzetta and share one of your favorite holiday memories. Each day a winner will be selected at random. Prizes will be shipped within 2 weeks.
This recipe can be made using canned chickpeas or dried chickpeas that have been fully cooked. When using dried chickpeas, I like to cook them in the oven. Bring a large pot of water to boil in an oven safe pot with a lid. Boil the water on the stove top for five minutes before covering and transferring to a preheated 350 degree Fahrenheit oven. Allow the chickpeas to cook until tender. The length of cooking time will vary slightly due to oven temperature and the age of the dried beans. I check the chickpeas after 60, 90, and 120 minutes, removing them from the oven when they are nearly tender. I allow the covered pot to sit on the stove top and cool to room temperature before using in any recipe that calls for chickpeas.
1 Tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon fresh rosemary, minced (or ½ teaspoon dried)
2 cups chickpeas, rinsed and drained
2 Mezzetta Roasted Bell Pepper halves, diced
12 Mezzetta Pitted Greek Kalamata Olives, halved
2 Tablespoons hummus
¼ cup Mezzetta Italian Mix Giardiniera, cut into bite sized pieces
salt and pepper to taste
balsamic glaze to garnish
warm pita bread
Warm a large skillet over medium-high heat. Add the olive oil, swirling to coat the bottom surface of the pan. Add the garlic and rosemary and cook until fragrant, approximately one minute. Add the chickpeas and cook for until warm, stirring to prevent sticking, approximately 4 minutes. Add the bell peppers, olives, and hummus, stirring to warm the hummus and coat all of the ingredients.
Remove the pan from the heat. Stir in the Giardiniera and season with salt and pepper to taste. Drizzle with a bit of balsamic glaze and serve with toasted triangles of pita bread.
Mezzetta is offering a downloadable $.50 off coupon on any Mezzetta products. The coupon is located here and is available from December 1st through December 31st.
This recipe was sponsored by Mezzetta. We’re thrilled to have the opportunity to share one of our favorite brands with our readers. 1840 Farm abides by word of mouth marketing standards. We believe in honesty of relationship, opinion and identity. Compensation received from sponsors will not influence the topics or posts made on this blog. Sponsored posts will be clearly labeled as such. Product reviews will include our honest opinions about the product(s) reviewed. Products that do not meet our standards of daily use on our farm will not be reviewed. Samples of the products that I review are sent to me at no expense in order to allow me to use the product and evaluate its performance. 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.
Permanent link to this article: http://1840farm.com/2014/12/warm-chickpea-salad/
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/
If you’ve been following this blog for very long, you know how much I love pie. I was fortunate to grow up with a Grandmother who loved to bake pie. She loved to serve me and the other members of our family one of her pies. Now I find myself making homemade pies for my family and our friends.
I don’t have my Grandmother’s recipe. In fact, I doubt that she had a recipe that was written down on paper. She cooked and baked by feel, adding a bit of this or a bit of that. She had been honing her skills for decades, recipes were no longer necessary by the time I was sitting in the kitchen watching her work her magic.
Pie was one of the first dishes that I taught myself to make. I wanted so badly to master that flaky, delicious crust that my Grandmother had seemed to make so effortlessly. I tried in vain, turning out pies that had tough, chewy dough where I had hoped that the light, flaky crust would be.
With each pie, my skills improved. Along the way, I picked up a few tricks that have helped me to make flaky, light pie crusts without fail. It seemed only fair for me to share a few of those tips with you. I hope that you’ll find them helpful and that you’ll be enjoying a delicious homemade pie with your family this holiday season.
I adore fresh pie. I love to make it as much as I love to enjoy a slice with my family. One bite of a freshly baked berry pie and I am magically transformed to a time and place deeply imbedded in my childhood. I simply can’t eat a slice of berry pie without thinking…
I love to make homemade pies from scratch. It's a family tradition that started with my paternal grandmother. She was a gifted pie baker and enjoyed making pies in her tiny kitchen. More importantly, she wanted to share those pies with the people she loved. I was lucky enough to be one of those people. …
When fall arrives at our house, baked goods turn to pumpkin in every form from pumpkin pie to pumpkin bars with dark chocolate chips. This recipe leans more toward the old-fashioned end of the spectrum, but the cream cheese filling elevates it to a family favorite at our house.
If you’re looking for a Thanksgiving dessert that can be made ahead, this is a beautiful and delicious alternative to pumpkin pie. I love pie, but a slice of this delicious cake is almost impossible to turn down!
Pumpkin Cake Roll with Cream Cheese Filling
When rolling this cake (or any other), I like to use a powdered sugar dusted tea towel and a rolling pin wrapped in a small piece of parchment paper. I find that the tea towel helps to retain some of the moisture as the cake cools and also prevents the cooling cake from sticking to itself. Using a rolling pin in the center helps to prevent the cake from breaking as it is formed into the rolled shape.
Preheat oven to 350 degrees and position baking rack in the middle of the oven. Line a sheet pan or jelly roll pan with a Silpat liner or parchment paper. In medium bowl, combine flour, baking powder, cinnamon, and sea salt. Set aside.
In large bowl, whisk the eggs and both sugars until well combined. Add vanilla extract and pumpkin puree and stir until smooth. Add the dry ingredients and fold until just combined.
Pour the smooth batter into the prepared baking sheet. Using an offset spatula, spread the batter until it is evenly distributed in the pan. Transfer the pan to the preheated oven.
Bake the cake for 15-20 minutes or until a toothpick inserted in the center comes out with only crumbs attached. Remove the cake from oven and set on a wire rack to cool for 15 minutes.
Sprinkle a clean tea towel with powdered sugar to help prevent sticking. Carefully turn the cake onto the tea towel and allow to cool another ten minutes. Place a rolling pin on top of the cake and gently roll the cake around the pin in the towel. Alow to cool completely.
As the cake cools, prepare the cream cheese filling. With an electric mixer, beat the cream cheese and butter in a large bowl. Add vanilla extract and beat until combined. Add the powdered sugar and beat until smooth. Set aside until the cake is completely cool.
Carefully unroll the cooled cake and spread the cream cheese filling evenly over the cake. Using the towel, gently roll the cake. Wrap the roll in plastic wrap. Chill in the refrigerator at least one hour. Slice and serve sprinkled with powdered sugar if desired.
Permanent link to this article: http://1840farm.com/2014/11/pumpkin-cake-roll-with-cream-cheese-filling/
Of all the dishes that make an annual appearance on our Thanksgiving table, this is the hands down favorite. Everyone clamors for this dressing as soon as it exits the oven. As it bakes, the farmhouse is infused with the intoxicating aroma of toasting bread, celery, and savory spices. It’s no wonder we all love this comforting, hearty side dish so much.
I like to prepare our dressing in an oversized, deep-dish cast iron skillet or Dutch Oven. It allows me to prepare the entire dish in a single pan, saving me the trouble of washing extra dishes on a day when dirty dishes seem to multiply at an alarming rate. The cast iron also creates the most delicious and beautiful caramelized layer on the bread cubes that are on the bottom and sides of the pan.
If you don’t have a cast iron skillet large enough to hold the dressing, you can use an oven ready skillet or casserole dish brushed with a bit of butter to prevent sticking. You can also cut this recipe in half in order to fit it comfortably in a standard 10 inch cast iron skillet.
I love to use a few loaves of our favorite 1840 Farmhouse Brioche bread for this stuffing, but two standard sized loaves of any type of bread can be substituted. I have tested the recipe using loaves of stuffing bread from our local grocery store with very good results. While the homemade bread was a bit more flavorful and rustic, both versions were delicious and beautiful.
No matter the loaf of bread you use or type of vessel you choose to bake the dressing in, the end result will be comforting and delicious. Our family’s favorite dressing is sure to please the diners gathered around your Thanksgiving table.
1840 Farm Cast Iron Skillet Thanksgiving Dressing
This recipe was adapted from Artichoke, Sausage, and Parmesan Stuffing which appeared in the November 2002 issue of Bon Appétit Magazine. As soon as I read the ingredients, I knew that I had to try it!
makes 8 side dish servings
2 pounds bread (1840 Farmhouse Brioche)
1 pound Italian sausage, casings removed
2 large onions, chopped
1 leek (white and light green parts only), sliced and washed to remove grit
1 cup chopped celery stalks and leaves
4 cloves garlic, minced
2 teaspoons fresh rosemary
1 Tablespoon fresh sage
1 Tablespoon fennel seeds
2 cans quartered artichoke hearts, drained
¾ cup Parmesan cheese, grated
1 cup chicken broth (more as needed)
salt and pepper
Preheat the oven to 350 degrees. Prepare the bread by slicing the loaves into 1 inch thick slices before dividing each slice into 1 inch cubes. Place the cubes in a single layer on two large baking sheets. Transfer the bread cubes to the warm oven and toast for 15-20 minutes, stirring occasionally. The goal is to dry and toast the cubes without drying them to the point that they resemble croutons. Remove the toasted cubes from the oven and allow them to cool. If desired, the bread cubes can be toasted the day before and kept at room temperature until needed.
Heat your large cast iron pan over medium-high heat. Add the sausage to the pan and cook, using a large spoon or fork to break the sausage into bite-sized pieces. This will allow the sausage to be evenly distributed in the finished dish.
When the sausage is no longer pink, add the onions, washed leeks, and celery to the pan. Incorporating the celery leaves will add a boost of celery flavor to the dish as the leaves have a more concentrated flavor than the stalks. Reduce the heat to medium and cook for approximately 10 minutes or until the celery begins to soften and the onions become translucent.
Prepare the aromatics as the sausage and onion mixture sautés. Mince the garlic with the rosemary and sage before adding them to the pan along with the fennel seeds and drained artichoke hearts. Cook until warmed through, stirring to avoid sticking to the bottom of the pan. Remove the pan from the heat.
Place the bread cubes in a large bowl. Add the sausage mixture, ½ cup Parmesan cheese, and broth, stirring to combine. Season the mixture with salt and pepper and add more broth to moisten if necessary. Transfer the entire mixture to the cast iron pan or your chosen baking dish. Top with remaining ¼ cup of Parmesan cheese. Cover the pan with a piece of buttered aluminum foil, placing the buttered side down on the surface of the dressing.
Place the pan in a preheated 350 degree oven and bake until heated through, about 30 minutes. Remove the foil and bake another 15 to 20 minutes or until the top is golden and crispy. Remove from the oven and serve hot.
I am always looking for a recipe that offers me a new way to prepare our fresh eggs to serve at our family table. If that new recipe also includes heirloom tomatoes, all the better. I happened upon this recipe in a copy of Martha Stewart Living from June 2011. The technique was so simple…
I first became aware of The Nourished Kitchen and its author Jennifer McGruther through their blog. As a student in the Intermediate Herbal Course offered by The Herbal Academy of New England, I was searching for a few new recipes to try. One of the first I discovered was a recipe for Golden Milk that included turmeric and ginger. I couldn’t wait to give it a try, but somehow the recipe ended up in a deep pile of recipes I was hoping to get to.
I had almost forgotten about the recipe when a beautiful cookbook and a bag of organic turmeric arrived on our front porch on the same day. Suddenly, making golden milk rocketed right to the top of my recipe to do list. I’m so glad that it did. I have been enjoying Golden Milk with Turmeric, Ginger, and Ghee on chilly mornings and afternoons this fall. With each sip, I am surprised by the amount of flavor that these humble ingredients create when used together.
While the recipe for golden milk does not appear in The Nourished Kitchen’s cookbook, there are over 160 detailed recipes. The photos are stunning from the front cover all the way through to the glossary. In addition to the innovative recipes and beautiful photographs, I was taken with Jennifer McGruther’s food philosophy. She refers to it as the “traditional foods movement” and makes the case for reducing the amount of processed food in our diet while choosing whole foods in the form of pasture raised meats, dairy, grains, and fermented foods.
The Nourished Kitchen includes recipes for each season of the year and a variety of sources from the garden to the wild, pasture, orchard, and larder. There are dozens of recipes that I can’t wait to try. From the Eggs Poached in Fiery Tomato Sauce, to Pan Seared Halibut with Melted Cherry Tomatoes and Tarragon. I have the recipe for Cucumber Salad with Dill and Kefir bookmarked for next summer when our heirloom cucumber harvest is at its peak.
The cookbook also includes extensive instructions for making sourdough breads using a homemade starter. The chapter entitled “From the Wild” includes proteins prized by hunters along with greens and mushrooms sought after by foragers. Produce fresh from the orchard serves as the inspiration for a collection of pies, stewed fruits, custards, and ice creams.
The chapter on the larder could keep me busy all year long. I can’t decide which of the fermented recipes to attempt first. I’m taken with the recipes for pickles, sauerkraut, water kefir, and ginger beer. I’m willing to bet that I won’t be able to go wrong with any of them. Don’t worry, I’ll share my progress with you right here on our blog and on Facebook and Instagram!
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.
Remember the exciting project that I hinted at last week? Are you ready to know what we’ve been working on? This is our most ambitious project ever, filled with delightful possibilities that I can’t wait to share with you.
For the last few months, I have been working with our friends at Fresh Eggs Daily and Happy Days Farm. Together, we’re proud to introduce you to In Season Magazine, a collaborative project that will allow us to share the best seasonal content with our readers.
In Season Magazine will have the look and feel that you’ve come to love from 1840 Farm. Each issue will allow us to share more of what is happening here on our farm and in the homes and farms of the other contributors.
Our quarterly publication will make its official debut in 2015. Luckily, you have a back stage pass and don’t need to wait nearly that long. We’ll be publishing a special Holiday Issue of In Season Magazine in November.
The Holiday Issue will include our favorite holiday recipes, DIY projects, and a gift guide filled to the brim with our favorite products. We’re hoping that this Holiday Issue will give you a taste of what’s in store for our subscribers in 2015.
We’re also hoping that you’ll be an active participant in our project. We want to know what kind of content you would like to see in the pages of our magazine. We will work to incorporate your ideas into each issue. We hope that you will help us to shape In Season Magazine into a publication that you’ll be excited to read and we’ll be proud to publish.
You can learn more about In Season Magazine by visiting our online preview and adding your name to our growing list of subscribers. We’re hard at work developing the Holiday Issue and our subscribers will be the first to know when it is ready to share.
In the meantime, you can share your ideas by leaving a comment or sending us an Email. We’ll work to incorporate them into the Holiday Issue and our seasonal issues next year. We can’t wait to see what’s in store for The 1840 Farm Community and In Season Magazine’s readers in 2015!
Permanent link to this article: http://1840farm.com/2014/11/introducing-in-season-magazine/
As a student in the Intermediate Herbal Course offered by The Herbal Academy of New England, I have spent a lot of time reading about the use of herbs to boost natural immunity and support good health. One of the preparations that continued to appear in my search results was Golden Milk. I was intrigued by its color and interesting components. I couldn’t wait to give it a try.
Each recipe I that read seemed to include turmeric and some form of milk, but that is where the similarities ended. There was a wealth of different recipes for golden milk, each with a slightly different base of ingredients to draw upon for flavor. The more I read, the more I discovered that there were as many different ways to create golden milk as there were people who loved to incorporate it into their daily diets.
A few constants seems to remain true throughout the recipes. They each used some form of milk for a base and incorporated a source of healthy fat to enrich the flavor. Each one contained turmeric which contributed the beautiful golden color the drink was named for. Luckily, I had a bag of Flavor of the Earth’s Organic Turmeric that I couldn’t wait to use sitting right in the farmhouse kitchen. I just had to decide what other ingredients I wanted to work into the recipe.
I was drawn to a recipe from The Nourished Kitchen which also included ginger and ghee. I loved the idea of adding a buttery element to the recipe. I had a supply of candied ginger slices in the refrigerator, which seemed like a wonderful way to incorporate the gingery zing that I love with a touch of sweetness. I had a copy of The Nourished Kitchen’s cookbook that I received to review, so I was also eager to try one of Jennifer McGruther’s recipes for myself.
I tried several different versions of this recipe before deciding that this one was my clear favorite. The rich flavor of the ghee and bright note of the candied ginger really enriched the herbal notes from the turmeric. Together, it was the perfect blend of flavors paired with a beautiful color and intoxicating aroma.
I have found this drink to be a wonderful way to warm up on a brisk fall day. The aroma and taste are so rich and luscious that I find myself coming back for more. With the long New England winter fast approaching, I’m certain to be reaching for this drink often.
Golden Milk with Turmeric, Ginger, and Ghee
This recipe is quite simple to prepare once you have created the base ingredients. I like to use turmeric paste rather than dry turmeric as I find that it is much easier to fully incorporate into the milk. The ghee adds a delightful buttery flavor that I love. I keep a steady supply of candied ginger slices in our refrigerator, so they were an easy choice for adding ginger to the mix.
Each of these components can be made ahead and stored in the refrigerator. If you prefer, you could substitute dry turmeric powder, freshly grated ginger with a touch of honey, and a teaspoon of either butter of coconut oil. I use cow milk when preparing this recipe, but you can substitute whatever kind of milk you have on hand. Feel free to adjust the recipe to suit your taste buds.
Prepare a batch of turmeric paste by combining 1/4 cup turmeric powder and 1/2 cup water in a small saucepan over low heat. Stir (using a spoon that you don’t mind turning a lovely yellow color from the turmeric) until the turmeric is fully incorporated into the water. As the mixture warms, it will become a lovely thick paste similar in consistency to natural nut butter. Remove from the heat and allow to cool to room temperature before storing in the refrigerator.
Prepare the ghee by placing one stick of butter in a small saucepan over medium low heat. I use organic, grass-fed butter when available, but you can prepare the ghee using whatever kind of butter you typically use in your kitchen. Melt the butter and continue to cook, stirring occasionally as the butter solids begin to separate and a foamy layer forms on the top of the mixture. The butter will make a popping sound as it cooks which signals that the solids are separating. The sound will subside when the ghee is finished cooking. Using a spoon, you can part the foamy layer to inspect the butter below. It should be golden-yellow and clear.. The butter is now clarified. Remove the pan from the heat to cool for 15 minutes.
Once the ghee has cooled, you can either strain it through a fine mesh strainer or cheesecloth to remove the butter solids or carefully remove the solids from the top using a spoon. The ghee can be stored in the refrigerator for use in any dish that calls for butter. Ghee has a much higher smoking point than butter and a more intense flavor. You’ll find that it adds amazing flavor to any recipe that calls for butter.
Now, we’re ready to make the golden milk. You can either prepare it much as you would a cup of hot chocolate by placing all of the ingredients in a small saucepan, stirring occasionally until the milk warms to the desired temperature. Or, you can place the ingredients in the bottom of a mug, and add steamed milk to the mug, stirring to incorporate the ingredients. Either way, the turmeric, ghee, and ginger will infuse their flavor into the milk as it is heated and the end results will be aromatic and delicious.
I prefer the version made with steamed milk, which I prepare in the following manner. Combine 1 teaspoon of the turmeric paste, 1 teaspoon ghee, and a few slices of the candied ginger in the bottom of a mug. I like to muddle the ginger slices a bit with the end of the handle of a wooden spoon in order to release more of the ginger flavor before adding the steamed milk. Slowly add warm, steamed milk to the mug, stirring gently. Taste and add a drizzle of the ginger simple syrup or honey to sweeten if desired. Enjoy!
I first became aware of The Nourished Kitchen and its author Jennifer McGruther through their blog. As a student in the Intermediate Herbal Course offered by The Herbal Academy of New England, I was searching for a few new recipes to try. One of the first I discovered was a recipe for Golden Milk that…
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.
I first made a version of this recipe back in the 1990s. In March of 1995, a recipe for Oatmeal Bread from Trapp Family Lodge in Stowe, Vermont appeared in Gourmet Magazine. Gourmet was my source for culinary inspiration and I decided immediately after seeing this recipe that I would give it a try.…