I live with my family in a house that is over 170 years old. I plant heirloom seed varieties in our gardens and raise heritage breed livestock. I guess it’s no wonder that I always stock Goodwinol’s VetRx Veterinary Remedies in our farm medicine cabinet. These formulas have been around for over 100 years. They’ve stood the test of time and I can’t help but respect that.
VetRx is an amazing line of products offered from our sponsor Goodwinol Products Corporation. There are VetRx formulas for a wide variety of animsls from hamsters to horses. VetRx can safely and effectively treat a host of conditions, particularly respiratory diseases.
Here at 1840 Farm, we stock the rabbit, poultry, and goat & sheep remedies You’ll find VetRx in our barn medicine cabinet just in case we find a need to use them to treat our animals. I love knowing that each product can be used to treat a variety of conditions.
The Rabbit Remedy is useful in treating colds, pneumonia, snuffles, ear mites and ear cankers. The Goat & Sheep Remedy is useful for treating coughing, sneezing. rattling breathing sounds, and ear mites.
The Poultry Remedy is safe for use on chickens (including bantams), ducks, quail, turkey, geese, and game birds. It is an effective treatment for colds, scaly leg, and eye worm. It can also be used as a health tonic during times of stress such as breeding and showing.
You can learn more about Goodwinol and VetRx by visiting their website or Facebook page. You can also enter to win a bottle of VetRx formula for your medical kit. Leave a comment telling us which remedy you would choose as your prize and follow Goodwinol and 1840 Farm on Facebook for a chance to win. Three winners will be selected and given the opportunity to select the VetRx Remedy of their choice as their prize. Good luck to all who enter!
As a mother and a farmer, I spend a great part of my day feeding my family and the animals that call 1840 Farm home. Six people representing three generations of my family live here at 1840 Farm. We all tend to the daily needs of our three Nigerian Dwarf Dairy Goats, seventeen heritage breed hens, and two pets.
With that many living beings residing here, someone or something is almost always asking for a meal or reminding me that they are hungry. I quell that hunger with the food that we produce and the items that we purchase off the farm. By the time I turn in for the evening, I feel content in the knowledge that all of us will have a night free from the pangs of hunger.
I can also allow myself to take comfort in the knowledge that tomorrow will bring another day that follows this predictable cycle. People and animals will be hungry and I will assume the role of ensuring that everyone is fed and well nourished. This is the continuous cycle of life here on the farm. The work of today ensures the production of the food that will grace tomorrow’s dinner table.
But what if it wasn’t? What if I couldn’t answer the call when my children told me that they were hungry? What if we didn’t know where tomorrow’s breakfast, lunch, and dinner would come from? My family would spend their days suffering from hunger and I would spend my nights worrying about the challenge of putting wholesome food on our family’s table.
Sadly, many Americans spend their days in this terrible cycle of hunger and despair. According to Share Our Strength’s No Kid Hungry Campaign, one out our every five children in our country live in a household that is at risk for hunger. Statistically, that equates to over 16 million American children.
This issue takes center stage in the documentary A Place at the Table. The film profiles three families who struggle to put food on their tables. It is a call to action for all Americans to stand together and tackle the problem of hunger in together.
I haven’t had the opportunity to see the film yet. I have been following its progress since last year when I first became aware of the film and began following their Facebook page. I will be front and center later this month when it is finally screened at my local performing arts center. It’s the same hall where I first saw Food, Inc. It’s the place where I first decided to make a drastic change in my life
My relationship with food had begun to change before I saw Food, Inc. I had immersed myself in the work of learning more about food, its production, and the changes that had come to our modern-day food supply. I read books as fast as I could turn their pages. By the time we left the theater when Food, Inc. had ended, I had made a decision. I was going to take back control of the food served at our family table. As a family, we were going to hold our food supply firmly within our grasp.
Months later, we were building our first chicken coop and expanding the garden. We have continued to increase the amount of food that we produce for our own table and animals that we raise to produce eggs and milk for our family.
Many Americans don’t have that option. For a multitude of reasons, they don’t have the ability to plant a garden, build a chicken coop, or visit a farmer’s market for seasonal, regional produce. In fact, many of them live in food deserts where they don’t even have access to a store that carries fresh produce for sale. Instead, they are faced with a dizzying array of super processed packaged food that contains empty calories and little nourishment.
Many of these families are beneficiaries of government assistance to help them bridge the gap between their paycheck and the cost of putting food on their table. The benefit amount can be as little as $4.00 per day towards paying for their breakfast, lunch, and dinner. That isn’t much, and doesn’t go all that far, but it’s a start towards addressing the problem of food insecurity.
Unfortunately, even that small bit of assistance is at risk. With governmental budget cuts looming large, these children and their families might see a reduction or total elimination in their benefits. Fortunately, we can all do something to help.
This morning, I sent my personal message to Congress asking them to protect the programs that ensure that our nation’s children are insulated from hunger. I encourage you to do the same.
I also encourage you to take measures to ensure your family’s food security. Use the same tried and true methods our grandparents did. Plant a garden, build a chicken coop, purchase goods from local farmers and seek out restaurants and locally owned shops that do the same.
I believe that we all need to deepen our relationship with the food we eat. By doing so, we strengthen our nation’s food supply and the society that it supports. We also take a bold step towards raising a new generation of Americans that understand the true value of food. I hope that they will be hungry for change and will literally take matters into their own hands.
Those hands have the power to help solve this problem. They can refuse to relinquish control of their own food supply. Hopefully, they will also refuse to let other Americans suffer from hunger. I’m hoping that my two children will be part of that solution.
So, when I go to see A Place at the Table later this month, I’ll have my oldest child in tow. I’ll hope that by the time the movie ends, she will have made the decision to forever hold her food supply firmly in her grasp and help others to do the same.
As part of The Giving Table’s Bloggers Against Hunger Campaign, I am including a recipe in this post that provides a nutritious, healthy meal for a family with a tight budget in mind. This pasta recipe is healthy, delicious, and cost-effective.
Instead of the typical heavy macaroni and cheese sauce, this version utilizes carrots to bring richness and nutrition to the dish. Carrots are inexpensive, less than $1.00 per bag at my local grocery store for an organic brand. They are also available year round.
Fresh fruits and vegetables can be difficult to afford on a tight budget, but carrots are a great value. They are also full of nutrition and have a lengthy shelf life. They are a wonderful way to dramatically increase the nutrition on your family’s dinner plate without seeing a noticeable increase in your grocery bill. Pasta is inexpensive and readily available. I like to use sharp cheddar when making this recipe, but another cheese could be substituted in order to stay under budget with equally delicious results.
It took me several attempts to get this recipe just right. While the original recipe calls for baking the dish in the oven, I find that baking the pasta leads to a drier macaroni than suits my taste. I prefer to skip the baking step and enjoy a creamier version of this dish. Either way, the end result tastes delicious and is packed with beta carotene, vitamins, and minerals. If you have fresh or dried thyme on hand, adding a pinch to the sauce provides a lovely accent for the carrots.
16 ounces carrots, peeled and sliced
8 ounces vegetable stock or salted water
6 ounces sharp cheddar cheese, grated
12 ounces dry pasta
salt and pepper to taste
Combine carrots and vegetable stock or salted water in a medium-sized saucepan over medium high heat. Bring to boil, reduce heat to low and cover. Simmer for 15-25 minutes until fork tender. Remove from heat and set aside.
Meanwhile, bring a large pot of water to boil. Add 1 teaspoon of salt to the boiling water. Add pasta to the pot and return to boil. As pasta is cooking to al dente, remove 1 cup of pasta water.
Add pasta water to carrot mixture. Using blender, immersion blender or potato masher, process the cooked carrots until smooth. Add cheese and stir until melted and smooth. Taste and season accordingly with salt, pepper, and fresh or dried herbs if desired. Add cooked pasta to the mixture and stir to combine. Serve hot.
This post is long overdue. Truth be told, I have considered Iron Oak Farm to be a friend of 1840 Farm for years. I first came to know Jennifer Sartell in the fall of 2010. She was merely a name behind an Email address back then. We had both been selected to be among a new batch of contributors to the Community Chickens blog. More than two years have passed and I am happy to say that I have learned so much about her and from her during that time.
I have learned that we share much more in common than our first name. We both love the daily life on our farms. We both keep chickens, goats, and rabbits and love sharing the experience with our readers on our blogs. We are also passionate about gardening and enjoy learning more about heirloom varieties.Jennifer and her husband Zach are also both talented artists. The Iron Oak Farm Etsy shop is full of Zach’s fantastic hand forged steel items and Jennifer’s original photography, artwork, handmade goat’s milk soaps, and fiber produced by their goats and rabbits.
Our shared love of heirloom vegetables led me to ask Jennifer to join me in bringing The 1840 Farm Heirloom Seed Collection to life. I was thrilled when she agreed to participate. I was awestruck when I saw the amazing artwork she produced. I am so proud to have such beautiful artwork to accompany the seeds in our collection. I know that you will be just as impressed with her talent as I introduce you to each variety in the collection and each piece of art that she so lovingly created.
I follow Iron Oak Farm’s blog and Facebook page to make sure that I don’t miss out on their fantastic handmade products or the adorable animals that call their farm home. From Oliver the dog to Ichabod and newborn Harriette in their goat herd, there seems to always be a photo in my newsfeed that makes my day.
I hope that you will take a moment to visit Iron Oak Farm, and follow their blog and page. As you can see, you won’t want to miss the photos of all of the adorable goat kids that have been born at Iron Oak Farm over the last few weeks!
A year ago today, we celebrated a milestone here at 1840 Farm. We woke up to find three newborn Nigerian Dwarf baby goats in the stall of our barn. When we first saw them, they were minutes old. In those first few moments of their life here on our farm, we officially became dairy farmers. It was a moment that connected me to my Great Grandfather and the dairy farming life he chose over 50 years ago.
A year has passed. We have collected over 300 pounds of fresh, raw goat’s milk and enjoyed drinking every last drop. The two bucklings have made their permanent home in Vermont with a wonderful family. The doeling captured our hearts. By the time Christmas arrived, our two children made little Zinnia the top request on their wish lists.
Zinnia is a year old today. She has an incredibly sweet disposition and would spend the afternoon sitting in your lap if invited. She’s a momma’s girl and spends her days following VIolet and emulating her every move.
In a few years, I hope that Zinnia will have her own babies here on our farm. I look forward to the morning that we discover her in the quiet of the barn with her newborn kids. It will be another milestone for my family and I can’t wait to share the whole experience with all of you.
Happy Birthday, Zinnia! To share the celebration with you, we’re offering a 15% discount on all purchases from The 1840 Farm Mercantile Shop on Etsy this week! Simply enter coupon code “celebrate” during the checkout process to save 15% on your purchase.
1840 Farm was selected to be Farmmade.com’s Featured Farmer this week. As part of the process, I completed a Q&A. Yesterday, the answers were shared with the Farmmade Community on Facebook. In case you missed it…
Farmmade.com’s Featured Farmer this week is Jennifer Burcke of 1840 Farm! Jennifer and her family produce as much of their own food as possible on their 3.2 acres suburban farm in Dover, New Hampshire. Thank you Jennifer for taking time out to share your farm story with the FarmMade community of farmers and friends!
FARMMADE: WHAT IS THE STORY BEHIND 1840 FARM? JENNIFER: The original farmhouse and barn were built in the 1840s. At one time, the farm encompassed over 100 acres of farmland. Over the years, it was subdivided little by little. By the time that we purchased the farm in 2005, the farmhouse and barn were situated on just over three acres. Over a decade ago, three generations of my family made the life changing decision to move from our home in Kansas to the Seacoast of New Hampshire. A few years later, we purchased what was then an abandoned farm and began the difficult work of bringing it back to life. It’s no coincidence that it is located a mere 100 miles from the dairy farm that my great grandparents proudly called home.
I spend my days living and writing about my passion to embrace the traditions of my past. I wasn’t raised to be a farmer and I would have never imagined that I would feel the gravitational pull to live a country cottage farming lifestyle. Yet here I am, living on a farm with my parents, husband, and two children. Today, it is hard for me to imagine living any other way.
FARMMADE: WHO INFLUENCED YOU TO BECOME A FARMER? JENNIFER: I was inspired to become a farmer by my family past and present. The memory of my grandparents and great grandparents inspired me to dare to attempt to become a farmer. The daily encouragement and support of my husband, children, and parents motivates me to continue to improve my skills and develop my craft. My goal is to raise food for our table while raising two children who will always hold their food supply firmly within their grasp.
FARMMADE: WHAT DO YOU GROW AND RAISE AT 1840 FARM? JENNIFER: We keep a flock of 17 heritage breed hens, three Nigerian Dwarf dairy goats, and a French Angora rabbit on our farm. We also tend a large heirloom vegetable garden as well as blueberry and raspberry fields. Last winter, we made our own maple syrup for the first time, collecting 123 pounds of Maple sap before boiling it down into syrup. During the last year, we have collected over 72 dozen eggs and harvested 300 pounds of fruits and vegetables from our gardens. Following the birth of our first goat kids last October, we officially became dairy farmers and have since collected over 40 gallons of raw goat’s milk.
FARMMADE: WHY DO YOU LOVE GROWING FOOD & RAISING FARM ANIMALS? JENNIFER: I love living and working on our farm with three generations of my family. The work of producing our own food and tending our farm feeds my soul and produces delicious food to be shared while gathered around our family table. The fresh, homegrown food on our dinner plates is the most meaningful reward I can think of for a job well done.
How about biting into a piece of warm 1840 Farm’s Berry Pie or freshly baked Blueberry Gooey Butter Cake? Jennifer shared two delicious seasonal berry dessert recipes in last Friday’s FarmMade newsletter. Check out yesterday’s post for those recipes and enjoy making one (or both!) of these summer time treats in your kitchen for dessert after dinner tonight!
Meet the farm animals of 1840 Farm and see what’s growing in the garden. JOIN US TOMORROW FOR A TOUR OF 1840 FARM!
I should be tired of cookies. Tired of baking them, tired of eating them. It hasn’t happened in spite of the fact that December has been chock full of them here at 1840 Farm. I don’t think that there has been a day during this entire month when there wasn’t a freshly baked cookie available for duty at bedtime snack.
We usually have plenty of cookies around the farmhouse during the holidays. It just wouldn’t seem like the holidays here if there weren’t a few cookies cooling on the kitchen counter. But this year there have been even more than usual. I can’t blame Santa for this one. Instead, there have been two other reasons why our cookie baking has been never-ending.
First, we were trying to promote OXO’sCookies for Kids’ Cancer “Be a Good Cookie” campaign. We’ve been sharing our favorite cookie recipes and trying to “bake a difference”.
The second reason we’ve been in such a cookie mood here is much simpler. Our first pair of goat kids left the farm right before Christmas to make their new home in Vermont. Since then, we’ve been bringing pounds of fresh milk into our farmhouse kitchen twice a day. Nothing goes better with a cookie than a fresh glass of milk. It seems only right to make sure that there are always homemade cookies to go with the glasses of fresh milk my children continue to request at every meal.
This week I felt the need to make a batch of chocolate chip meringue cookies. My family felt the need to remind me how delicious they are and proceed to attack the plate of cookies. I can’t entirely blame them for the fact that there are only a handful left. I did help them a little. I mean, I needed something to go with my fresh glass of goat’s milk.
These cookies have two requirements: a properly beaten meringue and a constant oven temperature. Both are easily achieved using a few simple steps. First, wipe your mixing bowl and beaters with a paper towel moistened with white vinegar before beating your egg whites. This will ensure that your bowl and beaters are free of any fat. Fat residue will jeopardize your ability to whip the meringue into stiff, glossy peaks. Secondly, if you have an oven thermometer, this is the perfect time to use it. Meringues need a low constant temperature to dry their batter without browning them. Preheat your oven and leave the door closed while the cookies bake. The end result will be a snowy white meringue that tastes as delicious as it looks.
4 large egg whites
1/4 teaspoon sea salt
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract 3/4 cup (144 grams) granulated sugar
4 ounces bittersweet chocolate, chopped finely
Preheat the oven to 240 degrees Fahrenheit. Line three baking sheets with nonstick liners or parchment paper. Wipe the inside of a large mixing bowl with a paper towel moistened with white vinegar. Set bowl aside and wipe the surface of the beaters from a handheld or stand mixer.
Place egg whites in the prepared bowl with sea salt, cream of tartar, and vanilla extract. Beat on high until the mixture is transformed into soft, foamy peaks. Continue beating on high-speed while adding the sugar 2 Tablespoons at a time. Beat until the meringue is stiff but remains glossy in appearance, approximately 2-4 minutes. Using a spatula, gently fold in the chopped chocolate pieces until evenly distributed.
Meringues can be dropped by even teaspoons or piped using a piping bag without a tip (the chocolate pieces will prevent the meringue from piping correctly through a decorating tip). Drop or pipe all of the batter onto the prepared baking sheets.
Bake in a preheated oven for 60-90 minutes. If the cookies begin to brown, reduce the oven temperature by 25 degrees. When the meringue cookies are finished, they will have a dry exterior and lift away cleanly from the parchment paper. At this point, remove the baking sheets from the oven to a wire rack to cool completely. Store cool cookies in an airtight container at room temperature.
To view a printable copy of this recipe, click the link below to open the PDF file.
This post was featured in The 1840 Farm Community Newsletter. To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice from around the web, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.
I learned a lot during the See the Difference Challenge. We happily solved our dilemma of how to supplement our chicken’s calcium intake without the use of oyster shell which might trigger my son’s shellfish allergy. By feeding our heritage breed hens the Purina Layena Sunfresh feed, we enjoyed sixty days of egg collecting without finding even one broken shell.
While improving the strength of the eggs produced in our coop was reward enough, Purina also provided me with a FLIP camera to help document our participation in the Challenge. I was surprised by how easy the camera was to use and find myself using it on a regular basis here on our farm. In fact, I have posted many videos of our hens and our baby goat kids on FaceBook and Twitter for readers to enjoy.
Here’s the best news for you, Dear Reader. Purina also provided me with a FLIP camera to give away to one lucky reader. I will randomly select a reader on Monday, November 21, 2011. The winner will be notified via Email and announced to all of my readers via FaceBook, Twitter, the Community Chickens forum, and on this blog.
If you would like to enter the drawing, simply comment on this post below. Be sure to include your Email address so that I can contact you if you are chosen as the lucky winner.
If you’ve read this blog, then you know that I am a big proponent of having a close connection to the food that you eat. In fact, I spend most of my time trying to do just that. At the end of most days I have the dirt under my fingernails and scars on my hands to prove it.
So, it probably should come as no surprise that the animals at 1840 Farm are following suit. The goat kids are four weeks old today and made the decision to curl up and take a nap within the boundaries of their feed pan. I don’t know, sleeping on your dinner plate might be taking this a little too far, but it sure is cute.
The kids at 1840 Farm are growing bigger every day (both the goat and human variety)!
The three Nigerian Dwarf goat kids are spending their days eating, sleeping, and playing in the sunshine. They are just beginning to nibble hay with their mother and investigate the outside world. As you can see, they enjoy a lot of personal attention as well and love to be rocked every morning and evening.
If I had known how enjoyable it was to have baby goats on the farm, I might have decided to start our home dairy years ago!
It was an incredibly exciting weekend here at 1840 Farm. We woke up on Saturday morning to find three beautiful newborn baby goat kids waiting for us in the barn. They were less than an hour old and mom was well on her way to getting them all up on their feet and ready to meet the world.
You’ll be reading a lot more about our Nigerian Dwarf dairy goats Violet and Tassie and the three babies in the days and weeks to come. Right now, I’m off to check in on them, so a few photos will have to do.