Buttermilk Biscuits at 1840 Farm

Biscuits.  Just reading the word brings up thoughts of flaky, tender biscuits still warm from the oven topped with a pat of butter and a drizzle of honey.  My mouth waters just thinking about it. I hear from readers quite often who have struggled to make flaky pastries to theirRead More →

Two Minute Mason Jar Pancakes at 1840 Farm

Saturday morning pancakes are a real treat.  Waking up to the smell of fresh pancakes cooking on the griddle in the farmhouse kitchen is one of the few ways to make this non morning person hop out of bed happily.  Pancakes are one of those rare foods that I loveRead More →

Ratatouille at 1840 Farm

For me, ratatouille is a celebration of our summer garden harvest.  I often think of this dish as I’m planning the next year’s garden, adding seeds to my shopping cart in anticipation of planting, tending, and harvesting the fresh ingredients that put this meal on our dinner table.  I chooseRead More →

Lavender Simple Syrup Collage

I first met lavender simple syrup in a cocktail at Moxy many years ago. It was such a delicious addition to my martini. It added a subtle flavor and aroma that was surprising and delightful. Long before I finished my drink I had decided that figuring out how to makeRead More →

Vanilla Bean Frozen Custard at 1840 Farm

It’s difficult not to fall in love with ice cream.  It’s so delicious and such a welcome treat on a warm summer day. Ice cream is certainly delicious, but you haven’t lived until you have been treated to frozen custard.  The difference may seem subtle on paper, but one tasteRead More →

Farmhouse Coleslaw Square Branded

I love cabbage.  I like it raw.  I like it cooked, especially in the traditional German dishes my grandmother made when I was a child.  Hand me a soft Bierock filled with seasoned ground beef and sautéed cabbage and prepare for me to get misty at the thought of theRead More →

Brown Sugar Dry Spice Rub Square

The warm weather months are in short supply here in New England.  We try to make the most of them, packing as many outdoor projects and activities as we can into the months of the year when our landscape isn’t covered in a thick blanket of snow. Between gardening, tendingRead More →

Raspberry Rhubarb Curd Square

A few weeks ago, I shared my recipe for Creamy Lemon Curd.  It’s a staple here during the spring when we’re all craving the light, crisp flavor of fresh fruit months before our New England gardens will have anything ready to harvest.  This is also the time of year thatRead More →

It’s egg season here, so I am forever looking for ways both new and old to use our seemingly unending supply of fresh eggs.  This weekend, it was unseasonably chilly and rainy outside.  We broke out our winter clothes and turned on the pellet stove to keep cozy.  Even withRead More →

Photo May 10, 11 38 03 AM

Onion rings seem like such a simple thing, yet so many onion rings are pedestrian at best.  A great onion ring perfectly combines the earthy flavor of the onion with a seasoned coating, the soft texture of the cooked onion with the crunchy breading.  I find that very few onionRead More →

Creamy Lemon Curd Square

There’s something about lemon curd that I just love.  I’ll confess that I’m not a huge fan of everything lemony, but for some inexplicable reason I adore lemon curd.  I love the burst of bright citrusy flavor as much as I enjoy the creamy texture.  It just seems to tasteRead More →

Old Fashioned Pound Cake at 1840 Farm

Pound cake is the simplest of recipes yet creates something that seems extravagant, rich, and delicious.  The recipe is simple purely out of necessity.  Pound cake dates back to Britain in the early 1700s.  At that time, many citizens couldn’t read and write, so the recipe needed to be easyRead More →