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 →

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 →

FranklinCoolerBranded

The temperatures are warming up and gardening season is giving us reason to spend hours outside in the hot sun.  When the work is done for the day, I’m ready for a cold, tall, glass of refreshment.  If that cold drink can include two components harvested from our garden, thenRead More →

RaspberryRhubarbSyrupBranded

Here in New England, we’re still counting the days until it is safe to plant our tender perennials in the gardens.  Heirloom tomatoes, eggplant, cucumbers, and the like are all being held in the farmhouse under lights until our overnight temperatures are warm enough to not cause damage to thoseRead More →

Savory Husk Cherry and Rosemary Jam Branded

    Husk Cherries (Physalis pruinosa) are related to the tomatillo and tomato.  They share the same scientific family with tomatoes and the same genus as the tomatillo.  The marble shaped fruits are sweet and earthy with a tropical note.  Their flavor defies easy explanation.  Each bite is equal partsRead More →

Heirloom Tomato Pie at 1840 Farm

If I ranked my favorite foods, heirloom tomatoes and homemade pie would both be at the top of my list.  In fact, they might occupy the first and second spot.  Please don’t ask me to choose one of them as my absolute favorite because I’m not sure that I could.Read More →

Freezing Tomatoes at 1840 Farm

I love heirloom tomato season.  When our garden is producing ripe tomatoes, we enjoy them at almost every meal.  We also put them up for the long New England winter that lies ahead.  We have found that cherry tomatoes are ideally suited for long-term storage in the freezer. I knowRead More →

Repickling at 1840 Farm

Have you ever re-pickled?  I’m happy to say that I have.  A few weeks ago, I found myself at the bottom of as amazing jar of McClure’s Sweet & Spicy Pickles.  As I stared at the remaining brine, I wondered:  could I add fresh vegetables to the brine and createRead More →

Ripe Strawberry at 1840 Farm

The flavor of a ripe strawberry. is always welcome at our farmhouse table.  During strawberry season, we enjoy our strawberries eaten freshly picked from the berry patch, added to a few of our favorite baking recipes, and preserve many more as jam to last us through the long New EnglandRead More →

Refrigerator Dilly Beans at 1840 Farm

For 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 masonRead More →

Strawberry Jam at 1840 Farm

 Strawberry Jam with Natural Pectin yields approximately 4 half 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 prefer to use the natural pectin in an apple rather thanRead More →

Strawberry and Rhubarb at 1840 Farm

We have been enjoying this 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 toRead More →