Here’s what we’re working on in the farmhouse kitchen at 1840 Farm. Click on a photo to enlarge.
As far as recipe experiments go, this one is off to a delicious start!
Two cups of French Roast should be just the fuel I need to spend a few hours working on the Holiday Issue of In Season Magazine. I can't wait to share it with you, so I have my fingers crossed that it will be ready to publish in the coming week. I see a l
For years, I have wondered why people who own a Vitamix love it so much. Then our sponsor @jlhuffordonline sent me one to try in our farmhouse kitchen. Let's just say that now I understand why people enjoy using them. I am amazed at how fantastic it is an
The favorites from our Thanksgiving feast were the heritage breed turkey from White Gate Farm and Cast Iron Skillet Dressing. They were just as delicious as leftovers tonight as they were at our family table yesterday. What was your favorite dish from y
I planned to take photos of each dish we enjoyed as part of our Thanksgiving meal. Then I saw them and suddenly all I could concentrate on was adding each of them to my plate! They were all delicious and we had a wonderful meal around our farmhouse table
It just wouldn't feel like Thanksgiving without a few family recipes that have been handed down through the generations. For our family, that includes cinnamon apples and cranberry sauce. Yes, I did sneak a bite (or two) of the cinnamon apples just to m
No roasting rack for the turkey? No problem! Make a nice bed for your turkey using peeled root vegetables. I love to use carrots. They add a lovely earthy sweetness and beautiful color to the liquid that will be turned into the gravy to be served with t
Let's get this day of cooking and baking started!
Happy Thanksgiving from all of us here at 1840 Farm. I hope that you have a wonderful day filled to the brim with delicious food and time spent with friends and family. We're hoping to do the same. How do you plan to spend your Thanksgiving Day? #Than
These loaves looked so good that I just couldn't wait to have a slice! Are you doing any Thanksgiving baking tonight? #food #Thanksgiving
Two loaves of our 1840 Farmhouse Brioche just went into the proofer.
It's time to make a batch of fresh bread for tomorrow's Cast Iron Skillet Dressing. First, we need a fresh batch of flour.
Here's my final Pie Crust Tip: Use a Pie Bird. When making a pie with a top crust, use a pie bird. This sweet little bird will help excess steam escape and lead to a more evenly baked top crust. Pie birds make a lovely decoration in our farmhouse kitc
My third Pie Crust Tip is the most unique of the bunch. To make a flakier pie crust, put down that rolling pin! So often, I hear from readers that they find the task of making a pie crust to be maddening. Most of that frustration centers on the use of
Are you ready for another Pie crust Tip? I hope so! One of the easiest mistakes to make when making pie crust is to overmix the dough. Less is more when bringing a pie crust dough together. Less mixing and working of the dough is the way to go. In th
Last week, I promised to share a few of my tips for making a flaky pie crust. A promise is a promise, so here's my first tip for you to work into your Thanksgiving pie baking. My favorite type of crust is an all butter crust. I grate the cold butter ne
Homemade bread and a cup of hot coffee was the perfect way to get my day started. My morning chores are finished and I am warming up in front of the pellet stove with a second cup. It was a cold 23 degrees while I was tending to all of the animals! Now
I spent the afternoon writing a recipe for Thanksgiving dressing made with loaves of homemade bread. A bread baker can only do that for so long before getting down to business and making a batch of fresh bread!
It's time to settle in at the computer with a cup of coffee and finish writing my recipe for Cast Iron Skillet Dressing with Sausage and Artichokes. I'll be sharing it with you before the weekend so that you can consider adding it to your Thanksgiving fe
It's been dreary and damp here all day long, so I'm going straight for comfort food tonight. In my opinion, you just can't beat a hearty breakfast for dinner when you need a little comfort. Homemade waffles with local bacon seem like just what the docto
There's a recipe experiment underway in the farmhouse kitchen. I'm trying to create a savory Onion and Ale Jam to be served with our cheese course on Thanksgiving and when entertaining company during the holiday season. I love to can my savory jams and
Is there anything more delicious than the gift of homemade treat from a friend? This maple white chocolate fudge is divine and I am thinking of our dear friends with every single bite!
We're enjoying snack dinner tonight. Along with a bit of cheese, homemade husk cherry chutney, and local sausage, we added an heirloom apple from a nearby orchard. This is a Roxbury Russet and it is delicious! This apple variety is thought to be the old
Pie just might be my favorite dish to make. I love everything about it and have such fond memories of my Grandmother's homemade pies. Quite often, I hear from members of our 1840 Farm Community that they find making a flaky pie crust to be a frustrating e
The pages of the Holiday Issue of In Season Magazine are starting to take shape! I'm at the computer with a cup of coffee and a slice of my Oatmeal Pie with Dark Chocolate and Bourbon organizing the pages. I'm telling myself that this decadent (and r
Here it is: my first take on a recipe for oatmeal pie. I had a little fun with this one and added a bit of dark chocolate and a dash of bourbon. In case you were wondering, it does taste as good as it looks!
The second recipe experiment is underway in the farmhouse kitchen. This dessert was suggested to me by a reader over the weekend. Can you guess what I'm making?
I had two recipe experiments to tackle this evening. The first was delicious and the second is underway. Here's a photo of the first recipe. This is a farmhouse macaroni and cheese that includes a pound of fresh organic carrots in the velvety smooth ch
I have a few recipe experiments ahead of me this evening. This homemade Husk Cherry and Rosemary Chutney with a bit of Landaff Cheddar should be just what I need to get things started!
When our sponsor @jlhuffordonline sent me a juicer to test out, I wasn't sure what we should make first. So, I let our son peruse the recipe book and select our first juicing experiment. He couldn't wait to try making banana milk, so we got to work in t
If it is possible to be head over heels in love with a coffee maker, then this Moccamaster from @jlhuffordonline the object of my affection. It makes the most delicious coffee that I have ever tasted. Are you starting your morning with a cup of coffee?
This is the beginning of a late night farmhouse kitchen recipe experiment. I have high hopes that a bit of this homemade bread will become the most delicious dressing that I have ever made. If it does, I will be able to share the recipe with you in time f
It's another dreary, raw November day outside today. We're in the farmhouse enjoying the warmth of the pellet stoves and treating ourselves to a cup of comforting hot chocolate. How could I pass up hot chocolate mix made in neighboring Vermont, packaged
I am at my happiest when I am creating. Sometimes, I'm working with fabric at the sewing machine. Other times, I'm working up a new recipe in the farmhouse kitchen. Today, I spent my time working with birthday cake and frosting. The birthday boy was
This cup of coffee has its work cut out for it this morning. C'mon French Roast, work your magic!
Our temperature is a chilly 36 degrees this morning. I guess it's a good thing that I harvested these husk cherries yesterday. It looks like I'll have enough ripe fruit to make one last batch of husk cherry compote with rosemary. We're one day closer to
While I'll be a little sad to see the farm completely enveloped in darkness around 4:00 today, I am thrilled to have an extra hour to use. I slept in a bit, lingered over coffee and the newspaper, and now I'm settling in at the sewing machine. Later thi
It's chilly tonight, so I'm off to make myself a warm cup of Golden Milk. My favorite recipe includes turmeric, candied ginger, and ghee. It's so comforting with a delicious aroma and beautiful color. http://1840farm.com/2014/10/golden-milk/
Dinner is served: French lentils with locally raised pasture raised pork sausage topped with a sprinkle of grated Parmesan and a drizzle of balsamic glaze. It was delicious and perfect for dinner on a cold, damp evening. What's for dinner at your house?
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