Here’s what we’re working on in the farmhouse kitchen at 1840 Farm. Click on a photo to enlarge.
The recipe for 1840 Farmhouse Brioche is finally here! http://1840farm.com/2014/09/farmhouse-brioche/
I hope that you're all ready for the 1840 Farmhouse Brioche Recipe to hit the blog tomorrow! I finished the last batch of recipe testing yesterday to ensure that you'll be able to make beautiful loaves of this delicious bread using my recipe. The reci
Remember the husk cherry chutney I was working on last week? It just received rave reviews from the entire family. It was a very delicious way to start our weekend!
I just removed a pan of these delicious Pumpkin Bars with Dark Chocolate Chips from the oven. The entire farmhouse smells like pumpkin and cinnamon. There are about to be an entire collection of smiling faces gathered around our family table for a warm
I see a lot of cookbook reviews coming to the blog soon! I can't wait to dig into this one. Isn't the cover beautiful?
Mr. 1840 Farm made my day by making a batch of his famous chocolate chip cookies. Lucky me!
Heirloom tomato lasagna made with our homegrown tomatoes was a big hit at our dinner table tonight. Meals like this are why we love heirloom tomato season so much!
Four pounds of these homegrown heirloom tomatoes were just transformed into lasagna for our family's dinner. What's for dinner at your house tonight? #tomato #heirloom #foodstand
For all of you who wondered what the husk cherries look like inside that delicate, papery husk. Aren't they beautiful? We have been eating them fresh from the garden, but I finally collected enough of them to try to make a chutney. I made the first batc
My day was made when I discovered this in the mail from @sasquatchbooks !
No matter the weather outside, it looks like Heirloom Tomato Season in our farmhouse kitchen! #heirloom #tomato #garden
Just in case there is a cocktail in your future this afternoon or evening, you might want to consider this delicious recipe from the book I reviewed on Friday. The Rosemary Bourbon Maple Sour from "Shake: A New Perspective on Cocktails" is a fabulous wa
The smell of Raspberry Crumble Bars is filling the farmhouse. I can't wait for these to be ready to eat! http://1840farm.com/2011/07/raspberry-crumble-bars/
I did finally decide what to make for dinner: Quinoa with Oven Roasted Chickpeas and Cherry Tomatoes. Tonight, I topped it with a pair of fresh eggs from our garden coop of bantam hens. It was amazing with the eggs and I don't think that I will ever ma
I may not be canning tomatoes this afternoon, but I'm using up several pounds of them just the same. I'm making a batch of our Smoky Tomato Jam for the fridge and then moving on to dinner prep. I haven't decided what we're eating tonight, but I'm willin
Yesterday, I picked up a 50 pound bag of Nitty Gritty Grain Co’s organic whole grain hard red winter wheat berries from our food coop. I have been using Nitty Gritty Grains for over a year and enjoy knowing that they’re organic, non-GMO, and grown in nei
We harvested another five pounds of heirloom tomatoes today. When added to yesterday's harvest, we have more than enough to make another batch of Tomato Basil Sauce. It seems that every few days I find ten pounds of fresh heirloom tomatoes resting on the
I used ten pounds of our homegrown heirloom tomatoes to make another four pints of Tomato Basil Sauce for our pantry. Then we went outside and harvested another six pounds of tomatoes. We had an abundance of cherry tomatoes today, so the bamboo steamer
After a full day of canning, I have a lovely collection of pint jars of Tomato Basil Sauce, Bread and Butter Pickles, and Dill Pickle Slices. Now, if only I could find a recipe to make something amazing out of our husk cherries! Do you have a husk cherry
Four pints of Tomato Basil Sauce are cooling on the counter and eight more pints of Green Circle Grove's Bread and Butter Pickles are bubbling away in the canning pot. We love these pickles and ran out of them far too early last winter. This year, we'r
We woke up to beautiful weather today. The temperature is just now hitting 70 degrees, the sun is shining, and the humidity lifted with last evening's rain. I have the windows open with classic vinyl spinning on the farmhouse kitchen turntable. Quadroph
During Heirloom Tomato Season, we love to enjoy each and every one of our favorite fresh tomato recipes. Tonight, it was the Summer Fresh Tomato Pie recipe from our friends at Fresh Eggs Daily. You don't want to miss this one. It's delicious! http://www
This time of year, I freeze tray after tray of excess heirloom cherry tomatoes. These frozen tomatoes will be transformed into slow roasted tomato sauces during our long New England winter. On a cold, snowy winter's day, the aroma of these tomatoes bubbli
This time of year, there's always something being put up in canning jars or the freezer. This tray of local peach slices are in the freezer right now. They'll be a welcome taste of summer during the long New England winter. Later today, I will be cannin
This may be the best Saison I have ever tasted and I have had my fair share. Delicious! Have you tried Pretty Things Fieldmouse's Farewell? #craftbeer #beer
Cocktail hour was a lovely combination of music spinning on the turntable and cocktails shaken in our @masonshaker with bourbon, fresh lemon, maple, and rosemary. This is why happy hour is so happy! #cocktails #craftcocktails #happyhour
Local legend Jody Adams is nearing a milestone. In September, her restaurant Rialto will mark their 20th anniversary. Tonight, we're enjoying our take on a dish that has graced their menu. It's one of our heirloom tomato season favorites: Oven Roasted
Suddenly, the farmhouse smells of bread and butter pickles!
I just heard the sound that is beautiful music to a canner's ears: the lovely ping of a canning lid sealing. I heard a ping for each jar of Heirloom Tomato Basil Sauce, so we're off to a good start this afternoon! #tomato #heirloom #storeycooks
Looking at this photo should give you a good indication of how I will be spending my afternoon. Yes, I have a date with the canning pot. In a few hour's time, there will be jars of Heirloom Tomato Basil Sauce and Green Circle Grove's Bread and Butter Pi
Why stop at one batch of Heirloom Tomato Basil Sauce when you have enough fresh tomatoes for two? #tomato #storeycooks #heirloom #1840farmcommunity
The husk cherry harvest keeps marching on without an end in sight! We keep picking them and marveling at their intense, unique flavor. Are you growing husk cherries in your garden this year? #heirloom #garden #1840farmcommunity
And now for the most difficult stage of pie making: waiting for the hot pie to cool enough so that I can cut the first slice!
Last night, I shared with you that I grated the butter before making a batch of espresso chocolate chip shortbread cookies. Tonight, I found myself making a deep dish raspberry pie and put the grater to good use again. I promised on Friday that I would
These espresso chocolate chip shortbread cookies are a family favorite. More importantly, they're going into the oven right now. Here's a tip from my kitchen to yours: if you grate the butter for your recipe, the batter will be easier to cream and remai
On the day that marks the anniversary of Julia Child's birth, it seems fitting to share a link to my post and recipe for her Baked Cucumbers. You'll find the link in the comments below and me paging through a few of my favorite Julia Child cookbooks. ht
Oh, how I do love heirloom tomato season! It'll be tomatoes for dinner every night as long as the garden keeps producing these beautiful, delicious tomatoes. Tonight, we paired cherry tomatoes with garlic, basil, sun dried tomatoes, smoked mozzarella chee
The last test for this bread recipe is the taste test. Toasted with butter, local honey, and a sprinkle of Ceylon cinnamon, it was every bit as delicious as I had hoped. It's official: Farmhouse Brioche will be the next recipe added to our blog. I can't
I think that this recipe is finally ready to write up and share with all of you!
So far, so good. These loaves are headed to the oven. In 35 minutes or so, we'll know if they're as good as the last batch.