Tag Archive: 1840 Farm Heirloom Seed Collection

French Harlequin Heirloom Marigold

The 1840 Farm Pollinators GardenFrench Marigolds have a centuries old secret:  they aren’t really French.  It is believed that they made their way to France in the 1500s.  An illustration of a striped French Marigold appeared as early as a 1791 edition of Curtis’ Botanical Magazine.  This marigold was described as being yellow with red striped petals.

Centuries later, we still refer to some varieties as “French”.  Perhaps this is a nod to the gardeners of France who worked diligently to cross their most beautiful specimens in a quest to better the blooms.  Or, it could simply be due to the fact that all things French were thought to be beautiful and of the highest quality at the time that the marigold first came to America.

American gardeners in that era were eager to  attempt to replicate the beautiful gardens in France.  Travelers took garden tours, carefully noting both the species and methods used to create France’s most notable gardens.  One of those travelers was  the man who would become our young nation’s third President:  Thomas Jefferson.

The French Marigold was a common sight in Colonial gardens, bringing beauty and utility to the garden plot.  In 1808, Jefferson wrote in his garden journal about having two varieties of marigold in his gardens at Monticello in Virginia.  It is believed that the French Marigold was one of the two varieties that he had growing on the grounds at Monticello.  He often referred to the French variety as the “lesser African marigold” as it was thought to have made its way to France via Africa.

Jefferson enjoyed marigolds so much that he sent them to his granddaughter Anne.  Anne happily wrote to him, reporting that the two varieties of marigold seeds he had given them were still flourishing.  It is thought that the French Marigold was one of the two varieties he had sent her.

Marigolds were long thought to be poisonous due to their pungent aroma.  Gardeners believed that any flower with a strong, unpleasant scent was sure to be poisonous.  Centuries later, we can still use their scent and pest deterring qualities to our advantage in the tomato patch.

Marigolds make excellent companions for tomato plants.  Their pungent aroma is thought to help deter harmful nematodes who love to decimate the tomato patch.  They also bring beauty to the tomato garden by filling the space beneath the towering vines.

Their beneficial properties can be taken advantage of long after the growing season has ended.  Allow spent marigold plants to dry in the garden at the end of your growing season.  Before the first frost, break the dried marigold plant into small pieces and turn them under the top layer of the soil.  Doing so will discourage nematodes from overwintering in your garden’s soil, giving next year’s plants a head start on overcoming these garden pests.

Tennis Ball Heirloom Lettuce is one of the four varieties included in our The Pollinators Garden Heirloom Seed Collection available in The 1840 Farm Mercantile Shop on Etsy.  The 2014 Heirloom Seed Collection is a collaboration between 1840 Farm and Fresh Eggs Daily.  Together, we have curated our favorite heirloom varieties into collections that are ideally suited for growing together.  The heirloom, non-GMO seeds in our collection are from family owned seed purveyor Baker Creek Heirloom Seed Company.

1840 Farm

We invite you to join The 1840 Farm Community on Facebook and Fresh Eggs Daily on Facebook to share updates from your garden and keep up to date on what we’re harvesting from our heirloom gardens. We’ll also be sharing regular garden updates along with fresh, seasonal recipes in our 1840 Farm Community Newsletter and The Fresh Eggs Daily Newsletter.  In the meantime, you can view photos from the gardens at 1840 Farm by visiting our Garden Photo Tour.  More photos will be added as we progress through the 2014 growing season.

 

Permanent link to this article: http://1840farm.com/2014/05/french-harlequin-heirloom-marigold/

Heirloom Tomato Bruschetta Pasta

When it comes to simple summer dinners, this recipe is as good as it gets.  In the time it takes for the water to come to a boil, I can have the entire recipe prepped and ready to cook.  By the time the pasta is perfectly cooked, the sauce is ready and dinner is served.

The inspiration for this pasta dish came from another summer favorite:  Heirloom Tomato Bruschetta with Basil.  We love to celebrate our beloved heirloom tomato season with fresh bruschetta on a warm summer afternoon.  So, why not prepare the rustic bruschetta topping and serve it with pasta instead of the traditional crusty loaf of bread?

The results are equally delicious.  It’s nice to have more than one way to celebrate the long-awaited arrival of heirloom tomato season.  It’s also nice to be able to serve a delicious, fresh dinner at our family table in less than 30 minutes from start to finish!

Heirloom Tomato Bruschetta Pasta
Serves 4 as a main course

1 pound heirloom tomatoes, cut into chunks
2 cloves garlic, minced
1 ounce sun-dried tomatoes packed in oil
1 Tablespoon oil from sun-dried tomatoes
1 Tablespoon  extra virgin olive oil
4 ounces mozzarella, cut into cubes
2 ounces smoked mozzarella, cut into cubes
12 ounces penne pasta
1 handful basil leaves, torn
salt and pepper to taste
Balsamic Vinegar Glaze

Bring a large pot of water to a roiling boil.  Add 1 Tablespoon of salt to the water and return to boil.  Add pasta and cook until al dente.

Meanwhile, combine the oil from the jar of sun-dried tomatoes with the olive oil and minced garlic in a large skillet.  Warm gently over low heat until the garlic is fragrant.  Roughly chop or julienne the sun-dried tomatoes before adding them to the warm oil.  Add the fresh tomatoes to the skillet and warm over low heat.

Add the cooked pasta to the skillet and toss to coat.  If the pan is dry, add water from the pasta pot to moisten.  Remove from the heat and add the basil and mozzarella.  Gently stir the mixture.  Taste for seasoning and add more salt or pepper if needed. Serve warm garnished with balsamic vinegar glaze.

Permanent link to this article: http://1840farm.com/2013/08/heirloom-tomato-bruschetta-pasta/

Oven Roasted Heirloom Tomato Ricotta Tart

I originally posted this recipe back in the very early days of writing this blog.  It seems fitting that this would be one of the longest lived recipes on the blog as it has been a family favorite since before we made 1840 Farm our home.  Each summer, we look forward to this rustic tart topped with our homegrown heirloom tomatoes.

The combination of flavors in this dish is perfectly balanced.  The acidity and earthiness of the tomatoes is the star, but the creamy ricotta and bright basil accent it deliciously.  It’s no wonder that this dish is a perennial family favorite.

 

Oven Roasted Heirloom Tomato Ricotta Tart
serves 4 – 6 as a main course

This recipe was inspired by a recipe published in Martha Stewart’s FOOD.  I use homemade bread crumbs from our Farmhouse Country Loaf for the crust.  Prepared bread crumbs or panko are also delicious. 

180 grams (2 cups) breadcrumbs
2 ounces (4 Tablespoons) olive oil
16 ounces ricotta cheese
2 ounces mozzarella cheese, cubed or shredded
1 ounce Parmesan cheese, grated
1 large egg
2 Tablespoons chopped fresh basil
1 pound heirloom tomatoes
olive oil for brushing
salt and pepper

Preheat oven to 450 degrees Fahrenheit.  Prepare a 9 inch springform pan by wrapping the bottom in aluminum foil.  Set aside.   j

Slice bread into thick slices and place in the oven to dry.  When dry and cool, use a food processor to chop the toasted bread into fresh breadcrumbs.  With the motor running, add the olive oil and process until evenly moist.  Press mixture evenly in prepared pan, covering the bottom of the pan.

Rinse out the bowl and blade from the food processor.  Add ricotta cheese, mozzarella and Parmesan cheese, and egg to the food processor and process until completely smooth.  Add basil and pulse until basil is evenly distributed throughout the ricotta mixture.

Carefully add the ricotta mixture to the springform pan., spreading to cover. Slice heirloom tomatoes and place on top of the ricotta, overlapping where needed to fully cover the top.  Brush the top of the tart with olive oil and sprinkle with salt and pepper.

Place springform pan on a baking sheet and transfer to the preheated oven.  Bake for 40 minutes or until the tomatoes are beginning to dry and the ricotta mixture has become firm and golden.

Remove from the oven and allow to cool for ten minutes.  Carefully run a thin metal spatula or paring knife around the outside edge of the tart to loosen it from the pan.  Unmold the tart, cut into slices and serve warm.

Related Posts

  • 87
    When it comes to simple summer dinners, this recipe is as good as it gets.  In the time it takes for the water to come to a boil, I can have the entire recipe prepped and ready to cook.  By the time the pasta is perfectly cooked, the sauce is ready and dinner is served.…
    Tags: add, tomatoes, oil, heirloom, tomato, fresh, ounces, salt, mozzarella, basil
  • 79
    In the early days of writing this blog, I shared a recipe for traditional tomato bruschetta.  It's a family favorite during heirloom tomato season here at 1840 Farm.  On days that we come back to the kitchen with pounds of freshly picked tomatoes, this is what's for dinner. When the day is long and I'm…
    Tags: tomatoes, bread, oil, heirloom, oven, basil, add, place, tomato, fresh
  • 67
    During the height of heirloom tomato season, we harvest several pounds of cherry tomatoes every day.  It's intentional:  we plant two dozen cherry tomato plants every summer in our garden.  We have found that they store amazingly well in the freezer, allowing us to make this fresh sauce all winter long.  When the snow is…
    Tags: tomatoes, tomato, add, pan, favorite, heirloom, minutes, place, farm, recipe

Permanent link to this article: http://1840farm.com/2013/08/oven-roasted-heirloom-tomato-ricotta-tart/

Heirloom Tomato Bruschetta with Basil

In the early days of writing this blog, I shared a recipe for traditional tomato bruschetta.  It’s a family favorite during heirloom tomato season here at 1840 Farm.  On days that we come back to the kitchen with pounds of freshly picked tomatoes, this is what’s for dinner.

When the day is long and I’m tired from a full day’s work on the farm, I make a simpler, more rustic version of bruschetta.  I don’t slice the bread and toast it in the oven.  Instead, I place the whole loaf in a 400 degree oven for about 10 minutes to warm it slightly and freshen the crust.

As the bread is warming, I prepare a lovely warm bruschetta topping.  By the time the bread is warm, the topping is ready and we can start enjoying that delicious combination of earthy heirloom tomatoes, bright basil, and a great loaf of bread.

1 loaf of crusty French or Italian bread
2 cloves garlic, minced
8 ounces fresh heirloom tomatoes
1 ounce sun-dried tomatoes packed in oil
1 Tablespoon oil from sun-dried tomatoes
1 Tablespoon  extra virgin olive oil
1/4 cup fresh basil leaves, roughly chopped
1/4 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
1 ounce ricotta salata or Paremsan cheese
Balsamic Vinegar Glaze

Preheat oven to 400 degrees. Prepare the tomatoes by chopping roughly or slicing cherry tomatoes into thirds.  Place in a medium serving bowl and set aside.

Place the loaf of bread in the warm oven and set the timer for 10 minutes. As the bread warms, prepare the topping by combining the oil from the jar of sun-dried tomatoes with the olive oil and minced garlic.  Warm gently over low heat until the garlic is fragrant.  Remove from heat and allow to cool slightly.

Roughly chop or julienne the sun-dried tomatoes before adding them to the fresh heirloom tomatoes.  Add the basil, salt, and black pepper to the tomatoes before pouring the warm oil mixture over the top.  Gently stir the mixture.  Taste for seasoning and add more salt or pepper if needed.  Add the crumbled ricotta salata or shaved Parmesan cheese and stir to combine.  Drizzle with balsamic glaze if desired.

Slice the warm bread and serve with the bruschetta topping, spooning the topping over the bread and eating while it is still warm.  Enjoy!

Related Posts

  • 82
    When it comes to simple summer dinners, this recipe is as good as it gets.  In the time it takes for the water to come to a boil, I can have the entire recipe prepped and ready to cook.  By the time the pasta is perfectly cooked, the sauce is ready and dinner is served.…
    Tags: add, tomatoes, oil, heirloom, bruschetta, warm, tomato, sun-dried, fresh, garlic
  • 79
    I originally posted this recipe back in the very early days of writing this blog.  It seems fitting that this would be one of the longest lived recipes on the blog as it has been a family favorite since before we made 1840 Farm our home.  Each summer, we look forward to this rustic tart…
    Tags: oven, heirloom, tomatoes, add, food, basil, oil, bread, recipe, place
  • 64
    This recipe hails from RIalto restaurant in Cambridge, Massachusetts.  I happened upon it by way of The Tomato Festival Cookbook.  For an heirloom tomato lover like me, this cookbook is filled with delicious possibilities.  It includes everything imaginable from cold salads to chocolate cakes that incorporate green tomatoes that simply won't have enough time to…
    Tags: tomatoes, add, oven, oil, tomato, recipe, basil, heirloom, salt, food

Permanent link to this article: http://1840farm.com/2013/07/heirloom-tomato-bruschetta-with-basil/

Black Cherry Heirloom Tomatoes

We love cherry tomatoes here at 1840 Farm.  It just wouldn’t be summer, or tomato season as we like to call it, without enjoying the experience of strolling through the raised bed garden and plucking a warm cherry tomato directly from the vine before popping it into your mouth.  Every year, we plant several varieties of heirloom cherry tomatoes and every year we declare the Black Cherry to be our favorite.

We plant dozens of Black Cherry Heirloom Tomato plants in the 1840 Farm gardens each year.  At the height of the harvest, we pick pounds of these beautiful little orbs every day.  We eat an abundance of them fresh and oven roast others for fresh pasta dishes.  We also put them up for the long New England winter that lies ahead.

We have found that these cherry tomatoes are ideally suited for long term storage in the freezer.  Washed Black Cherry tomatoes are allowed to air dry before freezing them in a single layer on a baking tray overnight.  Once they are frozen solid, we transfer them to freezer bags and store them for use during the long winter season.

This method of preservation is simple and effective.  We enjoy fresh tomato sauces with the intense flavor of these cherry tomatoes all winter long.  With each delicious bite, we are reminded that the next tomato season is one day closer.  During our long New England winter, that reminder is a very welcome sight!

The Black Cherry is a member of The 1840 Farm Heirloom Seed Collection as part of our The Tomato Lovers Garden Heirloom Seed Collection available in The 1840 Farm Mercantile Shop on Etsy.  The heirloom, non-GMO seeds in our collection are from family owned seed purveyor Baker Creek Heirloom Seed Company.

1840 Farm

1840 Farm offers four other heirloom seed collections for purchase. The 1840 Farm Favorites Garden includes six of our favorite varieties to plant in the gardens here at 1840 Farm. The Easy Keepers Garden includes four varieties that are perfect for the beginning gardener and can be sown directly into a small garden plot or containers. The Pollinators Garden features six flowering plants that will help to attract beneficial pollinators to your garden.  Our Three Sisters Garden includes four packets of seed that allow you to enjoy delicious produce and an American history lesson as you put into practice one of the oldest forms of companion planting.

 Loading InLinkz ...

Fresh Eggs Daily has assembled an amazing collection of heirloom seeds to offer this year. These collections will to help ensure the good health of the chickens and ducks in your care. With their collections, you can freshen up your coop’s nest boxes, boost your flock’s respiratory health, and grow fresh supplemental treats for all life stages of chickens and ducks.

 Loading InLinkz ...

Permanent link to this article: http://1840farm.com/2013/04/black-cherry-heirloom-tomato/