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 with
Just in time for Mother’s Day, I have gathered together a collection of our favorite recipes to make for breakfast and brunch. These recipes have been made time and time again in our Farmhouse Kitchen here at 1840 Farm. Now you can make them for your friends and family.
I love a perfectly poached egg. The texture is unlike any other egg preparation, firm enough to hold together yet delicate and smooth as velvet. The perfectly poached yolk is thick and fluid, imparting an earthy richness to anything it is served with. I first came to know poached eggs
Every holiday has its own unique food traditions. Easter has many. Creating brightly colored eggs would be near the top of the list. For a few years, we were unable to participate in this tradition due to a food allergy to eggs. Those egg free Easter celebrations were every bit
I first made brioche bread about a dozen years ago. I made it out of necessity. I loved the taste and texture of brioche bread, but didn’t have a local bakery that turned out those lovely golden loaves. While Standard Baking Co. in Portland, Maine creates fantastic brioche, driving two
I have written before that molting season is the time that tries a chicken keeper’s soul. It seems cruel that just as the weather turns cold and the days turn dark, we find ourselves without any eggs waiting in the nest boxes as a reward for our chicken keeping chores.
I am always looking for a recipe that offers me a new way to prepare our fresh eggs to serve at our family table. If that new recipe also includes heirloom tomatoes, all the better. I happened upon this recipe in a copy of Martha Stewart Living from June 2011.
Angel food cake was one of the first recipes that I taught myself to bake. I was around twelve years old when I first separated a dozen eggs and followed the recipe in one of my mother’s cookbooks. I marveled at the egg whites as they were transformed into
It’s time for me to face the facts: fall is here. The air is unmistakably crisp, the summer garden is dwindling, and leaves are beginning to dance around the farm with each passing breeze. I’m not ready to bid farewell to summer, but I am taking comfort in the fact
I am on a mission. 1840 Farm will have a flock of chickens in residence before winter comes calling. No, this didn’t happen because of the salmonella egg scare that has been the news story du jour as of late. But I will not tell a lie-it has certainly given