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How to Make Homemade Bone Broth


Bone broth is the simplest of preparations and yields such delicious and nutritious results. It requires no fancy ingredients and doesn’t demand constant attention. Given enough time and heat, the bones break down, releasing all of their gelatin and minerals into the liquid. The resulting bone broth is rich in protein, gelatin, and minerals and adds a beautiful color and flavor to any dish. Best of all, you can create this amazing broth using leftovers that would normally be discarded.

How to Make Thanksgiving Turkey Bone Broth at 1840 FarmUntil a few years ago, I had never made my own bone broth. I had created my own stock and quick broth with good success, but didn’t fully understand the difference between the three kitchen staples and therefore didn’t realize that I could create something with more flavor and nutrition without creating any extra work for myself in the kitchen.

Since then, I find myself unable to pass up the opportunity to turn the leftovers from a roast chicken or turkey into a batch of bone broth.   I love transforming what used to be thrown away into a broth full of healthy calcium, magnesium, phosphorous, collagen, and a host of other nutritious minerals.

The process of making bone broth is simple. Reserve all that is left from the carcass of your chicken or turkey along with and any vegetables in the roasting pan. Any vegetables or leftover pan drippings can be scraped from the roasting pan and added to the slow cooker. They will add flavor and color to the finished bone broth.

When the meal is finished, transfer the roasting pan’s vegetables to the ceramic insert of a large slow cooker. Add approximately a third of the bones from a whole turkey or all of the bones from a 3 to 4 pound chicken to the slow cooker.  Add enough water to completely cover the bones and vegetables along with two Tablespoons of apple cider vinegar.  Place the lid on the slow cooker and allow the ingredients to rest for an hour. The vinegar helps to extract the calcium from the bones, making a richer and more nutritious bone broth.

Transfer any remaining bones to a freezer bag. Those bones can be frozen for later use. When making bone broth using frozen bones, allow the bones to come to room temperature before proceeding with the cooking process.

After the bones have spent an hour in the water and vinegar, turn your slow cooker on at high heat. Once the liquid has come to a boil, you can reduce the heat to low. The liquid should remain at a simmer as the broth cooks. Leave the lid securely on the pot to reduce the amount of liquid that evaporates away from the pot. If you notice that the liquid level has dropped dramatically as the broth cooks, you can add more water as needed. 

The longer the broth simmers, the richer the broth becomes both in flavor, color, and nutrition. While you can stop the process at any point, I like to let the broth simmer for 72 hours. As you can see, the broth takes on a beautifully rich color the longer it is allowed to develop in the slow cooker.Crumbline Bones from Bone Broth at 1840 Farm

If you’re wondering how to know when your bone broth is finished, the process is simple. Remove a bone from the pot of liquid. When the bones have released all of their mineral content, they will crumble in your hands with very little pressure. This crumbling signals that the bone broth is finished, that the bones have released all the nutrition they have to give.

At this point, the slow cooker can be turned off. I allow the broth to cool to room temperature before straining it through a colander lined with cheesecloth. Discard any bones, vegetables, or scraps, straining the broth a second time if any solids remain.

I fill one large Mason jar with bone broth to store in the refrigerator, using it in any recipe that calls for stock or broth. I freeze the rest using either ice cube trays or silicone baking cups before transferring to a freezer bag for long term storage. I use this frozen broth as I would fresh, adding it to any recipes that call for broth or stock.

Our bone broth never lasts very long in the freezer as we continue to find new ways to incorporate it into our favorite recipes. The flavor, aroma, and color are so superior to standard broth that I only regret that I didn’t start making bone broth sooner. Once you discover the simplicity of making homemade bone broth and its amazing depth of flavor, you’ll be wondering the same thing!


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Velvety Mashed Potatoes

velvety-mashed-potatoes-brandedFor me, a serving of velvety smooth mashed potatoes is at the top of my list of favorite comfort foods. They’re always a welcome sight at our family table. They pair beautifully with so many main courses and I love repurposing any leftovers into the next evening’s comforting meal for our family. Leftover mashed potatoes make a delicious topping for a range of dishes from Shepherd’s Pie to a Farmhouse Style Mashed Potato Torta.   At Thanksgiving dinner, I can’t imagine our plates without a healthy serving of mashed potatoes.

As much as I love to make and enjoy mashed potatoes in our farmhouse kitchen, I receive countless messages and pleas for help from my readers who are frustrated by the process. They’ve tried so many different recipes and have yet to create the lovely, creamy mashed potatoes they’re dreaming of.

Making amazing mashed potatoes is simple once you understand the role a potato’s starch plays in the finished texture of the dish. You don’t need fancy tools or ingredients, just a few simple techniques for controlling the starch contained in the potatoes you’re working with.

First, carefully choose the type of potato you use and the method of preparing them for boiling. Yukon Golds are my preferred type of potato to use when making mashed potatoes. They are waxy and ideally suited for creating a smooth mashed potato. I love their flavor and texture and use them when creating any mashed potato recipe.

Next, let’s discuss preparing the potatoes for cooking. I like to resist cutting the potatoes into small pieces before boiling. The more surface area you create, the more water will be absorbed by the boiling potatoes, causing the starch molecules to swell and absorb too much water. Instead, cut the potatoes into pieces approximately 2” square which allows the potatoes to cook quickly without soaking up too much liquid.

As soon as the potatoes are fork tender, remove the boiled potatoes from the hot water immediately to a colander. Allow the hot potatoes to drain for a few moments before returning them to the pan. Use a potato ricer or an old fashioned potato masher to break down the potatoes. Do not use a blender, mixer, or food processor to mash your potatoes as they will over work the starch molecules and produce gummy mashed potatoes that no amount of butter or cream will be able to tame.

Finally, do not add cold liquid to the boiled potatoes. A hot, steaming pile of potatoes doused in cold liquid will seize up due to the drastic difference in temperature, producing and releasing far too much starch to create the velvety smooth dish we all love. Instead, warm your liquids before adding them to the cooked potatoes. You’ll be amazed at the difference in texture and rewarded with glorious mashed potatoes to serve at your family table.

Once you unlock these simple secrets for creating velvety smooth mashed potatoes, you’ll find yourself turning to this recipe again and again.  They’re simply delicious served with our Farmhouse Gravy.  I hope that your family and friends will enjoy them as much as we do!

Velvety Mashed Potatoes
Serves 6
I like a rustic mashed potato dish, so I skip the step of peeling the potatoes before boiling. If you prefer, you can peel the potatoes before boiling. This is the perfect recipe to use your homemade bone broth. I find that using bone broth delivers a rich flavor and texture unlike any other liquid added to the warm potatoes. Be sure to warm the liquids before incorporating them into the potatoes.
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  1. 3 pounds Yukon Gold potatoes, washed and cut into 2” cubes
  2. 1 cup bone broth or high quality stock
  3. ½ cup whole milk
  4. ¼ cup heavy cream
  5. butter for serving
  6. salt and pepper to taste
  1. In a large pot, combine the cubed potatoes with enough cold water to cover and allow them to move freely as they boil. Place the pot over a burner on high heat, bringing it to a rapid boil. Reduce the heat as needed to maintain the boil but prevent the pot from boiling over. Continue to cook until the potatoes are fork or knife tender, approximately 15 minutes.
  2. Immediately remove the pot from the heat and drain the potatoes in a colander. Allow the hot potatoes to drain for a few minutes before continuing. You can use a potato ricer to break down the potatoes or return the cubed potatoes to the boiling pot to mash using an old fashioned potato masher. Take care to mash the potatoes without overworking them.
  3. Add half of the warm liquid mixture to the pot, stirring it into the mashed potatoes. Continue adding more liquid until the mashed potatoes are the desired consistency. If you find that you need more liquid, simply warm a bit of bone broth, cream, or milk before adding it to the potato mixture. Taste the potatoes, seasoning with salt and pepper as needed. Serve hot with an ample topping of butter, sour cream, or a ladle full of our Farmhouse Gravy.
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Farmhouse Gravy

farmhouse-gravy-brandedFor me, there are few recipes more rustic and comforting than gravy.  It adds flavor and velvety texture to roasted meats, mashed potatoes, and anything else it happens to touch on a dinner plate.  With very little effort, simple ingredients can be coaxed into a thick, delicious gravy perfect for a holiday table or family dinner.  It’s a true farmhouse staple in our home just like it was in my great grandparent’s farmhouse a century ago.

Cooking gravy certainly isn’t a modern technique.  It is believed that gravy dates back to ancient Egypt and the time period around 3000 B.C.  When you think about it, that makes perfect sense.  Spit roasting meat produced fatty, delicious liquid that simply couldn’t be allowed to go to waste.  A dripping pan resting underneath the cooking meat would collect the juices as they ran out of the meat when pierced with a fork or blade.  That liquid could be served as a thin dipping sauce or “jus” for chunks of meat eaten by hand or it could be reduced, salted, and poured over meat eaten with a fork. 

Fast forward to the 1960s when gravy became something made using a premade mix.  Simply add water, whisk, and heat to create a gravy with very little effort.  Add in canned gravies, and gravy making became something that few people practiced.  Perhaps homemade gravy would be made for Thanksgiving dinner, but even then it was just as likely to come from a can or pouch.  That trend continued.  In 2008, Food Technology magazine reported that 40 percent of American households served gravy made from a mix when adding it to their dinner plates.

Ironically, gravy making is incredibly easy.  It requires no special equipment, no fancy ingredients.   The process is simple and can be mastered easily.  From a flavor perspective, you just can’t beat gravy made from scratch, flavored to your liking.

Unlike our ancient ancestors, I prefer to roast our meat in the oven.  The pan collects the rich liquid which can be cooled slightly while the roast meat rests before skimming the fat from the top.  I use homemade bone broth added to the pan drippings and the resulting gravy is rich and delicious.  You can use a combination of broth, stock, and pan drippings to make gravy, adjusting seasoning to yield a delicious batch of gravy.

I hope that you’ll give gravy making a try.  I also hope that you’ll make our Velvety Mashed Potatoes to serve with it!  One taste and I’m willing to bet that you’ll be making a homemade version for years to come.

Farmhouse Gravy
You can use any combination of pan drippings, bone broth, broth, or stock to make delicious gravy. I keep bone broth on hand and add it to the pan drippings as needed to have enough liquid needed for this gravy. I like a very peppery gravy, so I season it liberally with black pepper and often add minced fresh thyme, rosemary, and tarragon from the garden which is often left over from seasoning the roast meat.
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  1. 2 Tablespoons lard or butter
  2. 3 Tablespoons all-purpose flour
  3. 1 ½ cups (12 ounces) warm pan drippings, bone broth, broth, or stock (or a combination)
  4. salt
  5. freshly ground pepper
  6. finely minced fresh herbs (I use thyme, rosemary, and tarragon from the garden)
  1. Make the roux to thicken the gravy by adding the lard or butter to a small saucepan set over medium heat. Melt the fat before adding the flour. Whisk to combine and reduce the heat to low. Continue to whisk until the roux is smooth and takes on a bit of color, approximately 2 minutes. If you are using herbs, add them to the roux and cook for 1 minute.
  2. Add the 2 cups of warm drippings, bone broth, stock (or combination of liquids) to the roux. Whisk to incorporate and increase the heat to medium. Bring the mixture to a simmer, stirring often to prevent scorching. Simmer gently for 3-5 minutes to thicken the gravy to your desired consistency. Reduce the heat to low. Season with salt and black pepper. Taste for seasoning and adjust as needed.
  3. Gravy can be kept warm over low heat, stirring often before serving.
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Garden Fresh Heirloom Tomato Pico de Gallo

 Heirloom Tomato Pico de Gallo Gold Branded

When heirloom tomatoes are ripening by the basket full in our garden, I experiment with all sorts of ways to feature them on our farmhouse table.  I really love preparations that require little to no cooking, allowing the natural texture and delicious flavor of an heirloom tomato to be the star.

This pico de gallo definitely fits the bill.  It’s packed with delicious flavor, texture, and bright color.  It’s so beautiful on the plate and a wonderful way to enjoy the glorious flavor or tomatoes fresh from the garden without heating up the kitchen on a hot summer’s day.

I love to use cherry tomatoes of varying colors when they are available to celebrate the range of red, purple, yellow, and black colors we grow here in our garden. The burst of color and flavor on our plates is always a welcome sight.

Heirloom Tomato Pico de Gallo Ingredients Square WM   Heirloom Tomato Pico with Guac WM













Garden Fresh Heirloom Tomato Pico de Gallo
I love to use cherry tomatoes for this recipe. They can easily be quartered to create the perfect size bite. If you are using larger slicing tomatoes, simply seed the tomatoes before chopping to prevent the pico de gallo from being too runny. If you like a bit of heat with your Pico de Gallo, add a bit of minced jalapeno pepper to the tomatoes and onions.
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  1. 2 Tablespoons onion, minced very finely
  2. 2 cups fresh heirloom tomatoes, diced
  3. ¼ cup fresh cilantro, torn or chopped
  4. 1-2 teaspoons fresh lime juice
  5. salt to taste
  1. In a medium bowl, combine the onion, tomato, and cilantro. Add 1 teaspoon of lime juice and a generous sprinkling of salt. Stir to combine and allow to rest for at least 20 minutes to allow the flavors to combine and the tomato to release its juice. Stir, taste for seasoning, and add more lime or salt as needed.
  2. Serve with tortilla chips. Enjoy!
  1. Pico de Gallo means "rooster's beak" in Spanish. It is thought that the name originated from the appearance of the red tomato pieces in the dish. It seems like the perfect name to me!
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Boston Cream Pie

BostonCreamPie at 1840 FarmBoston Cream Pie has always been one of my favorite desserts.  It’s difficult to beat the combination of a light sponge cake layered with vanilla pastry cream and topped with chocolate ganache.  It wins on flavor and appearance in my book.

Sure, it isn’t really a pie in spite of its name.  As a pie lover, I could choose to hold that against this dessert.  Or, I could choose to love it more because it was made in a pie plate instead of a cake pan.  I’ll go with the second option because it doesn’t prevent me from loving Boston Cream Pie for any reason at all.

If you’re not familiar with the story behind Boston Cream Pie, here it is.  Once upon a time (around 1856), a chef by the name of Sanzian at Boston’s Parker House Hotel made a sponge cake layered with rum infused pastry cream, garnished with toasted almonds, and topped with chocolate fondant.  As was common practice at the time, he baked the cake in pie tins which were often used for cake baking.  The cake was called “Chocolate Cream Pie” and the name stuck.BostonCreamDrip

Years later, it came to be called Boston Cream Pie in a nod to its birthplace.  The Parker House became the Omni Parker House and the rest is culinary history of the most delicious kind.  In 1996, this dessert with a history became the official state dessert of Massachusetts.

No matter the reason this dessert was originally baked in pie tins, it is more common to find it baked in a cake pan these days.  Doing so creates a more symmetrical cake that can be sliced horizontally into layers for the finished dessert.  I like a challenge, so I prefer to use pie plates which create the rustic appearance of the homemade dessert that I love. 

In addition to using pie plates, I like to create three layers of cake rather than the customary two layers.  I find that the ratio of cake to pastry cream and ganache is just right when I create three thin layers of cake.  There’s also something decadent about a triple layer cake.

Once we moved to New England, it seemed fitting to master my own homemade version of Boston Cream Pie.  We even took a trip in to Boston to have a slice at the Omni Parker House just to experience it at the very place it was first created. 

Once we became chicken keepers and had a steady supply of the fresh eggs that give this cake and pastry cream such a rich flavor, my recipe really took shape. I have been making it the same way ever since.

You can call this dessert a pie or a cake, either is fine by me.  I’ll call it homemade and delicious and enjoy every last bite!

Boston Cream Pie
This recipe makes use of several foundation recipes and techniques. You’ll make a sponge cake with a meringue that is folded into the batter to deliver the most amazing texture. Then you’ll move on to make a beautiful pastry cream followed by the chocolate ganache. These three components can be used time and time again making a wide range of delicious dishes to share with your friends and family.
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For the Vanilla Sponge Cake
  1. 1 cup (8 ounces) whole milk
  2. ½ vanilla bean pod
  3. 3 large eggs
  4. ½ cup (96 grams) granulated sugar
  5. 200 grams (1 ¾ minus 1 Tablespoon) All-purpose flour
  6. 4 heaping Tablespoons cornstarch (36 grams)
  7. 1 cup (192 grams) granulated sugar
  8. 1 teaspoon salt
  9. 1 Tablespoon baking powder
  10. 3 ounces oil (I prefer a sunflower oil blend, but any neutral tasting oil will do)
  11. 1 teaspoon vanilla extract
  12. butter or coconut oil and sugar to prepare pie pans
For the Pastry Cream
  1. 12 ounces whole milk
  2. ½ vanilla bean pod
  3. 2 eggs
  4. pinch of salt
  5. ¼ cup (30 grams) All-purpose flour
  6. 6 Tablespoons (72 grams) granulated sugar
  7. 1 Tablespoon vanilla extract
For the Chocolate Ganache
  1. 4 ounces heavy cream
  2. 4 ounces bittersweet or dark chocolate
For the Vanilla Sponge Cake
  1. Preheat the oven to 350° Fahrenheit. Position the oven racks in the top and bottom third of the oven. Prepare three pie pans by coating with butter or coconut oil and granulated sugar. Set aside as you prepare the cake batter.
  2. Place the cup of whole milk a medium saucepan. Split the vanilla bean pod lengthwise using a sharp knife. Using the dull edge of the knife, scrape along the length of the inside of the pod to remove the thousands of beans inside. Transfer the beans and pod to the pot with the milk and place over low heat. The heat will help to infuse the flavor and aroma of the vanilla bean into the milk.
  3. Prepare a large mixing bowl and the beaters for your mixer by wiping with a paper towel lightly moistened with white vinegar. This will remove any trace of fat, allowing you to create a fluffy, beautiful meringue from the egg whites.
  4. Separate the three eggs, placing the whites in the prepared mixing bowl. Beat the egg whites on high speed until they become frothy. Continue beating while adding the ½ cup of granulated sugar one Tablespoon at a time. Beat until all of the sugar has been incorporated and the meringue has come to stiff peaks. You can test the meringue by removing the beater and holding it upright. If the peak of the meringue holds, it has come to stiff peaks and is ready to use.
  5. Remove the milk and vanilla bean from the heat to cool slightly. Remove the vanilla bean pod from the milk.Transfer the whipped egg white meringue to a small bowl and return the mixing bowl and beater to your mixer.
  6. Add the flour, cornstarch, 1 cup sugar, salt, and baking powder to the mixing bowl. Add the oil and half of the warm milk to the bowl. Mix slowly to combine. Add the egg yolks and vanilla extract, mixing again on slow speed just to combine. Add the remaining milk to the bowl and beat slowly for approximately one minute until the batter is smooth and well combined.
  7. Remove the bowl from the mixer. Using a spatula, gently fold the reserved egg white meringue into the cake batter. Continue folding until the mixture is smooth and even.
  8. Transfer the batter to the prepared pie pans, dividing equally among them. Transfer the pie pans to the preheated oven. Bake for 25-35 minutes, rotating halfway through the baking time. The cakes are done when the tops are lightly browned and a toothpick inserted into the middle of the cake comes out clean or with small crumbs attached.
  9. Remove the cakes from the oven to a wire rack to cool. When the pans are cool enough to handle, use an offset spatula to loosen the cakes from the pans. Turn each cake out on to the wire racks to cool completely.
For the Pastry Cream
  1. Place the whole milk in a medium saucepan. Split the vanilla bean pod lengthwise using a sharp knife. Using the dull edge of the knife, scrape along the length of the inside of the pod to remove the thousands of beans inside. Transfer the beans and pod to the pot with the milk and place over low heat.
  2. As the milk is warming, combine the eggs and dry ingredients in a medium bowl. Whisk to combine. The resulting batter should be thick and smooth.
  3. Move the pan of milk from the burner. Remove the vanilla bean pod from the milk. Slowly add the egg mixture, whisking to incorporate the thick batter into the warm milk.
  4. Return the pan to medium low heat and bring to a simmer, whisking continuously until the mixture is thick enough to coat a spoon. Remove from the heat.
  5. Transfer the pastry cream from the pan (straining if necessary to remove lumps) to a bowl. Add the vanilla extract and whisk to combine. Cover the bowl with plastic wrap, pressing it firmly against the mixture to prevent a skin from forming as it cools. Refrigerate until the cake is ready to be assembled.
For the Chocolate Ganache
  1. Prepare the ganache by warming the heavy cream in a small pan or in the microwave in a microwave safe bowl for 30 seconds. Remove from the heat source and add the chocolate. Allow the mixture to rest for two minutes before whisking to incorporate. When the cream and chocolate have become a satiny glaze, set the ganache aside to cool.
To Assemble the Boston Cream Pie
  1. Remove the pastry cream from the refrigerator. Whisk the mixture to ensure that it is completely smooth. Whisk the chocolate ganache.
  2. Place one of the cake layers on a large plate or platter. Transfer half of the pastry cream to the top of the cake. Using a spatula, spread the pastry cream to evenly cover the cake, leaving a narrow margin around the edge of the cake. Repeat this process with the second layer of cake and remaining pastry cream.
  3. Place the third cake layer on top. Transfer all of the chocolate ganache to the top of the cake. If the ganache is warm enough, it can be poured, if not, simply use a spatula to spread the ganache to fully cover the top of the cake. I like to completely cover the cake and allow a small bit of the ganache to drip over the edge. There’s just something inviting about seeing this cake with chocolate reaching down to the cake plate below.
  4. Transfer the fully assembled Boston Cream Pie to the refrigerator. The cake can be kept in the refrigerator for several days, although they never last that long here!
  1. This cake benefits from the use of cake flour. Due to food allergies, I struggled to find a brand of cake flour that was safe to use in our kitchen. Fortunately, I discovered that I could combine All-purpose flour and cornstarch to deliver the benefits of cake flour without adding allergens to our kitchen and one more specialty ingredient to our pantry. For each cup of cake flour called for in a recipe, simply weigh out one cup of All-purpose flour, remove 2 Tablespoons of the flour and add 2 Tablespoons of cornstarch. Problem solved!
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Memorial Day Favorites from 1840 Farm


Memorial Day is the official kickoff to Summer and we feel like celebrating!  We’ll be enjoying a few of our favorite warm weather recipes with family and friends this weekend.  The temperatures are predicted to hit 90 degrees tomorrow, so we’ll be ready for a cold refreshing Franklin Cooler made with our homemade Raspberry and Rhubarb Syrup by midday!

Monday morning will start off with a Strawberry Puff Pancake using the bounty of fresh eggs our hens are providing.  For dinner, we’ll be grilling burgers and local sausages and topping them with Spicy Ginger & Garlic Quick Pickles and Classic Sauerkraut.  A Grilled Romaine Salad will be perfect as a side or as a main course for our friends that live a vegetarian lifestyle.  Add in a square of Chocolate Chip Gooey Butter Cake and everyone will leave our farmhouse table full and happy. PatrioticHolidayGraphic

Each year, we choose to commemorate Memorial Day by making a donation from our 1840 Farm Community to a veteran’s charity for every handmade basket sold in our Etsy Shop. It’s our small way of showing our deep appreciation for the sacrifices made by those who serve in our military and the families that support them.

This year, I want to give you the opportunity to help select the charity that will receive that donation. If you have a favorite charity that focuses on those who serve our nation, please visit our Facebook page and join in our discussion. Together, we’ll choose the charity that receives our donation. Then we’ll repeat the nomination process for Independence Day, Labor Day, and Veteran’s Day.

For all of you who have served in the military or are on active duty, please accept my heartfelt thanks for your service to our country.  To the families and friends who support those who serve, thank you for the sacrifices you make to support the bravest Americans among us.  As the flag flaps on our farmer’s porch, I am forever reminded that we owe a debt of gratitude to all who serve that can never be repaid.

I hope that you have a holiday weekend spent with friends and family filled to the brim with laughter, delicious food and drink, and memories in the making.




You can access any of the recipes by clicking on the photos below.


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1840 Farmhouse Kitchen Breakfast and Brunch Favorites


OvenPoachedEggWMJust 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.  They’re sure to love them as much as mine do!


Click on any of the photos to view the recipe for each dish.



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Oven Poached Eggs with Hollandaise Style Sauce

Oven Poached Eggs CollageI 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.

Oven Poached Eggs at 1840 FarmI first came to know poached eggs watching Julia Child on PBS as a teenager.  She waxed poetic about the luscious taste of a poached egg.  I remember her talking specifically about fresh eggs versus store bought eggs.  She belabored the point that eggs from the grocery store were in her words “unpoachable” due to their age.  She then went on to demonstrate several methods for poaching an egg, turning out lovely oval shaped specimens that were cooked to perfection.

At that point in my life, I didn’t have access to eggs fresh from the coop, so I was determined to make do with the eggs we had in the refrigerator.  I tried and tried, learning firsthand that Julia (of course) was right.  Those store bought eggs simply didn’t have the ability to stay tightly together when plunged into the hot water.  The results were a shaggy and disappointing mess.

Years later, but long before I became a chicken keeper, we purchased fresh eggs at our local farmer’s market.  I did poach those eggs using Julia’s instructions to guide me.  They were delicious.  Unfortunately, the process was time consuming and my kitchen looked like a war zone once we were finished.  There was the poaching pot, the double boiler used to make the Hollandaise, and all the implements used to make one meal for two people. 

I was thrilled with the results, but left wishing that there was an easier way to poach eggs.  I tried several methods with differing results, but was left with the conclusion that I was happy enough with a perfectly fried egg to just serve those when I wanted that lovely runny egg yolk and softly cooked white.

Now that we are chicken keepers, I find myself always on the lookout for a new way to prepare the eggs we collect fresh from the coop.  The time had come for me to revisit the poached egg and find a simple, foolproof method for creating them for the whole family.Oven Poached Egg at 1840 Farm

I had read about oven poaching eggs but was skeptical about the process.  It seemed too easy, too simple.  Yet, I couldn’t wait to give it a try.  I loved the thought of being able to poach dozens of eggs at once.  If I could perfect the timing, poached eggs would be making a regular appearance at our farmhouse table.

It took a few attempts for me to pin down the timing of oven poached eggs.  Once I did, I couldn’t believe how simple they were to make.  Not only were the eggs beautiful and delicious, but the process was so easy and forgiving.

It’s egg season here right now.  Our heritage breed hens are producing an abundance of delicious fresh eggs.  With a steady supply of fresh eggs and the garden harvest so far away, these poached eggs are a simple and comforting homegrown meal that my family requests time and time again. They’re a regular feature on our breakfast, lunch, and dinner plates and always a welcome sight.

This method certainly isn’t Julia’s way of poaching eggs, but I don’t think that she’d mind me finding an easy way to serve perfectly poached eggs to my family.  In fact, I think that she’d approve wholeheartedly. 

Oven Poached Eggs with Hollandaise Style Sauce
I find that room temperature eggs work best in this preparation. I reach for the eggs in our egg basket on the kitchen counter when making them. Choosing eggs that are similar in size will result in evenly cooked eggs and make the process of timing much easier. I choose eggs that would be considered large in size (approximately 60 grams in weight). Eggs of smaller or larger sizes can certainly be poached by adjusting the baking time slightly.
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For the Poached Eggs
  1. Large Eggs, room temperature
  2. Standard Sized Muffin Pan
  3. water
For the Hollandaise Style Sauce (Makes enough for four eggs)
  1. 2 Tablespoons mayonnaise
  2. 1 teaspoon lemon juice
  3. hot sauce to taste
  4. 1 Tablespoon warm water
  5. salt and pepper or chives to garnish
  1. Preheat the oven to 350 degrees Fahrenheit. Position an oven rack in the middle of the oven. Gather a standard sized muffin pan and the number of eggs you would like to poach.
  2. Add one Tablespoon of water to each compartment of the muffin tin that will be used for poaching. Crack a large egg into each of the water filled compartments. Transfer the pan to the preheated oven.
  3. Bake the eggs for 14 – 16 minutes, rotating the pan halfway through that time. The whites should be softly set and the surface of the egg should remain glossy. Remove the pan from the oven.
  4. Using a slotted spoon, remove each poached egg from the pan. Serve with a sprinkling of salt and pepper, chives, or your favorite egg topping. I like to serve them with an easy hollandaise style sauce made by stirring together mayonnaise, lemon juice, and a few dashes of hot sauce. I add the warm water to loosen the sauce and spoon it over the poached eggs before garnishing with a bit of salt and pepper or chopped chives.
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Farmhouse Kitchen Chocolate Chip Cookies and a Cookbook Review

Farmhouse Kitchen Chocolate Chip Cookies at 1840 FarmI have long believed that any day can be made better with a homemade cookie.  If the cookie happens to a perfectly made chocolate chip cookie still warm from the oven, all the better.  While I make many different types of cookies in our farmhouse kitchen, this chocolate chip cookie recipe is hands down our favorite.Cookie Love

This recipe was inspired by a cookbook I was sent to review for our readers.  I was ready to love this book immediately based on the delicious cookies shown on the cover.  Any book titled “Cookie Love” has my attention from the first page.

Cookie Love by Mindy Segal and Kate Leahy is filled with 60 intriguing cookie recipes from drop cookies to shortbread, sandwich, rugelach, and bars.  These aren’t the same recipes you’ve seen over and over again.  When I turned to page 23 and discovered a recipe for Smoky Bacon Candy Bar Cookies, I stopped in my tracks.

When I accept a cookbook to review, I like to select a recipe to test before sharing the cookbook with you.  To me, it seems like the best way for me to review a cookbook.   If the recipe doesn’t have clear instructions or produces something that doesn’t pass my family’s taste test, I don’t feel like I can encourage you to add it to your cookbook collection.

So, as I read through Cookie Love, I gave thought to which recipe I should choose for my review.  Smoky Bacon Candy Bar Cookies were definitely on the list, but I didn’t have all of the ingredients on hand.  A recipe for homemade Milanos definitely caught my eye.  Due to food allergies, my family can’t safely purchase the store bought version, so making a homemade take on these classics was very appealing.  There were so many beautiful photos of scrumptious looking cookies that it was a very difficult task to choose the first recipe to attempt.

WonderMixCookiesWMIn the end, I went with the Classic Chocolate Chip Cookie.  I was drawn to the story behind this recipe and the fact that my family would be sure to enjoy taste testing a batch of chocolate chip cookies.   I was right.  They loved these cookies and happily tasted one after another before giving them a collective thumbs up.

Since then, I have adjusted the recipe slightly, adding more of our homemade vanilla extract to deepen the vanilla flavor and reducing the salt called for in the original recipe.  I also like to reduce the baking temperature and slightly increase the baking time.  Doing so encourages the butter in the dough to melt a bit, spreading out to create a cookie that is thin and crisp around the edge and soft and chewy in the middle. 

These cookies are so popular with my family, that I keep our freezer stocked with balls of cookie dough that can be baked at a moment’s notice.   I allow the frozen dough to warm up as the oven preheats and then pop them in the oven.  With a few extra minutes added to the baking time, the cookies are perfectly baked and we can enjoy warm, gooey chocolate chip cookies in less than 20 minutes.

Cookie Love also includes helpful tips for choosing ingredients, mixing, shaping, and baking cookies.  I can’t wait to try a few more recipes here in the farmhouse kitchen.  Now I just have to decide which recipe to try next!

You’ll find Cookie Love listed in our Amazon Affiliate shop along with a full collection of my favorite cookbooks. You can also learn more about the book and its author by visiting the publisher’s site.  If you’re on the hunt for a new great cookbook, you can read more of my cookbook reviews and recipes inspired by my favorite cookbooks.

Farmhouse Kitchen Chocolate Chip Cookies
Yields 36
I like to use bittersweet chocolate chips in this recipe, but you can substitute your favorite chocolate chips or chunks. I often replace ½ - 1 cup of the All-purpose flour with an equal amount of our home milled whole wheat flour. The freshly milled flour adds a lovely bit of texture and earthly flavor to the finished cookies.
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  1. 1 cup (8 ounces) butter, softened and cubed
  2. 1 cup granulated sugar
  3. 1 cup brown sugar
  4. 2 large eggs
  5. 1 Tablespoon vanilla extract
  6. 2 ½ cups All-purpose flour
  7. 1 teaspoon salt
  8. ½ teaspoon baking powder
  9. ½ teaspoon baking soda
  10. 8 ounces (2 generous cups) chocolate chips
  1. Place the cubed butter in the bowl of your mixer fitted with a paddle or dough beaters. Mix on medium speed for 30 seconds, until the butter begins to smooth out a bit. Add the sugar and brown sugar before beating on medium speed until the mixture is completely smooth, approximately 2-4 minutes.
  2. Add the eggs and vanilla extract to the bowl and beat on low for a 10-20 seconds, just until combined. The batter may break up a bit, but don’t worry. It will come together when the dry ingredients are worked into the mix. Scrape down the bowl and beaters if necessary to gather the batter together before continuing.
  3. In a small bowl, combine the flour, salt, baking powder, baking soda, and chocolate chips. Stir to mix the dry ingredients.
  4. Add the dry ingredients in one addition to the mixer bowl. Mix on low speed until the dry ingredients have completely integrated into the dough. This should only take 30-60 seconds depending on the strength of your mixer. Take great care not to overmix the dough. Mixing develops the gluten in the flour and overmixing will encourage the dough to become tough.
  5. Transfer the dough to a covered container for storage in the refrigerator. Allow the dough to chill for a few hours or overnight. I often make a batch of dough and keep it in the refrigerator, baking a single evening’s cookies each night. Portioned balls of dough can also be frozen on a small tray and then transferred to a freezer bag for long term storage. Frozen dough can be baked by simply adding a few minutes to the baking time.
  6. When you are ready to bake some or all of the cookies, preheat the oven to 325 degrees Fahrenheit and position the oven racks to the top and bottom third of your oven. Line two baking sheets with parchment or a Silpat style liner.
  7. Create balls of dough using heaping 1 ½ Tablespoons (approximately 1 ounce or so). Place six balls on each baking sheet, spacing evenly to prevent the cookies from touching as they bake. Bake for 14-16 minutes, until the cookies have flattened and browned. Rotating the baking sheets halfway through the baking time will help to ensure that the cookies are evenly baked.
  8. Remove the cookies from the oven, allowing them to cool for a few minutes. As with any cookie, these are even more delicious when eaten while still warm with a cup of coffee or cold glass of milk.
  1. Baked cookies can be stored in an airtight container at room temperature for several days. Dough can be refrigerated for one week and frozen for several months.
Adapted from Cookie Love by Mindy Segal with Kate Leahy
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 Farmhouse Kitchen Chocolate Chip Cookies Group


The book reviewed in this post was sent to me free of charge by the Blogging for Books Program in order to allow me to evaluate its use here at 1840 Farm. The book that I reviewed was sent to me at no expense in order to allow me to evaluate it. The framework of our review process does not guarantee a positive review in exchange for the product provided. Our product reviews contain both facts about the product and my personal opinion of its performance while it was used at 1840 Farm.

Product reviews include my honest opinions about the product(s) reviewed. Products that do not meet our standards of daily use on our farm will not be reviewed. It is our goal to provide you with our personal experience using a product in a positive and informative manner so that you can determine its usefulness in your life. It is not our goal to negatively review a product that while not an ideal fit for our farm, might perform very well on yours.

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Easter Favorites from 1840 Farm

Photo Mar 25, 9 34 46 AM

Easter weekend is upon us and spring is beginning to show itself here on the farm.  We’ve seen glimpses of the season already this year, with a few glorious days marked by sunshine and temperatures in the 70s.  We’re grateful for the gift of beautiful weather from Mother Nature, but know full well that this is New England and there’s still plenty of time to wait for warmer weather to permanently arrive.
As Easter approaches, my mind drifts to spring planting, seed starting, and thinking about finally building that duck house we’ve been discussing for a few years.  While it’s impossible to know what this spring and summer have in store for our farm, I can guarantee that we’ll be enjoying our favorite seasonal recipes while we take in the very best of each season.

I hope that you’ll enjoy those seasonal recipes right along with us.  The recipes in this issue are perfect for adding to your Easter weekend plans or for welcoming spring to your family table.  You can begin by learning how we color beautiful jewel toned Easter eggs every year and move on to the recipe for French Toast Bread Pudding to serve for Easter breakfast or brunch.

Sweet Potato Gnocchi with Mushrooms and Spinach is a show stopping recipe, perfect for Easter dinner or a Saturday night. Spring Pasta with Green Peas and Prosciutto is so simple to make and gorgeous on the plate.  Both recipes will amaze your family and friends.  They’re beautiful and delicious.  As you’re enjoying the last bite, you’ll be making plans to make them the next time.

On the sweeter side, you can’t go wrong with my Great Grandma’s Daffodil Cake.  This cake combines the best of airy angel food cake and rich pound cake.  It’s the perfect way to celebrate your flock producing more eggs as the days grow longer each week.  For a quick and lovely bite, my Lemon Drop Cookies with Lemon Buttercream are tough to beat.  They’re delicious with a cup of tea or served after dinner when the bright taste of lemon will be a welcome treat.
Whatever you cook, bake, and enjoy this weekend, I hope that you have a lovely weekend through and through.  Happy Easter from all of us here at 1840 Farm!


Here’s a peek at a few of the recipes that we love to include in our Easter celebration. 

You can click on any of the photos to visit the original post so that you can print our recipes and add them to your celebration.


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Curried Cauliflower

Curried Cauliflower at 1840 FarmI’m having a bit of a love affair with curries right now.  I just can’t seem to get enough of the earthy, spicy flavor of curry this winter.  Luckily, my family loves curry as much as I do, so curries seem to be finding their way on to our dinner plates on a regular basis.

This recipe is simple to prepare and full of that amazing flavor of curry with earthy notes from turmeric paired with the brightness of ginger and garlic and balanced with the creamy richness of coconut milk.  The sauce accentuates the natural flavor of the cauliflower without masking it.  One bite and you’ll be dreaming of ways to add this dish to your menu plans each and every week!

Curried Cauliflower
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  1. 1 large head cauliflower
  2. 1 Tablespoon coconut oil
  3. 1 Tablespoon chili paste
  4. 2 cloves garlic, minced
  5. 1 Tablespoon fresh ginger, minced
  6. 8 ounces coconut milk
  7. 2 Tablespoons curry powder
  8. 2 teaspoons turmeric powder
  9. 1 Tablespoon fresh lemon juice
  10. salt and pepper to taste
  1. Prep the cauliflower by dividing the head into similarly sized florets. I like to cook relatively small pieces, making them bite sized. I find that they cook quickly and evenly and don’t require being cut at the table before eating.
  2. In a large skillet over medium heat, sauté the cauliflower florets in coconut oil for 6-8 minutes, until they begin to soften and brown slightly. Add the chili paste, garlic, and ginger, cooking briefly to warm, approximately one or two minutes. Add the coconut milk, curry powder, and turmeric, stirring to combine.
  3. Bring the mixture to a simmer before reducing the heat to low. Simmer for a few minutes to allow the flavors to meld. Taste for seasoning, adjusting as needed. Lemon juice can be added to increase the brightness in the dish if desired.
  4. Remove from heat and serve as a side dish or over steaming bowls of rice as a main course with warm naan or pita bread.
  1. This recipe is highly adaptable. If you like your curry spicy, add a bit more chili paste or cayenne pepper to taste. You can increase the ratio of coconut milk if you prefer your cauliflower to have more curry sauce or if you are serving over rice. Feel free to experiment, adjust, and add your favorite flavors to this dish. Make it your own and enjoy every flavorful bite!
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Farmhouse Style Valentine’s Day Favorites

ValentineBasket Card RecipeHere at 1840 Farm, we’re counting down the days until Valentine’s Day.  We’ve been making dozens of our heart shaped baskets and sending them on their way to customers from coast to coast.  We’ve also been dreaming of getting into the farmhouse kitchen to make up a few of our favorite Valentine’s Day treats.   Now I just have to decide which recipe to make first!

We have highlighted our favorite Valentine’s Day recipes in the photo gallery below.  These are the recipes we love to share with friends and family to celebrate the holiday that is all about taking time to tell those people near and dear to you just how important they are.  From dark chocolate butter cookies and brownies to delicious buttercream frosting flavored with a bit of a great stout beer, you’re sure to find something to put a smile on your Valentine’s face.

You can access any of the posts by clicking on the photos below. Happy Valentine’s Day!



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