There are few things that I love more than spending time in the kitchen with my family. In fact, we have a tradition of declaring the occasional Saturday night as a “Family Feast Night”. I can’t remember one Family Feast Night that didn’t involve laughter, a great meal, and a memory that will remain fresh …
Permanent link to this article: http://1840farm.com/2013/02/sweet-potato-gnocchi-with-mushrooms-and-spinach/
Earlier this week I published a post on the Community Chickens blog about our impending Easter celebration here at 1840 Farm. This Easter celebration will be a first. This year’s festivities will include fresh eggs from our flock of chickens. To be truthful, we don’t stand on tradition here when it comes to coloring eggs. …
Permanent link to this article: http://1840farm.com/2011/04/eggs-aplenty/
I’ve already admitted to being a person who raises chickens but doesn’t eat them. It’s true. We have seven hens living here at 1840 Farm, but chicken never finds its way to our dinner table. Maybe that’s why our hens are so happy living here. I don’t have anything against eating meat. I was meat …
Permanent link to this article: http://1840farm.com/2011/04/not-a-chicken-in-sight/
I’ve been busy in the 1840 Farm kitchen the last few days trying to develop a recipe for the new Food 52 challenge. A week ago, I received an Email challenging all members of Food 52 to enter recipes using products from the bulk bin at their local grocery store. The focus of the challenge was …
Permanent link to this article: http://1840farm.com/2011/03/heirloom-red-quinoa-with-roasted-tomatoes-and-chick-peas/
This winter has been unusually cold and snowy. We’ve started to feel like it will never end. Our beloved vegetable garden is buried deep in a snowy tomb making it hard to picture that we will ever be able to plant anything but icicles there anytime soon. And by soon, I mean in the next …
Permanent link to this article: http://1840farm.com/2011/02/a-chili-of-a-different-sort/
I have always liked eggplant. Problem is, I have always disliked the way it was prepared. I never understood the point of covering it in a coating of breadcrumbs an inch thick and then frying it in oil. What ended up on my plate tasted of oil and stale bread without even a hint of the eggplant lying in repose underneath.
Permanent link to this article: http://1840farm.com/2010/08/roasted-eggplant-lasagna/
I never understood the appeal of bruschetta. This might have something to do with the fact that I had apparently never eaten great bruschetta. I had only experienced the worst that bruschetta had to offer. Subpar bread with tasteless, out-of-season tomatoes. I was not impressed.
Permanent link to this article: http://1840farm.com/2010/08/summer-tomato-bruschetta/
