Around and Round
A war of epic proportions has erupted here at 1840 Farm. I was minding my own business, happily mixing up dough for a batch of …
Carrotoni and Cheese, Please
I’ve made my share of macaroni and cheese in the 1840 Farm kitchen. From the homemade to the (I’m sorry to say) character-shaped pasta shapes in cheese sauce the color of a dayglo orange construction cone.
Vanilla Extract
I started making my own vanilla extract several years ago. I didn’t do it to save money or make a better product. I did it because it’s just what you do when someone in your family suddenly has food allergies.
Tomatopalooza
This just in. I harvested 17 pounds of organic, fresh produce from the 1840 Farm gardens yesterday. I feel proud. I feel victorious. I feel …
Roasted Eggplant Lasagna
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.
Tomato, my love
It’s time that I came clean. I love tomatoes. No really. I love them. Not the languishing in the produce aisle in February variety. Sorry. You may label me a tomato snob, but I can’t help it. If you’ve ever tasted an heirloom tomato fresh from your garden, still warm from sunlight, then you’ll understand. If you haven’t, get thee to a local farmer’s market. Immediately.
