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by Jennifer Sartell of Iron Oak Farm Scrambled eggs are a relatively simple meal. If you eat eggs, chances are you’ve had them scrambled. Even the most amateur of cooks can usually master something resembling scrambled eggs right, so why write a post about them? It’s true that when it comes to eggs, scrambled is […]Read more »
by Meredith Chilson My neighbors have had the flu, earaches, colds — and the winter’s not quite half over. It seems that everyone I meet is sneezing, coughing, or sniffling. I remember when I was a small girl, my mother would make a special dish for us when we weren’t feeling well—it was creamy and […]Read more »
by Jennifer Sartell of Iron Oak Farm I’ve made stew quite a bit over the years. My husband Zach is a meat and potato kinda guy. And I have to agree, there’s nothing more delicious on a Sunday evening than a crockpot full of simmering meat and hearty vegetables. When made in the crockpot, stew […]Read more »
by Jennifer Sartell of Iron Oak Farm The eating season is upon us. Gravy season. That wonderful time of year when a bit of thickened broth, some drippings and the right amount of seasoning can bring you home. Warning: The following story might be difficult to read for some who are true gravy connoisseurs. It […]Read more »
by Jennifer Sartell of Iron Oak Farm The Michigan Renaissance Festival ended a couple weeks ago. Sadly, we haven’ been in a few years but the memory of fall weekends walking through the festival are clear in my mind. The festival is somewhat overwhelming…but in a good way. You walk through the gates and are […]Read more »
by Jennifer BurckeI like to eat seasonally. Doing so allows me to enjoy fruits and vegetables at their absolute best. When in season, these fruits and vegetables taste so delicious that I can prepare them simply and still produce an amazing dish for our family table. This pear clafouti is exactly that type of recipe. Fall […]Read more »
by Jennifer Burcke During the summer growing season here at 1840 Farm, I spend a few minutes each day trying to decide the best way to make use of our daily harvest. Some days, Mother Nature doesn’t give me many options, on others, she grants me an embarrassment of riches. Now that we have finally started […]Read more »
by Jennifer Burcke Here at 1840 Farm, we produce as much of our own food as possible. From winter’s maple syrup to summer’s garden harvest, we’re always trying to produce something farm fresh for our family table. During the summer, the garden dictates what direction our dinner plans take. When it is finally heirloom tomato season, […]Read more »
by Jennifer Sartell of Iron Oak Farm We’ve been eating a lot of stir fries lately. It’s my go-to dish for when we’re inundated with green beans from the garden. I love throwing a mess of veggies in a pan with some olive oil, soy sauce… oyster sauce… hoisen sauce, what ever sounds good, and […]Read more »
by Jennifer BurckeMy mother discovered this handwritten recipe on a rainy spring day earlier this year. She was organizing a scrapbook filled with photos and recipes from her childhood. It was filled with pictures and recipes from my Great Grandparent’s dairy farm in the White Mountains of New Hampshire. My Great Grandparents raised dairy cows on […]Read more »