- Get Our Free Newsletter!
- For more than 130 years, GRIT has helped its readers live more prosperously and happily while emphasizing the importance of community and a rural lifestyle tradition.
- Subscribe Today!
By Cortney Cogswell Summers in Texas can be brutal for everyone, including chickens. Last week was no exception, so we gave the kids a summertime treat. Now, normally when we are done with a watermelon, I scoop out any red flesh that’s left and use the rind to make pickled watermelon. But this time I […]Read more »
by Jennifer Sartell Eggs Benedict is my favorite breakfast. It’s a delicious savory egg dish that stacks crunchy English muffins, Canadian bacon, poached eggs and Hollandaise sauce. I give this version a sophisticated twist by swapping out the traditional Canadian bacon for delicate, flaky, home-smoked salmon. The dish’s history can be credited as far back […]Read more »
by Meredith Chilson My mailbox is filling up with invitations to reunions and weddings and picnics. Retirement parties! Graduation celebrations! Memory making days, every one … and I think, “deviled eggs!!” You see, out here where I live, most of these occasions are “bring a dish to pass” affairs. I have lots of eggs, so […]Read more »
by Jennifer Sartell Asparagus is one of my favorite vegetables. It’s always exciting to see the tender purple shoots start to poke through the newly warmed spring soil. One of my favorite ways to cook is by using as many ingredients as I can, that we’ve raised ourselves. So this frittata is not only delicious, […]Read more »
by Jennifer Sartell For some reason, liver is one of those foods that gets a bad rap. But I promise you, when cooked right, liver can be delicate and delicious. To dispel a few myths, chicken livers don’t taste like iron, they’re not strong or tough, they’re not bloody, and they’re not chewy or stringy […]Read more »
by Jennifer Burcke This Easter will be the very first at 1840 Farm to include eggs from our own hens. Somehow, coloring these eggs seems a little extra special and worthy of a celebration. This year, a grocery store egg dyeing kit just won’t do. Luckily, we’ve been making our own egg dye for a […]Read more »
by Jennifer Sartell One of the best ways I can think of to use up extra eggs is to make ice cream. And in honor of the ice cream sundae’s anniversary, here is a great way to celebrate, (but really when it comes to ice cream do we need an excuse?) The ice cream sundae […]Read more »
by Meredith Chilson I love to hear stories from the elders in my family. I’ve gathered many through the years, along with several notebooks full of handwritten family recipes. It’s important to me to know where my food comes from … and what ingredients are in the food that I serve my family. And I […]Read more »
by Jennifer Sartell For as long as I can remember, there has been an ongoing battle over the meal Chicken and Dumplings in our household. There is my mom and my brother who like the biscuit-shaped ones that are plopped over the top of an oven-baked meal and which soak up the gooey gravy and […]Read more »
by Jennifer Sartell This is a delicious Sunday dinner that fills the home with the mouthwatering smells of garlic, rosemary and onion. A hearty chicken dish with rustic root vegetables that caramelize and meld, to flavor each other and the roasted chicken. Any of the vegetables can be eliminated or changed. I love this particular […]Read more »