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by Rebecca Nickols Photos by author Earlier this spring, I added three new chicks to my flock, making a total of five chickens residing in my coop. The new pullets started laying in late summer and now (in the fall) I’m getting about five wonderful, delicious eggs a day! The new breeds that I added […]Read more »
by Rebecca Nickols Photos by author I love this time of the year. Until recently I was picking berries daily from our property; now, I’m enjoying fresh herbs and vegetables from my garden. I’ve discovered a perfect cookbook that’s filled with wonderful recipes focusing on the bounty of the season. In addition, many of the […]Read more »
by Jennifer Sartell Photos by author Zach and I were married a couple years ago and we honeymooned along the East Coast. One of the most delicious places we visited was Lancaster, Pennsylvania. Lancaster is one of the largest Amish settlements in the country. And my-oh-my is the food amazing! Everywhere you go there is […]Read more »
By Cortney Cogswell Photos by author 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 […]Read more »
by Jennifer Sartell Photos by author 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 […]Read more »
by Meredith Chilson Photos by author 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 […]Read more »
by Jennifer Sartell Photos by author 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 […]Read more »
by Jennifer Sartell Photos by author 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 […]Read more »
by Jennifer Burcke Photos by author 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 […]Read more »
by Jennifer Sartell Photos by author 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 […]Read more »