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This is the time of year when it’s dark before dinner and the production from the chicken coop is way down. One egg today? Hurrah! Whether the lack of eggs is from fewer daylight hours, the annual molt, or just the lull before this year’s pullets begin laying (and I’m inclined to believe it’s a […]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 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 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 »
I enjoyed meringue cookies long before I became a chicken keeper. Once we started collecting fresh eggs from the heritage breed hens at 1840 Farm, I began my love affair with meringue. There is something about the work of making a meringue that I enjoy. It’s a process that seems to be equal parts science […]Read more »