Because Living Well is Always In Season

The Summer Issue

- Using Herbs in the Coop

- Raising Meat Rabbits

- Functional Fashion from

Duluth Trading Company

- Planning for an Extended

Strawberry Season

- A Living Wreath Project

- Maple Peach Barbeque Sauce

- Making Great Iced Coffee at Home

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1840 Farm

1840 Farm

1840 Farm

Using Herbs in the Coop

Raising Meat Rabbits on the Homestead

Helping Our Hens Stay Cool in the Summer Heat

Functional Fashion from Duluth Trading Company

Planning for an Extended Strawberry Season

A Living Wreath Project

For the Love of Heirloom Tomatoes

Creating a Hummingbird Garden

&Strawberry Jam with Natural Pectin

Maple Peach Barbeque Sauce

Simple Syrup

Making Great Iced Coffee at Home

Blackberry & Blueberry Spiked Lemonade

Rustic Heirloom Tomato Bruschetta with Basil

Magical Ice Cream Topping

Lisa Steele is the creative mind behind Fresh

Eggs Daily®, the popular destination for

natural chicken keeping advice and one of the Top 10 Gardening Blogs for 2014 as

named by Better Homes & Gardens

magazine. She is a fifth-generation chicken

keeper and certified herbalist who has been

raising her own backyard flock since 2009

and sharing her farming adventures on her blog and Facebook pages.

Jennifer Burcke lives and writes at the

intersection of family, food, and farming at

1840 Farm in Southern New Hampshire. Three generations of her family call the farm

home along with their heritage breed hens,

Nigerian Dwarf goats, and one dapper French

Angora Rabbit named Herbert Menninger.

We believe that our contributors create the best content for their blogs and the pages of our publication. We invite you to visit their blogs, shops, and social media profiles through the links on this page and throughout each issue.

We hope that you will take a moment to see for yourself why we are so proud to work with them. We know that you will love their posts, recipes, and photos as much as we do!

Katy Light has a 44 acre homestead in North Georgia,

where she raises goats, rabbits, sheep and chickens. She

is passionate about self-sufficiency, natural ways to live, and fiber.

Brittany May and Penny Ausley have a

combined thirty-eight years experience

raising and using herbs. Brittany is a certified herbalist through the New England Herbal

Academy. Since starting Happy-Days-Farm,

this love of herbs has turned into an

opportunity to learn how to apply natural and

herbal prevention and treatments to our

animals to keep them healthy.

Jennifer Sartell and her husband Zach have a passionate

goal to enjoy a simple life by creating art, enjoying nature,

raising animals and to continue a deep appreciation for homesteading. Jennifer’s written work, illustrations and

photography have been published in many books and

magazines both in print and online including Grit,

Capper's Farmer, Hobby Farms and Community Chickens.

Jessica Robinson was raised on a small farm in

Connecticut, where her family raised livestock and grew

their own crops, as well as operating a maple sugar house.

Today, Jessica lives on a small farm in Graham, North

Carolina with her husband and two sons. She is the

editor, recipe developer and photographer of Carolina

Farmhouse Kitchen, a blog which features local food and

farming, household tips, old-fashioned recipes, ideas for

backyard entertaining, and life behind the scenes at the

farm.

H ello Summer,

we’re so glad to

see you! After a

winter that

seemed like it

might never end

and a spring that brought seesawing

temperatures and precipitation, it is

a real treat to finally feel like

summer has arrived. We’re

celebrating summer by sharing our

favorite seasonal content with you in

our very first Summer Issue.

You’ll find articles for the farm that

include tips for using herbs in your

coop and keeping your hens cool in

hot weather. If you’ve ever

considered raising meat for your

family’s table, you won’t want to

miss our article about raising meat

rabbits on your homestead.

Summer is Gardening Season, a

truly magical time of year for those

of us who enjoy the work of

transforming tiny seeds into

delicious homegrown meals. We

have plenty of content to share in

this issue from methods for

extending your strawberry season to

making your own living wreath that

can be enjoyed all season long.

You’ll also learn about creating a

hummingbird garden so that you

can enjoy watching them flit about.

If you’re looking for a little

inspiration in the kitchen, then look

no further than our Food & Drink

section. You’ll find recipes for

strawberry jam and heirloom tomato

bruschetta to highlight the best of

what’s growing in your garden.

You’ll also learn how to make simple

syrup and use it to sweeten a great

homemade iced coffee or a delicious

blackberry & blueberry spiked

lemonade.

No matter how you celebrate

summer, we hope that you enjoy

every last minute. We plan to fill

our weeks with time spent outside in

the garden and meals shared with

friends and family. In between, we’ll

find plenty of time to gather up great

content for our Fall Issue so that we

can share it with you in a few

months!

T he Summer I s sue 2015

T he Summer I s sue

What would you like to see in our Fall Issue?

We want to know what you would like to see in our Fall Issue. We can’t wait

to hear all about it!

mail@inseasonmagazine.com

Using Herbs in the Coop

Raising Meat Rabbits on the

Homestead

Helping Our Hens Stay Cool

in the Summer Heat

Functional Fashion from

Duluth Trading Company

Photo by: Jennifer Burcke, 1840 Farm

Using Herbs in the Coop

Studies have shown that wild birds will collect herbs, edible flowers and weeds to line their

nests, innately understanding the various benefits these plants offer to the newly hatched

baby birds as the essential oils from the herbs rub off onto their skin and the baby birds

nibble at the plants. Logically, these same plants can provide similar benefits to baby

chicks hatching in nesting boxes under a mother hen. The aromatics and essential oils in

various herbs are also proven to calm and relax both animals and humans and to repel

bugs and rodents who don't like the heady scent.

Story and Photos by: Lisa Steele from Fresh Eggs Daily

A blend of fresh or dried aromatic herbs

and edible flowers in your chicken coop

and nesting boxes will act as natural

insect and rodent repellents, stress

relievers and laying stimulants for your

chickens. They also have antibacterial

properties. Calming herbs help a laying

hen feel safe and relaxed while she is

sitting. Broodies have a tendency to get

mites and other bugs since they don't get

out to dust bathe often as they should, if

at all, and the warm, dark space

underneath them is a breeding ground for

parasites. Certain types of herbs safely

and naturally prevent that as well. As an

added benefit, your coop will never smell

better!

The herbal blend below has been

specifically formulated to keep your

nesting boxes insect- and rodent-free

while providing calming and other health

benefits to your hens. The herbs are all

edible, so if your hens nibble at them

while they are sitting, that’s okay too.

Basil - insect-repellent, antibacterial, aids in mucus membrane health

Calendula (marigold) - insect-repellent, antioxidant, antibacterial, soothing

Chamomile - repel mites & lice, antiseptic, antibiotic, calming, relaxant, detoxifier

Echinacea - aids in respiratory and immune system health

Lavender - aromatic, stress reliever, insect-repellent, aids circulatory system

Marjoram - laying stimulant, detoxifier, improves blood circulation

Peppermint/Spearmint - aromatic, rodent repellent, soothes digestive tracts

Red Raspberry Leaf - antioxidant, relaxant, strengthens reproductive systems

Rose Petals - aromatic, antiseptic, antibacterial

Sprinkle a blend of fresh or dried herbs liberally in your nesting boxes during regular

cleanings or any time you wish. The herbs all have wonderful health benefits, so your

chickens will thank you. As an added bonus, your coop will look and smell wonderful!

If you don’t grow your own herbs, you can purchase my custom blend through our Etsy

Shop.

Visit my blog to find out more about using Nesting Box Herbs and their benefits. While

you’re there, you can learn more about the health benefits of common herbs and

flowers for you and your chickens.

Raising Meat Rabbits

on the Homestead

Rabbits on the homestead are a

controversial subject, because the bunny has lived for so long as the quintessential

children’s pet; think Peter Rabbit and the adorable cartoon and sentiment of ‘Guess how much I love you’. But if you can let

go of that, and consider rabbits as a low maintenance and high production way to produce protein on your homestead, then

you’re on to a winner.

I was discussing my farm with a family at a party last week and, after we had exhausted gardening as a subject he

asked me, “So, what do you do for protein?” I explained that we sent extra

ram lambs to freezer camp, and that I also raised meat rabbits. Nodding sagely, he couldn’t quite hide his alarm. “See, I

don’t think my wife and kids would go for that.” My suggestion was that he could purchase a pet rabbit for his kids, and

then explain that the other rabbits were for meat. He remained unconvinced. With

respect to the lambs, I didn’t even have to make this suggestion; his concerns were solely directed towards the raising of

rabbits. Meat isn’t the only thing that rabbits are

useful for; for several years I raised Angora rabbits for fiber, but as the sheep

and goats and garden began to take up more and more of my time, I wasn’t enjoying keeping up with the maintenance

and grooming required to keep their fiber

useable. There are people who cull their pet quality Angoras for meat, and find

them productive, but I chose not to take that route.

For meat, I chose New Zealand Whites. They’re a large rabbit, maturing at 9-12 pounds, and I have found them to be good

mothers to large litters. Their temperament, however, leaves much to be

desired. Despite extensive handling as kits for the does I intend to retain, I frequently suffer scratches and they

would be challenging for a child to handle due to their size. But for me, the pros

outweigh the cons, and I simply avoid too much handling wherever possible.

According to statistics from the Penn State College of Agricultural Science, an adult doe can produce 125-250 pounds of

meat a year, compared to the average 400 pound dressed yield of a year old steer,

and their feed conversion is superior. From Mother Earth News:

“According to the U.S. Department of Agriculture, a rabbit needs 4 pounds of feed to make 1 pound of meat. In comparison, beef cattle need 7 pounds of feed or more to create 1 pound of meat, reports Michigan State University’s Department of Animal Science.”

Story and Photos by: Katy Light from Poppy Creek Farm

Nutrition wise, rabbit is a low calorie, low fat, high protein meat, adding to its

appeal as a family meat source for the homestead.

So how best to house them? I tried the colony experiment, with high hopes for

success and many happy, family raised litters. It was, I am sad to report, an epic failure. After losing a simply

unacceptable and heartbreaking number of new babies to rats (what WERE my barn cats doing while the

massacre was taking place?!), my buns are all now back in cages. I use large,

custom built cages and bring them fresh greens regularly, but all the same, I’m disappointed. The colony was so cute

and I loved to see them interacting naturally. I am hoping that over the heat

of the summer, when they won’t be breeding, to put them back in the colony

for some down time. Cages can be bought or made; I choose

to construct mine from scrap wood I have lying around, pallets, and re-

purposed wire where possible. This enables me to tailor them to the larger rabbits’ needs, and make sure there is

ample room to slide in a kindling box when the time comes for them to have their kits. It’s also significantly cheaper

than buying all-wire cages and, if you keep your rabbits outside, you can

ensure they have adequate shelter during the colder months by adding solid walls or optional doors.

The traditional stacking cages that

many breeders use are an option, but

they will need to be housed inside in these and, if you look to buy them new,

or even lightly used, they’re almost prohibitively expensive to get ones truly large enough for a meat sized rabbit to

have a good life. Not to mention, if you are looking to raise rabbits for meat, you’re probably cost-conscious, and this

kind of outlay starts your venture off at high cost!

I guess the big appeal for me in the homestead sense, is that anyone has

space for rabbits. Many people are now raising an impressive amount of

vegetables in a relatively small space, and are also factoring eggs into their self-provision by keeping a few chickens.

Hens could become even more necessary should the avian influenza outbreak spread and cause even wider egg

rationing. But this still leaves the average homesteader short a protein,

unless they were to hatch eggs and raise up extra birds as fryers.

Rabbits take up so little space, and are so low-maintenance and low odor that anyone, even someone in a more urban

setting, can easily keep a couple of does and a buck to raise their own meat.

Babies reach fryer maturity in a matter of 7-14 weeks depending on breed, or can be grown out for a little longer if

desired.

There are ample videos and instruction on the internet for those looking for some guidance regarding the processing

of rabbits, but suffice to say it is a quick and tidy process once you get the hang of it. It’s not a job I enjoy, and I delegate

wherever possible. But the rewards are considerable. The rabbits that you raise

are a sustainable, self-renewing source of clean, hormone and steroid free meat, and can also be raised on non-GMO

feeds if you select carefully. I feed

Tucker Milling non-GMO multi-species

grain, and supplement with hay, grass, fruits and vegetables, and add in

Chaffhaye (a non-GMO alfalfa) for those needing extra protein, such as nursing mothers. The cleanliness of the meat is

a huge concern for me, and one of the reasons that I finally bit the bullet and got into rabbits.

If you have concerns about whether it

will work for you, my suggestion is to start small. Start with a bred doe, or just one buck and one doe. If it works

for you, add more. Don’t overwhelm yourself. It can be a rewarding process,

but remember if you have any fears about it, there’s no harm in taking it slow.

In the meantime, browse some rabbit recipes online. They’re delicious!

Helping our Hens Stay Cool

i n t he Summer Heat Story and Photos by: Jennifer Burcke from 1840 Farm

Here in New England, we spend more of our

calendar days with frigid temperatures than intense heat. Yet, we can count on several days above 90

degrees each summer and seem to see more of them each year. Summer only officially began a few weeks ago, but we have already seen several days with

temperatures and sunshine that brought temperatures inside the hoop house above 120 degrees.

On hot days, we’ll be employing strategies for

helping our animals and gardens to cope with the heat. We’ll make regular rounds to the coop, barn, hoop house and garden with fresh, cold water to

help everyone and everything battle the heat. We’ll also utilize the design of our coop and share a few

helpful, cooling treats with our flock. Together, these actions will help them to endure the high temperatures.

The hens spend their days outside in their shaded runs. We take full advantage of the cross ventilation we built into the design of our coop. The back vent will be opened to the

full position, the front window opened wide, and the side door secured in the open position to capture any fresh, cooling breeze that might pass by. On a day with temperatures in the

90s, even the slightest breeze blowing through the nearby maple tree is helpful. On my regular rounds, I will replace the water that has grown hot in the goat stall and top

off the BriteTap Chicken Waterer that keeps our hen’s water cool and fresh. On a hot day, the volume of water consumed by our animals is staggering. When I freshen the water, I can count on the chickens and goats to line up for a sip of cool refreshment.

As they help themselves to a drink,

I make sure that everyone is accounted for and not struggling

too mightily with the conditions of the day. When I visit the coop with frozen yogurt, fruit, and vegetables,

the hens gather at my feet as if I am a rock star.

Several years ago, I discovered that these frozen treats could help our

hens cope with the brutal heat. Since then, I keep a few freezer bags with frozen healthy treats in

our barn’s upright freezer. Small berries, tiny cherry tomatoes, diced

vegetable scraps, and cubes of frozen yogurt are at the ready and make a welcome snack on days

when the temperature is uncomfortably hot. When I have healthy kitchen scraps to share

with the flock, I simply freeze them, add them to the bag, and keep

them for the next hot day. As soon as the frozen pieces hit

their bowl, our hens clamber for a prime spot to grab a bite. The frozen treats only last a few

seconds. The girls happily help themselves to a bit of cool

refreshment and then return to the business of scratching at the ground, making happy hen sounds,

and patrolling their run. Cooling them down from the inside out

seems to bring them immediate relief from the heat.

Summer weather has arrived here in New England. It’s time for me to restock my supply of berries, frozen

vegetables, and yogurt cubes for the hens. If this spring was any

indication, we’re in for a hot summer and the hens are sure to be looking for their frozen afternoon

treats!

1840 Farm

The phrase ‘nobody here but us chickens’ runs

through my head often throughout the day as I

putter around the farm doing chores, gardening or

just spending time with the animals. After my

husband leaves for work, I generally don’t see

another human being all day, instead surrounding

myself with our horses, dogs, chickens and ducks.

My rare trips off the farm generally involve grocery

shopping or swinging by the feed store to pick up

feed or hay for the animals.

Instead of fashion magazines, I am more apt to read

Hobby Farm or Chickens Magazine, but that doesn’t

mean that I don’t care what I look like or don’t

enjoy wearing nice-looking clothing. I often snap

selfies to use on my blog or Facebook page, or most

recently, I filmed an episode of the upcoming reality TV show Coop Dreams (airing

beginning July 2nd on Discovery’s Destination America channel) which actually

necessitated matching outfits that were appropriately ‘farm-like’!

And that’s where Duluth Trading Company comes in. I have been wearing their clothing

for years. Not only are their items extremely well-made and durable, they’re also attractive

and flattering. The Armachillo shirt line is a blessing on searingly hot summer days,

helping me keep cool with it’s Made-in-the-Jade™ fabric and who doesn’t love a pretty

plaid pattern?

The Dry on the Fly capris are my go-to pants. Get splashed while filling water buckets? No

problem, your pants will be dry in no time. Get caught in a sudden downpour? No worries,

you’ll dry almost as soon as the rain stops! Get pooped on by ducks or splashed with mud

Story and Photos by: Lisa Steele from Fresh Eggs Daily

Functional Fashion from Duluth Trading Company

regularly? These are the pants for you.

Literally nothing will stain these pants. A

quick run through the washer and they’re

good as new. Even blood from a scrape or

cut is not match for these pants! Don’t

ask how I know that…. I actually spilled

an entire cup of coffee in my lap while

wearing my Dry on the Fly capris at a

conference last winter - and I was due to

speak in just a few minutes no less! I

stood up and literally flicked the beads of

coffee off my pants and that was it. No

sign of my clumsiness remained.

Both the Armachillo shirts and Dry on the

Fly pants are perfect for travel. They are

extremely lightweight, so don’t weigh

much or take up much space in your

luggage, and don’t wrinkle. So you can

just shake them out and hang them up

and you will look great.

Speaking of luggage, the new airline regulations on checking bags are restrictive and expensive, so I travel with

carry-ons as much as possible. The Oilcloth Sling Bag doesn’t look that large,

but I manage to fit my netbook, Kindle and cell phone, plus cords for them all, in it along

with my wallet and a ball of yarn and my knitting needles! And I packed everything I would

need for the three-day trip to film the TV show in the Leather Messenger Bag, including

my hot rollers!

I pretty much live in my Duluth

Trading Company clothing

because it’s just so easy to wear.

I wasn’t sure about the Heirloom

Convertible Overalls at first,

since it’s probably been a good

30 years since I’ve worn a pair!

But I put them on and realized I

had forgotten just how

comfortable overalls are! I ended

up wearing them all day.

Since I’m also in the garden most

days, I also get a lot of use out of

the Garden Gloves! They’re so

soft and comfortable, that even

this girl who is not normally a

fan of wearing gloves and has

long given up on having perfectly

manicured nails, has no problem

slipping them on.

If you’re looking for comfortable, durable clothing that will take you from the chicken coop

to the barn to the feed store and back in style, do yourself a favor and check out Duluth

Trading Company.

Disclaimer: I was provided clothing and other items at no cost to me by Duluth Trading

Company for my personal use and review, but my opinions are entirely my own and not

influenced by the gift in any way. I had been wearing, and loving, Duluth Trading Company

clothing long before becoming an Ambassador for the brand.

Planning for an Extended

Strawberry Season

A Living Wreath Project

For the Love of Heirloom

Tomatoes

Creating a Hummingbird

Garden

Photo by: Jennifer Burcke, 1840 Farm

PLANNING FOR AN EXTENDED

In our home, strawberries are the quintessential

flavor of early summer. If the Fourth of July had a flavor it would be strawberry. Ever since I was a

girl, my family and I have gone strawberry picking. We’d get up early on a Saturday morning with our sun hats and a cooler full of beverages and head

out to Middleton Berry Farm where we’d spend the

day filling baskets with delicious ripe berries.

I will always remember the smell of the field. Like someone misted a berry scented haze over the

area.

We’d bring our pounds and pounds of berries

home and my mom and I, assembly-line-style, would wash and stem the berries. Some would go

into baggies for the freezer, others would be made into pies, some would be sugared for strawberry shortcake and the rest would be made into

delicious strawberry jam.

Growing

Strawberries

Story and Photos by: Jennifer Sartell from Iron Oak Farm

Strawber r y Season

Grow Different Varieties for a

Continuous Harvest

Now that we have our own farm, we’ve

been working over the past few years to create a substantial strawberry patch.

Right now we have 4 different varieties that we are growing; an early variety, an ever-bearing, a wild strawberry transplant

and a new variety for us: Alpine Yellow, which is an heirloom that’s supposed to

taste reminiscent of pineapple.

Strawberries are a perennial, which

means they will come back year-to-year and spread. They make a wonderful, useful groundcover. Strawberries will

continue to spread year-to-year but must be replenished occasionally with new

plants to get a continuous crop of berries

each year.

An early bearing strawberry variety will produce an abundance of fruit all at once, earlier in the season. For us, in Michigan,

that’s around mid June. Around this time our ever bearing fruits will begin to

produce as well. This overlap in fruiting is

when I get enough berries to can, freeze and make other foods that require more

fruit.

After this, the ever bearing fruit ripens

throughout the rest of mid summer and we get handfuls at a time to enjoy as

snacks or in smoothies.

The thing I like best about growing our

own strawberries is that they have such a short shelf life when you get them from the store. When you grow your own you

can pick them as they ripen and enjoy

them at their prime.

We also transplanted several wild strawberry plants that grow in our field.

We saved them before we plowed our pumpkin patch last year. Wild strawberries, while small, are jam packed

with sweet strawberry flavor.

Growing

Conditions

Growing strawberries is fairly simple.

The easiest method is to purchase starts from a local nursery. They should be planted at least 12 inches apart in full

sun. They like well-drained soil rich in organic matter. The soil should be kept evenly moist, especially during fruiting

season. Removing runners before the

plants set fruit will increase your crop.

A mulch, like straw (hence the name “strawberry”) should be placed between

the plants to lift ripening fruit off the ground. This will prevent premature

rotting.

Strawberries can also be grown in

containers, hanging baskets and vertical

gardens to save space.

We grow ours in raised beds, which makes propagating shoots very easy. Raised beds also make it easy to cover

our fruit with netting to protect against

birds stealing the berries.

Propagating

Shoots

The best way to increase your

strawberry plant numbers is through plant propagation. Strawberries send off shoots

which will produce a leaf node several inches away. When this area of the plant settles in dirt, it

will send down roots and begin a

new plant.

These new leaves can be “captured” in pots and

transplanted wherever you like. We tend to propagate those plants

that are trying to escape our

raised bed.

In late spring, fill a small pot with potting soil. Place it near a shoot and pin the shoot into the soil

with a piece of U-shaped wire. Allow the shoot to send roots

down into the pot. In late summer, snip the shoot to the parent plant and transplant the

new plant or give it to a friend.

Strawberries plants can be easy to find

at your local nursery, but you usually only get two choices of variety; ever

bearing and early bearing. To grow more rare varieties you can try starting some

from seed.

Strawberry seeds can take a long time to germinate, sometimes up to a month,

and are slow to grow at the start! You have to exercise patience. You also won’t

get much (if any) fruits the first year.

Sow seeds indoors in fine soil. The soil

must be kept warm and young sprouts do well in direct light, so a greenhouse

or grow light system works best. Feed every two weeks until plants are about

three inches tall. Transplant outside.

There are so many delicious ways to use strawberries! I love them mashed in

lemonades or sweet tea, blended with homemade ice cream, or right out of the

garden. I hope you set aside some room in your garden for a bed of summer’s

favorite fruit.

Growing From Seed

This wreath is so easy to make. It is a fun do it

yourself project that would make a great gift also! If you can't find the forms locally, they

can be ordered from Amazon. For herbs, I picked low growing ones so it will

be easy to maintain the wreath shape: I purchased two of each in a carpet or crawling variety.

Golden Variegated Sage English Thyme

Rosemary (the crawling type) Chocolate Chip Ajuga- (not really an herb,

but it is edible. Added for color)

This form has a hook made onto the backing to help hang it, but I prefer using a nice piece

of rope. It adds a rustic look and makes it easier to move for watering!

Don't worry if it looks a little sparse to begin with, in a couple of weeks it will fill in nicely.

Here is ours one month later!

A Living Wreath Project Instructions and Photos by: Brittany May from Happy Days Farm

Step 1: Fill the form with potting soil and pack

it down slightly.

Step 2: Put backing on and latch. The form I used and suggested came with the liner and

precut holes.

Step 3: Flip the wreath form over.

Step 4: Remove the herbs one by one from their

pots and slightly trim the roots.

Step 5: Push fingers into the pre-cut holes and

move dirt around to dig a hole for the herb to fit

into.

Step 6: Gently place herbs into each hole and

carefully arrange.

Step 7: Continue to repeat these steps, arranging the herbs around the form. I tried to place herbs that matched across from each other. Then I

placed the rosemary in the center hole at the

bottom.

Step 8: These forms will dry out daily, so place

your wreath in a location that will be easy to

water!

For the Love of

Story and Photos by: Jennifer Burcke from 1840 Farm

I can trace my love of gardening back to a single plant. It was a Julia Child heirloom

tomato. When I read about the process of her selecting a plant to bear her name, I felt the

need to buy a packet of seeds and embark on the journey to plant heirlooms in our new

garden here at 1840 Farm.

I didn’t really know what I was getting myself into. It was our first summer living on the

farm. We had two small children, a circa 1840 farmhouse that we were trying to bring

back from its abandoned state, and a small square of soil next to the barn that seemed

like as good a spot as any for a garden. It would have made a lot more sense for me to

just pick up a few tomato plants from the local nursery, but I wanted the heirlooms that

were accompanied by

interesting stories and

origins. Heirloom

seeds were nowhere to

be found, so I went to

the Internet.

I ordered six packets of

heirloom tomato seeds

online that year. We

waited anxiously for

them to arrive. When

they appeared in our

mailbox, we began the

process of starting our

seeds inside the

farmhouse and then

tending to the

Heir l o om Tomat oes

seedlings that developed. It took months before they were strong enough to plant in the

warm garden soil.

I learned so much that year. I learned to heed the number of days for each variety to

reach maturity. Here in New England, our growing season is painfully short. I have

learned to choose varieties that don’t require more time to produce than our geography

allows. While I can slightly extend our season by using our unheated hoop house, I have

accepted that I just can’t win that battle with Mother Nature. I learned that supplemental

lighting above our seedlings was the key to consistently raising strong, healthy seedlings

with vigorous root systems.

Most importantly, I learned that I loved heirlooms, especially tomatoes. I love their

histories, the stories that they continue to tell every summer. Their appearance and flavor

is every bit as interesting as their names and tales. They are the single crop that I just

can’t imagine not growing in our garden. It simply wouldn’t be summer without them.

Black Cherry

Blondkopfchen Cherry

Costoluto Genovese

Purple Calabash

Artwork by Jennifer Sartell from Iron Oak Farm

A Few of Our Favorite

Heirloom Tomato Varieties

Hummingbirds eat nectar, tree sap, and small bugs. Aphids, gnats, mosquito, and spiders

are all on their menu. Make sure you do not use any type of pesticides in your garden. Not only do these pesticides remove a valuable food source for your hummingbirds, but it also

could kill them if ingested. Once you have a team of hummingbirds in your garden, you will not need the pesticides anyway. They will remove the bugs for you!

Hummingbirds can flap their wings at an impressive 80 times per second. They have an

extremely high metabolism, and require lots of food daily, so the more you provide, the

more likely they are to remain in your yard and claim it as their territory. Plant lots of

beautiful colorful flowers in your yard and garden this year and the hummingbirds will be

sure to follow.

Creating a

Hummingbird Garden Instructions and Photos by: Brittany May from Happy Days Farm

There are a few things to consider as you begin to decide where to set up a hummingbird

garden.

Make sure you plant your garden in an area that you can see and enjoy! Make sure that the garden will have sun and shade. Hummingbirds have amazing sight, and are attracted to bright colors,

especially red. So, adding a red hummingbird feeder, as well as brightly colored flowering plants, will help draw them.

Offer more than one hummingbird feeder because they are territorial.

Add a small bird bath so that they have access to fresh water.

Making Your Own Hummingbird Nectar

You can buy hummingbird nectar mix at

any garden store. However, I prefer to make my own. All the pre-mixed nectar has dye added to make it red, which, in

theory attracts them to it, but the dye is actually very bad for their tiny bodies.

Instead, pick a red hummingbird feeder, and mix your own nectar. It is so simple.

Bring four cups of water to a boil. Mix with one cup sugar. Allow to cool.

I usually mix up a double batch, and keep a container in the fridge to refill the feeder

with. Make sure to keep fresh feed in the feeder every couple days so the hummingbirds trust that there will be

enough there for them. It is very important to keep it clean!

The trick is to help them realize they don't need to leave your yard until it is time to

migrate again.

&

Strawberry Jam with Natural

Pectin

Maple Peach Barbeque Sauce

Simple Syrup

Making Great Iced Coffee at Home

Blackberry & Blueberry Spiked

Lemonade

Rustic Heirloom Tomato

Bruschetta with Basil

Magical Ice Cream Topping

&

&

Photo by: Jessica Robinson, Carolina Farmhouse Kitchen

Strawberry Jam

with Natural Pectin Story and Photos by: Jennifer Burcke from 1840 Farm

Most strawberry jam recipes call

for adding pectin in order to properly gel the jam. Strawberries

have very little pectin, so a source of pectin must be added. I prefer to use the natural pectin in an apple

rather than add commercially produced powdered pectin. I find that an apple adds plenty of pectin

along with a touch of tangy flavor that offers a nice counterpoint to

the sweet earthiness of the fresh strawberries.

The grated apple softens as the jam cooks, releasing its pectin and

becoming nearly unrecognizable in the finished jam. The apple peel should be removed before canning

the finished jam. At our house, the apple peel coated in rich strawberry jam is a delicacy. It’s

like the best fruit leather on earth and is happily devoured by the

whole family! 1840 Farm

Most strawberry jam recipes call

for adding pectin in order to properly gel the jam. Strawberries

have very little pectin, so a source of pectin must be added. I prefer to use the natural pectin in an apple

rather than add commercially produced powdered pectin. I find that an apple adds plenty of pectin

along with a touch of tangy flavor that offers a nice counterpoint to

the sweet earthiness of the fresh strawberries.

The grated apple softens as the jam cooks, releasing its pectin and

becoming nearly unrecognizable in the finished jam. The apple peel should be removed before canning

the finished jam. At our house, the apple peel coated in rich strawberry jam is a delicacy. It’s

like the best fruit leather on earth and is happily devoured by the

whole family!

Place several plates or large spoons in the

freezer for use in gel test. If you are planning to can the jam, ready your

canning pot, jars, lids, rings, and canning equipment. I like to use 4 or 8 ounce canning jars when processing this jam.

Using a sharp paring knife or vegetable peeler, remove the peel from the apple in

long strips. Core and quarter the apple. Use a grater to grate the apple quarters.

Add the grated apple and apple peel to a large non-reactive pot with the strawberries and sugar. Stir gently to

combine and place the pot on a burner over medium heat.

Bring the mixture to a gentle boil, stirring

occasionally. Reduce the heat slightly and continue to boil for 15 minutes, stirring

as needed to prevent the sugars from burning. Using a slotted spoon, remove the strawberry pieces from the pot and

transfer to a medium bowl. Removing the strawberries will help them to maintain a firmer texture in the final jam.

Continue to boil the liquid in the pot for

another 15 minutes. Return the reserved berries to the pot and add the lemon juice. Stir to combine and continue to boil

gently for another 15 minutes or until the mixture passes the gel test when allowed

to cool on the chilled plates or spoons set aside in the freezer.

While the gel test may sound like a daunting scientific experiment, it is actually a simple, visual method for

determining if your jam has reached the ideal consistency. This test will allow you

to measure the finished consistency of your jam. If the mixture is too loose, it can be boiled further to allow a bit more

of the liquid to evaporate. If the mixture has boiled too long and is slightly too thick, a small bit of liquid can be added to

loosen the mixture before canning.

Performing the gel test involves placing a bit of the hot jam on a plate or large spoon that has been chilled in the freezer.

When the mixture has been allowed to cool, the consistency can be accurately

gauged. When cool, the jam should form a cohesive mixture, forming a wrinkle as it moves when pressed with your finger. If

you run a finger through the small puddle

Strawberry Jam with Natural Pectin

yields approximately 4 half pints

1 ½ pounds strawberries, washed, stemmed, and cut into small pieces 2 cups (384 grams) granulated sugar 1 medium apple, prepared as directed below

Juice of ½ lemon (approximately 2 Tablespoons)

of jam, it should split apart and then

return to a cohesive puddle moments later.

Once the mixture has passed the gel test, remove the pot from the heat.

Remove the apple peel and stir in the vanilla. Ladle hot jam into sterilized 4 or 8 ounce jars leaving ¼ inch

headspace. Remove air bubbles from the side of the jar. Using a clean cloth,

remove any residue from the rim of the jar. Place a lid on the jar and tighten with band. Gently lower the filled jar

into the boiling water canner. Repeat until all jars have been added to the

pot. Place lid on canning pot. Return water to a boil.

Once the water has returned to a boil, process half-pint jars of jam for 15 minutes. Turn off the heat and remove

the lid from pot. Allow the jars to rest in the water for at least five

minutes. Carefully remove jars to a towel lined baking sheet. Allow jars to cool up to 24 hours before checking the

seals and labeling the jars for storage. A properly sealed jar of strawberry jam can be stored and used for up to one year.

1840 Farm

Maple Peach

Recipe and Photos by: Jessica Robinson from Carolina Farmhouse Kitchen

Barbeque Sauce

I created this recipe in the commercial kitchen at my parent’s sugar house. Its sweet yet

tangy vibrancy pairs well with pork or chicken for a taste of summer. This sauce can also

be combined with balsamic vinaigrette in a 1 to 1 ratio (¼ cup barbeque sauce to ¼ cup

balsamic vinaigrette) and poured over a juicy steak.

Maple Peach Barbeque Sauce

from New England Farmgirl

Makes about 3 cups

¾ cup cider vinegar

½ cup tomato paste

1 cup 1-inch cubes fresh peaches

½ cup molasses

¾ cup maple syrup

½ cup water

1 Tablespoon onion powder

1 teaspoon garlic powder

1 Tablespoon firmly packed brown sugar

1 Tablespoon freshly squeezed lemon juice

½ teaspoon ground mustard

½ teaspoon freshly ground black pepper

½ teaspoon kosher salt

½ teaspoon ground cayenne pepper

½ teaspoon paprika

In a medium saucepan, add all the ingredients

and cook over medium heat, whisking together

to dissolve any lumps. Cook until the peaches

are softened and the sauce has thickened to

desired consistency, about 20 minutes. To

check the thickness, transfer a small amount

to a small cup, and place it in the freezer until

cool.

New England Farmgirl, Recipes and Stories from a Farmer’s Daughter is

available at your local bookstore, select Gourmet Kitchen stores, farm

stands and through online bookstores or directly from the publisher Gibbs

-Smith Publishing. This 192-page cookbook offers readers the freshest taste of New England. With over 100 recipes that share basic values and

use simple, wholesome ingredients. Jessica’s deeply rooted farm culinary

history provides authentic recipes which include her grandmother’s cream

puffs, grandfather’s fudge and great-grandmother’s molasses cookies

along with recipes which she created such as bourbon-honey barbeque sauce. New England Farmgirl encourages families to grow their own gar-

dens, spend more time outdoors and go back to their roots becoming self-

sufficient.

Simple Syrup Story and Photos by: Jennifer Burcke from 1840 Farm

This recipe is a staple in our kitchen all year long. I

always have it on hand in the refrigerator, waiting to be called into action. With a small amount, I can add

sweetness to summer berries or cold drinks. Simple syrup is also my favorite way to sweeten cold

drinks and cocktails. Using simple syrup is the perfect way to sweeten and enhance iced coffee and iced tea in the summer without ending up with a pile of

undissolved sugar in the bottom of your glass.

Making simple syrup couldn’t be any easier. Equal parts of sugar and water are warmed enough to fully dissolve the sugar. You can halve or double this recipe

based on your needs. You can also flavor your syrup with a bit of vanilla extract, a vanilla bean pod, or fresh

summer berries. Simply add them to the pot with the sugar and water and strain out the solids before storing your syrup in the refrigerator. The possibilities are

delicious and nearly endless!

Simple Syrup

1 cup granulated sugar 1 cup water

Add the sugar and water in a small pot and stir to combine. Place the pot over low heat and bring to a temperature just below a simmer, stirring occasionally. Continue cooking

over low heat until the sugar has completely dissolved, approximately 5 minutes. Remove the pot from the heat and allow the syrup to cool to room temperature.

The syrup can be stored in the refrigerator for up to one month. I like to store mine in a clean, repurposed bottle with a pourer spout in the refrigerator.

Do you have an idea, photo, or story

to contribute to our next issue?

We’re always looking for great recipes, photos, and articles to share in our magazine. We hope that you’ll tell us exactly what you’d like to read. We

can’t wait to hear what you’d like to see in our next issue!

mail@inseasonmagazine.com

Making Great Iced Coffee at Home

Story and Photos by: Jennifer Burcke from 1840 Farm

During the heat of the summer, I try to avoid doing anything that is sure to raise the

temperature in our farmhouse. I do make one exception: the coffee maker. I can live with a cold salad for dinner. I can do laundry at midnight when the temperature has fallen a

few degrees. I cannot, under any circumstances, live without coffee. True, the coffee maker doesn’t generate too

much heat. On a hot and humid summer day, I’m not in any rush to drink something hot. Luckily, I mastered the art of making

iced coffee at home several years ago.

Making a great iced coffee is easy. You don’t need special equipment and the technique is simple. If you take your coffee black, then

you only need to chill the hot coffee and serve over ice. If, like me, you prefer your

coffee regular with cream and sugar, then you might need a little trial and error to perfect the amount of sweetener and milk

that is just to your liking. Trust me; it’s not a bad way to spend a very hot day.

First, we’ll start with the coffee. Because your

iced coffee will be served over ice, the brewed coffee needs to be brewed with different

proportions than your usual cup of hot morning Joe. That’s the secret to making perfect iced coffee at home.

While it seems like a simple adjustment, it’s the difference between a delicious cup of iced

coffee and one that is watered down and tasteless. Typically, a full tablespoon of coffee

is used for every six ounces of water. In this case, we’ll reduce the liquid by half in order to allow for the ice that will be added to the final

cup.

By reducing the water, we’ll have removed three full cups of liquid from our coffee. That will allow us to add back the three cups in the

form of ice and milk or cream without diluting the coffee. Iced Coffee

8 Tablespoons coffee (I prefer whole beans that are ground just before brewing) 3 cups (24 ounces) cold water ice

granulated sugar start with 1/2 cup and adjust to your liking) milk/cream if desired

Using the guidelines above, brew your double strength coffee. If you don’t use sugar or

cream in your coffee, you can add a few cups of ice to the hot coffee and chill the brewed coffee in the refrigerator for later use or drink immediately poured over a glass of ice.

If you prefer coffee with sugar and cream, the sugar should be added while the coffee is still hot. This will allow the sugar to fully dissolve before the coffee has been chilled. Add

the sugar to the hot coffee and stir until the sugar has dissolved completely. At this point, the sweetened coffee can be stored in the refrigerator to be enjoyed later. If

you wish to enjoy it immediately, add a cup of ice to the hot coffee in order to cool it down quickly. Stir the mixture in order to cool it slightly before pouring over a glass of ice, leaving room for milk or cream to be added. Add milk or cream to the glass and stir to

fully incorporate.

If you are making a batch of iced coffee for a group and want to allow guests to sweeten their own glass of coffee, my vanilla bean simple syrup is perfect for sweetening the chilled coffee. It’s also a wonderful way to add vanilla flavor to your iced coffee or iced tea.

Blackberry & Blueberry Blackberry & Blueberry Blackberry & Blueberry

Spiked LemonadeSpiked LemonadeSpiked Lemonade

Recipe and Photos by: Jessica Robinson from Carolina Farmhouse Kitchen

This refreshing berry lemonade is

inspired by my father’s love of blackberry brandy. What better

way to quench your thirst than with blueberries and a splash of lemon, with the extra bonus of

enjoying each other’s company after a hard day on the farm? Blackberry & Blueberry

Spiked Lemonade

from New England Farmgirl

Serves 12 to 14

2 cups simple syrup 1 cup freshly squeezed lemon

juice 2 cups blueberries, plus more for garnish

1 (9.6-ounce) bottle guava nectar 1 ½ cups blackberry brandy

1 bottle inexpensive white wine (Chardonnay or Sauvignon Blanc), chilled

Lemon slices, for garnish

In a blender, combine the simple syrup, lemon juice, blueberries, and guava nectar until the berries

are pureed. Pour the blueberry mixture, brandy, and wine into a glass or plastic drink dispenser,

adjusting the alcohol as you see fit. Add lemon slices and

blueberries for garnish. Serve cold with plenty of ice.

New England Farmgirl, Recipes and Stories from a Farmer’s Daughter is

available at your local bookstore, select Gourmet Kitchen stores, farm

stands and through online bookstores or directly from the publisher Gibbs

-Smith Publishing. This 192-page cookbook offers readers the freshest taste of New England. With over 100 recipes that share basic values and

use simple, wholesome ingredients. Jessica’s deeply rooted farm culinary

history provides authentic recipes which include her grandmother’s cream

puffs, grandfather’s fudge and great-grandmother’s molasses cookies

along with recipes which she created such as bourbon-honey barbeque sauce. New England Farmgirl encourages families to grow their own gar-

dens, spend more time outdoors and go back to their roots becoming self-

sufficient.

wit h Basi l Rustic Heirloom Tomato

Bruschetta

This recipe is a family favorite during heirloom tomato season. When the day is long and

I’m tired from a full day’s work on the farm, I make this simple, rustic version of bruschetta. I don’t slice the bread and toast it in the oven. Instead, I place the whole loaf

in a 400 degree oven for about 10 minutes to warm it slightly while I prepare the tomatoes. By the time the bread is warm, the topping is ready and we can start enjoying that delicious combination of earthy heirloom tomatoes, bright basil, and a great loaf of

crusty bread.

Recipe and Photos by: Jennifer Burcke from 1840 Farm

Rustic Heirloom Tomato Bruschetta with Basil

serves four

1 loaf of crusty French or Italian bread 2 cloves garlic, minced 8 ounces fresh heirloom tomatoes

1 ounce sun-dried tomatoes packed in oil 1 Tablespoon oil from sun-dried tomatoes 1 Tablespoon extra-virgin olive oil

¼ cup fresh basil leaves, roughly chopped ¼ teaspoon sea salt

¼ teaspoon freshly cracked black pepper 1 ounce ricotta salata or Parmesan cheese Balsamic Vinegar Glaze

Preheat oven to 400 degrees. Prepare the tomatoes by roughly chopping slicing tomatoes

or slicing cherry tomatoes into thirds. Place in a medium serving bowl and set aside. Place the loaf of bread in the warm oven and set the timer for 10 minutes. As the bread

warms, prepare the topping by combining the oil from the jar of sun-dried tomatoes with the olive oil and minced garlic in a small pot. Warm gently over low heat until the garlic is fragrant. Remove from heat and allow to cool slightly.

Roughly chop or julienne the sun-dried tomatoes before adding them to the fresh heirloom

tomatoes. Add the basil, salt, and black pepper to the tomatoes before pouring the warm oil mixture over the top. Gently stir the mixture. Taste for seasoning and add more salt or pepper if needed. Add the

crumbled ricotta salata or shaved Parmesan cheese and stir to combine. Drizzle with

balsamic glaze if desired.

Slice the warm bread and serve with the bruschetta topping, spooning the topping over the

bread and eating while it is still warm. Enjoy!

Magical Ice Cream Topping

Story and Photos by: Jennifer Burcke from 1840 Farm

There’s something magical about pouring a liquid topping over a scoop of ice cream. It

comes out of the bottle as a shiny liquid, hits the cold surface of the ice cream and transforms into a matte, solid topping right before your eyes. I loved it when I was a

child and my children feel the same way. A few years ago, I happened upon a recipe for a homemade version of this magical

concoction. It only required two ingredients, both of which I happened to have on hand. The process was as simple as warming the ingredients and stirring them until they formed a congruous mixture.

I take great pride in finding new ways to replace store bought items with simple

homemade alternatives. As a family living around multiple food allergies, I am always looking for a new recipe to add to our collection to replace a product that can be difficult for us to purchase at the store and safely enjoy at home. If the process can also be used

as a homeschool science lesson, all the better.

In moments, I had assembled my children and the ingredients to make our own version of the crispy, magical ice cream shell topping. A few minutes later, we gathered around bowls of ice cream for the moment of truth. I spooned a bit of the liquid topping

over the first scoop. We all waited, eager to see if magic would happen. It did, producing a lovely, solid shell over the top of each scoop. We used our spoons to crack open the shell and take the first taste.

The flavor of the topping was extraordinary. The subtle flavor of coconut paired

beautifully with our homemade vanilla extract and the dark chocolate chips we had used. We all agreed that this homemade version was delicious. We couldn’t wait to try it with different chocolates, white chocolate, and other flavored baking chips we had in the

pantry. The possibilities were endless and sure to put smiles on my children’s faces. Now that’s magic!

Magical Ice Cream Topping adapted from Two-Ingredient Magic Shell by Food52 We used chocolate chips in this recipe,

but you could use chopped chocolate with equally delicious results. Both the coconut oil and chocolate are liquid when

heated and solid at room temperature. Should your mixture

become too thick to spoon over ice cream, simply warm it for a few seconds in the microwave and stir before using.

3/4 cup (120 grams) chocolate chips or

chopped chocolate 1/3 cup (80 grams) coconut oil 1/2 teaspoon vanilla extract

Place the chocolate and coconut oil in a microwave safe bowl. Microwave for 30

second increments, stirring each time, until smooth. Add the vanilla extract and

stir to combine. Allow the mixture to cool slightly before pouring over ice cream. Store at room temperature,

warming if necessary to re-liquefy.

1840 Farm

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