Medfield, Ma.Farmhouse Kitchen, Boston
photo: Michael J Lee
What Houzz contributors are saying:
Distressed turquoise. The renovation on this historic Massachusetts farmhouse included a large dream kitchen for the restaurant-owning homeowners. A pleasing turquoise with a distressed finish works beautifully against the exposed brick wall. And we’ll give them bonus points for all the wonderful colors of the ingredients in the Mason jars.Cabinet paint: Bermuda Turquoise, Benjamin MooreTour the rest of this kitchen and farmhouse
5. I will preserve peak-of-season produce. If you’re nervous about taking the plunge into canning, there are plenty of other ways to make the most of those piles of ripe produce. Try making freezer jams and sauces (usually these can be frozen for up to one year), or small batches of refrigerator pickles (use within a week or so). Have a berry bounty? Freeze berries on baking sheets to prevent sticking, then dump into freezer bags. Stored in the freezer the berries will last a year, making them perfect for dipping into in midwinter when you desperately need a dose of summer color and flavor.