The Heart of the Home
The Murphy family transformed a small two-bedroom into a beautiful six-bedroom farmhouse where old meets new, good cooking is valued, and family is the core.
Words by Anna Lee Vaughn | Images by Ryan McGill
Forty-four years ago, Lawson and Linda Murphy moved into a small two-bedroom home just outside of Jasper. This homestead, along with others in the area, was part of a project created by President Franklin D. Roosevelt to promote local agriculture in growing towns across the United States.
In the 1930s, Lawson's grandfather purchased this farmstead to utilize as a rental property, upkeeping the working barn, approximately 15 acres of land, and the home built from authentic California redwood. He passed the property to Lawson and Linda upon their marriage, and over the years, the Murphys have carried out over twenty renovation projects to accommodate their family's growth and freshen the space while embodying the traditional farmhouse spirit.
The Murphys, their children, and grandchildren have turned the old home into a place to gather and create memories, one of the most notable spaces being the kitchen. Linda wished to create a bright, open space, combining traditional farmhouse attributes with a modern farmhouse chic aesthetic. "We raised the ceiling, brought the transoms back over the doors, and opened the kitchen to the den. The goal was to make the living areas and kitchen flow together for when the family is over, or I'm entertaining my bridge club or Sunday school class," says Linda. "Now, everyone can congregate and still see what's happening in the kitchen. When my family gets together, everything revolves around food. My grandkids love to cook with me, and 1 believe that's my opportunity to instill in them the value of family."
With the help of a dear friend, Noelle Hogue, Linda often creates masterpieces in the kitchen, from homemade bread to delicious comfort meals and scrumptious sweet treats. Noelle's shared passion for cooking has been instrumental in bringing Linda's vision to life, ensuring that every family gathering is filled with love and delightful aromas.
Over the last 44 years, the Murphy family's traditional farmstead has become a sanctuary for tradition, centered around good ole' country cooking. Their dedication to preserving and enhancing their home has not only provided a place for their family to grow and thrive but has also contributed to the community's rich heritage. The Murphys' story is a testament to the enduring power of family, tradition, and the love of a well-prepared meal, ensuring their legacy for generations to come. 78
Cranberry Scones
Ingredients
2 cups of flour
1/4 cup of sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup diced cranberries
1 1/4 cups heavy cream
DIRECTIONS
Whisk the flour, baking powder, salt, and cranberries in a bowl until well mixed. Make a well in the center and add the cream. Fold four to five times with fork. Pat dough on a floured surface cut into wedges. Line a baking sheet with parchment paper. Bake at 425 for 12 to 15 minutes or until brown.
Brunswick Stew
Ingredients
1-2 to 3 pound chicken
1 ham bone or ham hock
3 quarts of water
1/2 cup of sugar
1 bay leaf
2 tablespoons chopped parsley
2 onions, sliced
4 cups of tomatoes, chopped
2 cups of celery tops, chopped
2 cups of lima beans, fresh or frozen
dash of tabasco
1 teaspoon of black pepper
4 cups of corn, fresh or canned
whole kernel sweet corn
4 large potatoes
1/2 cup of butter (do not use margarine)
salt, only after tasting
DIRECTIONS
Stew the first 6 ingredients in a very large heavy pot until the chicken is tender. Remove chicken from the bones and cut into small pieces. Remove ham from bone and return chicken and ham to the pot (if you prefer a thicker stew, you might only use 2 ½ quarts of water).
Add the next 6 ingredients to the pot and simmer for 45 minutes. Add the butter and corn and simmer for an additional 45 minutes. Meanwhile, cook potatoes, drain and mash them or put them through a sieve and add to stew.
Serves 12-15 people