We had a very productive spring and summer season, and are working hard to make fall bountiful for our customers.
If you’re looking forward to another year of abundant, farm-fresh fruits and veggies, sign up now for our 2013 season!
Please email us at gazybrothersfarm@sbcglobal.net for more details. Our registration form can be downloaded by clicking the following link: 2013 Registration Form.
Our farm stand at the farm is open daily from 11am-6pm for your convenience.
Mondays
11am-2pm – Cooper Surgical, 95 Corporate Drive, Trumbull – starting June 18
2pm-6pm – Stratford Farmers Market, Main Street Deluca Field, Stratford – starting June 25
Tuesdays
12pm-6pm – Seymour Farmers Market at the Community Center, Pine Street/Broad Street, Seymour – now open
Wednesdays
11am-3pm – Rainbow Plaza, 205 Main Street, Norwalk – now open
11am-4pm – Darien Farmers Market, Mechanic Street, Darien – now open
Thursdays
11am-2pm – Scinto Towers, Corporate Drive, Shelton – now open
Fridays
3pm-6pm – Monroe Farmers Market, Town Green, Rt 111, Monroe – starting June 22
Saturdays
10am-2pm – New Canaan Farmers Market, South Ave/Maple Street, New Canaan – now open
12:30pm-4pm – Greenfield Farmers Market, Bronson Road/Hillside Road, Fairfield – now open
Summer CSA Season 2012!
Week #1 June 4-10
Week #2 June 11-17
Week #3 June 18-24
Week #4 June 25- July 1
Week #5 July 2-8
Week #6 July 9-15
Week #7 July16-22
Week #8 July 23- 29
Week #9 July 30- August 5
Week #10 August 6-12
Week #11 August 13-19
Wekk #12 August 20-27
Week #13 August 28-September 2
Week #14 September 3-9
Week #15 September 10-16
Week #16 September 17-23
Make Up Week September 24-30
We will be offering a Winter CSA for our second season! Eight weeks of farm fresh vegetables and apples – every week starting January 16th through March 11th. For the winter season, we’ll have greens, apples, and root vegetables (like carrots, turnips, radishes, beets, and a variety of potatoes)!
Due to the excessive weather conditions inflicted on the farm and personal family issues these past two years, we are taking some time to regroup from the losses and focusing only on the next coming season ahead. We will be offering all seasons, but need to take the winter to evaluate the previous CSA seasons and set a more viable business plan to better feed your families freshly. We appreciate your continued support and patience, as we work through our regrowth of the family farm. So for now, this is what we have to offer and hope it works for your family’s kitchen, schedule, and budget.
Please let us know if you have any suggestions, questions, concerns.
With Many Thanks, Lots of Love, Hugs, Thoughts, Prayers,
The Gazy Family
Please email us at gazybrothersfarm@sbcglobal.net for more details. Our registration form can be downloaded by clicking the following link: Winter 2012 Registration Form.
Our summer CSA is in full swing! Our summer CSA customers are seeing lots of delicious fresh produce – squash, tomatoes, potatoes, carrots, cucumbers, beans, greens, and fresh herbs. And that doesn’t cover the fruit – blueberries and peaches and apples, oh my!
We’re spending lots of time in the fields – watering, getting the final seeds in the ground for the fall, raising the plants which will provide us with so much food into the fall. We’re looking at our fall schedule and making plans for our CSA and the remainder of the year.
We do still have availability in our fall CSA . For more information, email us at csa@gazybrothersfarm.net for more details. Our registration form can be downloaded by clicking the following link: 2011 CSA Registration Information.
We will be selling hanging baskets at the Fairfield County Women’s Expo April 28th and 29th!
Location:
The Stamford Plaza Hotel
2701 Summer Street
Stamford, CT 06905
Expo dates and hours:
Saturday, April 28, 2012 11:00am – 5:00pm
Sunday, April 29 , 2012 11:00am – 5:00pm
Admission price is $10.00, kids 12 and under are free. FREE indoor parking.
To get more information on the Fairfield County Women’s Expo and to receive a coupon for $5 off admission, you can visit their website.
Our spring CSA kicks off this week with a box full of delicious spring veggies! We’re spending lots of time in the greenhouse getting seeds into the dirt, raising tiny plants which will provide us with so much food into the summer and fall. April showers have begun, and we’re preparing our fields for planting. We’re looking at the summer schedule and making plans for farmers markets and our CSA.
We do still have availability in our summer CSA (both vegetable and fruit shares) and our fall CSA. For more information, email us at csa@gazybrothersfarm.net for more details. Our registration form can be downloaded by clicking the following link: 2011 CSA Registration Information.
We definitely are!
Farmer Ed has been putting up a new greenhouse. We’ve been browsing our seed catalogs and plotting and planning and dreaming. We’re looking forward to warm days and digging in the dirt with the sun beating down on our backs.
We’re also thinking of our spring CSA! Delicious lettuces, peas, garlic and leeks, tiny potatoes and carrots… YUM! Are you ready?
Email us at csa@gazybrothersfarm.net for more details. Our registration form can be downloaded by clicking the following link: 2011 CSA Registration Information.
Type of dish: Breakfast, Condiment, Dessert, Side Dish
4 apples, peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.
Recipe courtesy of Gazy Brothers Farm
Type of dish: Main Dish, Side Dish, Soup
Creamy potato soup with dill! This recipe makes 24 servings – enough to feed a crowd or save some for later.
1/2 cup butter
2 cups onion, finely chopped
4 ribs celery, finely chopped
3 1/2 quarts vegetable stock
4 cups frozen corn kernels
6 large all-purpose potatoes, peeled and cubed
1/4 cup dill, chopped
2 Tablespoons salt, to taste
1 teaspoon white pepper, to taste
2 teaspoons dry mustard
3 Tablespoons all-purpose flour
2 quarts milk
1 1/2 cups flour, sifted
In a large pan, saute carrot, celery, and onion in butter about 10 minutes, stirring occasionally. Add stock, corn, potatoes, dill, salt, pepper, and dry mustard. Bring to boil; reduce heat and simmer uncovered 15 minutes.
Gradually stir milk into flour until smooth. Slowly stir milk mixture into soup.
Boil several minutes until thickened.
Recipe courtesy of Gazy Brothers Farm
Type of dish: Main Dish, Side Dish
This recipe is courtesy of our CSA customer Terri. You should check our her CSA-based cooking blog.
1 pound whole wheat or multi-grain pasta (elbows or mini-shells)
1 Tablespoon olive oil
1/2 onion, chopped fine
1 Tablespoon white flour
1 1/2 cups milk
1 cup mashed buttercup, butternut, or acorn squash
1 cup grated sharp cheddar cheese (or mixed cheddar blend)
1/3 cup fresh grated Parmesan cheese
sprinkle of nutmeg
salt & fresh ground pepper to taste
Cook pasta according to package instructions.
Saute the chopped onion in olive oil until softened (about 4 minutes), then sprinkle in 1 Tablespoon of flour. Mix to combine, the flour will stick on the onion, do not let brown. Slowly add 1 cup of milk to the onion, about 1Tablespoon at a time, stirring constantly so a thick sauce forms. At first it will look like paste, but as you slowly add the milk, a thick white sauce will form. Go slowly, adding the milk and stirring until the sauce bubbles and absorbs the liquid.
Once a thick sauce has formed (about 10-15 minutes) fold in the mashed squash, mustard powder, cheese, nutmeg and fresh grated pepper. If the sauce gets too thick, add a touch of boiling pasta water to thin it down.
Drain the cooked pasta and gently fold it into the sauce. Mound the pasta into a grease pie plate, or indivdually sized casserole dishes (4) and top with a light sprinkle of bread crumbs and parmesan cheese. (Can be made ahead and frozen up to this point).
Bake in the oven at 350°F for 35 minutes (double the time if previously frozen), until the pasta edges are crusty and brown and the middle is piping hot.
Serves 4
Recipe courtesy of Gazy Brothers Farm