All posts by Dawn

Squash and Zucchini Cakes

Main Dish, Side Dish, Uncategorized

Type of dish: Main Dish, Side Dish

3 medium zucchini
3 medium yellow squash
1 cup toasted bread crumbs
1 cup shredded Parmesan
1/3 cup minced Vidalia onion
1 large egg, lightly beaten
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 stick butter
1 recipe marinara sauce (below)

Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture. In a medium bowl, combine grated zucchini and squash and next 7 ingredients. Shape mixture into 2-inch patties, pressing together firmly.

In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned. Place onto serving platter and serve with marinara sauce.

Recipe courtesy of Gazy Brothers Farm

Peach Pie

Dessert, Uncategorized

Type of dish: Dessert

Did you know that you can freeze your pie filling? Simply mix your filling as though you were making a fresh pie. Then wrap your pie pan in saran wrap and freeze your filling in the pan. When it is frozen solid, wrap it tightly in foil and store in the freezer. When you’re ready to bake, just make a fresh crust, place your filling inside and bake at the normal temperature. A wonderful winter treat!

Recipe for 9″ double pie crust
5 cups peach slices, peeled and pitted
1 1/4 cup sugar
1/2 cup flour
1/2 – 3/4 teaspoon cinnamon or nutmeg to taste
1 teaspoon lemon juice
2 Tablespoons cold butter, cut in small pieces
1 Tablespoon milk or cream for brushing the top crust
1 Tablespoon sugar and 1/4 teaspoon ground cinnamon for dusting the crust

Preheat oven to 375ºF.

Roll out the pie crust bottom and tops according to directions leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9″ pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn’t dry out.

Toss together gently in a large bowl; peaches, sugar, flour, spices if desired and lemon juice. Fold into prepared pie crust and dot with cold butter. Put top crust on and bake for 45-60 minutes or until crust is golden brown and juices are bubbling from vent holes. If the edges start to brown too quickly, place a piece of aluminum foil around the rim.

Remove to cooling rack and let cool for 30-60 minutes. Serve Peach Pie à la mode with ice cream or sweetened whipped cream.

Refrigerate leftovers if there are any!

Recipe courtesy of Gazy Brothers Farm

Sun-dried Tomato Pesto

Condiment, Side Dish, Uncategorized

Type of dish: Condiment, Side Dish

Remember when we gave you that recipe for sun-dried tomatoes? Here’s a delicious way to use them!

4 ounces sun-dried tomatoes
2 Tablespoons chopped fresh basil
2 Tablespoons chopped fresh parsley
1 Tablespoon chopped garlic
1/4 cup chopped pine nuts
3 Tablespoons chopped onion
1/4 cup balsamic vinegar
1 Tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese
salt to taste

Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.

In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

Recipe courtesy of Gazy Brothers Farm

Bell Peppers and Pasta

Main Dish, Side Dish, Uncategorized

Type of dish: Main Dish, Side Dish

2 1/4 cups uncooked penne or medium tube pasta
3/4 cup chopped onion
1 tablespoon olive oil
3 garlic cloves, minced
2 cups chopped bell pepper
1/4 cup sliced ripe olives
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup water
1/2 cup crumbled feta cheese

Cook pasta according to package directions.

While pasta is cooking, saute onion In a nonstick skillet in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the bell peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in feta cheese. Serve immediately.

Recipe courtesy of Gazy Brothers Farm

Homemade Sun-dried Tomatoes

Condiment, Uncategorized

Type of dish: Condiment

Cut the tomatoes in half lengthwise.

Cut out the tough part around the stem and any bruised or soft parts.

You can then quarter the tomatoes, if you’d like, depending on how big or small you want the final dried pieces to be. Usually they shrink to 1/4 their original size.

Preheat the oven to 150ºF. If your oven won’t set that low, just use the lowest setting you’ve got.

Arrange the tomatoes on cake racks, spread out, not touching each other. Cookie sheets will work if you don’t have cake racks or screens – but you will need to flip or stir the tomatoes once in a while to expose the other side of them. Some people prefer to sprinkle the tomatoes with sea salt, kosher salt and/or some spices (typically basil). Close the oven. It takes about 10 to 20 hours, but you’ll need to check periodically, including rotating the shelves and moving them up or down to get even heating. If you want to speed it up, you can bump the heat up to as high as 200ºF, but you’ll need to watch them much more closely.

The amount of time it takes depends on the water content of the tomatoes, the thickness of the slices, and how well the air is able to circulate around them. When done, the tomatoes should be flexible, like a raisin from a fresh bag; not brittle. Most describe them as leathery with a deep red color, without free water or a tacky feeling.

Let the tomatoes cool to room temperature (about 20 to 30 minutes), then put them into zipper or vacuum bags. Don’t overfill the bags, leave a little room for expansion. Be sure to squeeze out the extra air.

Store your sun-dried tomatoes in the freezer, where they will retain their color and flavor for 9 to 12 months.

Recipe courtesy of Gazy Brothers Farm

Mock Crab Cakes

Appetizer, Condiment, Main Dish, Side Dish, Uncategorized

Type of dish: Appetizer, Main Dish, Side Dish

2 cups zucchini, grated
1 onion, finely chopped or grated
1/2 cup red bell pepper, finely diced
1 1/2 cups Italian bread crumbs, divided
1 Tablespoon Old Bay seasoning
1 Tablespoon mayonnaise
1 teaspoon Dijon mustard
1 egg, beaten
vegetable oil for frying

Combine all ingredients in a small bowl. The texture can be adjusted — if it’s too dry, add another egg; if too wet, add more bread crumbs.

Heat the vegetable oil in a skillet. Form mixture into patties and fry over medium heat until golden brown on both sides, about 2 to 3 minutes per side. Makes 4 big or 6 medium cakes. Serve with tartar sauce.

Type of dish: Condiment

Tartar Sauce

1/2 cup mayonnaise
1/4 cup dill relish
1/4 cup onions, finely diced

Mix together all of the ingredients.

Recipe courtesy of Gazy Brothers Farm

Plum and Almond Cobbler

Dessert

Type of dish: Dessert

1/2 cup firmly packed light brown sugar
2 Tablespoons cornstarch
1/2 teaspoon cinnamon
2 1/2 pounds shiro plums or other plums, pitted and quartered
2 Tablespoons fresh lemon juice
2 Tablespoons unsalted butter, cut into bits
1 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sliced almonds
1 large egg, beaten lightly

Preheat oven to 375ºF.

In a large bowl whisk together brown sugar, cornstarch, and cinnamon and add plums, lemon juice, and butter. Toss mixture well and spoon into a shallow 3-quart baking dish.

In a food processor pulse together granulated sugar, flour, baking powder, salt, and 1/2 cup almonds until almonds are ground fine. Add egg and pulse until blended. Spoon flour mixture over plum mixture, pulling some plum wedges up for presentation. Sprinkle remaining 1/4 cup almonds over cobbler.

Bake cobbler in middle of oven 45 minutes or less, or until golden and bubbling, and cool on a rack.

Serve cobbler warm or at room temperature.

Recipe courtesy of Gazy Brothers Farm

Fall is here!

Uncategorized

Fall is officially here. The weather is getting colder and we are looking towards winter.

This summer was a tough one with plenty of sunshine, but not much rain, making for difficult growing conditions for most of our crops. We’re hoping for a much less stressful fall season. We’re looking forward to those delicious and soothing cool-weather foods – hearty greens and winter squash and apples, tasty soups and warm pies.

We do still have some availability in our fall/winter CSA. Please email us at csa@gazybrothersfarm.net for more details. Our registration form can be downloaded by clicking the following link: 2010 CSA Registration Information.

Spinach and Potato Frittata

Appetizer, Main Dish, Side Dish, Uncategorized

Type of dish: Breakfast, Main Dish, Side Dish

2 Tablespoons olive oil
6 small potatoes, sliced
1 cup torn fresh spinach (or other green)
2 Tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
1/3 cup milk
1/2 cup feta cheese

Season sliced potatoes liberally with salt and pepper.

Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach (or other green), green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until greens are wilted.

In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with feta. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Recipe courtesy of Gazy Brothers Farm

Swiss Chard Tacos

Main Dish, Uncategorized

Type of dish: Main Dish

1 bunch Swiss chard (or other greens) about 12 ounces, touch stems removed
1 1/2 Tablespoons olive oil
1 large onion or 2 small onions, sliced 1/4-inch thick
3 garlic cloves, peeled and minced
1 Tablespoon red pepper flakes
1/2 cup vegetable broth or water
12 corn tortillas
1 cup Mexican queso fresco or fresh cheese (feta is a nice substitute)
3/4 cup chipotle salsa

Cut the chard crosswise into 1- to 2-inch slices. In a large skillet heat the oil over medium-heat. Add the onion and stir occasionally for about 10 minutes, until they become golden and caramelized. Add the garlic and red pepper and stir for 1 minute, until fragrant. Add the broth, greens and a pinch of salt. Cover reduce heat to low and cook until the greens are almost tender, (spinach will just take about 2 minutes, chard about 5, and heartier greens like collards, about 7-8) stirring occasionally. Remove lid and turn heat back to medium, stirring, until the mixture is nearly dry and adjust salt to taste.

Meanwhile, heat a flat skillet over medium-high heat and warm the tortillas for a minute or so per side. Fill the warm tortillas with veggies and top with crumbled queso and salsa.

*You can use your favorite salsa, or make a quick, smoky chipotle salsa. Place 1-2 tomatoes, cut in half, half side down under the broiler with a few peeled cloves of garlic until slightly charred – a few minutes. Blend, tomatoes, garlic and 2-3 chipotles in adobo sauce (you’ll find these in a can) with a splash of olive oil and salt and pepper to taste.

Recipe courtesy of Gazy Brothers Farm