All posts by Dawn

Balsamic-Glazed Chickpeas and Mustard Greens

Main Dish, Side Dish

Type of dish: Main Dish, Side Dish

1 bunch mustard greens
1/2 large red onion, thinly sliced
4-6 Tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt (optional)
2 Tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar or sugar
1 cup cooked chickpeas, rinsed and drained

Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.

In a deep pot or wok, sauté the onion in a Tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.

Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.

Serve warm, with additional balsamic vinegar at the table.

Recipe courtesy of Gazy Brothers Farm

Pasta with Mizuna and Walnuts

Main Dish

Type of dish: Main Dish

3 Tablespoons olive oil
1 onion, diced
3 Tablespoons red wine vinegar
3 cloves garlic, minced
3 Tablespoons mustard
2 Tablespoons lemon juice
1 tomato, chopped
1 bunch mizuna, roughly chopped (about 3 cups)
1 pound of your choice of cooked pasta
1 cup coarsely chopped walnuts
Salt and pepper to taste

Heat olive oil over medium in a large pan, and add onion and red wine vinegar. Cook for five or six minutes, or until onions begin to become translucent, then add garlic.

Add mustard, walnuts, lemon juice, and tomato; cook until tomato begins to dissolve (about four minutes). Add mizuna, and cook until it starts to wilt. Add salt and pepper to taste.

Serve vegetables over pasta, and sprinkle with shaved Parmesan.

Recipe courtesy of Gazy Brothers Farm

Dandelion Greens with Garlic and Butter

Side Dish

Type of dish: Side Dish

2 pounds washed dandelion greens
8 cups salted water
4 cloves garlic, mashed or minced
1/4 cup butter
salt and pepper to taste

Cut washed dandelion greens up as you normally would collards or kale, or any other green, blanch a few seconds in the salted water until wilted, drain and rinse.

In a large saute pan melt butter and add garlic, saute a few minutes to release the garlic oils, add the dandelion greens and saute until warmed through and coated with the garlic butter, season to taste with salt and freshly ground black pepper.

Recipe courtesy of Gazy Brothers Farm

The buzz on the farm

Uncategorized

Meet our new residents! We now have three hives full of honeybees. After a weekend fulled with hive assembly, priming, and painting, the hives were set up and filled with bees on Memorial Day around 9:00pm. Beekeeping has been a terrific, eye-opening, amazing adventure. We’re very excited!

Our newest residents!

Kale, Chickpeas and Leeks Braised in Olive Oil

Side Dish, Uncategorized

Type of dish: Side Dish

1/4 cup olive oil
1 large leek, white and light green part only, quartered, chopped and rinsed
2 garlic cloves, minced
1 teaspoon salt
1 heaping teaspoon smoked paprika
1 bunch kale, washed, stemmed, and chopped
1 (15-ounce) can chickpeas, rinsed
2 heaping Tablespoons chopped roasted red pepper

Add olive oil to a large, heavy-bottomed pot over medium-high heat. When oil shimmers, add the leek, garlic, salt and paprika and stir until leek wilts, about 1 minute. Add kale, chickpeas, and red pepper and stir to combine. Cover and cook over medium heat for 20 to 30 minutes, checking to make sure pan doesn’t scorch. If needed, add a tablespoon of water to keep a very small amount of liquid in the pan. Once kale is tender, taste and adjust seasonings, if needed. Serve hot, at room temperature or cold after a night in the fridge.

Recipe courtesy of Gazy Brothers Farm

Baked Kale Chips

Appetizer, Side Dish, Uncategorized

Type of dish: Appetizer, Side Dish

1 bunch kale
1 Tablespoon olive oil
1 teaspoon seasoned salt

Preheat the oven to 375° F. Line a non-insulated cookie sheet with parchment paper.

With a knife or kitchen shears, carefully remove the leaves from the thick stems and tear into bite sized pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and toss with seasoning salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

Recipe courtesy of Gazy Brothers Farm

Potato-Leek Gratin

Side Dish, Uncategorized

Type of dish: Side Dish

3 Tablespoons butter
3 medium leeks, thinly sliced
3 cloves garlic, minced
3 Tablespoons all-purpose flour
3 1/2 cups milk
2 teaspoons kosher salt
1 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon dried thyme
2 cups shredded cheese
3 pounds potatoes, thinly sliced.

Preheat the oven to 375° F. Melt butter in a 3-quart saucepan over medium heat; add leeks, and saute for 5 minutes or until tender (do not brown). Add garlic, saute 1 minute.

Whisk in flour; cook, whisking constantly, for 1 minute. Gradually whisk in milk. Stir in seasonings.

Cook over medium heat, whisking constantly, until mixture thickens. Remove from heat, stir in cheese until melted and smooth.

Layer half of potatoes in a lightly greased 13×9-inch baking dish; pour half of sauce evenly over potatoes in dish. Repeat layers, ending with sauce.

Bake at 375° F for 50 minutes or until potatoes are golden brown and fork tender, shielding with aluminum foil to proven excessive browning, if necessary. Remove from oven and let stand for 10 minutes before serving.

Recipe courtesy of Gazy Brothers Farm

Roasted Beets and Sautéed Beet Greens

Side Dish, Uncategorized

Type of dish: Side Dish

1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 Tablespoons chopped onion or leek
salt and pepper to taste
1 Tablespoon red wine vinegar

Preheat the oven to 350° F. Wash the beets thoroughly, leaving the skins on, and remove the greens. If you wish to peel the beets, it is easier to do so once they have been roasted. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 Tablespoons of olive oil.

Cover, and bake for 45 to 60 minutes, or until a knife can easily slide through the largest beet.

When the roasted beets are almost done, heat the remaining 2 Tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion or leek, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until the greens are wilted and tender. Season the greens with salt and pepper and red wine vinegar, and the beets with salt and pepper, and butter, if desired.

Recipe courtesy of Gazy Brothers Farm