Our CSA is in full swing!
We currently have a waiting list for our spring CSA. If you would like to be added to the list, please email us.
Sign up now for the summer CSA to ensure your spot. Click to open the registration form and send it in today!
Check out our website updates! We’ve updated our Produce ID section and added a Photo Gallery. Take a look!
We are now accepting registrations for our summer CSA. The registration deadline is May 15th – sign up now so you don’t miss out! Click to open the registration form or email csa@gazybrothersfarm.net for more information.
In the meantime, are you looking for a tasty side dish? Try this recipe and pick up the leeks and apples Norwalk Winter Farmers’ Market.
You didn’t know we had a winter farmers’ market? The Norwalk Winter Farmers’ Market takes place indoors every Saturday from 10:00am to 2:00pm at 61 Wall Street in Norwalk. Come by – we’d love to see you there!
Type of dish: Side Dish
2 Tablespoons olive oil
2 Tablespoons white wine
1 Tablespoon honey
1 teaspoon dried marjoram
3 large leeks, white & tender green parts
1 crisp apple, cored & sliced
Salt and freshly milled pepper
Preheat the oven to 400° F. Whisk together the oil, wine, honey, and marjoram in a medium baking pan until combined. Quarter the leeks and slice into 2-inch pieces. Add the leeks and apple to the dressing, season to taste with salt and pepper, and toss to coat.
Bake at 400° F for 30 minutes, stirring gently about every 10 minutes, until the leeks are golden and the apple is soft. Serve immediately.
Note: This delicious mix of leeks and apples makes a gorgeous, simple side dish – perfect with plain roasted meats or chicken.
Serves 4
Recipe courtesy of Gazy Brothers Farm
The deadline for our spring CSA is less than 2 weeks away! Get your registrations in now, before time runs out! Click to open the registration form or email csa@gazybrothersfarm.net for more information.
Ed has been attending vegetable grower’s conferences, learning new techniques on integrated pest management, getting updates on diseases and insects, and discovering new and interesting vegetable varieties.
In the meantime, the first crop of our greenhouse tomato plants is up and prospering, as well as basil, parsley, and cool-weather crops, such as lettuce. The first round of leek seeds has been planted. We’re also working on our equipment to make sure it’s ready when the ground is.
Check out this delicious dinner idea and pick up a bunch of fresh, local ingredients Norwalk Winter Farmers’ Market – Eaglewood Farms has fresh eggs, Blackbird Bakery is selling artisan breads, and we have delicious leeks.
The Norwalk Winter Farmers’ Market takes place indoors every Saturday from 10:00am to 2:00pm at 61 Wall Street in Norwalk. Come on out – we’d love to see you!
Type of dish: Main Dish, Breakfast
3 Tablespoons butter
12 ounces crusty bread
1 cup grated cheese, such as Cheddar, Swiss or Monterey Jack
1 cup chopped leeks
6 eggs
2 cups milk
1 teaspoon salt
1/4 teaspoon black pepper
1 generous Tablespoon Dijon mustard
Preheat the oven to 375° F. Put the butter in a 2-quart baking dish and place in the oven to melt. When the butter is melted, swirl it around to coat the dish. While the butter melts, cut the bread into 1-inch cubes (about 6 cups, loosely packed). Place the bread cubes in the buttered baking dish. Sprinkle evenly with the cheese and leeks.
Puree the eggs, milk, salt, pepper, and mustard in a blender, or beat the eggs in a bowl and then whisk in the other ingredients. Pour the custard over the bread and use a spatula to push the bread down into the custard. Bake covered with aluminum foil for 25 to 30 minutes (depending on the shape and depth of the baking dish). Remove the foil and bake until puffy and golden brown, about 5 minutes.
Note: This recipe makes a delicious breakfast or light, simple supper along with a lovely fresh salad.
Recipe courtesy of Gazy Brothers Farm
Spring is coming! (Not fast enough for some of us, but it’s coming!)
Sign up now for our 2010 CSA! The registration deadline is in just under a month, so don’t miss out! Click to open the registration form or email csa@gazybrothersfarm.net for more information.
In the meantime, you can find us at the Norwalk Winter Farmers’ Market every Saturday from 10:00am to 2:00pm. The Winter Farmers’ Market is inside at 61 Wall Street in Norwalk. Today, we had apples, pears, potatoes, butternut squash, arugula, and basil. We hope to see you there!
We are now taking orders for our 2010 CSA! A CSA share makes a fabulous holiday gift for your favorite foodie or eco-minded eater (or yourself). Buying local, fresh produce is a gift to you, to the farmer, and to the environment. Who wouldn’t want that? 🙂
Click to open the registration form or email csa@gazybrothersfarm.net for more information.
Type of dish: Dessert
1 1/2 cups all-purpose flour
1/2 cup vegetable oil
2 Tablespoons cold milk
1 1/2 teaspoons white sugar
1 teaspoon salt
6 apples, cored and sliced
3/4 cup white sugar
3 Tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup butter
Preheat oven to 350° F.
To make crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9-inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.
To make filling: Mix together 3/4 cup sugar, 3 Tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.
To make topping: Using a pastry cutter or clean hands, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
Put pie in oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes at 350° F.
Recipe courtesy of Gazy Brothers Farm
Type of dish: Side Dish
2 pounds Brussels sprouts
1/2 cup red wine
3 Tablespoons maple syrup
1 1/2 Tablespoons soy sauce
1 1/2 teaspoons cornstarch
Trim the stems from the Brussels sprouts and cut an X into the base about 1/4″ deep.
In a small bowl, combine the wine, maple syrup, and soy sauce and stir together.
Transfer to a 3-quart saucepan along with 1/2 cup water and the Brussels sprouts. Stir together, then cook, covered, at a gentle summer for 15 minutes, stirring occasionally. Uncover and cook, stirring occasionally, for another 10 minutes.
Dissolve the cornstarch in a small amount of water. Stir into the saucepan quickly, then cook for another 5 minutes. Remove from heat and transfer to a covered casserole dish to serve.
Recipe courtesy of Gazy Brothers Farm
Type of dish: Side Dish
3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter
Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
miniature marshmallows (optional)
Preheat oven to 350° F. Combine first 6 ingredients. Pour into a butter 1-1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Top with miniature marshmallows, if desired. Bake at 350° F for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.
Recipe courtesy of Gazy Brothers Farm