All posts by Dawn

Apple Bread Pudding

Breakfast, Dessert

Type of dish: Breakfast, Dessert

2 apples, peeled and sliced
2 cups day old bread, cubed
4 cups milk, scalded
2 eggs
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup butter, melted
1/2 cup chopped walnuts
1/2 cup raisins

Preheat oven to 350° F. Grease a 2-quart baking dish.

Place cubed bread in a bowl, pour scalded milk over bread until well soaked and slightly cool. Beat eggs only until mixed. Add sugar, salt and vanilla to eggs. Stir egg mixture into bread mixture. Add melted butter and stir.

Pour pudding into prepared dish. Add apples, walnuts and raisins; stir together. Set baking dish in a pan containing 1″ of hot water and bake in a 350° F oven for 60 to 75 minutes or until a knife inserted into the middle is not too wet.

Recipe courtesy of Gazy Brothers Farm

Sweet Potato Fritters with Pear Coulis

Side Dish

Type of dish: Side Dish

1 pound sweet potatoes, peeled and coarsely shredded
3 large eggs
1/4 cup chopped green onions
3 Tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground mace
1/4 cup vegetable oil

Pear Coulis:
2 chopped ripe pears
1/4 cup raisins
1/2 cup orange marmalade
1 Tablespoon finely chopped crystallized ginger

Wrap sweet potatoes in a clean dish towel; wring to remove excess moisture. In bowl, combine sweet potatoes with remaining fritter ingredients except oil; blend well.

Heat oil in a large non-stick skillet over medium-high heat. Spoon heaping Tablespoonfuls of batter into skillet, flattening with back of spoon. Cook until golden on both sides, turning after about 4 minutes. Remove and place on paper towels to drain. Repeat with remaining batter. Serve with pear coulis.

For pear coulis: Combine pears, raisins, marmalade and ginger in a bowl. Spoon over fritters or serve on the side.

Recipe courtesy of Gazy Brothers Farm

Roasted Brussels Sprouts with Hazelnut Brown Butter

Side Dish

Type of dish: Side Dish

1 Tablespoon butter
1 pound Brussels sprouts, trimmed and quartered
1/4 cup chopped hazelnuts
1/4 teaspoon salt
freshly ground black pepper, to taste
3 Tablespoons water

Position rack in bottom third of oven; preheat to 450° F.

Place butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant, 4 to 5 minutes. Remove the baking sheet from the oven; toss Brussels sprouts and hazelnuts with the browned butter and sprinkle with salt and pepper. Return to the oven and roast for 7 minutes. Sprinkle with water; toss and continue roasting until the sprouts are tender and lightly browned, 7 to 9 minutes more.

Recipe courtesy of Gazy Brothers Farm

Easy Apple Cake

Dessert

Type of dish: Dessert

4 apples, peeled and sliced
1/4 cup sugar
1/2 teaspoon cinnamon

1/2 cup sugar
2 Tablespoons butter, softened
1 egg
1/4 teaspoon vanilla
1 cup flour
1 teaspoon baking powder

Preheat oven to 350° F.

Mix together 1/4 cup sugar and 1/2 teaspoon cinnamon. Place a layer of apples in a greased 8″x8″ baking dish. Sprinkle with have the cinnamon-sugar mixture, cover with remaining apples and sprinkle with remaining cinnamon-sugar.

Cream 1/2 cup sugar and butter together. Add egg and vanilla and mix well. Stir in flour and baking powder and spoon over apples, spreading as best you can.

Bake 30 minutes. Best served warm with vanilla ice cream.

Recipe courtesy of Gazy Brothers Farm

Bistro Apple Pizza

Main Dish, Side Dish

Type of dish: Main Dish, Side Dish

2 teaspoon garlic, minced
2 Tablespoons olive oil
1 12-inch prepared pizza dough crust
2 cups fresh arugula, coarsely chopped
2 1/2 cups apples, cored, peeled and thinly sliced
1 cup shredded mozzarella cheese
1 Cup crumbled bleu, gorgonzola or roquefort cheese
1/2 cup shredded parmesan cheese
1 teaspoon dried oregano

Preheat oven to 450° F. Saute garlic in olive oil over medium heat for 1 to 2 minutes. Remove from heat. Brush olive oil onto pizza crust. Distribute arugula evenly onto crust, then the apples. Blend cheeses and distribute evenly over apples. Sprinkle on oregano.

Bake for 12 to 15 minutes or until cheese bubbles and crust is brown.

Recipe courtesy of Gazy Brothers Farm

Arugula Salad with Beets and Goat Cheese

Salad, Side Dish

Type of dish: Salad, Side Dish

The amount of ingredients in this recipe depends on how many people you are serving and how much salad you want to serve them. The important thing is that there is a good blend of flavors.

Beets, boiled until a fork goes in easily (40 to 60 minutes), peeled and sliced into strips
Fresh arugula, rinsed and patted dry
Goat cheese (chevre)
Walnuts, chopped
Dressing:
1/4 cup olive oil
Juice of 1/2 lemon
1/4 teaspoon dry powdered mustard
3/4 teaspoon sugar
salt and pepper, to taste

Assemble the salad according to how much you want. A handful of arugula leaves, a few beet strips, some crumbled goat cheese, garnish with chopped walnuts.

Recipe courtesy of Gazy Brothers Farm
beet

Sweet Pepper and Lentil Soup

Soup

Type of dish: Side Dish

2 Tablespoons olive oil
1 onion or 2 leeks, chopped
3 to 5 cloves garlic, chopped
1 teaspoon paprika or smoked paprika
1 to 3 frying peppers, depending on their size, seeded and finely chopped
1 cup dried brown or black lentils, picked over and rinsed
5 cups vegetable stock or water
salt and pepper, to taste (you’ll want at least a teaspoon of salt)
1 to 2 Tablespoons champagne vinegar, sherry vinegar, or rice vinegar

Cook the onion/leeks in 1 Tablespoon olive oil over medium heat in a skillet until the onion/leeks begins to soften. Stir in garlic and paprika and allow to cook for another minute.

Add the chopped pepper and cook for another 2 to 3 minutes, until everything begins to soften. Scrap all of this into a slow cooker. Add the lentils and stock (or water) and stir to combine. Cover and cook on low until the lentils are completely soft, 7 to 9 hours.

Season the soup with salt and pepper (more salt if you used water, less if you used purchased stock) and the last Tablespoon of olive oil. Stir in 1 Tablespoon of one of the vinegars, adding more if needed. Serve hot.

Recipe courtesy of Gazy Brothers Farm
pepper

Where to find us

Uncategorized

If you missed out on the winter CSA, you can still find us at several local farmers’ markets:
Darien on Wednesdays from 11:00am to 6:00pm
Greenwich on Saturdays from 9:30am to 1:00pm
Shelton on Saturdays from 9:30am to 1:00pm
New Canaan on Saturdays from 10:00am to 2:00pm
Saugatuck on Sundays from 11:30am to 2:30pm

We’re also planning an indoor winter market in Norwalk! We’ll keep you posted as we have more information.

Look for information on next year’s CSA coming soon!

Caramel Apple-Pear Crisp

Dessert

Type of dish: Dessert

3 medium pears, peeled and sliced
2 medium tart apples, peeled and sliced
2 Tablespoons sugar
1/4 teaspoon ground allspice
1/3 cup caramel topping

Topping:
1/4 cup quick-cooking oats
1/4 cup packed brown sugar
2 Tablespoons all-purpose flour
3 Tablespoons cold butter
1/4 cup chopped walnuts

Preheat oven to 375° F.

In a large bowl, combine the pears, apples, sugar, and allspice. Transfer to an 8-inch square baking dish coated with cooking spray. Drizzle with caramel topping.

For topping, in a small bowl, combine the oats, brown sugar, and flour. Cut in butter until crumbly; stir in walnuts. Sprinkle over fruit mixture.
Bake at 375° F for 40 to 45 minutes or until topping is golden brown and fruit is tender. Let stand for 15 minutes. Spoon cooking juices over each serving; top with whipped cream or vanilla ice cream, if desired.

Recipe courtesy of Gazy Brothers Farm
apple, pear

Open-Face Brie, Caramelized Onion, Apple, and Arugula Sandwich

Main Dish

Type of dish: Main Dish

2 medium onions
olive oil
salt
1/2 teaspoon sugar
2 slices ciabatta or focaccia
1 Tablespoon Dijon mustard
1-1/2 cups arugula greens
1/2 apple, cored and thinly sliced
salt and pepper, to taste
6 ounces Brie, rind removed, thinly sliced
1/2 teaspoon dried thyme

Slice onions thinly lengthwise. Coat the bottom of a wide saute pan with olive oil (about 2 teaspoons). Heat over medium high until the oil is shimmering, then add the onion slices and stir to coat. Stir occasionally. After 10 minutes, sprinkle some salt and sugar over onions. Cook until deep brown and sweet.

Broil bread for 1 to 3 minutes, until lightly toasted.

Remove bread from broiler. Spread Dijon mustard evenly on untested side. Add arugula, caramelized onions, apples, salt, pepper, Brie, and dried time. Place under broiler again for 1 to 2 minutes, or until Brie melts slightly. Remove from heat, sprinkle with pepper and serve.

Recipe courtesy of Gazy Brothers Farm