All posts by Dawn

Leek and Sweet Potato Soup

Soup

Type of dish: Soup

3 Tablespoons butter
2 cups chopped leeks, white part only (4 to 6 leeks)
2 cloves garlic, minced
2 pounds sweet potato, peeled and diced
1 1/2 cups milk
salt and ground white pepper

Melt butter in heavy saucepan. Add leeks, and saute slowly over low heat until tender, but not brown, about 10 minutes. Stir in garlic.

Add sweet potatoes and 3 cups water. Simmer about 20 minutes, until tender. Puree.

Return puree to saucepan, add milk, bring to a simmer, add more water or milk to get soup to desired consistency. Season with salt and white pepper before serving.

Recipe courtesy of Gazy Brothers Farm

Apple Butter

Condiment

Type of dish: Condiment

6 pounds apples
6 cups apple juice
3 cups sugar (less if the juice or apples are really sweet)
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground allspice

Core apples or slice in quarters and take out seeds. In a large, heavy bottom pot, combine the apples and juice. Boil, reduce heat and simmer for 30 minutes, stirring occasionally.

Press through food mill or sieve. Put what comes out in a crockpot or on the stove over low heat. Stir in the spices and sugar and cook, stirring frequently, until the mixture is as thick as you want.

Water bath can for 10 minutes for a 1/2 pint filled with 1/4-inch head space.

Recipe courtesy of Gazy Brothers Farm

The Best Greens

Side Dish

Type of dish: Side Dish

1 pound greens
3 Tablespoons butter
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup water
1 Tablespoon granulated sugar or brown sugar
1/4 teaspoon crushed red pepper flakes
1/4 cup cider vinegar

Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and remove any heavy stems. Tear leaves into bite-sized pieces. Set aside.

In a 3 quart saucepan, melt butter. Add onions, cook over medium heat for 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Continue cooking until mixture boils. Add greens, reduce heat. Cover and simmer for 10-15 minutes (up to 30 minutes for kale or collard greens). Stir in vinegar. (For kale or collard greens, continue cooking additional 20 to 25 minutes or until desired tenderness.)

Serves 4.

Recipe courtesy of Gazy Brothers Farm
collards, beet, Swiss chard

Caramelized Leek and Apple Tart with Sweet Potato Crust

Main Dish, Side Dish

Type of dish: Main Dish, Side Dish

Crust:
1 1/2 lb. sweet potatoes, peeled and coarsely grated
3/4 teaspoon salt
2 1/2 Tablespoons all-purpose flour
1/8 teaspoon nutmeg
1 Tablespoon vegetable oil, plus more for brushing

Preheat oven to 400° F. In a colander set in the sink, combine the sweet potatoes and salt. Let drain for 15 minutes, then squeeze out the excess liquid. Transfer the mixture to a bowl. Add the flour and nutmeg; toss well. Press the mixture into a generously oiled tart pan or 9 to 10-inch pie plate, pushing it up the side and onto the rim to form a crust; brush lightly with oil. Bake the crust for about 25 minutes, or until slightly crisp; cover the rim with foil if it browns too quickly.

For the filling:
6 leeks (white part only), halved lengthwise, thinly sliced
1/2 teaspoon salt
1/4 teaspoon cracked pepper
2 teaspoons balsamic vinegar
1 teaspoon brown sugar or maple sugar
1/2 cup cheddar cheese
2 eggs
1/2 cup milk
1 1/2 teaspoons dried thyme
2 medium apples, peeled and thinly sliced (use any combination of apples)
nutmeg

Reduce oven temperature to 350° F.

In a large, non-stick skillet, heat olive oil over medium heat. Add leeks, salt, and pepper. Saute for about 10 minutes, stirring occasionally until golden brown. Add balsamic vinegar and brown or maple sugar. Stir well, then spoon caramelized leek mixture evenly on the bottom of the tart crust. Add cheese to cover onion mixture. Set aside.

In a medium bowl, whisk together eggs, milk, and thyme. Pour into tart pan. Place sliced apples on top of the tart mixture, starting along the outer edge and working towards the center of the tart in a circular pattern. Overlap apples where needed. Continue layering apples until tart surface is covered with apples. Sprinkle with nutmeg. Bake for 25 minus, or until the center of the tart is firm. Cool for 5 minutes. Serve warm or at room temperature.

Makes 8 servings.

Recipe courtesy of Gazy Brothers Farm

Apple Maple Pan Tart

Dessert

Type of dish: Dessert

1 two-crust pastry recipe
1 cup sweetened cornflakes cereal (like Frosted Flakes), slightly crushed
5 cups peeled, thinly sliced apples
1 cup chopped walnuts
1/4 cup sugar
3/4 cup brown sugar
1/4 cup pure maple syrup
1 teaspoon cinnamon
1 egg white, beaten until frothy

Topping:
2 Tablespoons brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon cardamom

Drizzle:
3/4 cup powdered sugar
3 Tablespoons maple syrup
1 Tablespoon melted butter

Preheat oven to 350° F.

Roll out two crusts to 10″ circles. Place one crust on an ungreased cookie sheet and sprinkle the cornflakes over the crust, leaving a 1″ border. Top evenly with apples and nuts, leaving a 1″ border. In a medium bowl, combine the sugar, brown sugar, 3 Tablespoons maple syrup, and 1 teaspoon cinnamon and blend well. Sprinkle over apples and nuts.

Brush the edge of the crust with the beaten egg white and top with the second crust. Fold edge of the bottom crust of the top crust and pinch with fingers. Flute edges, then cut decorative slits in the top crust. Then cut decorative slits in the top crust. Then brush with more beaten egg white. Combine 2 Tablespoons brown sugar, 1/2 teaspoon cinnamon, and cardamom and sprinkle on crust.

Bake for 45 to 50 minutes or until crust is golden brown, juices are bubbling in the center, and apples are tender when pierced with a fork.
In a small bowl, combine powdered sugar, 3 Tablespoons maple syrup, and melted butter until blended, Drizzle over warm tart.

Recipe courtesy of Gazy Brothers Farm

Squash Apple Bake

Side Dish

Type of dish: Side Dish

1 medium acorn or butternut squash, peeled and cut into 3/4″ slices
2 apples, peeled, cored and cut into wedges
1/2 cup brown sugar
1 Tablespoon all-purpose flour
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon ground mace

Preheat oven to 350° F.

Arrange squash in a 12″x8″ baking pan. Top with apple wedges. Combine remaining ingredients; spoon over apples. Bake at 350° F for 50 to 60 minutes, or until tender.

Recipe courtesy of Gazy Brothers Farm
acorn squash

Poor Man’s Steak (Bistecche dei Poveri)

Main Dish, Side Dish

Type of dish: Main Dish, Side Dish

2 eggplants (1 1/2 lbs total), ends trimmed, cut crosswise into 3/4″ slices
2 teaspoons salt
1 Tablespoon extra virgin olive oil
1 Tablespoon balsamic vinegar
1 Tablespoon chopped fresh mint
1/2 teaspoon dried oregano
1 small clove garlic, minced
freshly ground pepper, to taste

Sprinkle eggplant with salt and drain in a colander for 30 minutes.

Preheat oven to 450° F. Lightly coat 2 baking sheets with nonstick cooking spray.

Rinse the eggplant under cold water and pat dry. Arrange in a single layer on the prepared baking sheets. Bake for 20 minutes, turn eggplant over and bake for 5 minutes longer, or until golden brown and tender.

Stir together oil, vinegar, mint, oregano, and garlic in a small bowl. Season the eggplant with pepper and brush tops with the oil mixture. Serve at room temperature.

Recipe courtesy of Gazy Brothers Farm

Curried Radishes

Main Dish, Side Dish

Type of dish: Main Dish, Side Dish

1 bunch round radishes
2 Tablespoons butter
2 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon curry powder
1 pinch black pepper
1 cup milk

Put radishes in very cold water to crisp. Drain the cold water, and put them in a large pot with of boiling salted water (1 teaspoon salt per quart of water). Boil rapidly, uncovered, until the radishes are tender. Place them in a vegetable dish and cover with curry sauce.

For curry sauce: Melt butter in a saucepan. Add flour and seasonings, stir until well-blended. Add the milk gradually, stirring constantly, and let the sauce boil between each addition. Pour sauce over radishes and serve!

Recipe courtesy of Gazy Brothers Farm
radish

Baked Breakfast Apples

Breakfast

Type of dish: Breakfast

2 medium apples
1/2 cup apple juice
2 Tablespoons whole dates, snipped and pitted
1 Tablespoon raspberry spreadable fruit
1/4 teaspoon ground cinnamon
1/4 cup granola

Preheat oven to 350° F.

Chop the apples into bite-sized pieces, then combine the apples and dates in two individual casseroles and sprinkle the cinnamon over them. Pour half of the apple juice over each apple mixture.

Bake, covered, at 350° F for about 20 minutes, or until the apples are slightly tender. Stir spreadable fruit and dollop on top of the apple mixture. Sprinkle with granola and serve warm.

Recipe courtesy of Gazy Brothers Farm
apple

Fried Eggplant

Appetizer, Side Dish

Type of dish: Appetizer, Side Dish

2 medium eggplants, peeled and sliced into 3/4-inch sticks, 3-inches long
salt
1 cup milk
2 eggs
1 1/2 cups Italian seasoned bread crumbs
1/4 cup parmesan cheese
vegetable oil for deep frying
celery salt

Salt surface of eggplant sticks. Place eggplant in colander for 30 minutes. Rinse eggplant and pat dry with paper towels.

In a medium bowl, mix milk and eggs until well blended. In a shallow bowl, combine bread crumbs and parmesan cheese.

Heat oil in medium saucepan over medium high heat. Dredge eggplant in egg mixture, then dredge in bread crumbs.

Carefully place fries in hot oil. Fry for 3 minutes, or until golden brown.

Recipe courtesy of Gazy Brothers Farm
Drain on paper towel, sprinkle with celery salt before serving.