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

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

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

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