Category Archives: Uncategorized

Bitter Green Salad with Roasted Pears

Condiment, Salad, Side Dish, Uncategorized

Type of dish: Condiment, Salad, Side Dish

For salad
8 firm-ripe Bosc pears (4 lb), peeled, cored, and each cut lengthwise into 8 wedges
1 1/2 Tablespoons extra-virgin olive oil
1 small head chicory
1 small head escarole
1 small head radicchio
1 bunch watercress, coarse stems discarded
1 bunch mizuna, coarse stems discarded
1 small head romaine

For dressing
1 Tablespoon finely chopped shallot
2 1/2 Tablespoons cider vinegar
1/2 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup plus 1 Tablespoon extra-virgin olive oil

Roast pears and make salad:
Put oven rack in middle position and preheat oven to 425°F.
Toss pears with oil and spread in 1 layer in a 17- by 12-inch shallow baking pan, then season with salt and pepper. Roast pears, stirring and turning over twice, until pears are tender and beginning to brown, 20 to 30 minutes, then cool about 15 minutes.
While pears are roasting and cooling, tear enough tender chicory and escarole leaves (discard ribs) into bite-size pieces to measure 6 cups total. Tear enough radicchio, watercress, mizuna, and romaine into bite-size pieces to measure 10 cups total. Toss torn greens in a large bowl and reserve remaining greens for another use.

Make dressing and toss salad:
Whisk together shallot, vinegar, honey, salt, and pepper, then add oil in a slow stream, whisking until emulsified.
Just before serving, add roasted pears and dressing to greens and toss to combine well.

Salad greens can be washed and dried 1 day ahead, then chilled, wrapped in paper towels, in a sealed plastic bag.
Pears can be roasted 4 hours ahead and kept at room temperature.

Recipe courtesy of Gazy Brothers Farm

Apple Bake

Breakfast, Dessert, Uncategorized

Type of dish: Breakfast, Dessert

2 large baking apples, peeled and cored
3 Tablespoons butter
1/4 cup quick rolled oats
1/4 to 1/2 cup firmly-packed brown sugar
Ground cinnamon

Preheat oven to 350°F. Slice apples into thick slices.

In your cast-iron skillet or baking pan, either in your oven or on your stovetop, melt butter. Layers apple slices on top of the melted butter. Sprinkle with rolled oats, brown sugar, and cinnamon.

Baked for approximately 20 to 30 minutes or until apples are tender when poked with a knife. Remove and serve either serve warm or at room temperature.

Makes 2 servings.

Recipe courtesy of Gazy Brothers Farm

Carrot Potato Swiss Chard Curry

Main Dish, Side Dish, Uncategorized

Type of dish: Main Dish, Side Dish

3 medium potatoes, unpeeled, scrubbed, and cut into 1-inch pieces
2 large carrots, cut into 1/4″ rounds
1 Tablespoon olive oil
2 Tablespoons sugar
2 teaspoons ground cumin
1/2 teaspoon salt
pinch cayenne pepper, or more to taste
3 cups Swiss chard, coarsely chopped
3 medium tomatoes, diced

Place potatoes and carrots in a large saucepan, and cover completely with water. Bring to a boil, and boil for 4-6 minutes, until crisp-tender. Heat oil in a large skillet over medium heat until hot. Add potatoes, carrots, sugar, cumin, salt, and cayenne pepper. Cook for 2-3 minutes. Stir in tomatoes and Swiss chard. Cover and simmer for 4-6 minutes or until Swiss chard is tender-crisp. Serves 4.

Recipe courtesy of Gazy Brothers Farm

Pickled Beets

Condiment, Salad, Side Dish, Uncategorized

Type of dish: Condiment, Salad, Side Dish

My kids will ask if I’m pickling beets every time they see beets in the house, and will fight to be the first to get a taste. They absolutely love pickled beets!

1 pound fresh small beets, stems removed
1/4 teaspoon pickling salt
1/3 cup white sugar
1/3 cup white vinegar

Place beets in a saucepan with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 1/3 cup of the beet water, cool and peel. If you’d like, you can slice the beets at this point (which I often do).

In a saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets.

For canning: Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets, pouring brine over beets in jars.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Recipe courtesy of Gazy Brothers Farm

Oven Pear Pancake

Breakfast, Dessert, Muffins, Biscuits, Breads, Uncategorized

Type of dish: Breakfast, Dessert, Muffins, Biscuits, Breads

2 pears
1/2 cup sugar
1/4 cup all-purpose flour
3 eggs
1 cup whole milk
2 teaspoons vanilla
1 Tablespoon unsalted butter, melted
salt
1/2 teaspoon ground cinnamon
2 Tablespoons sugar

Heat oven to 400º F.

Lightly coat a 9-inch pie plate with vegetable cooking spray. Peel, core, and cut into eighths and arrange them in the pie plate.

Combine 1/2 cup minus 2 Tablespoons sugar, flour, eggs, whole milk, vanilla, unsalted butter, and a pinch of salt in a blender. Pulse until smooth, about 30 seconds.

Pour over the pears. Place in the oven and bake until springy to the touch, 25 to 30 minutes. Remove from oven. Heat broiler. Sprinkle the pancake with ground cinnamon and the 2 Tablespoons sugar. Broil until browned, about 1 minute. Serve warm.

Recipe courtesy of Gazy Brothers Farm

Arugula Pesto

Condiment, Main Dish, Side Dish, Uncategorized

Type of dish: Condiment, Main Dish, Side Dish

2 cups packed arugula leaves, stems removed
1/2 cup walnuts or pine nuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced

Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

Food processor method (the fast way): Combine the arugula, walnuts or pine nuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
Mortar and pestle method: Combine the nuts and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.

Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.

Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.

Makes enough pesto sauce for an ample serving of pasta for four people.

Recipe courtesy of Gazy Brothers Farm

Green Bean Salad with Feta Cheese

Condiment, Salad, Side Dish, Uncategorized

Type of dish: Salad, Side Dish

1 1/2 pounds green beans, trimmed
1 small red onion, quartered and thinly sliced (about 1/2 cup)
1/2 cup Lemon Vinaigrette (recipe follows)
2 ounces crumbled feta cheese
1/2 cup walnuts, toasted and coarsely chopped

Cook green beans in boiling salted water to cover 8 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain and pat dry. Place in a serving bowl; cover and chill at least 2 hours.

Add chopped onion and Lemon Vinaigrette to beans, tossing to coat. Sprinkle with feta and walnuts. Garnish, if desired.

Type of dish: Condiment

Lemon Vinaigrette
3 Tablespoons fresh lemon juice
3 Tablespoons white wine vinegar
1 Tablespoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup vegetable oil

Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.

Recipe courtesy of Gazy Brothers Farm

Basic Marinara Sauce

Condiment, Main Dish, Side Dish, Uncategorized

Type of dish: Condiment, Main Dish, Side Dish

This recipe takes some time to cook, but is SO worth it!

2 large yellow onions, peeled and diced
2 Tbsp olive oil
5-6 cloves of garlic, minced (about 2 Tbsp)
2 Tbsp dried herbs (basil, oregano, rosemary, thyme – whatever you prefer)
1/2 cup red wine
12 cups peeled and seeded fresh ripe tomatoes
salt and pepper to taste

In a large soup pot, heat up the olive oil. Add the onions and cook slowly, on medium heat until they start to caramelize. They should be evenly brown and soft. Cooking them this way brings out the natural sweetness in the onions. Add the garlic and dried herbs and cook for 5 minutes. Deglaze the pan with the 1/2 cup of red wine and cook for 2 minutes more. Add the tomatoes and their juice and stir to combine. Bring to a simmer and cook on low, stirring occasionally for about 2 hours. Add salt and pepper to taste.

Note:Dried herbs hold their flavor much longer than fresh herbs so when slow cooking. If you would like to use fresh herbs, add them at then end of the cooking process, just before serving.

Recipe courtesy of Gazy Brothers Farm

Squash and Zucchini Cakes

Main Dish, Side Dish, Uncategorized

Type of dish: Main Dish, Side Dish

3 medium zucchini
3 medium yellow squash
1 cup toasted bread crumbs
1 cup shredded Parmesan
1/3 cup minced Vidalia onion
1 large egg, lightly beaten
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 stick butter
1 recipe marinara sauce (below)

Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture. In a medium bowl, combine grated zucchini and squash and next 7 ingredients. Shape mixture into 2-inch patties, pressing together firmly.

In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned. Place onto serving platter and serve with marinara sauce.

Recipe courtesy of Gazy Brothers Farm

Peach Pie

Dessert, Uncategorized

Type of dish: Dessert

Did you know that you can freeze your pie filling? Simply mix your filling as though you were making a fresh pie. Then wrap your pie pan in saran wrap and freeze your filling in the pan. When it is frozen solid, wrap it tightly in foil and store in the freezer. When you’re ready to bake, just make a fresh crust, place your filling inside and bake at the normal temperature. A wonderful winter treat!

Recipe for 9″ double pie crust
5 cups peach slices, peeled and pitted
1 1/4 cup sugar
1/2 cup flour
1/2 – 3/4 teaspoon cinnamon or nutmeg to taste
1 teaspoon lemon juice
2 Tablespoons cold butter, cut in small pieces
1 Tablespoon milk or cream for brushing the top crust
1 Tablespoon sugar and 1/4 teaspoon ground cinnamon for dusting the crust

Preheat oven to 375ºF.

Roll out the pie crust bottom and tops according to directions leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9″ pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn’t dry out.

Toss together gently in a large bowl; peaches, sugar, flour, spices if desired and lemon juice. Fold into prepared pie crust and dot with cold butter. Put top crust on and bake for 45-60 minutes or until crust is golden brown and juices are bubbling from vent holes. If the edges start to brown too quickly, place a piece of aluminum foil around the rim.

Remove to cooling rack and let cool for 30-60 minutes. Serve Peach Pie à la mode with ice cream or sweetened whipped cream.

Refrigerate leftovers if there are any!

Recipe courtesy of Gazy Brothers Farm