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

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