We will be selling hanging baskets at the Fairfield County Women’s Expo April 28th and 29th!
Location:
The Stamford Plaza Hotel
2701 Summer Street
Stamford, CT 06905
Expo dates and hours:
Saturday, April 28, 2012 11:00am – 5:00pm
Sunday, April 29 , 2012 11:00am – 5:00pm
Admission price is $10.00, kids 12 and under are free. FREE indoor parking.
To get more information on the Fairfield County Women’s Expo and to receive a coupon for $5 off admission, you can visit their website.
Our spring CSA kicks off this week with a box full of delicious spring veggies! We’re spending lots of time in the greenhouse getting seeds into the dirt, raising tiny plants which will provide us with so much food into the summer and fall. April showers have begun, and we’re preparing our fields for planting. We’re looking at the summer schedule and making plans for farmers markets and our CSA.
We do still have availability in our summer CSA (both vegetable and fruit shares) and our fall CSA. For more information, email us at csa@gazybrothersfarm.net for more details. Our registration form can be downloaded by clicking the following link: 2011 CSA Registration Information.
We definitely are!
Farmer Ed has been putting up a new greenhouse. We’ve been browsing our seed catalogs and plotting and planning and dreaming. We’re looking forward to warm days and digging in the dirt with the sun beating down on our backs.
We’re also thinking of our spring CSA! Delicious lettuces, peas, garlic and leeks, tiny potatoes and carrots… YUM! Are you ready?
Email us at csa@gazybrothersfarm.net for more details. Our registration form can be downloaded by clicking the following link: 2011 CSA Registration Information.
Type of dish: Breakfast, Condiment, Dessert, Side Dish
4 apples, peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.
Recipe courtesy of Gazy Brothers Farm
Type of dish: Main Dish, Side Dish, Soup
Creamy potato soup with dill! This recipe makes 24 servings – enough to feed a crowd or save some for later.
1/2 cup butter
2 cups onion, finely chopped
4 ribs celery, finely chopped
3 1/2 quarts vegetable stock
4 cups frozen corn kernels
6 large all-purpose potatoes, peeled and cubed
1/4 cup dill, chopped
2 Tablespoons salt, to taste
1 teaspoon white pepper, to taste
2 teaspoons dry mustard
3 Tablespoons all-purpose flour
2 quarts milk
1 1/2 cups flour, sifted
In a large pan, saute carrot, celery, and onion in butter about 10 minutes, stirring occasionally. Add stock, corn, potatoes, dill, salt, pepper, and dry mustard. Bring to boil; reduce heat and simmer uncovered 15 minutes.
Gradually stir milk into flour until smooth. Slowly stir milk mixture into soup.
Boil several minutes until thickened.
Recipe courtesy of Gazy Brothers Farm
Type of dish: Main Dish, Side Dish
This recipe is courtesy of our CSA customer Terri. You should check our her CSA-based cooking blog.
1 pound whole wheat or multi-grain pasta (elbows or mini-shells)
1 Tablespoon olive oil
1/2 onion, chopped fine
1 Tablespoon white flour
1 1/2 cups milk
1 cup mashed buttercup, butternut, or acorn squash
1 cup grated sharp cheddar cheese (or mixed cheddar blend)
1/3 cup fresh grated Parmesan cheese
sprinkle of nutmeg
salt & fresh ground pepper to taste
Cook pasta according to package instructions.
Saute the chopped onion in olive oil until softened (about 4 minutes), then sprinkle in 1 Tablespoon of flour. Mix to combine, the flour will stick on the onion, do not let brown. Slowly add 1 cup of milk to the onion, about 1Tablespoon at a time, stirring constantly so a thick sauce forms. At first it will look like paste, but as you slowly add the milk, a thick white sauce will form. Go slowly, adding the milk and stirring until the sauce bubbles and absorbs the liquid.
Once a thick sauce has formed (about 10-15 minutes) fold in the mashed squash, mustard powder, cheese, nutmeg and fresh grated pepper. If the sauce gets too thick, add a touch of boiling pasta water to thin it down.
Drain the cooked pasta and gently fold it into the sauce. Mound the pasta into a grease pie plate, or indivdually sized casserole dishes (4) and top with a light sprinkle of bread crumbs and parmesan cheese. (Can be made ahead and frozen up to this point).
Bake in the oven at 350°F for 35 minutes (double the time if previously frozen), until the pasta edges are crusty and brown and the middle is piping hot.
Serves 4
Recipe courtesy of Gazy Brothers Farm
We will be offering a Winter CSA! Five weeks of farm fresh vegetables and apples – every other week starting January 3 through March 6. For the winter season, we’ll have winter squash, pumpkins, greens, apples, and root vegetables (like carrots, turnips, radishes, beets, and a variety of potatoes)!
Please email us at csa@gazybrothersfarm.net for more details. Our registration form can be downloaded by clicking the following link: 2011 CSA Registration Information.
Type of dish: Breakfast, Dessert
1 cup sugar
1 Tablespoon butter
2 cups hot water
2 to 3 cups fresh sliced peaches
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon sugar, optional
1/2 milk or cream, more or less
cinnamon sugar, optional
In a medium saucepan over medium heat, combine 1 cup sugar, butter, and hot water. Add peaches and bring to a boil.
In a medium bowl, combine flour, baking powder, salt, and 1 tablespoon of sugar, if using; stir in milk or cream to form a stiff batter. Drop large spoonfuls of batter onto the boiling fruit. Cover and cook for about 20 minutes.
Spoon out dumplings and fruit into bowl. If desired, sprinkle with a little cinnamon sugar and serve with cream or ice cream.
Serves 4 to 6.
Recipe courtesy of Gazy Brothers Farm
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
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