Grilled Peaches with Crème Fraîche

Breakfast, Dessert, Uncategorized

Type of dish: Breakfast, Dessert

1/2 cup plus 2 Tablespoons honey
3 Tablespoons balsamic vinegar
1/4 cup water
1 teaspoon vanilla extract
1 8-ounce container creme fraiche (homemade recipe below)
6 firm but ripe peaches (halved, pitted)
lemon/lime zest (optional)

Whisk 1/2 cup honey, balsamic vinegar, water and vanilla in small bowl. Whisk crème fraîche and remaining 2 Tablespoons honey in medium bowl to blend. (Glaze and crème fraîche mixture can be made 1 day ahead. Cover separately. Refrigerate crème fraîche mixture. Re-whisk both before using.)

Prepare grill (medium-high heat). Brush peaches generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes on each side.

Arrange 2 grilled peach halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some crème fraîche mixture into center or on top of grilled peaches.

Grate lemon/lime zest for a bright, aromatic citrus punch!

Crème Fraîche
Crème fraîche is super simple and quick to make, plus, it adds a new dimension beyond sour cream. Make this, it will make you happy. We’ve included 2 variations for culturing the cream, buttermilk and sour cream. The culture is ultimately what dictates the flavor of the crème fraîche, and the sour cream will give a slightly sweeter, and creamier texture. The buttermilk will give you a bit more tang. Enjoy.

2 cups heavy cream
2 Tablespoons sour cream or buttermilk

Combine ingredients and gently heat to approximately 100ºF. Transfer to a glass canning jar, or stainless-steel, or porcelain container. Keep it covered in a warm (yes, warm place, it is perfectly safe) until it has thickened, usually 24-36 hours. After the cream has thickened, place it in the refrigerator. It should keep for at least a couple weeks.

Recipe courtesy of Gazy Brothers Farm

Balsamic Zucchini

Side Dish, Uncategorized

Type of dish: Side Dish

3 or 4 fresh zucchini (depending on size)
1/4 cup olive oil
3 Tablespoons balsamic vinegar
2 cloves garlic, minced
2 leaves fresh basil, finely chopped
salt and pepper, to taste
Cooking spray

Wash and cut, unpeeled, zucchini into 1/2 inch slices. Combine remaining ingredients into a bowl, or pan, large enough to hold all zucchini slices. Add zucchini and mix well. Cover and refrigerate for several hours, up to 24.

Spray grill with cooking spray to prevent sticking. Preheat grill for approximately 5 minutes. Grill zucchini 3 to 5 minutes per side, or until desired golden-brown color is obtained.

Recipe courtesy of Gazy Brothers Farm

Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing

Salad, Side Dish, Uncategorized

Type of dish: Salad, Side Dish

1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner
2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)

DRESSING
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste – go easy here
Fresh mint, chopped

Whisk cream into light pillows – this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.

Recipe courtesy of Gazy Brothers Farm

Spicy Bok Choy in Garlic Sauce

Side Dish, Uncategorized

Type of dish: Side Dish

1 pound bok choy
1 Tablespoon vegetable oil
1 Tablespoon sesame oil
1/4 cup water
1 teaspoon grated fresh ginger root
2 cloves garlic, minced
2 Tablespoons light soy sauce
1 Tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes (optional)

Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, soy sauce, brown sugar and red pepper flakes. Set this aside.

Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

Recipe courtesy of Gazy Brothers Farm

Calabacitas con Elote (Zucchini with Corn)

Main Dish, Side Dish, Uncategorized

Type of dish: Main Dish, Side Dish

2 1/2 cups fresh corn kernels
1 tablespoon olive oil
1/4 cup chopped onion
1 clove garlic, minced
1 pound zucchini, sliced
3 small tomatoes, chopped
1 fresh poblano chile pepper – seeded, deveined, and chopped
salt and black pepper to taste
1/4 cup crumbled cotija cheese
1 bunch fresh cilantro, chopped

Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.

Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese and fresh cilantro to serve.

Note: Cotija cheese is a dry grating cheese similar to Parmesan. If you can’t find cotija, you could use Parmesan instead.

Recipe courtesy of Gazy Brothers Farm

Roasted Beet, Peach, and Goat Cheese Salad

Salad, Side Dish, Uncategorized

Type of dish: Salad, Side Dish

2 beets, scrubbed
1 bunch lettuce, rinsed and dried
1 bunch arugula, rinsed and dried
2 fresh peaches – peeled, pitted and sliced
2 shallots, chopped
1/4 cup pistachio nuts, chopped
1 (4 ounce) package goat cheese, crumbled
1/4 cup olive oil
2 Tablespoons balsamic vinegar
salt and pepper to taste

Preheat oven to 375° F. Wrap each beet in aluminum foil, and place on a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.

Place the lettuce and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.

Recipe courtesy of Gazy Brothers Farm

Balsamic-Glazed Chickpeas and Mustard Greens

Main Dish, Side Dish

Type of dish: Main Dish, Side Dish

1 bunch mustard greens
1/2 large red onion, thinly sliced
4-6 Tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt (optional)
2 Tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar or sugar
1 cup cooked chickpeas, rinsed and drained

Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.

In a deep pot or wok, sauté the onion in a Tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.

Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.

Serve warm, with additional balsamic vinegar at the table.

Recipe courtesy of Gazy Brothers Farm

Pasta with Mizuna and Walnuts

Main Dish

Type of dish: Main Dish

3 Tablespoons olive oil
1 onion, diced
3 Tablespoons red wine vinegar
3 cloves garlic, minced
3 Tablespoons mustard
2 Tablespoons lemon juice
1 tomato, chopped
1 bunch mizuna, roughly chopped (about 3 cups)
1 pound of your choice of cooked pasta
1 cup coarsely chopped walnuts
Salt and pepper to taste

Heat olive oil over medium in a large pan, and add onion and red wine vinegar. Cook for five or six minutes, or until onions begin to become translucent, then add garlic.

Add mustard, walnuts, lemon juice, and tomato; cook until tomato begins to dissolve (about four minutes). Add mizuna, and cook until it starts to wilt. Add salt and pepper to taste.

Serve vegetables over pasta, and sprinkle with shaved Parmesan.

Recipe courtesy of Gazy Brothers Farm

Dandelion Greens with Garlic and Butter

Side Dish

Type of dish: Side Dish

2 pounds washed dandelion greens
8 cups salted water
4 cloves garlic, mashed or minced
1/4 cup butter
salt and pepper to taste

Cut washed dandelion greens up as you normally would collards or kale, or any other green, blanch a few seconds in the salted water until wilted, drain and rinse.

In a large saute pan melt butter and add garlic, saute a few minutes to release the garlic oils, add the dandelion greens and saute until warmed through and coated with the garlic butter, season to taste with salt and freshly ground black pepper.

Recipe courtesy of Gazy Brothers Farm

The buzz on the farm

Uncategorized

Meet our new residents! We now have three hives full of honeybees. After a weekend fulled with hive assembly, priming, and painting, the hives were set up and filled with bees on Memorial Day around 9:00pm. Beekeeping has been a terrific, eye-opening, amazing adventure. We’re very excited!

Our newest residents!