Due to the excessive weather conditions inflicted on the farm and personal family issues these past two years, we are taking some time to regroup from the losses and focusing only on the next coming season ahead. We will be offering all seasons, but need to take the winter to evaluate the previous CSA seasons and set a more viable business plan to better feed your families freshly. We appreciate your continued support and patience, as we work through our regrowth of the family farm. So for now, this is what we have to offer and hope it works for your family’s kitchen, schedule, and budget.
Please let us know if you have any suggestions, questions, concerns.
With Many Thanks, Lots of Love, Hugs, Thoughts, Prayers,
The Gazy Family

Please email us at gazybrothersfarm@sbcglobal.net for more details. Our registration form can be downloaded by clicking the following link: Winter 2012 Registration Form.

We’re spending lots of time in the fields – watering, getting the final seeds in the ground for the fall, raising the plants which will provide us with so much food into the fall. We’re looking at our fall schedule and making plans for our CSA and the remainder of the year.

We do still have availability in 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.

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.

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.

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.

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

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

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.

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