Eggplant and Zucchini Lasagna

Fresh vegetables make all the difference to the taste of this lasagna. See it being made and then try it yourself!

Ingredients (serves 4)
2 medium zucchini, sliced lengthwise
1 large eggplant, sliced lengthwise
Optional: 1 large portabella mushroom, cubed
1-1/2 cups pasta sauce or seasoned crushed tomatoes
1 cup mozzarella cheese, cubed or shredded
2 tbsp Parmigiano-Reggiano cheese
1 cup ricotta cheese
1 egg, beaten
1/2 tsp roasted garlic powder (or fresh garlic clove minced)
1/2 tsp onion powder
1 tbsp chopped fresh basil (or 1/2 tsp dried)
1/4 tsp lemon extract (optional, if you like lemon ricotta)
Salt and pepper to taste

Preheat Oven to 425 degrees. Slice zucchini and eggplant lengthwise into 1/4 inch thick pieces. Salt and pepper them to taste and bake on an oiled baking sheet until tender, about 8-10 minutes per side – but timing varies so watch for doneness. While that is cooking combine the ricotta cheese with the beaten egg, garlic, onion, basil and lemon extract, then salt and pepper to taste. Now create the masterpiece – layering sauce, eggplant, zucchini, mozzarella cheese (reserve 1/3 cup for topping). Repeat process until vegetables are stacked. Top with 1/3 cup of mozzarella cheese and sprinkle with the Parmigiano-Reggiano cheese. Cover with aluminum foil and bake for 25 minutes covered and then 5 minutes uncovered to brown cheese. Let cool 10 minutes to help it set and distribute liquids.

Note: because this is vegetable based there is extra liquid – very tasty liquid. After refrigerating the liquid seemed to magically disappear and the leftovers were even tastier.

Veggie Chicken Foil Packets with Savory Broth

Foil packets are delicious, easy, plan ahead, throw on BBQ or in oven! Flavor combinations are limitless – you pick what’s fresh and how you want your broth flavored. This variation is OKRAlicious! This recipe serves 4 but is easy to size up or down.

Chicken packet
4 boneless chicken breasts
1 cup cherry tomatoes, halved
1 cup okra, sliced into rounds
1 cup yellow and red peppers, chopped
1 cup green beans, chopped
2 carrots, cut length-wise in strips
1 cup onion, diced
1 cup mushrooms, chopped
4 tbsp Italian dressing
4 tbsp white wine
Minced chives
Fresh or dried herb – fresh is better if you have it
Salt and pepper to taste
Aluminum foil, 4 sheets – extra heavy is preferred

Step 1: Preheat oven to 375.
Chop vegetables and prepare foil by spraying or brushing with oil.
Step 1: Ingredients
Step 2: Make the vegetable bed by adding 1/4 cup each of green beans, onions, and carrots to sprayed foil sheet. Sprinkle with chives.
Step 2
Step 3: Salt and pepper chicken and layer on top of vegetable bed. Top chicken with 1/4 cup mushrooms, peppers and okra. Sprinkle any additional fresh herbs or seasoning you enjoy now, and some more salt and pepper to top layer of veggies.
Step 3
Step 4: Drizzle each packet with 1 tablespoon Italian dressing (or whatever flavor combination you prefer, such as lemon or lime juice).
Step 4
Step 5: Crimp edges together to make the foil packets.Step 5
Step 6: Place packets on cooking sheet and put on center rack of preheated 375F oven.  Alternatively throw the packets on the BBQ.
Step 6
Step 7: Unwrap hot packets carefully and serve in a bowl being careful to pour all the delicious broth from the packets into your bowl – yum. Eat and enjoy!
Step 7

Winter Squash – 3 Ways

Love winter squash? One squash, three different ideas! It’s easy to be creative with an ingredient that’s so versatile. We turned one winter carnival squash into three different recipes – and the fun is each recipe builds on the other, so you can even turn one recipe into the next. Feel free to substitute any winter squash – it will be equally delicious. Pick what you’re in the mood for – or try all three!

Let’s get started!

Recipe 1 – Baked Stuffed Squash with Apples and Onions StuffedSquash
1 carnival squash (wash the outside, cut in half, reserve seeds for Recipe 2)
1 apple (we used gala)
Zest of 1 lemon, juice of half a lemon
Quarter red onion, chopped fine
Half teaspoon vanilla extract
Quarter teaspoon salt
Quarter teaspoon cinnamon
Eighth teaspoon nutmeg
2 teaspoons honey
1 teaspoon butter (separated in two pieces)

If baking squash seeds (see recipe 2, below) while prepping this recipe, raise oven temperature to 375°F after removing the seeds from the oven. Otherwise, preheat oven to 375°F.
Wash the carnival squash, apples, lemon, and mince red onion.
Cut squash in half, remove the seeds and use in recipe 2.
Place seeded squash face up on baking pan, lightly salt and then fill with minced onions and apple pieces.
Top each squash half with half a teaspoon of butter.
Drizzle one-quarter teaspoon vanilla extract over each half. Sprinkle halves with cinnamon and nutmeg. Drizzle with honey. Zest the peel of one lemon, sprinkle on each squash half. Squeeze the juice of half a lemon over both squash halves. Lightly salt squash again.
By the time you have prepared these halves the Toasted Squash Seeds will be done. Take out and taste – yum! – either crack open and enjoy seed within (or some people even eat the entire crunchy seed).
Raise the oven temperature to 375°F and preheat.
Bake in preheated oven for 45 minutes, then remove and smell the goodness!
Now time for Recipe 3! (If you have any left after this comes out of the oven!)


Recipe 2 – Toasted Squash SeedsToastedSeeds
Carnival squash seeds (from recipe 1 prep)
Salt or other desired seasoning

Preheat oven to 275°F.
Place seeds on a baking sheet, salt or season them, and cook in the 275°F oven for 20 minutes. Don’t worry about removing all of the pulp, it toasts nicely and tastes great!


Recipe 3 – Cream of Squash SoupSquashSoup
Finished Baked Stuffed Squash (from Recipe 2, above)
Coconut creamer (or any liquid to thin puree into soup)
Additional salt and pepper, to taste

Remove skin from the Baked Carnival Squash with Apples and Onion.
Place cooked ingredients in blender, or food processor.
Puree and add coconut creamer (or other liquid, such as milk or stock) until it reaches your desired thickness. This can be a thick, creamy soup or thinner consistency, depending on your preference.
Taste and season with salt and pepper, if desired.

Welcome to September!

Did you know that September is Hunger Action Month?

Nearly 50 million people in the United States today are hungry or food insecure. Yet in this country, we will throw away over 133 billion pounds of good food this year. It is time for us to take action — to say that this situation is unacceptable and to do something about it. If we work together, we can solve hunger.

Hunger Action Month is a nationwide campaign to take action on the issue of hunger. It brings greater attention to hunger in the U.S. and promotes ways for us to get involved in the movement to fight hunger in our community.

The gift of a CSA to your local food bank is a great way to help feed the hungry with fresh produce from our farm for a season.


If you’re looking for a great recipe to make with your veggies this month, look no further!

Zucchini, Black Bean and Rice Skillet
PHOTO 1If you have been to a farmers market recently, you probably have seen the beautiful zucchini and corn that is just waiting to be eaten. This is a perfect summer recipe to use summer crops but don’t let the winter snow stop you from making this. Frozen vegetables work just as well.

Olive oil to coat pan
1/2 cup diced green or red bell pepper
1 can (15 oz each) Whole Black Beans, drained, rinsed
1 can (14.5 oz each) Fire Roasted Diced Tomatoes with Garlic, undrained
1 ½ cups of quartered, lengthwise-sliced zucchini
PHOTO 23/4 cup water (only if using instant rice)
1 cup instant white rice, uncooked or 1 package of microwavable 90 second rice – cooked for 90 seconds (we used Trader Joe’s brown rice)
1/2 cup shredded Cheddar and Monterey Jack cheese blend
2 cobs of corn
1/2 cup of red onion
2 cloves of garlic, chopped
Salt and pepper to taste
Hot sauce, if desired
Avocado to garnish

Remove kernels from cobs of corn. (This is easily accomplished by using a knife and a bundt pan.) PHOTO 3
Heat oil in large skillet over medium heat. Add zucchini, bell pepper, onion and garlic; cook 5 minutes, stirring occasionally. PHOTO 4 Add beans, corn, undrained tomatoes and water (if using instant rice). Increase heat and bring to a boil. PHOTO 5
Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. If using 90 second microwavable rice, add rice and cook until the corn and beans are cooked through.PHOTO 6
Add salt and pepper to taste. If desired add hot sauce to taste. Sprinkle with cheese. Garnish with avocado slices and enjoy! PHOTO 7

When you support us…

You also support the following organizations that help to feed the hungry in our area:
CT Food Bank
Naugatuck Ecumenical Food Bank
New Canaan Food Bank
New Canaan ABC House
Open Door Shelter of Norwalk
Bridgeport Rescue Mission
Park City Initiative of Bridgeport

Homes For the Brave

We we recently recognized by the CT Food Bank for our contributions. 4,620 meals for hungry people – to just ONE of those wonderful organizations – all thanks to your support!
Lexi_CTFoodBank CTFoodBank

Let’s talk herbs!

So Many Ways to Freeze Herbs
…okay, 5
Did you know you can freeze herbs in oil, butter, water, chopped with no liquid? Yes you can! Everyone’s heard of the tried and true method of freezing herbs in water in an ice cube tray, but in oil? Fantastic. Here are several methods for you to try and enjoy – some are best used within 2 months for best flavor, and other 3 to 12 months and just so you are prepared, the colors will darken when you freeze herbs.

  • Mix with butter and freeze: wash, dry, chop herbs, and mix with butter to make herb butter – use any of your favorite herbs! Roll the butter in plastic wrap and refrigerate until hard, then remove butter from plastic wrap and wrap in foil in whatever portion size you prefer, place in freezer container and freeze. Use within 12 months.
  • Ice Cube Method: put 1-2 teaspoons washed, dried, and chopped fresh herb leaves (avoid tough stems) in an ice cube tray, top with water and freeze. Either pat dry/blot your herbs or use a handy dandy salad spinner. When you’re ready to use, defrost cubes, add to salad dressings, tea, or even freeze less in each cube and use to flavor your iced beverages.
    (Note: texture could become mushy so this is a great method for stew, soup, anything where texture is less important, use within 2 months for best flavor)
  • Olive Oil Method: wash, completely dry herbs, and combine herbs with oil in a food processor to make a pureed paste. You will need about 1 cup of fresh herbs to each 1/4 cup of your favorite oil. Fill ice cube tray with mixture and freeze. Do not add water. Remove when frozen into freezer bags and use within 3 months for best flavor.
  • Chop and freeze: Wash and dry, then chop. Freeze in freezer bags without water, try to remove as much air as possible when sealing.
    (Note: these should not be mushy, use within 2 months for best flavor.)
  • Freezing stems/springs/ large leaves: Wash, dry, place on parchment paper on tray in single layer in freezer, and when frozen, remove and put in freezer containers or bags. The best herbs for this are rosemary, parsley, thyme, and bay leaves. (Use within 2 months for best flavor.)

And now for some recipes –

Chimichurri Sauce with Cool Mint Cucumber Water or Icy Mint Green Tea
The Argentinians do it with parsley, other Latin American countries do it with cilantro – your biggest question about this crowd-pleasing Chimichurri Sauce might be which herb to try first… fresh parsley, a combo of parsley with mint, add oregano or cilantro? Or kick it up a notch with extra lemon juice, more garlic, or a smidgeon of red pepper flakes? Serve on grilled steak, chicken, fish, lobster, shrimp, scrambled or on top of eggs, as a marinade, even as part of an open-faced grilled provolone cheese baguette! The combinations are endless – let us know your favorites.
With summer’s abundant fresh tomato and cucumber crops only months away, I plan on mixing it in lightly to make a veggie salad. Don’t even start me dreaming about a just-picked zucchini supply … hello sunshine and zippy spiralized zucchini noodles ala chimichurri!
Chimichurri Sauce
1 cup chopped parsley (or parsley/mint, cilantro)
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 to 1/2 teaspoon chili pepper flakes (optional)
2 tablespoons fresh oregano or cilantro or mint leaves (optional)
2 tablespoons shallot or onion, minced
3/4 cup favorite oil (or olive oil)
3-4 tablespoons red or sherry wine vinegar
3 tablespoons lemon juice (or add more to taste)
Two methods – hand whisk to combine OR put all ingredients in a food processor or blender, pulse until well chopped, semi-smooth but not pureed. Mix in foods, toss on veggies, spoon on meats, top cheese sandwiches, no limit to the great combinations of flavors. Please cover and chill for 3-6 hours or overnight.

Be Cool with Mint Cucumber Water
Sip some Mint Cucumber Water all day long, you will love this light flavor. Mix it up and try some other herbs, or throw in lemon slices, or a slice of fresh ginger for variety, sweeten if desired. Put it in your filtered water pitcher and flavor a big batch or add just to your glass. Eat the herbs or strain them out, any which way you make this combination, you will love it! Combine ingredients, let rest 15 minutes, serve and enjoy.
Fun of this recipe is that you can vary amount of mint from lighter taste to stronger one. Add juice of half a lemon or lime for some added zip.
1/3 cups fresh mint leaves (rough chopped, or mashed, for a lighter mint flavor use 5 mint leaves)
1/2 cucumber, peeled and sliced thin
1 to 2 quarts to 1 gallon of water (depending on strength desired)

Icy Mint Green Tea
Serve this hot or iced, or kick it up a notch with some added Sake if you want to sit on your home porch and enjoy the evening, no driving allowed!
3 green tea bags, or 3 bags green jasmine tea (or 2 tsp loose tea for each 8 ounces)
1 quart boiling water
1/4 cup sugar, or 2 tablespoons honey, or stevia to taste
1 bunch fresh mint leaves, washed (about 1/2)
2 cups cold water
1/2 lemon (sliced)

Make the tea first by mixing boiling water and tea, let steep 10 minutes. Combine tea with rest of ingredients except cold water in a pitcher mixing well until sweetener is dissolved, then add in cold water and mix again. Refrigerate and enjoy. If you want to try cold water method, try combining and letting steep in refrigerator for 3 to 8 hours.

Responsible Adult-Alcoholic version: Substitute some Sake for some of the cold water. Best enjoyed on a porch watching sunset, but not if you plan on driving!

Bite into a healthy lifestyle with Gazy Brothers Farm CSA!

Did you know March is National Nutrition Month®?

Sponsored by the Academy of Nutrition and Dietetics, National Nutrition Month is a time to emphasize the importance of making informed food choices and developing sound eating and physical activity habits. With healthier habits, we can achieve and maintain a healthy weight, reduce the risk of chronic disease, and promote overall health.

As we head into spring, what better way to make informed food choices than to connect with your local farm? Whether through the CSA or the local farmers’ markets, buying fresh fruits and vegetables directly from the farm means you’re automatically making healthier choices and focusing on the right foods.

Plus, I can say from experience: getting a weekly CSA is fun! If you’re looking for more inspiration to cook healthy meals, you’ve just found it…

Stay tuned for photos and updates on the CSA, nutrition tips, and healthy recipes to help you make the most of your seasonal produce!

-Brianna Farrand

Brianna Farrand is a Master’s candidate in Nutrition and Education at Teachers College Columbia. Currently a Columbia dietetic intern, she plans to graduate in May 2015 and become a registered dietitian nutritionist (RDN).

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Week 1 CSA share, featuring: Empire apples, purple carrots, red onions, parsley, and mizuna


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Week 2 CSA share, featuring: red onions, mint, Japanese mixed greens, carrots, and Empire apples


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Week 3 CSA share, featuring: Empire apples, purple and orange carrots, purple onions, arugula, parsley


Looking forward to winter?

Where can you find us (and our delicious, farm-fresh veggies) this winter?

Tuesdays, 11:00am-2:00pm, January 27 through March 31 at the New Canaan Nature Center, 144 Oenoke Ridge Road, New Canaan

Fridays, 2:00pm-5:00pm January through the March 6 at Benedict’s Home And Gardens, 480 Purdy Hill Road, Monroe

Saturdays, 10:00am-2:00pm through April at the Greenfield Hill Grange, Hillside Road, Fairfield


If you’re looking forward to another year of abundant, farm-fresh fruits and veggies, sign up now for our 2015 season! Please email us at for more details. Our registration form can be downloaded by clicking the following link: 2015 CSA Sign-up Form.

Summer CSA box

Where can you find us?

Want a taste of the farm delivered to your door every week? We’d like to invite you to sign up today for our Fall CSA Program.

Fall Program (October 6-December 8): 10 weeks of greens, stored roots, winter squashes, apples, herbs. Note that weeks may not be consecutive weeks due to weather conditions.
1 box of 5-6 veggies and apples for 10 weeks is $200+ $50 delivery fee, if applicable.

Please email us for more details. Our registration form can be downloaded by clicking the following link: 2014 Registration Form.


Our farm stand is open daily from 11:00 a.m. to 6:00 p.m. mid-May through mid-October. It is located at the farm, 391 Chestnut Tree Hill Road, Oxford.


Stratford Farmers Market
June 30 through October 27, 2:00 p.m. to 5:00 p.m.
New location Paradise Green off Main Street/Huntington Road

Seymour Farmers Market
May 13 through November 18, 12:00 p.m. to 6:00 p.m.
Community Center, Pine Street

Darien Farmers Market
May 21 through December 24, 11:00 a.m. to 4:00 p.m.
Goodwives Shopping Center, 25 Old Kings Highway North

Wilton Farmers Market
June 18 through October 1, 12:30 p.m. to 5:30 p.m.
Wilton Historical Society, 224 Danbury Road (Route 7)

Rainbow Plaza Farmers Market
May 14 through November 19, 11:00 a.m. to 4:00 p.m.
205 Main Street, Norwalk

Scinto Towers
July 3 through frost, 12:00 p.m. to 3:00 p.m.
3 Corporate Drive, Shelton

Tommy K’s Plaza
May 15 through frost, 12:00 p.m. to 6:00 p.m.
144 Oxford Road (Route 67), Oxford

Monroe Farmers Market
June 20 through October 24, 3:00 p.m. to 6:00 p.m.
Monroe Town Green, corner of 6 Fan Hill Road and Route 111

Beacon Hose Company No. 1
June 20 through October 31, 3:00 p.m. to 7:00 p.m.
35 North Main Street, Beacon Falls

New Canaan Farmers Market
May 17 through November 22, 10:00 a.m. to 2:00 p.m.
Old Center School Municipal Parking Lot, Maple Street/South Avenue

Greenfield Hills Farmers Market
May 17 through October 25, 11:00 a.m. to 3:00 p.m.
1950 Bronson Road, Fairfield

Oxford Center School
July 12 through frost, 10:00 a.m. to 2:00 p.m.
462 Oxford Road (Route 67)

2014 Season

We’re getting ready for another busy season!

We will be at the May Gardeners Market at the Garden Education Center of Greenwich at 130 Bible Street in Cos Cob May 3rd 9:00am-3:00pm. (Free admission!) We’d love to see you there! Visit the Garden Education Center’s website for more information.

Want to give your mom something beautiful this Mother’s Day? We will be having our annual Mother’s Day Plant Sale at Little River Power Equipment, 114 Oxford Road (Route 67) in Oxford from May 7-11.


Our 2014 pricing is as follows:
Winter/Spring Program (January 27 – June 15): 14 weeks of greens, root vegetables, apples, alliums, other stored vegetables, then herbs, leeks, spring greenhouse cherry tomatoes and veggies as we move into the spring season! 1 box of 5-6 veggies per week for 14 weeks is $280+ $70 delivery fee, if applicable. Alternating weeks through April. Snow dates available.

Summer Program (July 7 – September 22): 12 weeks of summertime fruits and/or veggies.

Vegetable Share
1 box of 8-9 veggies a week for 12 weeks is $300+ $60 delivery fee, if applicable.
2 boxes of veggies per week for 12 weeks is $550+ $60 delivery fee, if applicable.
Fruit Share
8-12 pieces of fruit per week for 12 weeks is $100

Fall Program (October 6-December 8): 10 weeks of greens, stored roots, winter squashes, apples, herbs. Note that weeks may not be consecutive weeks due to weather conditions. 1 box of 5-6 veggies and apples for 10 weeks is $200+ $50 delivery fee, if applicable.
Summer vegetable share required for delivery of fruit.

Please email us at for more details. Our registration form can be downloaded by clicking the following link: 2014 Registration Form.

We are working hard to get things ready for our spring and summer seasons!

Our greenhouses are growing food to feed our customers as spring kicks off.