8 January 2016 2016 Bracco Farms CSA Program

2016 Bracco Farms CSA Program

January 8, 2016 By
Kitten Drooling Over my CSA Box

Kitten Drooling Over my CSA Box

It’s the New Year and most folks are looking for ways to eat healthier in 2016. A great way to help with this is to sign up for a CSA (Community Supported Agriculture) program.

The basic idea of a CSA is that a farmer grows for a group of members who have purchased “shares” in the harvest. Members pay at the beginning of the season, when the farmer needs the money most for seeds and planting materials and tools. When the crops start coming in June, the farmer delivers a weekly (or bi-weekly as is the case with Bracco Farms) assortment of vegetables, herbs and some fruit. This isn’t a co-op, there aren’t wholesalers or distributors. All of your food dollars go to the person who is growing it.

I joined the Bracco CSA in 2014 and what I’ve enjoyed the most:

  • Healthy products I know are good for me.
  • Variety of products that pushed me to try new recipes and new preparations.
  • Surprises in my box every time I picked up – new things as the seasoned progressed.
  • Restaurant-cool things like edible flowers and micro greens.

New for 2016:

  • Larger shares
  • More variety including many gourmet and heirloom produce items
  • Artisan bread as an optional add-on

A few facts about the Bracco Farms CSA Program:

  • Bracco Farms only sells what it grows.
  • Bracco Farms only uses Non-GMO seed from safe-seed pledge sources.
  • Bracco Farms never uses herbicides (weed killer) or pesticides.
  • Bracco Farms doesn’t use any type of fungicide, insecticide or any other type of chemical.
  • Bracco Farms doesn’t use any type of fertilizer, nor any type of artificial irrigation, nor any type of tomato hormone.
  • Bracco Farms hand-cultivates its wonderful weeds!
  • Bracco Farms never supplements its CSA with outside produce.

Get to know your farmer (a trip up to Pine Island, NY is a complete must!) and support sustainable, local agriculture.  

If you want to experience the organically-grown, beautiful produce grown at Bracco at your homes, sign up TODAY.

Cheers,

Veronique

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Harvest Tomato Sauce by Bracco Farms

September 18, 2015 By

Last week, when I received my Bracco Farms CSA box, I was a bit overwhelmed with the huge share of gorgeous tomatoes I received. Considering I have a healthy harvest of my own tomatoes, I was a bit weary of what I’d do with all those beauties – I love tomatoes, but one can only consume so many in a week’s time!

The lovely Christa at Bracco Farms, without prompting, must have a read my mind and asked if I needed a quick and easy tomato sauce that freezes well for any extra tomatoes I might have…YES!!!!!!!!!!

Here’s a simple sauce recipe Christa shared with me. It was exactly what I was looking for.

Chop the large tomatoes into chunks, the cherry tomatoes into halves and put them all together in a big pot. 

Drizzle a fair amount of olive oil (or any oil) over them with some salt.  DO NOT COVER OR ADD WATER.  Bring to a simmer.  Simmer for about ½ hour to release some of the natural water.

Cool and then freeze for the winter!

Please post a comment if you use this simple recipe for your extra harvest tomatoes.

Thanks,

Veronique

Filed Under: American, Sauce, Vegetables Tagged With: , , , ,
24 April 2015 Outstanding Earth Day Dinner at Chakra

Outstanding Earth Day Dinner at Chakra

April 24, 2015 By

Wednesday night, I attended the Earth Day Chefs’ collaboration by Thomas Ciszak of Chakra, Bobby Varua of Blue Morel and Todd Villani of Terre à Terre at beautiful Chakra in Paramus.

The three talented chefs created a delicious, five-course wine-paired dinner using some of the gorgeous produce of Bracco Farms. I was privileged to sit at Anthony Bracco’s table and hear about the crops he’s planted for the 2015 season and the enhancements he’s made to his popular Bracco Farms CSA Program, of which I’m a satisfied client.

The menu and wines served were:

Reception – Hors d’oeuvres from Bracco Farms

First Course – “Garden State Salad” Blue Crab Blini
Wine: SAUVIGNON BLANC, SCHOLIUM PROJECT PRINCE IN THE CAVES 2010, CALIFORNIA

Second Course – Viking Village Scallops with Lavender-Scented Pea Puree, Lemon Quinoa, Fennel Confiture.
Wine: PUILLY FUISSÉ, J. J VINCENT MARIE ANTOINETTE 2012, Mâconnais

Third Course – Morel Mushroom Ravioli Ramps, Asparagus.
Wine:  PINOT NOIR, REX HILL ESTATE, 2012 WILLAMETTE VALLEY

Fourth Course – Lamb Crepinette Olives, Fingerling Potatoes, Fried Artichoke, Cured Chorizo.
Wine: BANDOL, CHÂTEAU JEAN-PIERRE GAUSSEN 2008, PROVENCE

Fifth Course – Chilled Elderflower Soup Strawberry in Gelée, White Asparagus Ice Cream
Wine:  MOSCATO D’ASTI, CASCINA CASTLET

While all the courses were very special and expertly-prepared, I’m a sucker for morels, ramps and asparagus and as always, Chef Ciszak’s mastery of pasta, especially wowed me.

Bracco Farms Represented

Bracco Farms Represented

It was a delight to meet Blue Morel’s new Executive Chef, Bobby Varua and sample his lamb served with a fab fried artichoke.

The dessert, Chef Villani told me, was a collaboration of the three chefs and was incredible – asparagus ice cream anyone? Yes please!

The wine pairing were genus again at this dinner as Chakra’s lovely Wine Director, Evelyn, outdid herself by choosing organic/natural wines to complement the dishes. My favorites of the evening were the not-your-typical-sauvignon-blanc, Sauvignon Blanc and the bold and sexy Chateau Jean-Pierre Gaussen Bandol. More about those babies in a later post.

Chakra often hosts wine-paired dinners and to stay abreast of upcoming events, sign up for its newsletter.

Cheers,

Veronique

Filed Under: Food & Wine Events Tagged With: , , , , , , ,

Bracco Farms CSA 2015

April 23, 2015 By
Bracco Farms Field

Bracco Farms Field

Once again, Bracco Farms will be offering its popular CSA Program this season. The basic idea of Community Supported Agriculture (CSA) is that a farmer grows for a group of members who have purchased “shares” in the harvest. Members pay at the beginning of the season, when the farmer most needs the money. When the crops start coming in June, the farmer delivers a weekly (or bi-weekly as is the case with Bracco Farms) assortment of vegetables, herbs and some fruit. This is not a co-op, there are no wholesalers or distributors. All of your food dollars – 100% – goes to the person who is growing it.

I joined the Bracco CSA in 2014 and loved it on so many levels:

  1. Healthy products I know are good for me.
  2. Variety of products that pushed me to try new recipes and new preparations.
  3. Surprises in my box every time I picked up – new things as the seasoned progressed.
  4. Restaurant-cool things like edible flowers and micro greens.
Anthony Bracco

Anthony Bracco

New this year – customers have their choice of seven pick-up locations in northern New Jersey and also directly from the farm in Pine Island, NY. 

A few facts about the Bracco Farms CSA Program:

  • Bracco Farms only sells what it grows.
  • Bracco Farms only uses Non-GMO seed from safe-seed pledge sources.
  • Bracco Farms never uses herbicides (weed killer) or pesticides.
  • Bracco Farms does not use any type of fungicide, insecticide or any other type of chemical.
  • Bracco Farms does not use any type of fertilizer, nor any type of artificial irrigation, nor any type of tomato hormone.
  • Bracco Farms hand-cultivates its wonderful weeds!
  • Bracco Farms never supplements its CSA with outside produce.

You support sustainable local agriculture and get freshly-picked organic produce at reasonable prices. In addition, you know the farmer growing your vegetables and can visit the farm (I highly recommend doing this) -establishing a personal connection with your food supply.

If you want to experience the organically-grown, beautiful produce grown at Bracco at your homes, sign up TODAY.

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Other Neat Things, Product Reviews, Vegetarian Tagged With: , ,
26 September 2014 MACHE Begins Cooking Series

MACHE Begins Cooking Series

September 26, 2014 By
Anthony Bracco & Bryan Gregg

Anthony Bracco & Bryan Gregg Photo credit: Melody Kettle

Chef Bryan Gregg, Chef/Owner of Montclair’s popular Escape and farmer extraordinaire, Anthony Bracco of Bracco Farms were the first guests to kick off a series of cooking demos/classes at Montclair High School in collaboration with Montclair Academy of Culinary & Hospitality Excellence (MACHE). Fitting Chef Gregg and Mr. Bracco, the theme of the seminar was “Cooking CSA Style”.

Butternut Squash Soup

Butternut Squash Soup Photo credit: Melody Kettle

Nearly fifty students of Montclair High School attended the seminar and Chef Gregg and Mr. Bracco, explained why locally-sourced produce is so popular with chefs these days and how consumers can avail themselves of such products. Attendees were treated by a butternut squash soup prepared by Chef Gregg.

The “Cooking CSA Style” seminar was deemed a success by Pam Wright, MACHE faculty advisor and teacher at Montclair High School, and by Melody Kettle, founder of the Montclair Food & Wine Festival and students can look forward to monthly presentations.

Cheers,

Veronique

Filed Under: Food & Wine Events Tagged With: , , , , , , ,
21 May 2014 Bracco Farms CSA Program – Say Yes to Organic and No to GMO

Bracco Farms CSA Program – Say Yes to Organic and No to GMO

May 21, 2014 By
Anthony Bracco

Anthony Bracco

At a farm-to-table dinner at Escape Montclair late in 2013, I was fortunate to meet and spend time with Anthony Bracco, Owner of Bracco Farms in Pine Island, NY. While Anthony helped explain the variety of produce used in the 5-course dinner, I learned that his produce is organic, is never grown from GMO seeds and never gets treated with commercial pesticide or herbicide. I also learned that Bracco Farms offers farm-fresh vegetables through a Community Supported Agriculture program.

Community Supported Agriculture (CSA) is a concept where a farmer grows for a members who have purchased “shares” in the farmer’s harvest. Members prepay at the start of the season when the farmer needs money for harvest purchases like seeds and other materials. Weekly or bi-weekly deliveries of vegetables, herbs and fruit are made by the farmer as crops start coming in, typically in June.

Bracco Farms Field

Bracco Farms Field

Not only do members benefit from having freshly-picked organic produce at reasonable prices all season, they help support sustainable local agriculture also.

The Bracco Farms CSA will run from June 3, 2014 until November 4, 2014 with a bi-weekly pick-up in Cedar Grove every other Tuesday between 4pm and 8pm. The deadline to sign up is May 31, 2014 but clients can sign up after the start of the deliveries at a pro-rated price.

The cost of a full share is $550.00 and is enough vegetables for four people.

The cost of a half share is $300.00 and is enough for two people.

“We have many new varieties of produce this year among them are leeks, three varieties of onions, red choi, radicchio, celery, broccoli and broccoli rabe, red cabbage, purple snow peas, a new variety of sweet corn, yellow and purple string beans, four new varieties of radishes, more varieties of heirloom tomatoes including “Radiator Charlie’s Mortgage Lifter”. I’m also excited to have five varieties of beets, edible flowers and watermelons – as always started from non-GMO organic seeds. We are also expanding our herb selection to include chervil, dill and fennel in addition to our basil, cilantro and parsley,” said Anthony Bracco during a recent interview.

Bracco Farms CSA Box

Bracco Farms CSA Box

Typical early season offering: peas, kale, arugula, spinach, lettuce, escarole, turnips, parsnips cilantro, basil, dill, parsley and more.  

Typical late season offering: tomatoes, peppers, eggplant, squash, corn, onions, carrots, beans, beets and more.

View and print the 2014 Season CSA membership form.

For more information please visit the Bracco Farms CSA Page on Facebook.

CLICK THE ICON BELOW FOR A DENVILLE PICK UP CSA FORM

Full shares can also pick up at the Denville Meat Shop. A one time $25.00 site charge is also included. Click here for the Denville pick up form.

Enjoy the very best produce this summer.

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Other Neat Things Tagged With: , , , , , ,
10 October 2013 Escape Farm-to-Fork October Wine Dinner

Escape Farm-to-Fork October Wine Dinner

October 10, 2013 By
Kate from 90+ Cellars, Chef Michael Weisshaupt, Heights Beer & Wine Emporium Wine Director - Tim Cornine, Chef Bryan Gregg, Anthony Bracco of Bracco Farms

Kate from 90+ Cellars, Chef Michael Weisshaupt, Heights Beer & Wine Emporium Wine Director – Tim Cornine, Chef Bryan Gregg, Anthony Bracco of Bracco Farms

Last night, I attended the first Escape Montclair farm-to-fork dinner at the popular Essex Country restaurant. Chef Bryan Gregg co-hosted the event with acclaimed chef Michael Weisshaupt of Fiddlers Elbow. The meal paid homage to locally-sourced ingredients and beautifully-executed cooking techniques.

Amuse-Bouche

Amuse-Bouche

The produce was provided by Bracco Farms in nearby Pine Island, New York. I had the pleasure of sitting at Anthony Bracco’s table and learn about his 25-acre farm. Tony organically grows everything from heirloom tomatoes to golden beets to micro greens. His product was outstanding and was expertly showcased by Chefs Gregg and Weisshaupt throughout the dinner.

Red Mullet

Red Mullet

There wouldn’t be a “wine” dinner without wines and last night’s dinner was smartly paired with 90+ Cellars provided by Heights Beer & Wine Emporium. Tim Cornine, the Director of Wine at Heights Beer & Wine, was generous enough to work with Escape to secure wines from 90+ Cellars as a donation for the charity-driven dinner. 90+ Cellars is a Boston-based wine négociant. It buys overstocked wines from some of the best wineries around the world and remarkets it and sells it at a fraction of the price the original labels charge. Kate Fazio, the local representative for Latitude Beverage representing 90+ Cellars helped us understand her product in a knowledgeable and informative way.

This is what was served and poured at the dinner:

Amuse-Bouche

Lobster, Black Sesame and Pea Shoots

First Course

Cured Red Mullet, Pickled Turnips and Red Quinoa

Wine Pairing: 90+ Cellars Lot 69 Sancerre, Loire Valley, France, 2012

Scallops

Scallops

Second Course

Lacquered Jurgielewicz Duck, Matsutake Mushroom, Burnt Embers and Butternut Squash

Wine Pairing: 90+ Cellars Lot 81 Pinot Noir, Carneros, California, 2011

Third Course

Barnegat Scallops, Parsnip, Vanilla Beets and Lobster Powder

Wine Pairing: 90+ Cellars Lot 93 Chardonnay, Russian River Valley, CA, 2012

Duck

Duck

Entrée

Elysian Fields Farm Lamb Saddle, Eggplant, Spinach Purée, Smashed Potatoes and Olive Lamb Jus

Wine Pairing: 90+ Cellars Lot 80 Zinfandel, Dry Creek Valley, California, 2011

Lamb

Lamb

Dessert

Pumpkin Semifreddo, Coffee Puree and White Chocolate Crisp

Wine Pairing: 90+ Cellars Lot 77 Moscato, IGT, Italy, NV

 

The sold-out event drew over 40 guests who, like me, are enthusiasts of the locavore movement.

Pumpkin Semifreddo

Pumpkin Semifreddo

Escape will host monthly events focused on giving back to the Carol G Simon Cancer Center of Morristown where Chef Bryan was cared for when he was battling cancer.

The November event will be announced this week and I got a sneak peek at the menu and it’ll be epic. Follow Escape on Facebook to be kept abreast of all upcoming events.

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Restaurant Reviews Tagged With: , , , , , , ,