Deercrest Farm
3489 Hebron Avenue
Glastonbury, Ct. 06033
Established 1965
We are OPEN daily 9-6
Your CSA This Week:
Week 14
Corn
Apples
Melon
Romanesco
Tomatoes
Roasted Romanesco
www.wholesomeyum.com
1 head Romanesco (~14 oz, 4 cups florets)
2 tbsp Olive oil
1 tsp Garlic powder
1 tsp Sea salt
1/2 tsp Black pepper
Preheat the oven to 400 degrees F (204 degrees C).
Cut the romanesco into bite-sized florets.
In a large bowl, toss the florets with olive oil, garlic powder, salt, and pepper.
Spread the florets onto a baking sheet. Bake in the preheated oven for 15-20 minutes, until tender and browned on the edges.
Cantaloupe Cucumber Salad
www.insanelygoodrecipes.com
This fruit salad is anything but boring. Crisp cucumbers and succulent cantaloupe balls come together for a refreshing dish.
Of course, all that sweetness needs a bit of a salty, citrusy kick. So don’t skip out on the feta crumbles and lemon.
1 cantaloupe, halved and deseeded
1 large cucumber, halved
2 ounces crumbly feta cheese
2 tablespoons olive oil
juice of one lemon
pinch of salt
10 basil leaves, coarsely chopped
Using a melon baller, create as many balls from the cantaloupe as possible. Add them to a large bowl.
If cucumber has large seeds, use the melon baller or a spoon to scrape them out. Cut the cucumber into thin half moons and add to the melons.
Combine the olive oil, lemon juice, and salt in a small bowl and whisk.
Add the vinaigrette to the fruit and toss to combine. Then top with the crumbled feta and basil leaves.
Easy Purple Cabbage Salad
www.cookinglsl.com
6 cups purple cabbage
1 cup shredded carrots
1 cup chopped cucumber
1/4 cup sunflower seeds — roasted
Dressing:
1/4 cup olive oil
1/4 cup apple cider vinegar
1 tsp salt
1 tsp honey
Place the cabbage, carrots, cucumber and sunflower seeds in a bowl.
In a small jar combine olive oil, apple cider vinegar, salt and sweetener. Shake to combine.
Pour on top of the salad. Toss to combine. Serve immediately or refrigerate for up to 3 days.
Garlic and Lemon Roasted Romanesco
www.itsavegworldafterall.com
2 cups romanesco florets - approximately 1 head
2 tablespoon extra virgin olive oil
6 cloves garlic - minced
2 teaspoon lemon zest - plus a little more, to taste
Sea salt and ground black pepper - to taste
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
Place florets on the parchment paper and drizzle with olive oil and crushed garlic. Mix everything around with a spatula.
Grate the lemon zest over these cruciferous beauties and sprinkle with sea salt and pepper.
Bake for ~20 minutes, or until tender and browned.
Serve warm, topped with more lemon zest to taste.
Cauliflower Puttanesca
www.epicurious.com
1 large head cauliflower (about 3 pounds), leaves removed, cut into bite-size florets
¾ cup extra-virgin olive oil
2 tsp. kosher salt, plus a pinch
10 large cloves garlic, finely chopped
1 cup drained oil-packed roasted or sun-dried tomatoes, halved
¾ cup pitted mixed olives, large ones halved
¼ cup drained capers
1½ tsp. red chile flakes
Large handful basil leaves, torn
Small handful small parsley sprigs
1 juicy lemon
Preheat the oven to 450°F. On a sheet pan, combine the cauliflower, ¼ cup of the oil, and 2 teaspoons of the salt, then give it all a toss to coat. Spread the cauliflower in a single layer and roast, without stirring, until deep golden, roasty, and tender but with a soft crunch to the stems, 10 to 15 minutes.
In the meantime, heat the remaining ½ cup of olive oil in a medium skillet over medium heat until shimmery. Add the garlic and the remaining pinch of salt and cook until the garlic is golden, about 3 minutes. Add the tomatoes, olives, capers, and chile flakes and cook, stirring occasionally, just until it’s all warmed through, 2 to 3 minutes.
When everything is ready, put the cauliflower in a big bowl and pour in the contents of the skillet, including the flavorful oil. Add the basil and parsley, use a microplane to grate in the lemon zest, then halve the lemon and squeeze in the juice. Stir really well and transfer to a platter to serve. Serve warm or at room temperature.
Quick and Easy Refrigerator Pickles
www.onceuponachef.com
1¼ cups distilled white vinegar (5% acidity)
3 tablespoons kosher salt
2 tablespoons sugar
2 cups cold water
1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
2 tablespoons coriander seeds
6 large garlic cloves, peeled and halved
1 teaspoon mustard seeds
¼ teaspoon red pepper flakes
16 dill sprigs
Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.
Roasted Kohlrabi
www.allrecipes.com
4 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
⅓ cup grated Parmesan cheese
Preheat the oven to 450 degrees F (230 degrees C).
Cut kohlrabi into 1/4-inch thick slices, then cut each of the slices in half.
Combine olive oil, garlic, salt, and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat.
Spread kohlrabi in a single layer on a baking sheet.
Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly.
Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately
Sauteed Broccoli Rabe
www.loveandlemons.com
1 bunch broccoli rabe
1 tablespoon extra-virgin olive oil, more for drizzling
2 garlic cloves, sliced
¼ teaspoon red pepper flakes
Sea salt and freshly ground black pepper
Lemon wedge, for squeezing
Trim ½ inch off the ends of the broccoli rabe. Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccoli rabe into the boiling water and blanch for 2 minutes. Remove and immerse in the ice water long enough to cool, about 15 seconds. Drain and place on paper towels to dry.
Heat the oil in a large skillet over medium heat. Stir in the garlic and cook for 30 seconds, then stir in the red pepper flakes. Add the broccoli rabe and sauté, shaking the pan and gently tossing so that it cooks evenly, until tender, especially the stems, for 3 to 5 minutes. Remove from the pan and drain off any excess liquid. Season with salt and pepper to taste, and serve as a side dish with a squeeze of lemon.
