Deercrest Farm
3489 Hebron Avenue
Glastonbury, Ct. 06033 
 Established 1965

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Your CSA This Week...

Week 7


Fried Cabbage

5-6 thick bacon strips Cut into small pieces
1/3 cup onion Finely chopped
1/2 head green cabbage shredded or roughly chopped
1 tablespoon brown sugar Optional
Salt To taste
Pepper To taste
1/4 tsp Smoked paprika

Cook bacon in a non-stick pan over medium heat until crisp. Use a slotted spatula to remove the bacon and place it on plate. Do not discard the bacon grease and drippings!
In the same pan, add onion and cook until translucent.
Add cabbage, salt, pepper, paprika and mix everything together. Cook for about 7 minutes or until cabbage is tender.
Add bacon back into the pan and mix it together with the cabbage and serve warm.

English Peas with Mint

1 spring onion, sliced
2 tablespoons olive oil
2 cups English peas, shelled (about 12 ounces)
6 mint leaves, torn

Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.

Roasted Kohlrabi with Parmesan

Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.

Roasted Baby Broccoli

1 Tbsp Olive Oil, Extra Virgin
1/2 lb Baby Broccolini
1/2 tsp Salt and Pepper, to taste

Preheat oven to roast at 400°F.
Rinse baby broccoli under cold water and place on cutting board.
Trim and discard the ends, and then place the broccoli in a glass baking dish.
Toss baby broccoli in olive oil, salt, and pepper.
Roast for 30 minutes or until the tops are crispy and the stems are soft.

Dandelion Greens with a Kick

1 teaspoon salt
1 pound dandelion greens, torn into 4-inch pieces
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon butter 
½ onion, thinly sliced
¼ teaspoon red pepper flakes
2 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon grated Parmesan cheese (Optional)

Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.

Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.

Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.

Sprinkle greens with Parmesan cheese to serve.

Roasted Broccoli Rabe

If you’ve never roasted broccoli rabe, this recipe will be a revelation. The high heat renders the stems and florets tender while the leaves crisp around the edges, like kale chips but with a spicy broccoli bite. Make sure not to crowd the pan or everything will steam rather than roast. This recipe will also work with regular broccoli. Cut the head up into bite-sized pieces and add 5 to 10 minutes to the cooking time.

1 pound broccoli rabe, trimmed of any tough, fibrous stems (tender ones are fine)
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
2 garlic cloves, peeled and smashed
 Pinch red pepper flakes

Heat oven to 425 degrees. Toss broccoli rabe with olive oil, salt and red pepper flakes. Toss garlic cloves into rabe and spread on a sheet pan.

Roast rabe for about 10 minutes. It’s done when the stems are tender and the leaves are crisp at the edges.