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            Deercrest Farm
                Established 1965
                    Glastonbury, Connecticut

CSA shares are still available! 

Register today for the Deercrest Farm CSA! Click the "CSA 2020" tab for details!

OPEN DAILY 9-6

Situated at the crest of John Tom Hill in East Glastonbury, the family-run Deercrest Farm spans over 100 acres of orchards and fields. The site is historically renowned for its fertile ground and orchards that have produced since the colonial era.  We continue that tradition today in our commitment to the overall excellence in the produce that comes from our fields and into your home. Produce and products from Deercrest have received a variety of accolades throughout New England. The store at the Deercrest Farm Market provides customers with an old-time ambiance and an emphasis on our community, as well as farm fresh crops. Be sure to visit the "From Our Fields" section to see all that Deercrest has to offer!





Your CSA this Week

Week 3

Strawberries
Zucchini
Snap Peas
Raspberries
Kohlrabi
Cauliflower

Roasted Kohlrabi
www.allrecipes.com

4 eaches kohlrabi bulbs, peeled
1 tablespoon olive oil  
1 clove garlic, minced
1 pinch salt and pepper to taste
⅓ cup grated Parmesan cheese

Preheat an oven to 450 degrees F (230 degrees C).

Cut the 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.

Country Turnip Greens
www.foodnetwork.com

8 ounces country ham, cubed 
1/3 cup apple cider vinegar 
1 pound stemmed turnip greens
Freshly cracked black pepper 
4 cups low-sodium chicken stock (one 32-ounce carton)

Put the ham in a large stockpot over medium heat. Cook until the ham is crispy and the fat is rendered, about 8 minutes. Pour in the apple cider vinegar and scrape the bottom of the pot with a wooden spoon to lift up any brown bits.
Meanwhile, rip the greens into large pieces to make it easier to fit all of them into the stockpot.
Add the greens to the pot and season generously with black pepper. Pour in the chicken stock and stir to combine. Bring the greens to a simmer and cover the pot. Reduce the heat to medium low and cook until the greens are tender and the liquid is reduced by half, about 45 minutes. Remove the lid and continue to cook, stirring occasionally, until the liquid is nearly gone, about 10 minutes more. Serve immediately.



Crispy Chicken Thighs with Spice-Roasted Radishes
www.foodandwine.com
recipe courtesy of CSA Member, Karen Lendvay

6 bone-in, skin-on chicken thighs (about 3 pounds) 1 1/2 pounds radishes (about 2 bunches), trimmed and halved lengthwise 
3 tablespoons extra-virgin olive oil
 
2 tablespoons Everyday Spice Blend 
6 cups baby arugula 
Kosher salt

Preheat oven to 450°F. Toss together chicken thighs, radishes, olive oil, and spice blend on a large rimmed baking sheet until evenly coated. Spread in a single layer. Roast in preheated oven until an instant-read thermometer inserted in thickest portion of chicken registers 160°F, about 30 minutes. Divide arugula evenly among 6 plates, and top with chicken, radishes, and pan juices. Sprinkle with salt to taste.

Dandelion Greens with a Kick
www.allrecipes.com

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
1 pinch salt and ground black pepper to taste
1 tablespoon grated Parmesan cheese

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.



Marge's Tomato Tart

Ingredients:
2 Large Tomatoes
1 Zucchini
1 Summer Squash
1 Large Potato
1/4 Cup Chopped Red Onion
2 Cups Cheese
2 Eggs, Beaten
1 Teaspoon Italian Seasoning
1 Teaspoon Black Pepper

Preheat oven to 400 degrees. Spray 9" pie plate with Pam. Cut tomatoes into slices. Cut Zucchini, squash, and potato into thin slices. Combine zucchini, squash, potato, and red onion with 1 cup cheese, eggs, and seasoning. Arrange 1/2 of the tomato slices on bottom of pie plate. Spoon vegetable mixture over tomatoes, pressing slightly to flatten. Arrange the rest of tomatoes on top, then sprinkle with remaining cheese. Bake until veggies are tender and glazed (1 hour).

(Original recipe calls for Swiss cheese but cheddar or any combo of what you have is fine)

113 calories, 7 Protein, 5 Fat, 10 Carbs. Serves 8.