CSA 2019

            Deercrest Farm
                Established 1965
                    Glastonbury, Connecticut

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!

  3499 Hebron Avenue Glastonbury, Ct. 06033



Week 18

Purple Cauliflower
Compari Tomatoes
Italian Frying Peppers
Empire Apples
Spaghetti Squash

Easy Roasted Spaghetti Squash

Spaghetti squash is so versatile and easy to make! Enjoy it with salt and pepper as a side dish, drizzle it with butter and grated cheese, or top it with tomato sauce to replace your favorite spaghetti dish. Here is a basic recipe for roasted spaghetti squash.

1 large ripe spaghetti squash
salt and fresh pepper, to taste

Preheat oven to 350°F.
Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon.
Place on a baking sheet, cut side up and sprinkle with salt and pepper.
Bake at 350° about 1 hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool 10 minutes.
Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands.
Place in a serving dish and serve hot.

Curried Buttercup Squash and Apple Soup

​1 1/2 cups sour cream
1/4 cup maple syrup
2 teaspoons salt, plus more to taste
1 cup pumpkin seeds, or pepitas, shelled
8 tablespoons (1 stick) unsalted butter, plus more for pan
2 buttercup or small butternut squash, sliced in half lengthwise
2 medium onions, roughly chopped
3 celery stalks, roughly chopped
3 medium carrots, roughly chopped
1/4 cup packed dark-brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
4 Macoun apples, peeled, cored, and roughly chopped
2/3 cup brandy
1/4 cup honey
Freshly ground black pepper

1. Heat oven to 350 degrees. In a small bowl, whisk together sour cream, maple syrup, 2 tablespoons water, and a pinch of salt. Cover; refrigerate.
2. In another bowl, toss pumpkin seeds with 2 teaspoons salt. Spread evenly over baking pan. Toast in oven until seeds are golden and begin to pop, 7 to 10 minutes. Set aside.
3. Butter a 9-by-13-by-2-inch baking dish. Place squash, cut side down, and 1/2 cup water in dish. Bake until tender, about 1 hour. Let cool 45 minutes. Remove seeds, peel, and set aside.
4. In a large stockpot over medium-high heat, melt butter. Add onions, celery, and carrots; cook, stirring, until onions are translucent, about 10 minutes. Add brown sugar and spices; cook, stirring, 5 minutes. Add apples and brandy; cook 10 minutes. Add squash and 12 cups water; simmer 1 hour. Let cool 30 minutes. Puree in food processor until smooth. Add honey, salt, and pepper to taste; pulse to combine.
5. To serve, garnish with a dollop of maple cream, and sprinkle with pumpkin seeds.

Creamy Leek and Corn Orzo

Kosher Salt
1 c orzo
4 T finely sliced, washed leeks
2 T unsalted butter
4 ears corn, top half of kernels cut from cobs, and cobs scraped for milk
2 T chopped parsley

Bring medium pot of water to boil over medium heat. Season the water with salt then add the orzo and cook to al dente. Drain, reserving the cooking water.

In another pot of boiling water, over medium heat, blanch the leeks for one to two minutes, then remove and shock in a bowl of ice water. Drain and set aside.

In a skillet, over low heat, melt the butter and add the corn and scraped milk from all 4 cobs. Cook for 1 minute and add about 1 cup reserved pasta cooking water. Bring to a simmer and cook until thick and reduced, about 10 minutes, stirring occasionally. Add more pasta cooking water if gets too dry. Add the blanched leeks and heat through, about 1 minute. Add the orzo and toss to combine. Season with salt to taste. Transfer the corn and orzo to a serving bowl, garnish with parsley and serve immediately.

Crispy Kale Chips

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling

Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

Eggplant Parmesan Rollatini

4 tablespoons olive oil
 2 large eggplants (about 3 pounds total), sliced lengthwise (about 16 slices total) 
kosher salt and black pepper 
1½ cups marinara sauce 
2 large eggs 
1 15-ounce container ricotta 
2 teaspoons dried oregano 
2 cups grated mozzarella (8 ounces) 
½ cup grated Parmesan (1½ ounces)

Heat oven to 450° F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheets and turn to coat in the oil; season with ½ teaspoon salt and ¼ teaspoon pepper.

Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400° F.

Meanwhile, in the bottom of a 9-by-13-inch or some other 3-quart baking dish, spread ½ cup of the marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and ¼ teaspoon each salt and pepper.

Place about 3 tablespoons of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining eggplant slices and ricotta mixture.

Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with the Parmesan.

Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.

Melon Salsa
Thank you to CSA member, Monica, for contributing this  delicious recipe!! www.myrecipes.com

Charentais has orange flesh, but you can use any orange- or green-fleshed melon for this salsa--just not watermelon, because its flesh is too fragile and watery. This salsa is great with grilled chicken or pork.

2 cups diced orange-fleshed melon, such as Charentais (1/4- to 1/2-in. cubes) 
1 cup diced cucumber (1/4- to 1/2-in. cubes) 
1/2 cup finely chopped red onion 
1 serrano chile, stemmed, halved, and sliced 
1/2 cup roughly chopped cilantro 
3 tablespoons lime juice 
1 tablespoon vegetable oil 
1 teaspoon kosher salt

Mix all ingredients together in a medium bowl.

Make ahead: Up to 1 day, covered and chilled.

Garlic Parmesan Baked Eggplant

1 large eggplant
6 tablespoons unsalted butter melted
1 cup breadcrumbs
1/4 cup shredded Parmesan cheese
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning

Start by preparing the eggplant: wash the eggplant and trim off the green end. You can peel the skin if you like. Next, slice eggplant into 1/2" disks. Place all disks in colander or cooling rack set over baking sheet, sprinkle with salt and let sit for at least 30 minutes
Next, melt butter in a bowl. Mix breadcrumbs, spices and Parmesan cheese in another bowl. 
Dip each eggplant disk into butter first, then breading mixture. Place on aluminum foil or parchment paper lined baking sheet. 
Bake in 400 degrees F oven for 15 minutes, then flip each disk and baked for 7 more minutes. The eggplant should be golden brown and the breading crispy.
Serve as side dish, appetizer or use in eggplant Parmesan. 

Zucchini Fritters

1 pound (about 2 medium) zucchini, grated 
3/4 teaspoon kosher salt, divided 
1 1/2 ounces (about 1/3 cup) all-purpose flour 
1/4 cup grated Parmesan cheese 
2 large eggs, lightly beaten 
1 garlic clove, finely chopped (about 1 tsp.) 
3 tablespoons olive oil 
4 teaspoons reduced-fat sour cream 
2 tablespoons finely chopped fresh chives

Preheat oven to 250°F. Stir together zucchini and 1/4 teaspoon of the salt in a large wire-mesh strainer set over a large bowl. Let stand until zucchini has released water, about 15 minutes. Discard liquid. Place zucchini in a kitchen towel, and squeeze to remove excess water. Add zucchini to a large dry bowl.

Add flour, Parmesan, eggs, and garlic to bowl with zucchini; stir until combined.

Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium. Add 1 heaping tablespoon zucchini mixture to skillet, flattening with spoon to create a 3-inch round. Repeat to make 3 more fritters. Cook until golden brown and slightly crisp, about 2 minutes. Flip and continue cooking until browned on both sides, about 1 more minute. Transfer fritters to a large baking sheet lined with a wire rack, and keep warm in preheated oven. Working in batches, repeat with remaining oil and batter.

Sprinkle fritters with remaining 1/2 teaspoon salt, and top evenly with sour cream and chives. Serve immediately.

Grilled Peaches with Vanilla Mascarpone

Fresh, in-season peaches make this simple dish really sing. The recipe is sweet, but not overly so. If you want to cut back on sugar even further, you could easily omit brushing maple syrup onto the fruit, and it'll still taste quite good. This makes a lovely way to finish a summer meal, or turn these grilled peaches into a hearty breakfast by adding your favorite crunchy granola.

2 large ripe fresh peaches, halved and pitted 
2 tablespoons olive oil 
5 teaspoons pure maple syrup, divided 
3 tablespoons vanilla whole-milk Greek yogurt 
1 tablespoon mascarpone cheese, at room temperature 
1 tablespoon small fresh mint leaves​

Preheat grill to medium-high (400°F to 450°F). Or heat a grill pan over medium-high. Brush both sides of peach halves with olive oil. Place peach halves on oiled grates, cut side down, and grill, uncovered, until grill marks appear, about 1 minute. Flip peaches, brush 1 teaspoon of the maple syrup on cut side of each peach half, and grill until tender throughout, about 1 more minute.

Stir together yogurt, mascarpone, and remaining 1 teaspoon maple syrup in a small bowl. Serve peaches warm or at room temperature, topped with mascarpone mixture and mint.

Loaded Cauliflower Casserole

6 slices bacon, cut 1/2-inch thick
2 medium heads cauliflower, cut into bite-size florets (3 to 4 pounds total)
Kosher salt and freshly ground black pepper
6 ounces cream cheese, at room temperature
2 cups shredded Cheddar 
4 scallions, white and light green parts only, thinly sliced
2/3 cup sour cream

Preheat oven to 425 degrees F.
Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.  
Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.  
Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.  
Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

Spicy Kohlrabi Greens

Greens from 5 kohlrabi bulbs, stalks removed
½ tsp turmeric
½ tsp cumin
salt and freshly cracked black pepper to taste
½ cup chicken or vegetable stock
2 teaspoons butter
dash of chili powder 
¼ Spanish onion, chopped finely
2 cloves of garlic, peeled and smashed

Wash leaves in cold water. Cut leaves perpendicular to the spines into about 1-inch ribbons. In a sauté pan, sauté onions in butter until soft. Add smashed garlic and sauté until fragrant. Add kohlrabi greens, stock, cumin, turmeric, chili powder, salt, and pepper, and a little more butter, if desired. Cover and wilt the greens on a simmer (stirring occasionally), about 20 minutes or until ribbons are soft. If you haven’t made collard greens or chard this way before, you may be surprised by how much the greens shrink. If needed, add more stock or water to keep greens from sticking to the bottom. 

Dandelion Greens with a Kick

1 teaspoon salt 
1 pound dandelion greens, torn into 4-inch pieces 
2 tablespoons olive oil 
1 tablespoon butter 
1/2 onion, thinly sliced 
1/4 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 Radishes

2 bunches radishes, trimmed 
2 tablespoons extra-virgin olive oil 
1 teaspoon ground thyme 
salt to taste 
1/2 lemon, juiced

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Cut radishes into halves; cut any large radishes into quarters. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt.
Roast in the preheated oven until tender but firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice.

Marge's Tomato Tart

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.