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            Deercrest Farm
                Established 1965
                    Glastonbury, Connecticut


We are open daily
9-6

CSA registration is ongoing. Please click the CSA 2018 tab above for details.


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

  860-633-4407



What's in the box this week?

Week 9

Eggplant
Blackberries
Kale
Nectarines
Plums
Pears

Creamed Kale
www.foodnetwork.com
Bobby Flay

2 pounds kale, center stalks removed
4 tablespoons unsalted butter
1 cup heavy cream
1/8 teaspoon ground nutmeg
Salt and freshly ground pepper

Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.


Cucumber Nut Bread
www.allrecipes.com

Thanks to our CSA member, Karen, for sharing this great recipe!

cooking spray
2 cups peeled, seeded, and shredded cucumber
3 eggs
1 cup vegetable oil
2 cups white sugar
1 teaspoon vanilla extract
1 cup coarsely chopped pecans

3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray.
Place shredded cucumbers into a colander and let drain for about 30 minutes.
Stir eggs, vegetable oil, sugar, vanilla extract, drained cucumber, and pecans together in a large bowl. Whisk flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves in a separate bowl. Stir dry ingredients into the cucumber mixture until batter is thoroughly combined. Spoon batter into prepared loaf pans.
Bake loaves in the preheated oven until lightly browned and a toothpick inserted into the center of each loaf comes out clean, 50 minutes to 1 hour. Let loaves cool in pans for 10 minutes before removing from pans to finish cooling on wire racks.


Purple Cauliflower Salad with Walnut Vinaigrette

1 head purple cauliflower
1 head green or white cauliflower
1 cup chopped sunflower seeds (or chopped toasted walnuts)
⅔ cup golden raisins (can use dried cranberries)
4 bunches of scallions
1 cup walnut vinaigrette (see recipe below)
sea salt
pepper
red pepper flakes as needed

Cut out the bottom core of cauliflower. Discard
Slice cauliflower as thin as you can. Mandolin is best, but you can slice with good sharp knife.
Toss with vinaigrette. You will want the vinegar to be pronounced. I found that the cauliflower doesn't hold the vinegar taste.
Season with salt and pepper to taste.
Add in chile flakes.
Add golden raisins, chopped scallions, nuts, (reserve some nuts for garnish).

Walnut Vinaigrette 

2 clove garlic, minced
2 tablespoon dijon mustard
6 tablespoons walnut vinegar (can use white vinegar or champagne vinegar)
6tablespoons extra virgin olive oil
6 tablespoons walnut oil 
2 teaspoon red pepper flakes

Infuse olive oil with chopped garlic for 20 minutes.
Put mustard in a jar and mix well with vinegar.
Slowly add olive oil. Mix well.
Add red pepper flakes.
Season with salt and pepper.
Add nuts right before serving.

This is a recipe using two heads of cauliflower, making a lot of salad for a party.
You can cut this recipe in half. 

Broccoli Casserole
www.marthastewart.com

2 heads broccoli (2 1/2 pounds), cut into florets, stems peeled and cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, plus 2 tablespoons melted
1 small onion, finely chopped (1 cup)
8 ounces cremini mushrooms, thinly sliced
3 tablespoons unbleached all-purpose flour
3 cups milk
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1/2 cup sour cream
8 ounces shredded Gouda cheese (about 3 cups)
30 saltine crackers, crushed (2 1/4 cups)

1. Preheat oven to 400 degrees. In two batches, cook broccoli in a large pot of salted boiling water until slightly tender, about 3 minutes. Drain and rinse with cold water to cool. Drain well.
2. Melt 2 tablespoons butter in a large straight-sided skillet over medium-high. Add onion and mushrooms; season with salt and pepper. Cook, stirring occasionally, until tender and starting to brown, about 7 minutes. Add flour and cook, stirring constantly, 1 minute. Stir in milk in a slow, steady stream. Cook, stirring constantly, until mixture coats the back of a spoon, about 9 minutes. Remove from heat. Stir in mustard, Worcestershire, cayenne, sour cream, and cheese. Season with salt and pepper. Stir in cooled broccoli. Transfer to a 2 1/2-quart shallow baking dish. Combine crackers and remaining 2 tablespoons melted butter. Sprinkle evenly over top of casserole. Bake until bubbling and top is browned, about 20 minutes.


Snow Peas with Thyme
www.allrecipes.com

1/2 lb. medium snow peas (or sugar snap peas), trimmed
1 tablespoon olive oil
1 shallot, peeled and finely diced
1 teaspoon chopped fresh thyme
salt, to taste

Preparation:10min › Cook:5min › Ready in:15min 
Preheat oven to 230 degrees C.
Spread snow peas in a single layer on a medium baking tray, and brush with the olive oil. Sprinkle with shallots, thyme and salt.
Bake in the preheated oven for 5 minutes or until tender but still slightly crisp.

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.

Pasta with Spigarello, Bacon and Garlic

1 pound bucatini or linguini pasta 
3 tablespoons vegetable oil 
1 tablespoon olive oil 
6 slices applewood-smoked bacon, cut crosswise into 1/2-inch strips 
6 cloves garlic, coarsely chopped 1 (1-pound) bunch spigarello (or other winter greens such as escarole, kale or chard, trimmed and torn into 3- to 4-inch strips) 
Salt and freshly ground black pepper 
Fresh lemon juice, for serving Shaved or grated Parmigiano-Reggiano, for serving

Preparation
Step 1 Bring a large pot of water to a boil, add the vegetable oil and cook the pasta to al dente following the manufacturer's instructions. Drain the pasta, spreading it out onto a rimmed baking sheet, set aside while preparing the rest of the recipe.

Step 2 In the same pot, heat the olive oil over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered. Strain the bacon from the fat in the pan, and drain the excess fat, leaving only 3 tablespoons fat in the pot. Stir in the garlic, then the greens, a handful at a time. Continue stirring until all of the greens have been added and are wilted.

Step 3 Stir the bacon back in with the greens, then the pasta, tossing to evenly combine the pasta and flavorings. Season with a pinch of salt and several grinds of black pepper.

Step 4 Divide the pasta among warmed shallow bowls, topping each portion with a squeeze of lemon juice. Garnish each plate with Parmigiano-Reggiano and serve immediately.


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.