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            Deercrest Farm
                Established 1965
                    Glastonbury, Connecticut

​Open Daily 9-6

We are now accepting registrations for our upcoming 2018 CSA!

Please stop by the farm stand to register in person, or visit the "CSA 2018" page to print a form.

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



Your CSA This Week
Week 22

Cider
Bosc Pears
Broccoli
Kohlrabi
Fuji Apples
Winter Squash

Winter Squash Risotto
www.eatingwell.com

“Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto.”

5 cups reduced-sodium chicken broth, or vegetable broth
2 tablespoons extra-virgin olive oil
3 medium shallots, thinly sliced
3 cups chopped peeled winter squash
2 cups shiitake mushroom caps, thinly sliced
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon freshly ground pepper
⅛ teaspoon crumbled saffron threads, (optional)
1 cup arborio rice
½ cup dry white wine, or dry vermouth
½ cup finely grated Parmigiano-Reggiano cheese

Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.

Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper and saffron (if using); cook for 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine (or vermouth) and cook, stirring, until almost absorbed by the rice, about 1 minute.

Stir in ½ cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth ½ cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Remove from the heat and stir in cheese.



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.

Enjoy