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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
What's in the box?
Baby Mixed Greens
Broccoli Kale (Spigarello Iron)
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
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
2 Large Tomatoes
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.