Deercrest Farm
3489 Hebron Avenue
Glastonbury, Ct. 06033 
 Established 1965

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Farm stand open 9-6 daily

Deercrest Farm now proudly offers
Picking is available 
Tuesday through Sunday

CSA shares are still available! 

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

Your CSA this Week

Week 9

Donut Peaches
Small Tomatoes

Southwestern Sauteed Corn

1 tablespoon butter
3-1/3 cups fresh corn or 1 package (16 ounces) frozen corn
1 plum tomato, chopped
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup minced fresh cilantro

In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

Creamy Cucumber Salad

2 long English cucumbers
Optional: ⅓ cup sliced white onion

1/2 cup sour cream or plain greek yogurt
3 tablespoons mayonnaise
1/4 cup fresh dill chopped
3 tablespoons white vinegar
1/2 teaspoon white sugar
salt to taste
Peel the cucumbers and cut in half lengthwise. Scrape out the seeds if desired and slice into 1/4″ slices.
Combine all dressing ingredients and toss with cucumbers.
Refrigerate 1 hour before serving.

Easy Skillet Kale with Lemon & Garlic

2 large bunches kale, any variety (about 1 1/2 pounds total)
2 tablespoons olive oil
3 cloves garlic, thinly sliced
Pinch red pepper flakes (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 1 small lemon

Use your hands to pull the kale leaves from their stems. Coarsely chop the leaves. Rinse them, but do not dry.
Heat the oil in large, wide, high-sided sauté pan over medium heat until shimmering. Add the garlic and red pepper flakes, if using, and cook, stirring, until fragrant, about 1 minute (do not let the garlic brown).
Add the kale a few handfuls at a time, stirring after each addition so that it starts to wilt, until all of the kale is added. Stir in the salt and pepper. Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes. Remove from the heat, stir in the lemon juice, and serve.

Pickled English Peas

1 tablespoon olive oil
1 1/2 cups shelled fresh peas
1/2 teaspoon kosher salt
2 tablespoons granulated sugar
1/4 cup sherry vinegar
1 medium clove garlic, roughly chopped (about 1 teaspoon)
1 tablespoon torn fresh mint leaves

Heat oil in large skillet over medium-high heat until shimmering. Add peas and cook, stirring and tossing frequently until lightly softened and raw taste is gone, 2 to 3 minutes. Add salt and sugar and toss to coat.

Remove pan from heat and add vinegar. It should steam and sputter (don’t breathe in the fumes). Add mint and garlic and toss to incorporate.

Funnel peas and liquid into a heatproof container. Allow to cool on countertop for 30 minutes. Cover container and transfer to refrigerator. Allow to rest for at least 12 hours. Peas will keep for up to one week in refrigerator.

Roasted Kohlrabi

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

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
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

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

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.