CSA 2019

            Deercrest Farm
                Established 1965
                    Glastonbury, Connecticut

Open Daily 9-6

We are now accepting registrations for our 2019 CSA! Please join us for what surely will be a bountiful harvest season! 
Visit our CSA 2019 page for more information.

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 5

Summer Squash
Pickling Cukes
Snow Peas

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.

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