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            Deercrest Farm
                Established 1965
                    Glastonbury, Connecticut

CSA Pick-ups Begin 
This Week!

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

  860-633-4407



YOUR CSA THIS WEEK​

Week 1

Strawberries
Kale
Radishes
Broccoli Rabe
Micro Greens
Dandelion Greens

The radishes, broccoli rabe, micro greens and dandelion greens are all pesticide free!

Roasted Radishes
www.allrecipes.com

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

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.

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