Deercrest Farm
3489 Hebron Avenue
Glastonbury, Ct. 06033
Established 1965
We now offer
PICK YOUR OWN APPLES!
and instagram at www.instagram.com/deercrestfarm
Farm stand is open 9-6 daily
Your CSA this Week
Week 19
Turnips
Brussels Sprouts
Baby Broccoli
Winter Squash
Empire Apples
Peppers
Country Turnip Greens
www.foodnetwork.com
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.
Baked Eggplant Sticks
www.skinnytaste.com
10 oz eggplant (from 1 small or 1/2 large)
1 tsp olive oil
1/2 tsp kosher salt and fresh cracked pepper
1/2 cup Italian seasoned breadcrumbs ((substitute with gluten bread crumbs if GF))
2 tbsp Parmesan cheese
1 large egg white
oil spray
1 cup quick marinara sauce for dipping (optional, extra)
Oven Directions:
Preheat the oven to 450°F. Line two baking sheets with parchment paper and lightly spray with oil.
Place eggplant strips in a bowl and season with olive oil, salt and pepper. Set aside.
Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in another.
Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack.
Turn over and bake an additional 5 minutes, or until golden. Serve hot.
Air Fryer Directions:
Cook in batches, putting the sticks in the basket in an even layer, careful not to overcrowd it. Spritz with olive oil spray. Air Fry at 350F for 10 minutes, turning halfway.
Creamy Cauliflower Potato Soup
www.barefeetinthekitchen.com
1 large head cauliflower roughly chopped into about a dozen pieces
8 cups water
2 tablespoons olive oil
8 cloves garlic
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 lbs red potatoes peeled and chopped into 1" pieces
additional salt and pepper to taste - I add about 1 teaspoon more salt, tasting as I add it a 1/4 teaspoon or so at a time.
Optional: crumbled bacon shredded cheese, green onions and sour cream for toppings
Place the water and the cauliflower in a large pot and bring to a boil. Simmer for 5-7 minutes, until the cauliflower is fork tender. Do not drain. While the cauliflower is cooking, saute the garlic with the oil in a small skillet over medium low heat. Cook for a few minutes, until the garlic is fragrant and soft.
Use a slotted spoon to transfer the cooked cauliflower to the blender. Add 2 cups of the cooking liquid from the cauliflower, along with the cooked garlic and oil from the skillet, the salt and the pepper. Puree until completely smooth. Depending on how powerful your blender is, this could take a few minutes. Taste the sauce and add more salt and pepper as needed.
Set aside about 2 cups of the cauliflower cooking water and then fill the pot with fresh water and the raw potatoes. Boil the potatoes until they are fork tender, but not falling apart. This should take about 10-15 minutes. Drain the potatoes, add the cauliflower sauce and stir to combine. Mash the potatoes lightly with a potato masher, leaving plenty of small chunks in the soup. If you prefer a thinner soup, add some of the reserved cooking water and stir to combine. Taste and adjust the seasonings as needed. Scoop into bowls and add toppings if desired. Enjoy!
Spicy Stir-fried Sprout Tips
www.kitchenist.com
1 tsp. neutral oil
1 shallot, thinly sliced
1/4 tsp. chili flakes
60g Brussels sprouts tops, trimmed and roughly chopped
1 tsp. sesame oil
1 garlic clove, minced
2cm cube of ginger, minced
1 Tbs. soy sauce
2 green onions, finely chopped.
Heat the oil in a non-stick frying pan over medium-high heat. Add the shallot and chili flakes and cook for about 3 minutes, until soft and beginning to brown.
Add the sprout tops and cook for 5-7 minutes until greens are wilted and beginning to brown in places. Push to one side of the pan and pour the sesame oil into the cleared space. Add the garlic and ginger and cook in the oil for about 30 seconds, then mix with with the vegetables.
Cook everything for one more minute, then add the soy sauce and stir. Remove from heat and serve immediately with rice or noodles, garnishing with the green onions.
Apple Crisp
www.ctapples.org
Filling:
4 C sliced Cortland apples
1/2 C sugar
1/2 tsp cinnamon
Topping:
1 C brown sugar
1 C rolled oats
1/2 C butter
1 1/4 C flour
1/2 tsp salt
1/3 C shortening
Place apples mixed with sugar and cinnamon in the bottom of a greased 10" x 6" x 1/2" baking pan. Combine brown sugar and sifted flour, oats and salt in a bowl. Cut in butter and shortening as for pastry and sprinkle over the apples. Bake at 375 degrees for 40 minutes or until crisp and brown.
Swiss Chard Pie
www.marthastewart.com
For the olive oil dough:
2 1/2 cups all-purpose flour
1/3 cup extra-virgin olive oil
1/2 cup cold water
3/4 teaspoon coarse salt
For the Swiss chard filling:
2 tablespoons extra-virgin olive oil
1 medium red onion, cut into small dice
4 garlic cloves, minced
2 1/2 pounds Swiss chard, stems cut into small dice and leaves torn
3/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1/2 cup grated Parmesan
3 tablespoons all-purpose flour
Grated zest of 1 large lemon, plus 1 tablespoon fresh lemon juice
1 large egg yolk
Make the olive oil dough:
Step 1
In a bowl, combine all-purpose flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes.
Make the Swiss chard filling:
Step 2
In a large pot, heat oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add chard stems and red-pepper flakes; cook until stems begin to soften, about 2 minutes.
Step 3
Pack chard leaves into pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper.
Step 4
Roll two-thirds the dough to a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie. Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. Freeze pie.
Step 5
To serve, preheat oven to 400 degrees, with rack in lowest position. Bake frozen pie until crust is deep golden brown, about 1 1/2 hours. Serve warm or at room temperature.
Southwestern Sauteed Corn
www.tasteofhome.com
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
www.spendwithpennies.com
Ingredients:
2 long English cucumbers
Optional: ⅓ cup sliced white onion
Dressing:
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
Instructions
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
www.the kitchn.com
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
www.seriouseats.com
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
www.allrecipes.com
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
www.foodnetwork.com
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
www.foodandwine.com
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
www.allrecipes.com
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
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.
