Deercrest Farm is open daily 9am-6pm.
We are currently taking registrations for our 2014 CSA!
3489 Hebron Avenue 860-633-4407
Glastonbury, Ct. 06033
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. Make sure to stay updated as to what new crops will be harvested in the "from our fields" section.
Your CSA This Week!
This Romanesco recipe was sent to us by CSA member, Linda Crossman. Thank you as always, Linda, for sharing your delicious creations!!...
Usually I cut off the Romanesco leaves and then combine them with other green leafy veggie preparations. But I thought you might be interested in how I used ALL of the Romanesco, leaves and all in one dish. Nice texture contrast and amazingly delicious. Serving vegetable warm or at room temperature is fairly typical Italian, but you can serve it hot.
Here it is:
Make a dressing: Chop 4-5 cloves of garlic finely with 1 tsp salt, add to 1/3 cup good olive oil, grate the zest of 1 large lemon and add all of the juice, add a tbsp. water to loosen up the dressing. Optional: add a few tablespoons of fresh chopped herbs (oregano, tarragon, basil)
Heat 2" salted water in a Dutch oven and cook separated florets for a couple of minutes, then add all of the chopped leaves until cook until crisp tender. Drain Romanesco in a colander and put back into the Dutch oven, pour all the dressing and toss well with about 1/2 cup fresh Romano or Parmesan Cheese. Add a generous amount of fresh pepper. Serve warm or at room temperature.
Pork Tenderloin with Cabbage and Apple Slaw
1/2 tablespoon olive oil
2 pork tenderloins (1 1/4 pounds total)
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
2 tablespoons rice vinegar
1 tablespoon honey
1 small cabbage (about 1 pound), quartered, cored, and thinly sliced
1 crisp red apple, cut into thin wedges
1/4 cup fresh cilantro sprigs
1. Preheat oven to 400°. Heat oil in a large ovenproof skillet over medium-high heat. Season pork with 1/2 teaspoon each salt and pepper; cook, turning occasionally, for 6–8 minutes or until browned.
2. Transfer skillet to the oven, and roast at 400° for 12-14 minutes or until pork is cooked through. Let rest for at least 5 minutes before slicing.
3. Meanwhile, combine the vinegar, honey, and remaining salt and pepper in a large bowl. Add the cabbage and apples; toss. Let slaw sit for 5 minutes, tossing occasionally. Fold in cilantro, and serve with the pork.