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      Deercrest Farm
          Established 1965




We will be closed on Thanksgiving Day.
Wishing all of our customers a healthy and joyous Thanksgiving!


Deercrest Farm is open daily 9am-6pm.

WE HAVE SEASONED HARDWOOD, FIREWOOD!
LOCAL DELIVERY AVAILABLE

We are currently taking registrations for our 2015 CSA!

Please visit the CSA sections of this website for info!

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.








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Your CSA This Week!     WEEK 24

Granny Smith Apples
Potatoes
Butternut Squash
Cider
Turnips
Brussels Sprouts

Brussels Sprouts Salad with Squash and Walnuts

Fresh Brussels sprouts have all the nutty flavor of kale, and become tender and crunchy when shaved. Add sweet roasted squash, walnuts, and pickled shallots, and you have a healthy, multisensory treat.


For the salad:
Ingredients:
1 small (or 1/2 large) butternut squash, peeled, seeds removed, cut into 1/2-inch cubes
2 tablespoons olive oil
1/2 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
2 pounds Brussels sprouts, trimmed and very thinly sliced (see "Note)
1 cup walnut halves, chopped and toasted

Instructions:
Preheat your oven to 400°. Toss the squash with the oil, salt, and pepper. Line a baking sheet with foil and arrange the squash in an even layer on the foil. Transfer to the oven and bake 15 minutes. Stir the squash in the pan with a spatula; then return it to the oven and bake until tender and browned at the edges, about 10 minutes more.
Additional Notes:
To speed up the prep time, slice the Brussels sprouts in your food processor, using your thinnest slicing disc.

For the dressing:
Ingredients:
2 large shallots, minced
1/3 cup freshly squeezed lemon juice
1/3 cup cider vinegar
1-1/2 tablespoons firmly packed light-brown sugar
1/2 teaspoon kosher or sea salt
1/3 cup olive oil

Instructions:
Put the shallots in a small bowl and add the lemon juice, vinegar, brown sugar, and salt. Let sit 10 minutes. Slowly add in the olive oil, whisking as you go, to form an emulsion.

Put the Brussels sprouts in a salad bowl. Add the squash and walnuts, pour in the dressing, and toss to coat.

www.yankeemagazine.com




The following are Martha Stewarts' recipes for apple pie crust and filling. I have made these pies a few times and these are really great recipes! Follow the pie crust recipe exactly using very cold butter and water and it will come out perfect!! For the filling I like to add just a little more sugar and cinnamon.

Martha Stewart Deep Dish Pie Crust

 3 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 1/2 cups (3 sticks) chilled unsalted butter, cut into small pieces
1/2 to 3/4 cup ice water

In a food processor, pulse together flour, salt, and sugar to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/2 cup ice water in a slow, steady stream through the feed tube, just until dough holds together. Test dough by pinching a small amount; if it is still crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.
Turn out dough onto a clean work surface, and divide into 3 equal pieces. Place each piece on plastic wrap, and flatten into a disk; wrap tightly. Refrigerate at least 1 hour before using.


Martha Stewart Mile-High Apple Pie

1/2 cup all-purpose flour, plus more for rolling
Deep dish pie crust
5 1/2 pounds firm tart apples (about 14), such as Empire or Granny Smith
2T lemon juice
1 cup sugar, plus more for sprinkling
2 teaspoons ground cinnamon
3 tablespoons chilled unsalted butter, cut into small pieces
1 large egg yolk

Preheat oven to 450 degrees. On a lightly floured work surface, roll out the smaller piece of pate brisee into a 15-inch round about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed. Brush off excess flour. Roll dough around rolling pin, and place over a deep-dish 9-inch pie plate. Line plate with dough, pressing it into the corners. Trim dough to within 1 inch of the pie plate. Cover with plastic wrap; refrigerate.
Roll out remaining piece of dough into an 18-inch round. Transfer round to a baking sheet; cover with plastic wrap, and refrigerate.

Peel and core apples, and cut into 1/4-inch-thick slices. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices.
Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile. Dot filling with butter. Place dough round over the apples. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet, this will catch any juices that may overflow during baking. Bake until crust is golden, about 15 minutes.
Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 45 to 50 minutes. Remove from oven, and let cool completely before serving.

www.marthastewart.com




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.

Enjoy