Monday, May 29, 2017
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Parmesan Roasted Broccoli

thumb parmesan broccoli

What you will need:
- 4 to 5 pounds broccoli,
- Olive Oil
- 4 garlic cloves, peeled and thinly sliced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons grated lemon zest and 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons pine nuts, toasted and 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons julienned fresh basil leaves (about 12 leaves)


  1. Preheat the oven to 425 degrees F.
  2. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
  3. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Roasted Beets with Balsamic Glaze

thumb roasted-beets-balsamic-glaze

What you will need:
- 2 pounds red beets, medium sized, scrubbed clean, green tops removed
- Olive oil and 1/2 cup balsamic vinegar
- Salt and 2 teaspoons sugar
- 1 teaspoon grated orange zest and Freshly ground black pepper


  1. Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.
  2. While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.
  3. After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.
  4. After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces. Stir in grated orange zest, and add salt and pepper to taste. Garnish with a little orange zest to serve. Enjoy!

Crispy Prosciutto Wrapped Asparagus

thumb proscuitto-wrapped-asparagus-recipe-8170

What you will need:

- 1 pound asparagus, tough ends trimmed and discarded
- 8 ounces prosciutto, very thinly sliced
- 1 tablespoon olive oil
- 1/2 cup Philadelphia Cooking Crème
- 1 tablespoon water


  1. Preheat the oven to 400F.
  2. Wrap 2 asparagus spears with a slice of prosciutto.
  3. Place spears on baking sheet.
  4. Drizzle olive oil on the tips and ends of the asparagus (avoiding the prosciutto).
  5. Roast for 8-10 minutes, until the asparagus is cooked through and the prosciutto becomes crispy.
  6. In a small bowl, whisk together the Philadelphia Cooking Cream with the water. Microwave on medium setting for 45 seconds.
  7. Plate the asparagus and drizzle the Philadelphia Cooking Cream over the asparagus.
  8. Serve immediately.

Radish Slaw with New York Dressing

thumb slaw

What you will need:
- 4 Cups Shredded Radishes
- 2 Cups Finely Chopped Yellow Bell Pepper
- 1 1/2 Cups Shredded Carrots
- 1/2 Cup White Wine Vinegar
- 1 Tablespoon Chopped Fresh Dill
- 1 Tablespoon of Mustard Oil or Olive Oil
- 1/2 Teaspoon and 1/2 Teaspoon Black Pepper


  1. Combine first three Ingredients in a Large bowl
  2. Combine the White Wine Vinegar and remaining Ingredients, stirring with a whisk.
  3. Drizzle dressing over slaw
  4. Toss well to combine
  5. Serve immediately.

Spaghetti with Scallion Sauce


What you will need:
- 1 lb spaghetti and 1/3 cup olive oil
- 4 cups chopped scallions (from 4 bunches)
- 2 garlic cloves, finely chopped
- 1 teaspoon finely grated fresh lemon zest
- 3/4 teaspoon salt and - 1/2 teaspoon black pepper
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup)


  1. spagCook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
  2. While pasta cooks, heat 3 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.
  3. Transfer scallion mixture to a blender and add zest, salt, pepper, remaining olive oil, and 1/2 cup pasta-cooking water, then purée until smooth. (Use caution when blending hot liquids.)
  4. Drain pasta in a colander and return to pot.
  5. Toss pasta with scallion purée, cheese, and salt and pepper to taste over moderate heat until pasta is well coated.

Upcoming Events

Upcoming Events

2017 CSA Signups still available! Sign up NOW as Growing Season is just around the corner and space is limited.
New, CSA Members receive a 10% Discount on Store Items!

Saturday May 3, 2017 - Store Opens!

  • Wed-Friday - 10AM-6PM
  • Saturday – 9AM-4PM
  • Sunday – 10AM-4PM


Make us a stop for a quick sandwich, soup or prepared food for dinner. Coffee and Tea now Available!

Off Season Birthday Parties Begin June 3, 2017

Saturday July 8 2017 - Free Farm Yoga Starts! - 9:00am-10:00am

July 15, 2017 - Twilight Hayrides 6pm-8pm

September 23, 2017 - 2017 Harvest Festival Begins the Season

October 28, 2017 - 2017 Great Pumpkin Festival benefiting Local Charity




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Silverbrook Farm
Silverbrook Farm
We are open today from 10-4. Stop in we have coffee, assorted pastries, soup, sandwiches and so much more!
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2017-05-28 14:00:58
Silverbrook Farm
Silverbrook Farm
We are open today from 9-4. Stop in we have coffee, assorted pastries, soup, sandwiches and so much more!
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Kelli Tomlinson
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Silverbrook Home : Home, Health and Fitness
Silverbrook Home : Home, Health and Fitness
Hey Silverbrook Home Fans, here is info on our TOMATO CANNING class on Saturday! We have this and Silverbrook Home Free Farm Yoga from 9:15am-10:15am also on Saturday! Come Join Us!
Silverbrook Farm
Silverbrook Farm
2013-08-01 14:26:43


934 Main Street
Acushnet MA 02743
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(774) 202-1027                     
AFTER HOURS (617) 435-6557        



Spring Store Hours Start 5/3/17
Wed-Fri - 10AM-6PM
Saturday - 9AM-4PM
Sunday - 10AM-4PM 
Harvest Festival Hours Begin 9/23/17
SATURDAY 10am to 4pm      
SUNDAY 10am to 4pm
(Ticket stop being sold at 3pm)

Harvest Festival - $14.00/person

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