Welcome to Mountain View Farm CSA in Easthampton MA

Mountain View Farm is a Community Supported Agriculture (CSA) project serving Western Massachusetts and the Pioneer Valley. Members visit the farm in Easthampton, MA at the base of beautiful Mt. Tom throughout the growing season to pick up their share of seasonally available produce as well as a wide variety of U-Pick crops. Land for the CSA is farmed in Easthampton, Hadley, and Northampton.

All produce is grown without the use of chemicals and in compliance with organic standards and practices. No chemical pesticides, herbicides, fungicides or fertilizers are used.

Winner of the Best Local CSA Award 6 Years in a Row!

Sunday, February 8, 2015

Kohlrabi Slaw

Source: Martha Stewart Living, June 2011

  • Kohlrabi, cut into matchsticks
  • Apple, cut into matchsticks
  • Olive oil
  • Fresh lemon juice
  • Salt and pepper
  1. Mix kohlrabi and apple matchsticks with olive oil and fresh lemon juice. Season with salt and pepper.

Potato and Celery Root (Celeriac) Mash

      Source: Bon Appetit, December 2011

    • 2 1/2 pounds mixed russet, Yukon Gold, and white-skinned potatoes, peeled, cut into 2" cubes
    • 1 1-pound celery root (celeriac), peeled, cut into 3/4" cubes
    • 1 6" piece of horseradish, peeled, coarsely grated
    • 1 1/2 cups sour cream
    • 3 tablespoons Dijon mustard
    • 2 tablespoons (1/4 stick) unsalted butter
    • Kosher salt
    • Place potatoes, celery root, and horseradish in a large pot. Add water to cover by 1". Bring to a boil, reduce heat to medium-high, and simmer until vegetables are tender, 25-30 minutes.
      Drain, reserving 1 cup cooking liquid. Return vegetables to pot; add sour cream, Dijon mustard, and butter. Using a potato masher, coarsely mash vegetables. Add reserved cooking liquid by tablespoonfuls if mash is too stiff. Season to taste with salt.

Sunday, January 11, 2015

Roasted Roots with Rice and Beans


Use any melody of roots from your farm share.


Roast your roots, lightly coated with olive oil, with onions and garlic at about 400 degrees until cooked through to your desired tenderness. Toss with rice and beans.

Ollie's Real Winter Salad


cabbage, watermelon radish, daikon radish, carrots, onions, garlic


Julienne all ingredients (mince garlic) toss together, add dressing of your choice and serve.

Crunchy, sweet and spicy!

Sunday, December 14, 2014

Daikon Steaks


2 daikon(10-12 cuts each)
olive oil or half and half of canola & sesame oil
water for boiling
soy sauce
salt & pepper to taste
garlic (optional)


Cut the root in one inch sizes and peel the skin.
Place in a big pot and cover with just enough water for boiling. (*Tip* boil the daikon in ‘Rice Water’ because it takes the edge off of the daikon and makes it sweeter. When you wash rice, save the cloudy water for boiling daikon, beets and other astringent vegetables.
When it comes to a boil, turn down heat to medium or enough heat to where the daikon are dancing in the water and simmer for 20 minutes til tender.

Drain water and heat up a frying pan and drizzle with preferred oil. The daikon is cooked through so we just want to brown both sides to a nice color. When the second side comes to a nice color, salt & pepper to taste. Add a tablespoon and a half (or a drizzle) of soy sauce and toss. Can be served cold but piping hot is best!

Serves 4

Source: edibleearthscape.wordpress.com

Warm Cabbage Slaw with Bacon Dressing


3 thick slices bacon, diced    
1/3 cup diced onion
1/4 cup cider vinegar
1 lb. green cabbage, shredded (4 packed cups)
Kosher salt
Freshly ground black pepper


In a large skillet over medium heat, cook the bacon until crisp, 5 to 7 minutes; transfer with a slotted spoon to drain on paper towels. Add the onion to the bacon fat in the skillet and cook over medium heat until softened, about 2 minutes. Carefully pour in the vinegar along with 1/4 cup water. Use a wooden spoon to scrape up any browned bits in the bottom of the skillet and bring the dressing to a boil. Add the cabbage, sprinkle with salt, and cook, stirring frequently, until the smaller shreds are wilted and the larger shreds are still slightly crunchy, 3 to 5 minutes. Season to taste with salt and pepper. Serve immediately or keep warm for up to 20 minutes.

Serves 4-6

Source: finecooking.com

Garlicky Hakurei Turnip Puree


6-7 hakurei turnips, washed and cut into 1 inch chunks
2 medium potatoes, peeled and chopped into 1 inch chunks
6 cloves garlic, peeled, and smashed with the side of a knife
1 1/2 cups whole milk
salt and pepper to taste
a handful of chopped fresh herbs for garnish


Combine the turnips, potato, garlic cloves, and milk in a saucepan.  Bring to a simmer over medium-high heat, then turn down to low and simmer, half-covered, for about 20 minutes, or until the turnips and potato are tender when pricked with a fork.  Stir fairly frequently to keep the pot from bubbling over.

Remove from the heat and blend the turnips, potato, garlic, and milk together until smooth, either using a handheld blender or in a standing blender (if using a standing blender, you’ll probably want to do the pureeing in two batches).  If the mixture seems too thick, add a little additional milk. For a thinner soup, you can add a bit of warm stock until you get the consistency you want. Add salt and pepper to taste. Sprinkle with fresh herbs and serve.

Serves 4

Source: fiveandspice.com