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 certified organic.



Winner of the Best Local CSA or Best Local Farm Award 8 Years in a Row!








Friday, January 27, 2017

Creamy Vegan Italian Root Vegetable Soup

Source: Food52, January 14, 2017

Ingredients

1/4 cup extra-virgin olive oil, plus 2 tablespoons for drizzling
small onion, peeled and minced
clove garlic, chopped
leek, trimmed, cleaned, and finely sliced
Salt and pepper, for seasoning
medium-sized potato (any kind will do), peeled and diced
2 1/2 cups water, divided
celery root (about 2 1/2 pounds), peeled and diced (or swap in another root vegetable)
large turnip (about 1 1/2 pounds), peeled and diced (or swap in another root vegetable)
Optional garnishes, listed in step 5 below

Directions

  1. In a large heavy-bottomed pot, like a Dutch oven, heat the oil gently. Add onions, garlic, leeks, and a pinch of salt and sauté gently until the alliums are soft and translucent.
  2. Add the diced potato and enough water to cover the potatoes, about 1/2 cup. Add another pinch of salt and simmer for about 10 minutes.
  3. Now add the celery root and turnip and add just enough of the remaining water to cover the vegetables. Add a pinch of salt and simmer until all the vegetables are cooked through and tender.
  4. Remove from the heat and purée: in a food processor, a blender, or with an immersion blender. Purée until really smooth and not chunky at all. Taste for seasoning.
  5. Eat with a drizzle of olive oil and a sprinkle of herbs or any other garnishes you like: crispy pancetta or bacon lardons; finely diced shallot or chives; a dollop of sour cream, Greek yogurt, or crème fraîche in place of the olive oil; a little grated Parmigiana cheese or any hard aged grated cheese; a sprinkling of Aleppo or Urfa pepper.

Roasted Root Vegetables with Rosemary-Infused Butter

Source: Food52, September 20, 2016

Ingredients

5 tablespoons butter
4 sprigs rosemary
2 turnips, peeled and cut into 1/2 inch slices
3 -5 golden beets, peeled and cut into 1/2 inch slices
4 -6 sunchokes, chopped into 1/2 inch slices
6 carrots, trimmed and halved lengthwise
1 fennel build, trimmed, cored and cut into thin slices
1 teaspoon sea salt

Directions

  1. Preheat the oven to 425°F.
  2. For the rosemary-infused butter, in a small saucepan over low heat, melt the butter. As the butter begins to melt, add the rosemary. Using the edged corner of your spatula, muddle the rosemary leaves into the melting butter. This will help to release the essential oils into the butter, creating a more flavorful taste. After 2-3 minutes of muddling or once the butter has completely melted, remove from heat and continue to muddle the rosemary for one additional minute.
  3. Line a baking sheet with a piece of parchment paper. Combine the slices of turnips, beets, and sunchokes by spreading them out in a single layer. Then create a second layer using the slices of carrot and fennel. The carrots and fennel will brown and caramelize better if they are placed on top, creating a more appealing aesthetic when it is time to present your dish.
  4. Sprinkle the sea salt over the vegetables.
  5. Slowly pour the butter over the vegetables, creating an even overlay. Feel free to discard or use the muddled sprigs of rosemary. When I was working on this recipe I scattered the sprigs on top, roasting them with the rest of the vegetables.
  6. Transfer the baking sheet filled of veggies to the oven and roast, 35 to 45 minutes, or until the vegetables are nicely browned and tender. Toss all the vegetables together and transfer to a platter. Serve and enjoy!

Rustic Root Vegetable and Goat Cheese Tart

Source: Food52, January 25, 2016

Ingredients

For the dough:

1 1/4 cups all-purpose flour
teaspoon sugar
1/2 teaspoon salt
tablespoons very cold (or frozen) unsalted butter, cut into pea-sized bits
large egg
teaspoon ice water
9- or 9 1/2-inch tart pan with removable bottom

For the filling:

small rutabaga, about 4 ounces
small turnip, about 3 ounces
2 - 3 medium parsnips, about 8 ounces
small head of celery, or a part of a large head, about 4 ounces
Extra virgin olive oil
Salt
Freshly ground white pepper
Freshly ground black pepper
3 large eggs
6 - 8 ounces soft goat cheese
1/2 cup whole milk
1/4 teaspoon ground nutmeg

Directions

  1. To make the dough: In a bowl of food processor, combine flour, sugar and salt. Pulse a couple of times to blend. Add the butter and pulse several more times, until butter is coarsely incorporated into the mixture. In a small bowl, beat the egg with the ice water. Pour about a third of the egg mixture into the dough and pulse once or twice. Repeat two more times. Pulse only once or twice after each addition, and do not over-process the dough. (The dough shouldn’t form a ball or ride on the blade, but just barely come together in a moist, malleable mass.) Place the dough on a work surface dusted with flour, gather into a ball, and then gently flatten into a disk. Wrap with plastic wrap and place into refrigerator for at least 3 hours or overnight.
  2. To roast the vegetables: Heat the oven to 375°F convection (400°F regular). Peel the vegetables, wash, and cut into 1/4-inch dice. Drizzle the vegetables generously with olive oil, and season with salt, a generous amount of white pepper, and a pinch of black pepper. Place on a baking sheet and bake for about 40 minutes, until the vegetables are soft and begin to develop deep golden crust around the edges. Mix the vegetables often with a spatula, to prevent them from getting charred. Remove the vegetables from the oven and let them cool. (Roasted vegetables can be kept overnight in a closed container.)
  3. To make the tart: Heat oven to 375°F convection (400°F regular). Butter and flour the tart pan. On a lightly floured surface, roll the dough into a round. The rolled-out dough should be about 1/4-inch thick and at about 11 to 12 inches in diameter. Transfer the dough to the pan without stretching it, and press gently against the bottom and the sides. Trim the edges. Transfer the pan to refrigerator and chill the dough for about one hour.
  4. When ready to bake, using a fork, prick the dough all over. Cover the dough with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the paper and weights and bake for additional 5 minutes until it is lightly golden. Remove the pan from the oven and let the dough cool before adding the filling.
  5. Reduce the heat to 350°F convection (375°F regular).
  6. In a small bowl, work the goat cheese with a fork until it is smooth and pasty. Slowly add milk, a tablespoon at time, and mix until fully incorporated. The mixture should have the consistency of heavy whipping cream. In a separate medium bowl, whisk the eggs. Add the cheese mixture, nutmeg, and a pinch of salt. Arrange the vegetables in the tart and then slowly pour the egg mixture over. (You may not be able to fit all of either the vegetables or the egg mixture, depending on how large your vegetables were.) Bake the tart until filling is set and pastry is golden brown, about 45 to 50 minutes. Let stand for at least 10 minutes. Serve warm or at room temperature.

Turmeric Miso Soup with Shiitakes, Turnips and Soba Noodles

Source: Food52, January 6, 2015

Ingredients

medium-sized turnips, cut into 1/2-inch cubes (about 8 ounces)
4 ounces fresh shiitake mushrooms, stems removed and tops slivered
1-inch piece fresh turmeric, peeled and grated (or 1 1/2 teaspoons dried ground turmeric)
Water
4 - 5 tablespoons mellow yellow miso paste, divided
ounces soba noodles
1/3 cup green onions, finely chopped, to serve
Handful micro greens, to serve

Directions

Place the turnips, mushrooms, and turmeric into a large soup pot, cover with 4 cups of water, and bring to a boil. Reduce heat and bring to a simmer, then cook for roughly 15 to 18 minutes, until turnips are tender, but still have a bit of a bite. Add 4 tablespoons of miso paste to a bowl, ladle 1 cup of broth from the soup pot into the bowl, and whisk until dissolved. Return mixture to soup pot, taste, and adjust by adding more miso directly to the broth, if need be.

In a separate pot, bring roughly 3 quarts of water to boil, add soba noodles, and cook according to instructions on the package. Drain and rinse with cold water, use your fingers to separate noodles if need be.

To serve, divide the noodles among soup bowls and ladle the vegetables and broth over the top. Finish with a sprinkling of sliced onions and micro greens.

To store, combine leftover soup and noodles in a container with a fitted lid. To reheat, gently bring the soup to desired temperature; if heated too fast, on too high of a flame, miso can lose some of its nutritional integrity.



Thursday, January 12, 2017

Beet Chips

Source: marthastewart.com

Ingredients

  • 2 medium beets
  • 1 teaspoon extra-virgin olive oil
Directions

Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.

On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.

Beet, Ginger and Coconut Milk Soup

  1. Source: Self, September 2013

    Ingredients

      • 1 tablespoon olive oil
      • 1 large yellow onion, diced
      • 3 cloves garlic, finely chopped
      • 1 tablespoon finely chopped ginger
      • 3 large red beets, peeled and cut into 1/4-inch pieces
      • 5 cups vegetable stock, divided
      • 1 can (14.5 ounces) low-fat coconut milk
      • 1/2 teaspoon fine sea salt
      • 1/4 teaspoon freshly ground black pepper
      • Parsley (optional)
      • Canned julienned beets (optional)
      • Crusty bread (optional)
  2. Directions
  3. In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.

Beet Hummus

Source: Love and Lemons

Serves: 1½ cups
Ingredients
  • 1 medium or 2 small red beets
  • 2 cloves garlic
  • 1½ cups cooked chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 to 3 tablespoons warm water
  • ½ teaspoon each of cumin and coriander, optional
  • sea salt and freshly ground black pepper

serve with:
  • 1 small baguette, sliced and toasted
  • Radishes, sliced in half (or other raw veggies)
  • 1 teaspoon sesame seeds
  • 1 tablespoon chopped parsley
  • 1 tablespoon pine nuts
Instructions
  1. Preheat the oven to 400°F. Drizzle the beet with olive oil and then wrap the beet and garlic together in foil. Place on the baking sheet and roast 30 to 40 minutes, or until the beet is fork-tender.
  2. When cool enough to handle, peel the beet skins under running water using your hands. Chop the beet and place it in a blender. Add the roasted garlic, chickpeas, tahini, olive oil, lemon juice, and water and blend until smooth. Add cumin and coriander, if you like. Chill until ready to use.
  3. Slather onto baguette and garnish with sesame seeds, pine nuts and parsley (all optional), or serve with crispy raw veggies.

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