Welcome to Mountain View Farm CSA in Easthampton MA

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Mountain View Farm is a certified organic 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.

Winner of the Best Local CSA or Best Local Farm Award 9 Years in a Row!

Saturday, September 9, 2017

Leeks in Vinaigrette

Source: Rita Sodi and Jody Williams, bonappetit.com, May 2014


4 large leeks, white and pale-green parts only, tough outer layer removed
Kosher salt
1 small shallot, finely chopped
½ garlic clove, finely grated
1 tablespoon Sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon whole grain mustard
½ teaspoon finely chopped fresh thyme
¼ teaspoon sugar
¼ cup olive oil
Freshly ground black pepper


Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should go all the way through with no resistance), 15–20 minutes. Transfer to paper towels to drain; let cool.

Whisk shallot, garlic, vinegar, Dijon and whole grain mustards, thyme, and sugar in a small bowl. Gradually whisk in oil and 1 Tbsp. water; season vinaigrette with salt and pepper.

Halve leeks lengthwise and arrange on a platter, cut side up; drizzle with vinaigrette and let sit at least 10 minutes before serving.

DO AHEAD: Leeks can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

Grilled Zucchini and Leeks with Walnuts and Herbs

Source: Alison Roman, bonappetit.com, July 2014


⅓ cup walnuts
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
5 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
2 large zucchini (about 1 lb.), halved lengthwise
½ cup (lightly packed) fresh parsley leaves with tender stems


Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 Tbsp. oil in a large bowl; season with salt and pepper.

Brush leeks and zucchini with remaining 2 Tbsp. oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5–8 minutes for leeks, 8–10 minutes for zucchini.

Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.

Leek, Tomato and Mushroom Quiche

Source: Megan Porta, pipandebby.com, 5/11/2012


Two 9-inch ready-to-bake pie crusts
2 tablespoons extra-virgin olive oil
1 leek, halved lengthwise and thinly sliced (white and light green parts only)
8 oz. cherry or grape tomatoes, halved
1/4 cup parsley, chopped
8 oz. sliced fresh mushrooms, chopped
Salt and pepper, to taste
2 cups cheddar cheese, shredded
8 large eggs
1 1/2 cups milk


Preheat oven to 375 degrees F. Unroll the pie crusts and press into two 9-inch pie plates. Poke plenty of holes into the surface of the dough with a fork. Bake in preheated oven for 15 minutes, or until lightly browned. Decrease oven temperature to 350 degrees F.

Heat the olive oil in a skillet over medium heat. Add leeks and cook until soft, 3 to 5 minutes. In a medium bowl, combine the leeks, tomatoes, parsley, mushrooms, salt and pepper. Add the cheese and mix well. Divide the mixture between the two pie plates.

In another medium bowl, whisk together the eggs and milk. Divide between the two pie plates and pour over the top of the veggie-cheese mixture. Bake in the preheated oven for 50 minutes, or until eggs are cooked through. Let cool for 20 minutes.

Buttery Braised Leeks

Source:  Amber Wilson, forloveofthesouth.com, Food52.com


Braised Leeks
2 leeks, trimmed, cleaned, and halved lengthwise
1 tablespoon of olive oil
1 tablespoon of butter
Juice of 1/2 a lemon
Salt and pepper to taste

Crispy Panko Topping
1/4 cup panko
1 tablespoon parsley, finely chopped, leaves only
2 tablespoons grated Parmesan
1 pinch salt and pepper to taste


Melt the butter and olive oil over a medium-high flame in a large sauté pan. Once the oil and butter are hot, place the leeks cut side down into the pan. Let the leeks brown in the pan for 4 to 5 minutes. Carefully flip the leeks over and turn the heat on low. Cover and let the leeks braise for about 25 to 30 minutes or until the leeks are soft all the way through. Take the leeks off the heat and squirt the lemon juice over the braised leeks and add salt and pepper to taste. Sprinkle with the panko topping. 

For the panko topping: Combine panko with parsley, Parmesan, and salt and pepper in a small dish. In a dry skillet over medium heat, toast this mixture until golden brown. Serve over the leeks. Make sure that you taste the panko mixture for correct seasonings to ensure that the dish is seasoned all the way through.

Sunday, September 3, 2017

Eggplant Spirals With Greek Yogurt, Tomatoes, and Cucumber Recipe

Source: Joshua Bousel, seriouseats.com


For the Filling:
1 1/2 cups Greek yogurt
1/2 cup finely grated feta cheese
1 tablespoon fresh juice from 1 lemon
1 tablespoon finely minced fresh oregano
1 teaspoon finely minced fresh mint
1 teaspoon finely minced fresh dill
1 teaspoon minced garlic (about 1 medium clove)
Kosher salt and freshly ground black pepper

For the Eggplant Rolls:
2 large eggplants, ends trimmed and cut lengthwise into 1/4-inch slices
1/3 cup extra-virgin olive oil
3 roma tomatoes, stemmed, cored, and cut into 1/4-inch dice
1 cucumber, seeded and cut into 1/4-inch dice
Kosher salt and freshly ground black pepper

For the Filling: Whisk together yogurt, feta, lemon juice, oregano, mint, dill, and garlic in a medium bowl. Season with salt and pepper.

For the Eggplant Rolls: Brush eggplant slices with oil and season with salt and pepper. Grill eggplant until browned on both sides, 2-3 minutes per side. Transfer to a large tray or cutting board and let cool for 3-5 minutes.

Spread a layer of filling over each eggplant slice and top each with a single layer of tomatoes and cucumber. Roll eggplant slices into spirals and serve.

Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt

Source: Yasmin Fahr, seriouseats.com


4 tablespoons extra-virgin olive oil, plus more for drizzling
5 to 6 small Italian eggplants, peeled and trimmed
Kosher salt and freshly ground black pepper
½ tablespoon harissa, plus more as desired
1 (15-oz) can chickpeas, drained and rinsed
2 cups halved cherry tomatoes
1 1/2 cups 2% Greek yogurt
1 tablespoon ground cumin
½ cup picked parsley leaves


Heat the oil in a 12-inch skillet over high heat until shimmering. Add the eggplants and lower the heat to medium. Season with salt and pepper as you rotate the eggplants, browning them on all sides. Continue to cook, turning regularly, until a fork inserted into the eggplant meets no resistance (you may have to stand them up on their fat end to finish cooking the thickest parts), about 20 minutes, lowering the heat and sprinkling water into the pan as necessary if the eggplants threaten to burn or smoke excessively.

Mix the harissa, chickpeas and tomatoes together, then add to the eggplants. Cook until the tomatoes have blistered and broken down, about 5 minutes more. Season with salt and pepper and add water as necessary to thin to a saucy consistency. Meanwhile, combine the yogurt and cumin in a serving bowl. Season with salt and pepper.

Top the eggplant mixture with the parsley, drizzle with more extra virgin olive oil, and serve with the yogurt on the side.

Roasted Eggplant With Tahini, Pine Nuts, and Lentils

Source: J. KENJI LÓPEZ-ALT, seriouseats.com


For the Lentils:
2 tablespoons (30ml) extra-virgin olive oil
2 small carrots, peeled and cut into 1/2-inch chunks (about 1 cup; 170g)
2 small stalks celery, cut into 1/4-inch slices (about 1 cup; 115g)
1 medium onion, finely diced (about 1 cup; 225g)
6 medium cloves garlic, thinly sliced
12 ounces (340g) brown or de Puy lentils
2 bay leaves
4 cups homemade vegetable stock or water (about 1L) (see note above)
Kosher salt
2 teaspoons (10ml) red wine vinegar, apple cider vinegar, or sherry vinegar
Freshly ground black pepper

For the Eggplant:
2 large Italian or small globe eggplants, about 1 pound (450g) each
4 tablespoons (60ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 large sprigs fresh rosemary

To Serve:
2 tablespoons (30ml) extra-virgin olive oil, plus more for drizzling
1/4 cup pine nuts (about 2 1/2 ounces; 70g)
1 recipe Tahini Sauce With Garlic and Lemon
2 tablespoons minced fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves


For the Lentils: Adjust oven rack to center position and preheat oven to 450°F to prepare for roasting eggplant. Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add carrots, celery, and onion and cook, stirring, until softened but not browned, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add lentils, bay leaves, stock or water, and a pinch of salt. Bring to a simmer, cover with the lid partially ajar, and cook until lentils are tender, about 30 minutes. (Top up with water if lentils are at any point not fully submerged.) Remove lid, stir in vinegar, and reduce until lentils are moist but not soupy. Season to taste with salt and pepper, cover, and keep warm until ready to serve.

For the Eggplant: While lentils cook, cut each eggplant in half. Score flesh with the tip of a paring knife in a cross-hatch pattern at 1-inch intervals. Transfer to a foil-lined rimmed baking sheet, cut side up, and brush each eggplant half with 1 tablespoon oil, letting each brushstroke be fully absorbed before brushing with more. Season with salt and pepper. Place a rosemary sprig on top of each one. Transfer to oven and roast until completely tender and well charred, 25 to 35 minutes. Remove from oven and discard rosemary.

To Serve: Heat 2 tablespoons olive oil and pine nuts in a medium skillet set over medium heat. Cook, tossing nuts frequently, until golden brown and aromatic, about 4 minutes. Transfer to a bowl to halt cooking. Stir half of parsley and rosemary into lentils and transfer to a serving platter. Arrange eggplant halves on top. Spread a few tablespoons of tahini sauce over each eggplant half and sprinkle with pine nuts. Sprinkle with remaining parsley and rosemary, drizzle with additional olive oil, and serve.

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