Welcome to Mountain View Farm CSA in Easthampton MA

Farm Share Distribution will begin the week of June 3rd through June 6th!!

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 pesticides, herbicides or fungicides are used.

Sunday, July 27, 2014

Summer Squash Gratin with Salsa Verde


For the Gratin:

2 pounds summer squash
1 1/2 cup fresh breadcrumbs
3 tablespoons unsalted butter
3/4 cup thinly sliced shallots (from 4 to 5 medium)
1 cup grated gruyere cheese
1/4 cup salsa verde (below)
Freshly ground black pepper

For the Salsa Verde:

1 tablespoon thyme leaves
1 teaspoon marjoram or oregano leaves (or half, if dried)
1/4 cup coarsely chopped mint leaves
1 cup coarsely chopped flat-leaf parsley
2 small cloves garlic
1 salt-packed anchovy, rinsed and bones removed
1 tablespoon capers, drained (and rinsed, too, if salt-packed)
1/2 cup olive oil
1/2 lemon, or more to taste

Heat your oven to 400°F. Cut the squash into thin (1/8-inch thick) coins. Toss with 1 teaspoon kosher salt and set aside for at least 10 minutes. Drain zucchini in a colander, and if you have time, spread them on a towel for a few minutes to further wick away moisture before placing it in a large mixing bowl.

Meanwhile, place breadcrumbs in a small bowl. In a small skillet or saucepan, melt butter and keep cooking it over medium heat until it browns and smells nutty. Carefully pour (in a small drizzle at first) over breadcrumbs and be sure to scrape out any brown bits from the pot. Toss crumbs to evenly coat.

Make the salsa verde by blending the herbs in a food processor or blender with garlic, anchovy and capers until it forms a paste, scraping down as needed. With the machine running, stream in the olive oil in a drizzle. Season with salt and black pepper. Add lemon juice to taste.

Add shallots, gruyere, half the breadcrumbs, 1/4 cup salsa verde (about half; you can use the rest to dress eggs or any roasted meat) and some freshly ground black pepper to the bowl with the summer squash and toss. Transfer to a 9×9-inch (or equivalent; I used a 9-inch round cast-iron skillet) baking dish. Scatter remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the crumbs are crisp.

Serves 4 - 6

Source: smittenkitchen.com

Friday, July 25, 2014

Roasted Pepper Tortilla Sandwich


1 small pepper
2 8-inch flour tortillas
2 teaspoons mayonnaise
1/2 small tomato, thinly sliced
Coarse salt and freshly ground pepper
8 thin slices Monterey Jack cheese (1/8-inch-thick)


Place pepper over high heat on a gas burner. Just as each section turns puffy and black, turn he pepper with tongs to prevent overcooking. (If you don't have a gas stove, place the pepper on a baking pan, and broil in the oven, turning as each side becomes charred.) Transfer pepper to a paper towel and wrap in towel to enclose. Let the pepper sweat until cool enough to handle, about 5 minutes. Rub off and discard blackened skin. Cut pepper in half and remove and discard seeds. Cut pepper into 1-inch-wide strips.

Place tortillas, one at a time, over medium heat on a gas burner. Cook until edges are beginning to blacken, about 30 seconds. Turn and cook until edges of second side begin to blacken, about 20 seconds more.

Spread mayonnaise evenly over one tortilla. Top with pepper, and tomato. Season with salt and pepper. Arrange cheese over tomato. Cover with second tortilla. Cut into wedges, and serve immediately.

Serves 1

Source:  yummly.com

Wild Rice with Pepper and Fennel


1 (8.5-ounce) package precooked wild rice (such as Archer Farms)
1 1/2 tablespoons olive oil
1/2 cup diced pepper
1/2 cup diced fennel bulb
1 1/2 teaspoons chopped fresh oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

1. Prepare rice according to the package directions.
2. Heat olive oil in a large nonstick skillet over medium heat. Add bell pepper and diced fennel bulb to pan; cook 8 minutes or until tender, stirring frequently. Stir in rice, fresh oregano, freshly ground black pepper, and salt; cook 1 minute.

Serves 4

Source: Cooking Light

Roasted Ratatouille


2 small onions (about 5 oz. each), cut into 1/4-inch-thick half-moons
2 peppers (6 to 7 oz. each), peeled (as much as possible with a vegetable peeler; serrated works best), cored, and cut into 1/4-inchwide strips
1 medium eggplant (about 1 lb.), peeled if desired and sliced crosswise 1/2-inch thick, slices then cut in halves or quarters, depending on size
2 medium zucchini (7 to 8 oz. each), trimmed and cut into 1/4-inch-thick rounds
15 whole cloves garlic, peeled
1/2 cup plus 2 Tbs. extra-virgin olive oil; more as needed
1 tsp. chopped fresh rosemary
Kosher salt
4 medium ripe tomatoes (about 1-1/2 lb. total), peeled (with a serrated vegetable peeler; otherwise, skip the peeling), cored, and cut into 1/2-inch chunks
1/4 cup thinly sliced fresh basil (a chiffonade)


Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Line two large rimmed baking sheets (12x16-inch sheet pans are a good size) with foil and top with a sheet of parchment. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, rosemary, and 1-1/2 tsp. kosher salt. Spread the vegetables evenly over both sheets. Don’t spread the vegetables too thin or they may burn (they shrink a lot as they cook).

Roast, stirring the vegetables a few times and swapping the positions of the pans once, until the vegetables are slightly collapsed or shriveled, starting to brown, and very tender, about 45 minutes. If the vegetables look like they may burn, turn down the heat or pile them closer together. If they look dry, drizzle on a little olive oil. Divide the tomatoes between the two pans and continue to roast until the tomatoes soften and shrink and the other vegetables are well-browned, another 30 to 50 minutes. Scrape all the vegetables and any juices into a serving bowl. Toss with the basil, taste for seasoning, and serve warm.

Serves 4

Source: finecooking.com

Cabbage, Summer Squash and Zucchini Medley


1 medium head cabbage, chopped
2 medium zucchini (about 2 cups), sliced
1 medium summer squash (about 1 cup), sliced
3 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. salt
1 tsp. ground black pepper


1.    Heat the skillet over a medium flame.
2.    Add about half the cabbage and zucchini and season with half of the seasonings, stir.
3.    Add the remaining cabbage, zucchini and seasonings, stirring really well.
4.    Cover and simmer on a low flame until the cabbage is soft (about 30 - 60 minutes). The vegetables need no oil or water as they will naturally release a lot of moisture. Also, the cabbage will reduce by half as it softens.
5.    You can increase or reduce the garlic, onion powder, salt and pepper to your taste.

Serves 4 - 8

Source: recipes.sparkpeople.com

Simple Baba Ganoush


1 medium or 3/4 of a large eggplant
1 large clove garlic, grated or finely minced
1 lemon, juiced
2 Tbsp Tahini
Sea salt
Optional: 2 Tbsp fresh cilantro, parsley or basil, chopped
Olive oil (for roasting)

1.       Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
2.       Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
3.       Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture - wait 5 minutes.
4.       Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
5.       Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
6.       Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.

Serves 4

Source: Minimalist Baker

Friday, July 18, 2014

Easy Tzatziki


1 cup Greek whole milk yogurt
1 cucumber, seeded, finely grated and drained
2 cloves garlic, finely minced
1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
Kosher salt and freshly cracked black pepper


In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.

Yields 1 ½ cups

Source: foodnetwork.com