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 or Best Local Farm Award 7 Years in a Row!









Sunday, January 31, 2016

French Lentil, Kamut and Avocado Salad with Basil Dressing

Source: Food52, July 8, 2014

Ingredients

for the salad

1/2 cup French lentils
3 to 4 cups water or vegetable broth
1/2 cup kamut berries, soaked overnight and drained
4 to 5 cups arugula and/or other mixed greens
fennel bulb, sliced
carrots, peeled in strips
radishes, julienned
cucumber, julienned
tomato, diced
green onions, sliced
tablespoons pumpkin seeds, toasted, plus more for garnish
teaspoons flaxseeds, plus more for garnish
3 to 4 avocados

for the dressing

1/4 cup olive oil
2 to 3 cloves garlic
tablespoons fresh basil
1/4 teaspoon salt, or to taste

Directions

  1. In a medium saucepan, bring lentils and water or vegetable broth to a boil and simmer until lentils are slightly tender. Drain and allow to cool.
  2. In a medium saucepan, bring kamut berries to boil in 1 1/2 cups water or vegetable broth. Decrease the heat to maintain a simmer, cover, and cook until the kamut berries are tender, but still slightly chewy, 50 to 60 minutes. Remove from heat. Drain any remaining liquid and allow to cool.
  3. To make the basil dressing: In a mini food processor blend the oil, garlic, fresh basil, and salt.
  4. Once the lentils and kamut have cooled, make the salad. In a large bowl, add greens, fennel, carrots, radishes, cucumbers, tomatoes, green onions, pumpkin seeds, and flaxseeds. Gradually add basil dressing, keeping in mind you may not use all of it. Toss to combine. Taste and adjust for salt. Let salad sit at room temperature for 10 minutes to allow the flavors to come together. Toss again before serving; serve with 1/2 sliced avocado on top of each salad. Sprinkle with pumpkin seeds and flaxseeds, and drizzle with more basil oil dressing.
  5. Note: When using kamut, don’t forget to soak overnight in advance. If you have difficulty finding kamut berries, you can substitute farro, spelt, or wheat berries.

Baked Tofu and Vegetable Egg Rolls

Source: Food52, November 3, 2013

Ingredients

ounce dried shiitake mushrooms
Boiling water for soaking the mushrooms
(6-oz) package baked (pressed) tofu, shredded or julienned
celery stalks, shredded or finely diced
medium carrot, shredded
8-ounce can bamboo shoots, drained and thinly sliced
scallions, white and light green parts only, thinly sliced
tablespoons peanut oil, plus more for brushing
tablespoons hoisin sauce
tablespoon soy sauce
tablespoon unseasoned rice vinegar
teaspoon toasted sesame oil
salt, to taste
Crushed red chile flakes, to taste
tablespoon cornstarch
tablespoons cold water
about 30 egg roll wrappers
Water for sealing the rolls

Directions

  1. Place mushrooms in a small heatproof bowl. Pour over enough boiling water to cover, and let soak for 15 to 30 minutes. Remove the mushrooms from the water and squeeze dry, then thinly slice. Reserve 1/2 cup of the mushroom soaking liquid.
  2. Heat oil in a large skillet over medium-high heat. When you start to see wisps of smoke, add the tofu, celery, carrots, bamboo shoots, scallions, and a pinch of salt. Stir-fry for 3 to 5 minutes, or until the mixture is fragrant and the vegetables are beginning to soften. Add the mushrooms, reserved mushroom soaking liquid, hoisin sauce, soy sauce, vinegar, sesame oil, salt, and chili flakes, and cook for another 1 to 2 minutes, or just until the liquid is bubbling. Whisk together the cornstarch and water to form a slurry, then stir the slurry into the filling mixture. Cook for another 30 seconds to a minute, or just until the sauce thickens and there is no more liquid bubbling in the pan. Remove the filling from the heat and let cool completely.
  3. Preheat the oven to 400º F, and lightly grease a baking sheet. Remove the wrappers from their packaging and place under a clean kitchen towel. Drain off any excess liquid from the cooled filling. Working one at a time, remove a wrapper from under the towel, place about 2 tablespoons of filling in the middle, and roll the wrapper around the filling, folding in the sides as you go. Use your finger to dab a little bit of water on the pointed end of the wrapper before you finish rolling, to seal the egg roll closed. As you finish rolling the egg rolls, place them under plastic wrap or another clean kitchen towel to keep them from drying out.
  4. Lay the egg rolls on the baking sheet, seam-side down, and brush the tops with peanut oil. Bake for 10 to 15 minutes, or until starting to brown on top; flip the rolls over, brush the other side of each roll with peanut oil, and bake for another 10 to 15 minutes, or until golden and crisp on both sides. Remove from the oven and let cool for about 5 minutes before serving.
  5. You can freeze the cooked, cooled egg rolls for up to a month. Just lay them out in a single layer on a baking sheet and place in the freezer until frozen solid, then transfer to a zip-top bag. Reheat the frozen egg rolls in a 350º F oven.

Saturday, January 16, 2016

Sweet Potato Avocado Burgers

Source: Clean Green Eats, August 2015

Ingredients

  1. Wet ingredients:
    • 2 pounds sweet potatoes
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon granulated garlic powder
    • 2 tablespoons reduced-sodium tamari soy sauce
    • 3 tablespoons Worcestershire sauce (omit for vegan)
    • 1/4 yellow onion, roughly chopped
    • 1 cup chickpeas (garbanzo beans), rinsed and drained
  2. Dry ingredients:
    • 1 1/4 cups organic rolled oats
    • 3/4 cup raw walnuts, crushed
    • 3/4 cup flaxseed meal
  3. For cooking:
    • 2 tablespoons unrefined coconut oil
  4. For serving:
    • Whole-wheat or gluten-free buns
    • 2 ripe avocados, thinly sliced (2 to 3 slices per burger)
    • 1 teaspoon Worcestershire sauce (per burger; omit for vegan)
    • 1/4 red onion, thinly sliced
    • 1 to 2 lacinato kale leaves per burger
    • Dijon mustard
    • Olive oil mayonnaise (omit for vegan)
  5. Directions

    1. Wash and pat your sweet potatoes dry. Cut the sweet potatoes into small 1-inch cubes. Roast the sweet potato cubes with 2 tablespoons extra-virgin olive oil, 1 tablespoon granulated garlic powder, and 1/2 teaspoon salt. Place onto a sheet tray and roast at 375° F for approximately 40 minutes, remove from the oven, and cool slightly.
    2. In a food processor, add the roasted/cooked sweet potato, tamari soy sauce, and Worcestershire sauce; pulse to combine. Add the onion and chickpeas and pulse until fully combined, periodically stopping the food processor and using a spatula or wooden spoon to move the mixture around. Mix just until the chickpeas and onion are fully incorporated; look for the consistency of mashed potatoes. Do not overmix.
    3. Meanwhile, in a large bowl, combine the oats, walnuts, chia seeds, and flaxseed meal.
    4. Remove the sweet potato mixture from the food processor and fold into the dry ingredients. Measure out 1/3 cup of the mixture at a time and, using your hands, form into round burger-shaped patties.
    5. In a medium sauté pan, heat the coconut oil over medium heat. Add the patties and sauté for about 4 minutes per side, or until they are warmed through and golden brown on each side.
    6. To serve, place the patties on toasted buns, if desired, and add your choice of toppings. I love avocado, kale, and Worcestershire sauce.

Warm Vegetable Curry

Source: Food52, January 9, 2010

Ingredients

cups sweet potato (peeled) cut into 1/3 inch dice
cups chopped cauliflower florets - cut into 1/2 to 1 inch chunks
large onion, sliced
1/2 teaspoon cinnamon
teaspoon cumin
1/2 teaspoon fennel seeds
tablespoon fresh ginger, peeled and minced
15 oz can garbanzo beans, drained
large tomato, chopped
14 oz can tomato sauce
teaspoon kosher salt
cup frozen peas
1/3 cup cilantro, chopped
1/2 cup 2% greek yogurt
tablespoon olive oil
1/8 teaspoon red pepper flakes
tablespoons curry powder
1/2 cup vegetable broth

Directions

  1. Heat the olive oil over medium high in a large skillet. Add the sweet potato and cook for 5 minutes, until the sweet potato begins to brown.
  2. Lower the heat to medium and add the red pepper, curry, cumin, cinnamon, fennel seed, and ginger and cook for 2 minutes, until the mixture is fragrant. Stir occasionally. 
  3. Add the cauliflower, onion, broth, garbanzos, tomato, tomato sauce and salt. Cover and simmer for 10 minutes until the veggies are just tender. Uncover, add peas, and continue simmering for 5 more minutes to allow the sauce to thicken. Season if necessary.
  4. Serve the curry over rice, top with a dollop of greek yogurt and some cilantro.

Everything I Want to Eat Quinoa and Lentil Salad

Source: Food52,  October 20, 2015

Ingredients

1/4 cup tart dried cherries
tablespoons apple cider vinegar
3/4 cup dried brown lentils, rinsed
garlic cloves, divided
3/4 cup quinoa, rinsed
small/reasonably-sized sweet potato, peeled and cut into 1/4-inch cubes
small/reasonably-sized butternut squash, peeled and cut into 1/4-inch cubes
teaspoon ground coriander
teaspoon smoked paprika
1/2  teaspoon cayenne
Olive oil, for roasting and seasoning
Salt and pepper, for roasting and seasoning
8-ounce package tempeh, cut in half widthwise, then cut into very thin (1/8-inch) strips
slice stale wheat bread, crumbled into small bits
handful sesame seeds
1/2 cup toasted sunflower seeds
1/3 cup chopped toasted pistachios
scallions, green parts only, finely chopped
1/2 cup crumbled ricotta salata
Freshly squeezed lemon juice, for seasoning (you'll want at least 1 tablespoon) 
avocado, cubed

Directions

  1. Preheat the oven to 425° F. In a small bowl, add the tart dried cherries, apple cider vinegar, and 2 tablespoons of hot water. Let the cherries plump up while you plow onwards.
  2. In a small saucepan, add the lentils, 1 1/2 cups water or vegetable broth, 1 crushed garlic clove, and a generous pinch of salt. Bring to a rapid simmer over medium-high heat, then reduce the heat and cook, uncovered, for 20 to 30 minutes, until the lentils are cooked but not soft or mushy. Add water as needed to keep the lentils barely covered.
  3. In another small saucepan (I know, I'm pushing it here!), add the quinoa and 1 1/2 cups water. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the quinoa is finished (you’ll see that the seed is translucent and the germ is a thin white circle around it).
  4. While the grainy and beany stuff cooks, it's time to roast the vegetables. Toss the squash and the sweet potatoes with the coriander, paprika, cayenne, the 2 remaining garlic cloves, minced, and 1 to 2 tablespoons olive oil (you want the pieces to be well-coated but not swimming). Spread onto a parchment-lined baking sheet (or two) and bake for about 30 minutes, flipping vegetables once or twice during baking, until crisp and browned in areas. 
  5. Tempeh time! Cut the block in half widthwise, then cut it into very thin (1/8-inch) strips. Coat the bottom of a pan in a thin layer of olive oil and, when hot, fry the tempeh until brown and crispy on each side (you might have to work in batches). Drain it on a plate lined with paper towels. 
  6. When the tempeh is done, fry the bread pieces in the leftover tempeh oil until crisp and crunchy. 
  7. HALLELUJAH: You're ready to assemble. In a big bowl, mix together the roasted vegetables, quinoa, and lentils. Drain the cherries and add those, along with the fried tempeh, bread pieces, sesame seeds, scallions, sunflower seeds, pistachios, and cheese. Season with lemon juice, olive oil, salt and pepper. Gingerly place avocado cubes on top, and season with a bit more salt. 
  8. Reward yourself for you hard work!!!!

Sunday, January 3, 2016

Pav Bhaji

Source: Food52, January 13, 2015

Ingredients

for the bhaji

350 grams cauliflower, chopped into small florets
125 grams carrot, finely chopped
300 grams potato, finely chopped
25 grams butter, plus more for serving if desired (Preferably Amul butter)
tablespoon vegetable oil
150 grams onion, finely chopped
cloves garlic, crushed
teaspoon red chili powder
1/2 teaspoon turmeric powder
500 grams tomato, finely chopped
teaspoon pav bhaji masala
1/2 teaspoon black salt
salt to taste
1/3 cup cilantro, finely chopped
juice from 1 lime

Directions

In a large pot, add the cauliflower, carrot, and potato. Pour enough water to cover the vegetables by an inch, and bring to a boil. Once the water boils, lower the heat and let it simmer until the vegetables are very soft, about 25 minutes. Set aside.

Heat the butter and oil in a large pan. Add the onion and garlic and sauté until the onions are transparent, about 5 minutes.

Add the chilli and turmeric powder to the pan and give it a stir to mix well. Add the tomatoes, and simmer till the oil separates.

Add the boiled potatoes, carrots, and cauliflower the mix. Add the pav bhaji masala and black salt then mash the vegetables using a heat-proof spatula or a potato masher.

Let it cook for another 5 minutes and add salt if needed, then take it off the heat.

Just before serving, add cilantro, butter (optional) and lime juice. Serve hot with the warm pav.

for the pav

15 hot dog buns cut crosswise, or dinner rolls cut through the middle
75 grams butter

    Generously butter the buns on the exposed side and fry it , buttered side down, on a pan kept on medium flame. When golden brown, flip over and fry for a minute or two.

    Repeat with the remaining buns.






    Broccoli Rabe, Potato and Rosemary Pizza

    Source: Food52, January 12, 2010

    Ingredients

    2 uncooked pizza crusts (recipe below)
    1 large yukon gold potato, very thinly sliced
    Salt
    Extra Virgin Olive Oil
    1/2 pound broccoli rabe, washed, ends trimmed
    1 large garlic clove, minced, plus 2 garlic cloves lightly smashed but still intact
    1/4 teaspoon crushed red pepper flakes
    8 ounces fresh mozzarella cheese, thinly sliced
    2 tablespoons fresh rosemary leaves
    1/2 cup finely grated Pecorino Romano cheese
    Freshly ground black pepper
    Rosemary sprigs for garnish

    Directions

    Preheat oven to 375 F. 

    Toss potatoes with 1 tablespoon olive oil and 1 teaspoon salt in a large bowl. Arrange potatoes in one layer on a baking tray. Bake until edges begin to turn golden brown, 15 to 20 minutes. Remove from oven and let cool. Increase oven temperature to 475 F.

    Bring a large pot of salted water to boil. Add broccoli rabe and blanch 30 seconds; drain. Plunge broccoli rabe into a bowl of ice water. Cool and drain again. Lay in one layer on a kitchen towel to thoroughly dry. Cut in 2" pieces.

    Heat one tablespoon olive oil in skillet over medium heat. Add minced garlic and red pepper flakes. Sauté briefly, 30 seconds. Add broccoli rabe and 1/2 teaspoon salt. Sauté one minute. Remove from heat. Taste and add more salt if necessary.

    Assemble pizzas: Lightly brush pizza crusts with olive oil. Rub all over with smashed garlic cloves. 

    Arrange one layer mozzarella cheese over crusts. Top with one layer of potatoes and broccoli rabe. Sprinkle one tablespoon rosemary over each crust. Top with grated Pecorino cheese.

    Bake on pizza stone or on tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes. 

    Before serving, sprinkle with freshly ground black pepper. Garnish with fresh rosemary leaves and drizzle with extra-virgin olive oil.


    Dough Recipe and Directions

    2 teaspoons dry yeast
    1/2 cup lukewarm water
    3 1/2 cups all-purpose flour
    1/4 cup semolina flour
    teaspoon salt
    3/4 cup cold water
    1/4 cup olive oil

    Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes.

    Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough.

    Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes.

    Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. 

    Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10" shapes.

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