Welcome to Mountain View Farm CSA in Easthampton MA

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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, November 16, 2014

Black Radish and Potato Salad Recipe


(1 pound) small waxy potatoes
1 clove garlic, peeled and smashed with the side of the knife blade
1 medium black radish, about 1/2 pound
2 teaspoons honey vinegar or other mild vinegar
4 teaspoons olive oil
1 teaspoon smoked paprika
a small bunch of chives, finely snipped
a few sprigs of parsley, leaves roughly chopped
the meat from 10 walnuts, crumbled
sea salt, freshly ground pepper


Scrub the potatoes (no need to peel them) and cut them into small chunks.
Place them with the garlic clove in a steamer, sprinkle with salt, and steam for 10 minutes, or until the potatoes are just cooked through (the tip of a knife should meet no resistance).
Scrub the black radish (no need to peel it, unless it is old and its skin is really tough) and carve out any crack or hole that may harbor dirt.
Grate using the large holes of a box grater. Go through the pile of grated radish and check for any brown bits, which may taste unpleasantly earthy.
Place them in a medium salad bowl, sprinkle with salt, toss to coat, and set aside while the potatoes are cooking; the salt will take the edge off the radish.
When the potatoes are cooked, set aside to cool until just slightly warm.
Chop the steamed garlic clove finely and add it to the salad bowl. Add the vinegar, oil, and paprika, and toss to combine.
Add the potatoes and the herbs to the bowl, sprinkle with pepper, and toss gently to combine. Taste and adjust the seasoning.
Top with the crumbled walnuts, and serve. Leftovers keep well until the next day.
Serves 4

Source: chocolateandzucchini.com

Mashed Yellow Turnips with Crispy Shallots


1 1/2 cups light olive or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
2 large yellow turnips (rutabagas), about 4 pounds total
Kosher salt
1 cup whole milk
6 tablespoons (3/4 stick) salted butter
1/2 teaspoon freshly ground black pepper


Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.

In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.

Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.

Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.

Serves 6

Source: foodnetwork.com

Pasta with Broccolo Romanesco


1 large head broccolo romanesco, about 2 lb.
1 Tbs. salt
2 Tbs. extra-virgin olive oil, plus more for serving
1 garlic clove, crushed
1 small dried red chili
1 lb. penne, rigatoni or conchiglie


Discard only the largest or any discolored leaves from the vegetable. For broccolo romanesco or cauliflower, remove the core and separate the head into florets. For broccoli or broccoli rabe, separate the leaves and the florets. Cut off the bottom of the thinner, more tender stems and then cut into 1-inch pieces. Cut off the bottom of the thicker stems and then use a vegetable peeler or paring knife to peel away the tough outer skin. Cut the thicker stems into 1/2-inch pieces.

Bring a large pot three-fourths full of water (at least 4 quarts) to a rapid boil over high heat. Add the salt and the broccolo romanesco or other vegetable and cook until quite tender, about 8 minutes.

Using a large slotted spoon or a wire skimmer, transfer the vegetable to a colander. Leave the water in the pot for cooking the pasta later.

In a large, deep fry pan over medium heat, warm the 2 Tbs. olive oil. Add the garlic and chili and cook, stirring occasionally, until the garlic is golden brown and the chili is browned, about 2 minutes (do not allow the garlic to burn). Using a slotted spoon, remove and discard the garlic and chili. Add the boiled vegetable.

Meanwhile, bring the vegetable cooking water back to a rapid boil over high heat. Add the pasta and stir for the first minute of cooking and occasionally thereafter.

Sauté the vegetable gently while the pasta cooks, pushing it around and breaking up the pieces with a wooden spoon. When the pasta is about half done, stir a ladleful of the pasta water into the fry pan. Let the water evaporate, then stir in a second ladleful of water, again letting it evaporate.

Cook the pasta until al dente, according to the package instructions. Drain it but not too dry, reserving about 1 cup of the cooking water. Add the pasta to the fry pan, remove from the heat, and toss together the pasta and vegetable until well combined. Add a bit of the reserved cooking water if the pasta seems too dry.

Transfer the pasta to a warmed serving bowl or individual bowls. Top with a swirl of olive oil and serve immediately.

Serves 4-6

Source: williams-sonoma.com

Friday, October 24, 2014

Carrot Cupcakes


For cupcakes:
1 cup all-purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup canola oil
1 cup sugar
1 teaspoon pure vanilla extract
1 1/2 cups finely shredded carrots (from about 6 medium carrots)

For cream cheese frosting:
4 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
1/2 teaspoon pure vanilla extract
1 3/4 cups confectioners' sugar (8 ounces)


For cupcakes: Preheat the oven to 350° and line 14 muffin cups with paper liners. Spray the liners with vegetable-oil spray.
In a medium bowl, whisk the flour with the cinnamon, baking soda and salt. In a large bowl, using an electric mixer, beat the eggs with the canola oil. Gradually beat in the sugar at medium-high speed and beat until thick, about 3 minutes. Beat in the vanilla. Fold in the dry ingredients with a rubber spatula, then fold in the carrots.
Spoon the batter into the muffin cups and bake for 25 to 30 minutes, until a toothpick inserted in the center of the cupcakes comes out clean. Let cool slightly, then transfer the cupcakes to the freezer to chill.
Fill a pastry bag fitted with a 1/2-inch plain tip with the Cream Cheese Frosting. Pipe the frosting onto the carrot cupcakes and serve. Alternatively, use a knife to spread the frosting on the cupcakes and serve.

For cream cheese frosting: In a bowl, using an electric mixer, beat the butter with the cream cheese until smooth. Beat in the vanilla and confectioners' sugar, then beat at high speed until the frosting is light and fluffy.

MAKE AHEAD The frosted cupcakes can be refrigerated for up to 3 days

Serves 14

Source: foodandwine.com

Carrot Ginger Soup


2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, chopped
5 cups carrots, chopped
2 tablespoons peeled and grated ginger
6 cups veggie broth
3/4 cup coconut milk
Salt and Pepper to taste


In a large pot, heat the oil and saute the onion and garlic for 3 minutes.
Add the carrots and ginger and stir for 30 seconds.
Add the broth and bring to a boil.
Once it has reached a boil, turn down the heat and allow it to simmer for 20 minutes.
Turn off heat and add the coconut milk.
In a blender, blend your soup in batches until it's creamy and smooth (Place a kitchen towel on top of the blender and use caution when blending in case any of the hot soup jumps out).
When soup is completely blended and back in the pot, add salt and pepper to taste.

Source: mindbodygreen.com

Winter Carrot Casserole


4 1/2 cups sliced carrots
1/2 cup vegan mayonnaise
2 tablespoon chopped onion
2 tablespoon prepared horseradish
1/4 teaspoon salt
dash of pepper
1/4 cup crushed saltine crackers (7)
2 teaspoon melted margarine


In saucepan cook carrots, covered in boiling, salted water 10 min. or till tender. Drain. Place in 1-QT. casserole. Combine mayonaise, onion, horseradish, salt, and pepper. Spoon over carrots. Mix crumbs and margarine; sprinkle on top. Bake, uncovered, in a 350 degree oven 20 min. or until heated throughout.
Serves 4-6

Source: vegweb.com

Saturday, October 18, 2014

Crispy Fried Brussels Sprouts with Honey and Sriracha


1 pound Brussels sprouts
1 tablespoon sriracha (or to taste)
3 tablespoons honey
Juice of 1 large lime
Vegetable oil for frying


Trim the stem end of the sprouts and gently separate the leaves with your fingers, collecting them in a large bowl. When you reach the heart of the sprout (where it's tough to pry off the remaining leaves), add the heart to the bowl with the leaves.

In a small bowl, whisk together the sriracha, honey and lime juice. Taste and add more sriracha or honey if you like. Set aside.

Set about 2 inches of oil in a large, heavy pot over medium heat. Heat until a Brussels sprout leaf begins to sizzle and crisp as soon as you add it to the oil. Fry the sprouts in batches, using a screen to protect you from sputtering oil and keeping your face away from the pot as the sprouts cook. Remove the sprouts with a slotted spoon after 30 seconds to a minute, when crisp and brown. Drain them on a double layer of paper towels while you fry the rest of the sprouts.

Once all the sprouts are fried, transfer them to a large bowl and sprinkle them generously with salt. Toss gently to combine. Working quickly, drizzle some of the sauce over the sprouts and toss again to coat lightly. Taste, add more sauce if necessary, and serve immediately, before they wilt!

Serves 4

Source: food52.com