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 Award 6 Years in a Row!

Thursday, May 28, 2015

Roasted Radishes

  • Source: marthastewart.com

  • Radishes 
  • Extra-virgin olive oil 
  • Coarse salt and freshly ground pepper 
  • Fresh lemon juice 


  1. Toss radishes with oil. Season with salt and pepper. Roast on a baking sheet at 450 degrees, stirring once, until slightly tender and charred, about 15 minutes. Sprinkle with salt. Drizzle with lemon juice.

Quick Pickled Radishes

  • Source: Marthastewart.com
  • 2/3 cup red-wine vinegar 
  • 1/2 cup sugar 
  • Coarse salt 
  • 15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced 


  1. In a medium bowl, stir together vinegar, sugar, and 2 teaspoons coarse salt. Add radishes, and stir to combine. Let stand 30 minutes before serving. Pickled radishes are best used within a few hours but can be kept refrigerated for up to 1 day.

Fresh Radishes With Flavored Salts and Butter

  • Source: MarthaStewart.com
  • 3 tablespoons whole fennel seeds 
  • 2 tablespoons whole cumin seeds 
  • 2 cups coarse salt 
  • 2 teaspoons ground paprika 
  • 1 1/2 teaspoons cayenne pepper 
  • 24 medium radishes, trimmed 
  • 8 tablespoons (1 stick) unsalted butter, room temperature 


  1. Toast fennel seeds in a dry skillet over medium heat, shaking pan continuously, until aromatic, about 4 minutes. Transfer to a spice grinder; grind until seeds are no longer coarse. Repeat with cumin seeds. 
  2. In a small mixing bowl, stir ground fennel seeds into 1/2 cup coarse salt; transfer to a small serving bowl. Wipe out mixing bowl, then mix ground cumin seeds into 1/2 cup coarse salt; transfer to another small serving bowl. Wipe out mixing bowl, then stir paprika and cayenne pepper into 1/2 cup coarse salt; transfer to a third serving bowl. 
  3. Arrange radishes on a serving platter. Pour the remaining 1/2 cup salt into another serving bowl. Transfer softened butter to a slightly larger bowl. Serve.

Radishes with Creamy Ricotta

Source: Real Simple


  1. Place 1 cup ricotta (preferably fresh) in a small bowl, drizzle with 1 tablespoon extra-virgin olive oil, and sprinkle with 1/8 teaspoon each kosher salt and black pepper.
  2. Serve with sliced radishes.

Sunday, February 8, 2015

Kohlrabi Slaw

Source: Martha Stewart Living, June 2011

  • Kohlrabi, cut into matchsticks
  • Apple, cut into matchsticks
  • Olive oil
  • Fresh lemon juice
  • Salt and pepper
  1. Mix kohlrabi and apple matchsticks with olive oil and fresh lemon juice. Season with salt and pepper.

Potato and Celery Root (Celeriac) Mash

      Source: Bon Appetit, December 2011

    • 2 1/2 pounds mixed russet, Yukon Gold, and white-skinned potatoes, peeled, cut into 2" cubes
    • 1 1-pound celery root (celeriac), peeled, cut into 3/4" cubes
    • 1 6" piece of horseradish, peeled, coarsely grated
    • 1 1/2 cups sour cream
    • 3 tablespoons Dijon mustard
    • 2 tablespoons (1/4 stick) unsalted butter
    • Kosher salt
    • Place potatoes, celery root, and horseradish in a large pot. Add water to cover by 1". Bring to a boil, reduce heat to medium-high, and simmer until vegetables are tender, 25-30 minutes.
      Drain, reserving 1 cup cooking liquid. Return vegetables to pot; add sour cream, Dijon mustard, and butter. Using a potato masher, coarsely mash vegetables. Add reserved cooking liquid by tablespoonfuls if mash is too stiff. Season to taste with salt.

Sunday, January 11, 2015

Roasted Roots with Rice and Beans


Use any melody of roots from your farm share.


Roast your roots, lightly coated with olive oil, with onions and garlic at about 400 degrees until cooked through to your desired tenderness. Toss with rice and beans.