Welcome to Mountain View Farm CSA in Easthampton MA

2014-2015 Winter Shares Now Available!

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.

Saturday, August 30, 2014

Carrot Tomato Salad


3 medium grated carrots
1/4 thinly sliced red onion
1 diced tomato
1/2 thinly sliced hot pepper
1 tbsp minced cilantro
1 tsp lemon juice


1. Grate the organic carrots with the skin and add it to a bowl. Add red onions, tomatoes, green chillies and cilantro.
2. Squeeze the lemon juice and give the salad a quick toss. Allow the salad to rest for 10 minutes. Just when you are ready to serve add some salt and serve. The salad will remain crisp.

Serves 2

Source: fewminutewonders.com

Friday, August 29, 2014

Roasted Peppers Stuffed with Tomatoes and Onions


4 bell peppers
2 cups cubed tomatoes (about 3 medium tomatoes)
1 medium onion
1 cup packed fresh basil leaves
3 garlic cloves
about 3 tablespoons olive oil


Preheat oven to 425°F and lightly oil a large shallow baking pan.
Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Cut tomatoes into small cubes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

Serves 8

Source: adapted from epicurious.com

Jalapeño Poppers


12 fresh jalapeños
2 ounces coarsely grated Cheddar
2 ounces coarsely grated Monterey Jack
2 ounces cream cheese
1 teaspoon hot sauce
3 large eggs
1 cup plain fine dry bread crumbs
2 teaspoons dried oregano
About 4 cups vegetable oil


Cut a lengthwise slit from stem to bottom of each chile. Make a crosswise incision at stem end, forming a T.

Pry open enough to hold back long cuts (to expose ribs and seeds), then devein and seed using tip of a paring knife and kitchen shears. Grapefruit spoons and vegetable peelers also work.

Stir together cheeses, hot sauce, 1/4 teaspoon pepper, and 3/4 teaspoon salt.

Fill chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape.

Lightly beat eggs in a small shallow bowl. Stir together bread crumbs, oregano, and 1/4 teaspoon each of salt and pepper in another shallow bowl.

Dip chiles in egg, letting excess drip off, then coat with bread crumbs, transferring to a work surface. Repeat coating with egg and crumbs to form a second layer.

Heat 2 inches oil to 325°F in a medium saucepan. Fry chiles in 3 batches, stirring occasionally, until golden brown all over, 5 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 325°F between batches.

Serves 4

Source: adapted from Gourmet

Leek Toasts with Blue Cheese


1 1/2 pounds leeks (about 3 big leeks), lengthwise and white and pale green parts sliced 1/4-inch thick (about 3 generous cups of slices)
2 tablespoons unsalted butter
1 tablespoon olive oil, plus extra for brushing toasts
Coarse salt
Freshly ground black pepper
6 medium-sized or 12 baguette-sized 1/2-inch slices of bread of your choice (I used a light sourdough)
2 ounces blue cheese, crumbled (a soft or crumbly goat cheese would also work)
Few drops of lemon juice (optional)


Fill a large bowl with cold water. Add leeks and use your hands to pump them up and down in the water a bit, separating the rings and letting the dirt and grit fall to the bottom. Transfer to a dish or plate for a minute; no need to dry them.

Meanwhile, heat a large, heavy skillet over medium. Once hot, add butter and olive oil and once they’re fully melted and a bit sizzly, add the leek slices, still wet. Sprinkle with 1/2 teaspoon coarse salt and a few grinds of black pepper. Reduce heat to low, cover with a lid and cook leeks for 25 minutes, stirring them occasionally. Adjust seasoning to taste.

While leeks cook, brush bread slices with olive oil and sprinkle with coarse salt. Run under broiler until lightly toasted. You may either spread the cheese you’re using on now, while the toasts are hot, or sprinkle it on at the end. Divide leeks among toasts. Sprinkle with cheese, if you haven’t spread it underneath. Add a few drops of lemon juice, if desired. Eat at once or gently rewarm a bit later.

Serves 2-6

Source: smittenkitchen.com

Carrot and Leek Frittata


2 tablespoons extra virgin olive oil
1 1/2 cups finely sliced or diced carrot
1 1/2 cups finely sliced leeks
Salt and freshly ground pepper to taste
2 garlic cloves, minced
8 eggs
2 tablespoons milk
1/4 cup finely chopped tarragon


1. Heat 1 tablespoon of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the carrots and leeks. Cook, stirring often, until tender, five to eight minutes. Stir in the garlic, season to taste with salt and pepper. Cook, stirring, for 30 seconds to one minute, and remove from the heat.

2. Beat the eggs and milk together in a large bowl. Stir in salt to taste (about 1/2 teaspoon), pepper, the cooked carrots and leeks, and the tarragon.

3. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan, and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

4. Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn’t burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they’re not.

5. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Serves 6

Source: nytimes.com

Roasted Garlic & Leek Bread Casserole


1 large head garlic
3 tablespoons extra-virgin olive oil, divided
3 cups water plus 2 tablespoons, divided
8 slices stale bread, crusts removed
4 cups halved and thinly sliced leeks (about 2 large leeks) white and light green parts only
1/2 teaspoon kosher or sea salt, divided
1 cup shredded raclette or Gruyère cheese
1 tablespoon chopped fresh thyme

1/4 teaspoon freshly ground pepper

Preheat oven to 375°F.

Remove the outer skin from the garlic and place the head in a small baking dish. Drizzle with 1/2 teaspoon oil. Add 1/4 inch water to the dish. Roast, uncovered, until tender but still firm, about 30 minutes. Let cool slightly, then peel the cloves. Thinly slice and set aside.

Meanwhile, bring 3 cups water to a boil. Place bread in a shallow heatproof dish large enough to hold it in a single layer. Pour in enough water to nearly submerge it. Let stand until the bread is saturated, 3 to 5 minutes. Transfer the bread to a colander in batches and gently press out the liquid. The bread should be somewhat moist, but not dripping. Tear it into irregular pieces. Transfer to a large bowl.

Heat 1 tablespoon oil in a large skillet or Dutch oven over medium heat until shimmering. Add leeks, 2 tablespoons water and 1/4 teaspoon salt, partially cover and cook, stirring occasionally, until the leeks are tender but still bright green, 5 to 7 minutes.

Add the leeks to the bowl of bread along with the sliced garlic, 1 1/2 tablespoons oil, cheese, thyme, pepper and the remaining 1/4 teaspoon salt; gently combine with your hands or a spoon. Spread the mixture into a shallow baking dish large enough to hold it in a 1-inch layer, such as a 9-by-13-inch pan. Drizzle with the remaining 1 teaspoon oil.

Bake until crisp and golden in spots, about 30 minutes. Serve warm

Serves 6

Source: eatingwell.com

Saturday, August 23, 2014

Blackened Salmon Tacos with Balsamic Caramelized Onions & Cilantro Yogurt


16 oz piece of wild caught salmon
6-8 corn tortillas
1 lime, juiced

For Blackened seasoning:
1 Tbsp paprika
1 tsp cayenne
1 tsp salt
¼ tsp pepper
½ tsp dried thyme
½ tsp dried oregano

For Cilantro yogurt:
1 cup Greek yogurt
Handful chopped cilantro
Juice of ½ lime
Pinch of salt

For Balsamic onions:
1 medium onion
2 Tbsp grapeseed
2 Tbsp balsamic vinegar
Salt & pepper

Additional suggested toppings: chopped avocado, black beans, salsa fresca

Preheat the over to 400º
Marinate your salmon, start by squeezing the lime juice over the salmon and then coating it with the blackened seasoning. Transfer it to a foil lined or greased baking tray.
Cook the salmon for 15 minutes.
While your salmon is cooking, prepare the balsamic onions. In a medium saucepan over medium heat, warm up the grapeseed oil and then add in the onions, vinegar, and a pinch of salt.  Cook the onions, stirring occasionally, for about 10-15 minutes or until the onions begin to caramelize and brown around the edges.  Transfer to a serving bowl.
While your onions are caramelizing, mix together the ingredients for the cilantro yogurt and prep any other additional toppings. 
When the salmon is done, let it cool slightly, and then transfer it to a serving plate (removing any skin beforehand).  Using a fork, split up the salmon into smaller chunks chunks for the tacos. It should fall apart easily. 
Serve immediately with the corn tortillas, and all of the other toppings you prepared. 

Serves 2-3 (several tacos per person)

Source: whatscookinggoodlooking.com