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.

Friday, July 18, 2014

Easy Tzatziki

INGREDIENTS

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

INSTRUCTIONS

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

Savory Roasted Beet and Green Garlic Almond Tart

INGREDIENTS

For the Almond Cream:

1 Tbsp olive oil
3 green garlic stalks, sliced
1 cup toasted whole almonds
1/4 tsp sea salt
1/4 cup almond milk

For the crust:

1/2 cup plus 1 Tbsp whole wheat pastry flour
1/2 cup plus 1 Tbsp almond flour
1/4 tsp sea salt
4 Tbsp cold butter
1 large beet, roasted*, halved and sliced thinly


INSTRUCTIONS

To make almond cream, heat 1 Tbsp olive oil in a non-stick pan and add garlic and saute until tender, a few minutes.  Add to a food processor along with almonds, sea salt and 1/4 cup almond milk and puree until very smooth.  Set aside.

To make the crust, combine all ingredients in a bowl and mix with your hands until it starts to come together into a ball.  Press the mixture into the bottom and up the sides of a 8 inch tart pan.  Bake at 375 for 15 minutes, and remove from oven. 

Spread almond cream over the bottom of the tart, then top with beet slices in a decorative circle.  Spread beets with olive oil and sprinkle with sea salt, and bake for 40 minutes.  Let cool about 10 minutes, then remove from pan and let cool on a rack before serving.  

*For roasted beets, preheat oven to 475 degrees and wrap beet in foil. Roast until tender, about an hour or more.  Let cool, and peel off skin.

Makes 1 8 inch tart



Source:  Fragrant Vanilla Cake

Broccoli & Green Garlic Orzo

INGREDIENTS

1 cup orzo
1 head of broccoli
1/2 – 1 cup of green garlic (adjust to taste)
1/2 stick of organic butter
3-4 tablespoons of olive oil
1/2 teaspoon capers, finely chopped
3 anchovy filets, finely chopped
1/4 teaspoon lemon zest
1 tablespoon of fresh lemon juice (preferably Meyer lemon)
1/4 cup of fresh herbs – marjoram and Italian parsley (2 tablespoons marjoram, 1 tablespoon parsley)
Roughly chopped Grated parmesan cheese for garnish


INSTRUCTIONS

Follow instructions on package to prepare orzo.

Bring a medium size pot of salted water to a boil (water should taste like the ocean). Meanwhile, remove stems from broccoli crowns, and slice crowns into bite size pieces. Prep an ice water bath to blanch and shock broccoli crowns. Once water has come to a full rolling boil, place broccoli crowns in water and cook until they are just under fork tender and bright green (3-5 min.) Remove broccoli and place in ice water bath.

Wash green garlic and remove tough outer skin. Trim root and cut away tough upper portion of green leaf. Cut lower tender part into thin rounds.

In another medium saucepan over medium heat, bring butter, olive oil, green garlic, anchovy fillets, capers, lemon zest, and lemon juice to a simmer and reduce to low. Simmer about 10 minutes.

Toss with broccoli and orzo, taste for seasoning and adjust with a little salt and pepper. Serve immediately and garnish with parmesan if desired.

Serves 3-4


Source: organicauthority.com

Green Garlic, Brown Butter and Lime Pasta

INGREDIENTS

¾ cup dry pasta (any small shape)
Water and salt for cooking the pasta
2 tablespoons olive oil
1 cup chopped green garlic, the greens and whites separated
3 tablespoons butter
1 lime, cut into halves
2 green chilies, minced
Salt to taste
Handful of walnuts or pistachios chopped (optional)

INSTRUCTIONS
1.       Prepare the pasta according to the directions on the package. Set aside to drain in a colander.
2.       Heat the olive oil and add in the minced garlic whites and cook for 3-4 minutes until the garlic is a pale golden color.
3.       Add in the garlic greens and cook till they wilt.
4.       In a separate pan, heat the butter on low heat until it melts and turns a pale golden brown shade.
5.       Squeeze in the lime juice.
6.       Working quickly, add in the pasta and the salt and green chilies and mix well.
7.       Mix in the garlic and oil and the nuts and toss well. Serve immediately.

Serves 4


Source: honestcooking.com

Green Garlic Salsa Verde

INGREDIENTS

1/4 cup chopped parsley
3 tablespoons chopped mint
2 tablespoons finely chopped garlic chives or regular chives
2 tablespoons finely chopped green garlic
1 tablespoon lemon juice
1 teaspoon kosher salt, more as needed
1/8 teaspoon chile flakes
1/2 cup extra virgin olive oil

INSTRUCTIONS 

Combine the herbs, garlic, lemon, salt and chile flakes in a bowl. Stir in 1/2 cup oil until all ingredients are mixed well. Can be served immediately, or cover and let sit in the refrigerator. Enjoy with fish, chicken, beans, or tortillas.



Source: adapted from Market Challenge winner at midtownraleighfarmersmarket.com

Friday, July 11, 2014

Pattypan Squash with Eggs

INGREDIENTS

8 pattypan squash (about 5 in. across)
2 tbsp. olive oil, divided
4 green onions, finely chopped
1 teaspoon sea salt, divided
3 garlic cloves, minced
1 teaspoon minced fresh thyme leaves
8 large eggs

INSTRUCTIONS

Preheat oven to 375°. Cut tops (stem ends) off squash and reserve. Scoop out and discard insides of squash, leaving a shell at least 1/4 in. thick. Brush squash and tops with about 1 tbsp. olive oil, set on a baking sheet, and bake until tender when pierced with a fork, 15 minutes.

Meanwhile, heat remaining 1 tbsp. olive oil in a large frying pan over medium-high heat. Add onion and 3/4 tsp. salt. Cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add thyme and cook, stirring, until combined.

Set squash tops aside. Divide onion mixture evenly among the squash. Crack 1 egg into each squash, lifting out any white that doesn't fit. Sprinkle eggs with remaining salt. Bake until eggs are set, 15 to 20 minutes. Serve immediately, with tops replaced or set to the side.

Serves 8


Source: adapted from myrecipes.com

Beet Glazed Salmon & Orange, Fennel and Pecan Salad

INGREDIENTS

For the salmon:

2 large fillets of salmon, or 1 large piece for a dinner party, about 1 1/2 pounds
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon sugar
1 medium beet, small dice

For the salad & vinaigrette:

1 medium bulb fennel, thinly sliced or cut with a mandolin
1 large orange, peeled and thinly sliced
a handful of fennel frond, roughly chopped
fresh pecans, finely chopped
1/4  cup champagne vinegar
1 1/2 tablespoon orange juice
1 tablespoon lemon juice
1 tablespoon sugar
pinch of salt
1 tablespoon olive oil

INSTRUCTIONS

Preheat oven to 425 degrees. Line a cookie sheet with parchment. Place skin side down. Sprinkle with salt.

In a small saucepan, combine orange juice, lemon juice, sugar and beet. Cook over medium heat until mixture starts to thicken, about 5 to minutes. Strain liquid into small bowl. You can reserve beets for another use. Brush salmon with glaze and roast in oven for 15 minutes. Salmon should be firm and flaky. Let rest for 5 minutes.

While the fish is in the oven, combine champagne vinegar, orange juice, lemon juice, salt, and sugar. Whisk in olive oil. Assemble salad on platter. Lightly dress with vinaigrette, and top with salmon. Sprinkle with another tablespoon of fennel frond.

Serves 6


Source: birdandcleaver.com