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 certified organic.



Winner of the Best Local CSA or Best Local Farm Award 8 Years in a Row!








Friday, September 23, 2016

Garlic and Potato Soup

Source: In Fine Balance, December 16, 2012
Ingredients

  • A small amount of olive oil to sauté the vegetables
  • 1 small yellow onion, peeled and chopped
  • 1 small carrot, peeled and chopped
  • 1 celery stock, chopped
  • 1-1/2 lbs white, russet or Yukon gold potatoes, peeled, chopped
  • Cloves from a whole head of garlic (yes, all of it), peeled
  • 6-7 cups of liquid, I highly recommend several cups of a good quality vegetable stock plus water to make the required amount
  • salt and pepper to taste
  • 1 teaspoon of dried thyme
  • 1 bay leaf
Directions

Heat olive oil in a large sauté or soup pot over medium heat. Add onion, carrot, and celery.  Saute about 5 minutes as the vegetables start to become fragrant and tender. Add garlic, potatoes, stock and water, thyme and bay leaf. Bring to a boil, then reduce to a simmer. Add some salt and pepper.  Slightly cover, and simmer until all the vegetables are very tender, about 30 minutes.
Remove the soup from the heat. Using a blender or a food processor and puree the soup in batches. Careful to vent the blender lid to allow steam to escape.
Return to pot and bring up to serving temperature. Check for seasonings. Serve with chives and croutons.

Broccoli Cheddar Soup

Source: Smitten Kitchen, September 29, 2015

Ingredients

4 tablespoons unsalted butter
1 small onion, chopped small
1 garlic clove, minced
1/4 cup all-purpose flour
1 cup half-and-half
4 cups low-sodium vegetable or chicken broth 
1 bay leaf
Kosher salt and freshly ground pepper
1 1/4 pounds broccoli or 4 cups broccoli florets and stems, chopped small
1 large carrot (about 6 ounces) or 2 slim ones, chopped tiny (1 cup)
8 ounces (about 2 1/2 cups) coarsely grated sharp cheddar cheese, plus a pinch extra for garnish
Directions 
Melt the butter in a large, heavy pot over medium heat. Add the onion and garlic and cook until tender, about 3 to 5 minutes. Stir in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaf, salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until slightly thickened, about 10 minutes.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 15 to 20 minutes. Discard the bay leaf and adjust seasoning if needed, but err on the cautious side with the salt because the cheese will add a bit. Puree the soup to your desired texture — I like mine fairly chunky, just lightly blended — with an immersion blender or in an upright one. Back on the stove, add cheese and whisk until melted, about 1 minute. 
Serve in bowls, garnished with a pinch of cheese. We like a hearty slice of grainy toasted bread on the side, for swiping.

Carrot Soup with Miso and Sesame

Source: Smitten Kitchen, January 3, 2012

Ingredients

Soup
2 tablespoons olive oil
2 pounds carrots, peeled, thinly sliced
1 large onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled)
4 cups vegetable broth
1/4 cup white miso paste, or more to taste
To finish
Drizzle of toasted sesame oil
2 scallions, very thinly sliced
Directions
Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes. 
Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.
Ladle into bowls and garnish each with a drizzle of sesame oil and small mound of scallions.
Pickled scallions? I didn’t do this in the end, but was tempted to lightly pickled the scallions by letting them hang out in a mixture of 6 tablespoons rice vinegar, 2 tablespoons water, 1 tablespoon of Kosher salt (I use Diamond brand, use less if you’re using Morton or another, which are more dense) and 1 1/2 teaspoons sugar for a while before using them as garnish.

Carrot Soup with Tahini and Crisped Chickpeas

Source: Smitten Kitchen, January 3, 2013
Ingredients
Soup
2 tablespoons (30 ml) olive oil
2 pounds (905 grams) carrots, peeled, diced or thinly sliced
1 large onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon table salt, plus more if needed
Pinch of Aleppo pepper or red pepper flakes
4 cups (945 ml) vegetable broth
Crisped chickpeas
1 3/4 cups cooked chickpeas, or 1 15-ounce (425-gram) can, drained, patted dry on paper towels
1 generous tablespoon (15 ml or so) olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground cumin
Lemon-tahini dollop
3 tablespoons (25 grams) tahini paste
2 tablespoons (30 ml) lemon juice
Pinch or two of salt
2 tablespoons (30 ml) water
Pita wedges, garnish
A few large pitas, cut into 8 wedges
Olive oil, to brush pitas
Za’atar (a Middle Eastern spice-herb blend) or sesame seeds and sea salt to sprinkle
2 tablespoons flat-leaf parsley, coarsely chopped
Directions
Heat two tablespoons olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes. 
Meanwhile, heat your oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly.
Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes. 
Meanwhile, in a small dish, whisk together tahini, lemon juice, salt and water until smooth with a yogurt-like consistency. If more liquid is needed to thin it, you can add more lemon juice or water, a spoonful at a time, until you get your desired consistency.
Spread pita wedges on a second baking sheet and brush lightly with olive oil. Sprinkle with za’atar or a combination of sea salt and sesame seeds and toast in oven with chickpeas until brown at edges, about 5 minutes.
Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls. Dollop each with lemon-tahini, sprinkle with crisped chickpeas and garnish with chopped parsley. Serve with pita wedges.

Sunday, September 18, 2016

Sweet and Spicy Roasted Kabocha Squash

Source: Food.com

Ingredients

1/2 small kabocha squash
3 tablespoons light brown sugar (plus more for sprinkling)
1/4 teaspoon cayenne powder (or chill powder)
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 1/2 teaspoons soy sauce
1 tablespoon sesame oil

Directions

  1. Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper.
  2. De-seed and cut the squash into slices about 1/4 inch thick.
  3. Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
  4. Spread the slices in a singler layer on the baking sheet and drizzle them with the oil.
  5. Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.
  6. Serve hot or at room temperature.


Friday, September 16, 2016

Korean Pumpkin Porridge with Rice Dumplings (Hobakjuk)

Source: The Kitchn, January 29, 2014

Ingredients

For the porridge:
1 (2-pound) pumpkin, kabocha, or butternut squash, peeled and cut into 1-inch cubes
4 cups water
1/4 cup sweet rice flour 
1/4 cup brown sugar (or to taste)
1 teaspoon salt
1/2 cup cooked red beans (optional) 
2 tablespoons pine nuts (optional)
1 teaspoon black sesame seeds (optional)
For the sweet rice dumplings:
1/2 cup sweet rice flour
3 to 5 tablespoons hot water
Directions
To prepare the porridge, fill a saucepan with an inch or two of water. Place a steamer basket or colander in the saucepan, cover, and bring to a boil over high heat. Place the pumpkin in the basket, cover, and reduce heat to medium. Make sure the water doesn't boil away; if necessary, add more water during steaming. Cook the pumpkin until very tender when pierced with the tip of a knife, about 20 minutes.
While the pumpkin steams, prepare the rice balls. In a bowl, combine 1/2 cup sweet rice flour and 3 tablespoons of hot water. Using your hands, knead it to form a dough. The dough should be soft and pliable like play-dough — not too dry and not too sticky. If necessary, add more water, a little at a time, to reach the right consistency.
Divide the dough into 12 pieces and roll into balls. Keep the balls covered with a damp towel to prevent them from drying out. Set aside.
Transfer the pumpkin to a blender along with 4 cups water, 1/4 cup sweet rice flour, and the brown sugar and salt. Blend until smooth. Pour into a saucepan and simmer over medium heat for 5 minutes, stirring frequently.
While the porridge simmers, cook the rice balls. Bring a medium saucepan of water to a rolling boil. Add the rice balls and cook until they float, about 2 minutes. Use a small strainer or slotted spoon to remove the cooked dumplings.
If using red beans, add a spoonful of beans to the bottom of each individual bowl. Ladle the porridge into the bowls. Add three rice dumplings to each bowl. Garnish with pine nuts and sesame seeds, if using. Serve immediately.

Kabocha Squash Soup with Pomegranate and Pepitas

Source: The Kitchn, September 17, 2013
Ingredients
1 small kabocha squash, halved lengthwise and seeds removed
2 tablespoons extra-virgin olive oil
4 medium shallots, peeled and thinly sliced
3 medium Gala apples (about 1 pound) peeled, cored and cut into 1/2-inch pieces
1 teaspoon dried thyme
1/4 teaspoon cinnamon
1 tablespoon balsamic vinegar
5 cups vegetable stock, plus more if needed
1 medium russet potato (about 1/2 pound), peeled and cut into 1-inch pieces
1/3 cup coconut milk
Kosher salt and freshly ground black pepper
Pure maple syrup, toasted pepitas and pomegranate arils, for serving
Directions
Preheat the oven to 400°F and line a rimmed baking sheet with foil. Place the squash cut side down on baking sheet, and roast until completely tender when pierced with a knife, 45 to 60 minutes. Remove from oven and let it cool to the touch. Scoop out 2 cups of flesh and set aside, reserving remaining squash for another use. (This step can be completed up to 2 days in advance.)
Heat oil in a large pot set over medium heat. Add the shallots and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the apples and cook, stirring occasionally, until slightly softened, 5 to 7 minutes. Stir in thyme and cinnamon and cook until fragrant, about 1 minute.
Add the vinegar, stock, potato, and reserved roasted squash. Raise the heat to medium high and bring to a simmer; reduce heat to low and cook, uncovered, until the potatoes are very tender, about 15 minutes.
Remove the pot from heat and let cool slightly. Puree the soup until smooth using an immersion blender or working in batches in a standard blender. (Don't forget to hold the blender lid tightly with a folded towel when blending hot soup!) Stir in the coconut milk, and season with salt and pepper to taste.
Divide the soup between bowls. Drizzle with a little maple syrup and top with toasted pepitas and pomegranate seeds.

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