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!











Saturday, August 29, 2015

Watermelon-Habanero Lemonade

Source: Food 52
Serves 6-8
Ingredients
10 lemons, washed
cup sugar
cups fresh watermelon juice
2-3 cups water, separated
pinch salt
habanero pepper, halved and seeded
Cubed watermelon and sliced lemon, for garnish
Directions
Halve the lemons lengthwise and slice to about 1/4-inch thin, so you have thin half-moons of lemon slices. 
Mash together the lemon slices, sugar, and salt until the sugar dissolves and the juice thickens. 
Strain as much liquid from the lemon slice mixture as you can (use a spoon to help separate the juice from the solids in the strainer). 
Add the watermelon juice and 2 cups of the water to the lemon juice mixture in pitcher. Taste and add more water as necessary until you are pleased with your lemonade base.
Add the habanero pepper. Refrigerate overnight. Remove the habanero when the lemonade reaches your desired heat level (I'm wary of overpowering the lemonade flavor, so I take it out after about 24 hours). Add chunks of fresh cut watermelon and sliced lemons to the pitcher before serving. 
This is a forgiving recipe. If you want to intensify the heat, leave the habanero in the lemonade longer. If you prefer a more subtle heat, remove it sooner or just use half of the pepper. If you accidentally leave it in too long, dilute with more lemonade. To up the sweetness, add more watermelon or sugar. To make a boozy version, add vodka or tequila. If you can't find watermelon juice, you can instead replace the juice with water and add 1/4 of a watermelon, cubed, to infuse into the lemonade.

Grilled Avocado Halves with Cumin-Spiced Quinoa and Black Bean Salad

Source: Food 52
Serves 4 to 6
For the grilled avocados:
avocados
1 to 2 tablespoons olive oil
lemons, juiced
Salt and pepper, to taste
For the cumin-spiced quinoa and black bean salad:
cup dry quinoa
tablespoons extra-virgin olive oil
tablespoons apple cider vinegar
teaspoons maple syrup
teaspoons Dijon mustard
teaspoon ground cumin
1/2 teaspoon salt
Black pepper, to taste
cup diced cucumber
cup diced red bell pepper (or substitute cherry tomatoes)
1/2 cup raw corn kernels (from about 1 ear)
1 1/2 cups cooked black beans (or 1 can beans, rinsed)
10 to 15 basil leaves, cut in a chiffonade
1/4 cup chopped fresh cilantro, plus extra for garnish
Directions
Lightly oil your grill or grill pan and set over medium heat. 
Rinse the quinoa through a fine sieve for about a minute. Place quinoa in a medium sized pot with 2 cups of water and a pinch of salt. Bring the water to boil, then reduce it to a simmer. Cover the quinoa and simmer for 15 minutes, or until all of the liquid has been absorbed. Fluff the quinoa with a fork and allow it to rest, covered, for 10 minutes. 
While the quinoa cooks, cut the avocados in half and remove the pits. Brush the avocados lightly with olive oil and drizzle with lemon juice. Sprinkle them with salt and pepper. Place the avocados, cut side down, on the grill. Allow them to cook for 5 minutes, or until they have nice grill marks. Remove them from heat and set aside.
In a small bowl, whisk together the olive oil, vinegar, maple syrup, mustard, cumin, salt, and pepper to taste. 
To a large mixing bowl, add the cooked quinoa, cucumber, pepper, corn, black beans, basil, and cilantro. Dress the salad and toss gently. Season to taste.
Fill each avocado half till it's brimming over with a cup of quinoa salad. Serve, garnished with extra cilantro if desired.

Thursday, August 27, 2015

Portobello Tacos with Vegan Jalapeño Sauce

Source: Love and Lemons, August 26
Ingredients
Jalapeño Sauce
  • ½, 1 or 2 jalapeños (depending on your spice preference)
  • 1 cup cashews, soaked for at least 3 hours, then drained
  • 1 cup water
  • 1 tablespoon rice vinegar (or white wine vinegar)
  • 1 tablespoon minced shallot
  • ½ teaspoon garlic powder (or 1 clove of garlic)
  • ½ cup chopped and peeled cucumber
  • squeeze of lemon
  • generous pinches of salt and freshly ground black pepper
  • ¼ cup chopped chives
Tacos
  • 2 portabello mushroom caps, stems removed
  • splash of olive oil
  • splash of soy sauce
  • splash of balsamic vinegar
  • 1 large avocado, sliced
  • 1 cup shredded red cabbage
  • handful of cilantro
  • 1 jalapeño, thinly sliced, optional
  • 6 tortillas, flour or corn, warmed or grilled

Instructions
  1. Roast the jalapeños. You can do this over a gas stove, in a dry cast iron pan, or under your oven broiler. Roast until the skin on the outside is black and blistering. Remove from the heat, place in a bowl and cover with a kitchen towel or plastic wrap for 10 minutes. Once they're cool to the touch, peel off the skins (you can use your hands or a knife - it should come off fairly easily).
  2. Remove the stem and seeds of your jalapeños and place them in a blender with the cashews, water, vinegar, shallot, garlic, cucumber, lemon, salt and pepper. Blend until smooth and creamy, adding more water if necessary to get your blender moving. Taste and adjust seasonings, adding more salt, pepper or lemon to your liking. Stir in the chopped chives. Chill until ready to use.
  3. Slice the portabello mushrooms. Place them on a plate and drizzle them with olive oil, soy sauce, balsamic and freshly ground black pepper. Use your hands to coat the mushrooms on all sides.
  4. Heat a grill or grill pan to medium-high heat. Grill the mushroom slices on both sides until char marks form, about 3-4 minutes per side.
  5. Assemble tacos with mushrooms, avocado, cabbage, cilantro, sliced jalapeños, if using. Serve with jalapeño sauce.
Notes
If you're sensitive to spice, start by adding ½ of a jalapeño to your sauce ingredients. You can always taste and add more. If you've made your sauce too spicy, balance it by adding more vinegar. (If it's too vinegar-ey, add a bit of olive oil).

Sunday, August 16, 2015

Scalloped Tomatoes with Croutons

Source: Smitten Kitchen

3 tablespoons olive oil (reduced from original)
2 cups bread from a French boule, in a 1/2-inch dice, crusts removed (I went closer to 3 cups, after buying a loaf of very puffy Italian bread by accident)
2 1/2 pounds plum whatever good tomatoes you’ve got, cut into 1/2-inch dice
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons sugar
2 teaspoons Kosher salt (read this)
1 teaspoon freshly ground black pepper
1/2 cup thinly slivered basil leaves, lightly packed
1 cup freshly grated Parmesan cheese
Preheat the oven to 350°F. Heat olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 5 minutes.
Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture and cook them together, stirring frequently, for 5 minutes. Remove from heat, and stir in the basil. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan cheese. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm with a big green salad, a bean salad and/or a poached egg. 

Roasted Tomato Soup with Broiled Cheddar


Source: Smitten Kitchen
Soup
3 pounds plum tomatoes, halved lengthwise
2 tablespoons olive oil
2 large or 4 small cloves garlic, unpeeled
1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
1/4 teaspoon (or more to taste) dried crushed red pepper
4 cups chicken or vegetable stock
Lid
4 1-inch slices from a large loaf of rye bread, whole wheat sourdough or bread of your choice (or 16 1-inch slices from a baguette), toasted until hard and lightly buttered on one side
1 tablespoon grated raw onion
1 cup coarsely grated cheddar (or more to taste)
Make soup: Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper (I used 1 full teaspoon of Kosher salt). Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.
Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.
Create cheddar lid: Preheat oven to 350. Arrange four ovenproof soup bowls, crocks or large mugs on a large, foil-lined baking sheet. Stir grated onion into the warm soup. (I love this last-minute suggestion of onion.) Float toast slice(s) in each bowl, buttered side up and divide grated cheese generously over top. (If you’re using a wide bowl, you might find that you want more cheese to create a thick, broiled lid.) Bake soups on tray for 15 to 20 minutes, until cheese on top is bubbling and brown at the edges. If you’d like it even more bronzed on top, preheat your broiler and finish soups for a minute or two under it. Serve immediately.
Do ahead: Soup can be prepared one day ahead, and kept covered in the fridge. Rewarm before serving, or before finishing with cheddar crouton.

Tomato and Fried Provolone Sandwich

Source: Smitten Kitchen

Makes 2 big sandwiches, or 4 open-faced smaller ones, tartine-style
4 1/2-inch thick slices your favorite sturdy bread
4 tablespoons mayonnaise
Two to four 1/4-inch slices provolone cheese (use larger amount for smaller slices)
Olive oil
2 medium-sized perfectly ripe tomatoes, sliced
Flaky salt and freshly cracked black pepper, to taste
Spread each slice of bread with mayonnaise and set aside.
Heat a skillet, preferably nonstick, over medium-low heat. Add a thin layer of olive oil and let it heat until shimmering. Add first slice of provone to skillet and fry it until crusty and golden underneath. Using a very thin spatula (this “flexible fish spatula” style is my favorite, for everything) carefully flip slice. It’s probably not going to flip neatly and you’ll probably curse me and also Hess but a messy slice will taste no less delicious than a photogenic one, promise. Just do your best. Fry the slice on the other side until golden underneath, then lift this browned cheese messout of the pan and onto your first prepared bread slice. Repeat with remaining slices of cheese, frying more than one at a time if you’re now more comfortable with the process. 
Arrange slices of tomatoes over fried provolone on bread, sprinkle with salt and pepper and enjoy!

Friday, August 14, 2015

Heirloom Tomato and Cornbread Panzanella

Source:  • July 23, 2015
Author's Note: This recipe calls for day-old cornbread, but if you did not have the foresight to make cornbread yesterday and you need this panzanella today (me! me! this was me), you can expedite the process quite easily. With a few hours to spare before panzanella o’clock, make an 8-inch square slab of your favorite cornbread. Once it is mostly cool, cut the slab into 1-inch cubes and spread them evenly over a large parchment-paper-lined baking sheet. This will be the same sheet you’ll toast the cubes on later! #efficiency. Set the baking sheet out on a counter and let it hang to dry out for a few hours. You’ll have faux day-old bread in no time, and the cubes will be all set to crouton-ify. 
Serves 4
Ingredients
(heaping) cups 1-inch cubes of day-old cornbread (see headnote)—don’t be shy with the scoops, this isn’t called bread salad for nothing
tablespoons olive oil, divided
Flaky sea salt, like Maldon, to taste
Freshly ground pepper, to taste
pounds heirloom tomatoes in a variety of colors, chopped into 1- to 2-inch pieces
1 shallot, peeled and minced
tablespoons balsamic vinegar
4 to 5 ounces fresh mozzarella, diced
1/2 cup (packed) basil, roughly chopped or cut into ribbons
Directions
Preheat oven to 400° F. Line a baking sheet with parchment paper and spread the cornbread cubes evenly on top. Drizzle with 3 tablespoons olive oil and toss around to coat. Season lightly with salt and pepper. Bake for about 10 minutes, tossing halfway through, until crisp and browned. 
Toss tomatoes, shallot, balsamic, remaining 2 tablespoons of olive oil, and mozzarella together in bowl. Let sit for 5 minutes while the whole deal gets juicy. Add in cornbread croutons and basil and let sit for at least 15 to 20 minutes, so the bread can soak up juices.
Top with a big hit of sea salt and fresh ground pepper, and then serve