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!








Saturday, August 20, 2016

Cold Cucumber Soup with Yogurt and Dill

Source: Food and Wine, June 2013

Ingredients

  • 2 large European cucumbers (2 1/4 pounds), halved and seeded—1/2 cup finely diced, the rest coarsely chopped
  • 1 1/2 cups plain Greek yogurt
3 tablespoons fresh lemon juice

  • 1 small shallot, chopped
  • 1 garlic clove
  • 1/3 cup loosely packed dill
  • 1/4 cup loosely packed flat-leaf parsley leaves
  • 2 tablespoons loosely packed tarragon leaves
  • 1/4 cup olive oil, plus more for drizzling
  • Salt
  • Fresh ground white pepper
  • 1/2 red onion, finely chopped
Directions

In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.

Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil and serve.

Chilled Carrot Soup

Source: MARTHA STEWART LIVING, JUNE 2009

Ingredients

  • 2 tablespoons unsalted butter
  • 1/4 cup diced onion
  • 2 pounds carrots, sliced 1/2 inch thick
  • 5 1/2 cups water
  • 1 tablespoon honey
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1/2 cup fresh unseasoned coarse breadcrumbs
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • Thinly sliced baby carrots, for garnish
  • Directions
  • Melt butter in a medium saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add carrots, and cook for 2 minutes, stirring occasionally. Add water, and bring to a boil. Reduce heat, and simmer until carrots are very soft, 25 to 30 minutes. 
  • Filling a blender halfway and covering with a kitchen towel, puree soup in batches. Stir in honey, and season with saltand pepper. Chill soup for at least 3 hours or up to overnight. 
  • Before serving, prepare breadcrumbs: Heat olive oil in a medium-size saute pan over medium-high heat. Add fresh unseasoned coarse breadcrumbs. Stir constantly until toasted and golden brown, about 2 minutes. Transfer to a bowl, and let cool. Stir in finely chopped fresh flat-leaf parsley, and season with salt and pepper. Garnish each serving with 1 tablespoon breadcrumb mixture, and thinly sliced baby carrots if desired.

Summer Borscht

Source: Food Network

Ingredients

5 medium fresh beets (about 2 pounds without tops)
Kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
2 teaspoons Champagne vinegar
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced English cucumber, seeds removed
1/2 cup chopped scallions, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving


Directions

Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.

In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. 


Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. 

Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.


Gazpacho

Source: New York Times Cooking

Ingredients

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks

Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks

cucumber, about 8 inches long, peeled and roughly cut into chunks

small mild onion (white or red), peeled and roughly cut into chunks

clove garlic

teaspoons sherry vinegar, more to taste

Salt

1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling

Directions

  1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
  2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
  3. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
  4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch


Friday, August 12, 2016

Eggplant Tomato Pie

Source: Yummly, September 7, 2013

Ingredients
1 eggplant
2 tomatoes
1 onion
2 cloves garlic
breadcrumbs
1 egg
1 Tbsp butter
1 Tbsp pesto
grated parmesan cheese 

fresh basil 

Directions

Peel and cube eggplant, boil until soft. Drain water and mash. Add (sauteed) diced onion and garlic, breadcrumbs, beaten eggs, melted butter, pesto, and mix well. Grease a pie pan. Slice one tomato and layer on bottom of pan. Add eggplant mixture. Slice the other tomato and layer on top of eggplant mixture. Add grated Parmesan cheese and sprinkle with fresh basil. Bake at 350 F for 30 minutes or until golden brown.

Eggplant with Yogurt and Tomato Relish

Source: Smitten Kitchen, July 26, 2016

Ingredients
  • 3 tablespoons olive oil, divided
  • 1 1/4 to 1 1/2 pounds eggplant; I prefer the long, thin variety here but any will do
  • Salt and freshly ground black pepper
  • 1/2 cup (75 grams) dried couscous (optional)
  • 1 garlic clove
  • 1/4 cup packed flat-leaf parsley leaves
  • 1 cup cherry or grape tomatoes
  • 2 teaspoons red wine vinegar, plus more to taste
  • Red pepper flakes
  • 1/2 cup plain yogurt
Directions
Heat oven to 425 degrees. Trim eggplants and cut in half lengthwise; season cut sides with salt and pepper. Coat a large roasting pan with olive oil (1 to 2 tablespoons). Arrange eggplants cut side down; sprinkle with more salt and pepper. Roast for 25 minutes on the first side, or until brown underneath then flip and roast 5 to 10 minutes more. Remove from oven and let cool slightly.
Meanwhile, make couscous, if using it. Bring 3/4 cup water and a few pinches of salt to a simmer then pour it over dried couscous in a bowl. Cover with a lid or foil and let side for 5 minutes to absorb, then fluff with a fork.
Make tomato relish by pulsing garlic and parsley in a blender or food processor until finely chopped, then add tomatoes and pulse until they’re well chopped. Add 1 tablespoon olive oil, vinegar, salt, freshly ground black pepper or a pinch or two of red pepper flakes and pulse to combine. No food process or blender? Not a problem at all; just mince the garlic and parsley well and finely chop the tomatoes; stir this together with the remaining ingredients. Both methods: taste for seasoning. We like this extra sharp and almost always add 1 more teaspoon vinegar and more salt. The longer it sits, the more potent it gets.
To assemble, schmear each eggplant half with a little yogurt. If you’re using couscous, sprinkle a little on top. Spoon tomato relish over and serve the rest of all the above on the side.

Saturday, August 6, 2016

Heirloom Tomato and Mango Pico

Source: Love and Lemons

Ingredients

  • 2 cups chopped heirloom tomatoes
  • ⅓ cup diced mango (about ½ medium mango)
  • 1 garlic clove, minced
  • Juice and zest of 1 lime
  • ½ cup chopped cilantro
  • ¼ cup diced red onion
  • Sea salt and freshly ground black pepper
  • ½ serrano pepper, thinly sliced (optional)
  • ½ avocado, diced (optional)
Instructions
  1. In a medium bowl, combine the heirloom tomatoes, mango, garlic, lime, cilantro, red onion and serrano, if using. Stir in the avocado, if using and season with salt and pepper to taste. Chill until ready to use.Serve by itself with chips, scoop it into tacos, or top it onto the black bean patty recipe below.

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