Welcome to Mountain View Farm CSA in Easthampton MA

Farm Share Distribution will begin on June 7-10. We are open Wednesday through Friday from 1-630 pm and Saturday from 10 am to 3 pm.

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!

Wednesday, June 21, 2017

Sliced Beet Salad with Pesto and Goat Cheese

Source: Julia Mueller, theroastedroot.net


1 medium chioggia beet sliced
1 medium golden beet sliced
2 ounces goat cheese
2 tablespoons raw cashews
Pesto to taste. or your favorite dressing

  1. Prepare pesto using your favorite recipe or use store bought.  
  2. Wash the beets and peel them.
  3. Using a mandolin slicer, thinly slice the beets and arrange them on a plate.
  4. Sprinkle on the goat cheese and cashew pieces. Drizzle desired amount of pesto over everything.
  5. Serve alongside your favorite entree.

Friday, June 16, 2017

Pickled Garlic Scapes

Source: Adapted from the Food in Jars cookbook, found on gardenofeating.org, July 2, 2012
Makes one pint jar


* 1/2 pound garlic scapes (1 decent-sized bunch)
* 1/4 teaspoon coriander seeds
* 1/4 teaspoon mustard seeds
* a few whole cloves
* a bay leaf
* 1/4 teaspoon dill seed
* an allspice berry
* a juniper berry
* a pinch of hot pepper flakes
* 1/2 teaspoon whole black peppercorns
* 3/4 cups apple cider vinegar
* 3/4 cups water
* 1 tablespoon pickling salt


1. Trim the ends of the scapes, both the blossom end and the hard bit that formed at the original cut, and cut them into lengths that will fit in your jar. Prepare a small boiling water bath and sterilize a single pint jar, lid and band. 

2. Combine the vinegar, water and pickling salt in a pot and bring to a boil. 

3. Remove the jar from the boiling water bath, empty and set on a kitchen towel. Place the spices in the sterilized pint jar along with a pinch of salt. 

4. Pack the trimmed scapes into the jar. Note: since you'll be dealing with both straight and curved pieces, Marisa suggests packing the curved pieces along the sides of the jar and the straighter pieces inside standing straight up - kind of a like a curly log cabin look (or vice versa) - I ended up just putting mine all in there in no order which is also fine.

5. Slowly pour the hot brine over the garlic scapes, leaving 1/2-inch headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary.

6. Wipe the rim, apply the lid and ring, and process in a hot water bath for 10 minutes. Let these pickles cure for at least a week before eating. Pickles will last for several weeks in refrigerator after initial seal is broken.

Grilled Garlic Scapes with Black Pepper

Source: Sherrie Castellano, withfoodandlove.com,  June 18, 2014


garlic scapes
olive oil
black pepper, to taste
sea salt, to taste


Heat your grill to a medium or low flame.
Wash and dry your scapes. Cut off any woody ends (as you would like asparagus) and leave whole.
Massage the scape with oil and sprinkle it with salt and pepper. Toss them onto the grill and brown both sides, remove them when they're soft on the inside, crispy on the outside, a lighter shade of green and golden brown in parts.
Serve the scapes hot with more fresh pepper.

Tuesday, June 13, 2017

Daikon Dip

Source: “How to Cook Indian” by Sanjeev Kapock, courtesy of Sharon Glick, June, 12, 2017.


1 medium tomato cored and coarsely chopped (or ½ c. canned diced tomato)
1 c. thinly sliced peeled daikon
2 large cloves garlic
2 T. packed cilantro leaves and tender stems
2 fresh green Thai, cayenne or serrano chilies, stems removed
1 T. unsalted butter
1 t. cumin seed
¼ c. heavy cream
½ t. salt


Put the tomato, daikon, cilantro, garlic and chilies in a blender and puree to a smooth (gritty) mixture. Heat the butter in a small saucepan over medium high heat. Add the cumin seeds and let them sizzle until fragrant, 5-10 seconds. Pour in the puree carefully as it will splash in the hot butter. Bring to a boil and stir in the cream and salt. Warm through for a minute or two and remove from heat. Serve over chicken kabobs, rice, or as a dip for bread. Leftover sauce can be refrigerated for up to a week or frozen for up to a month.

Daikon Curry

Source: “How to Cook Indian” by Sanjeev Kapock, courtesy of Sharon Glick, June 12, 2017

Serves 4


1 pound daikon with or without leaves
1 T. moong dal
1-1/4 c. water
2/3 c. vegetable oil
1 onion, thinly sliced
1 garlic clove, crushed (I use 2 or 3)
1 t. dried chili flakes (or more, I have also thrown in chopped fresh red or green chilies if I have them)
1 t. turmeric powder
1 t. salt


Rinse, peel and slice the daikon ( and leaves) into ¼” rounds.

Place daikon, water, dal and turmeric in a sauce pan and bring to a boil. Cook until daikon begins to
soften. Drain thoroughly and press out excess water.

Heat the oil in a skillet or wok. Add onion garlic chili and salt and cook, stirring occasionally, until the onion has softened. Add daikon mixture and cook stirring for 3-5 minutes. Serve over rice or with plain roti.

Sunday, June 11, 2017

Summer Squash Pizza

  • Summer Squash Pizza 
  • Source: Smittenkitchen.com

  • 1 tablespoon olive oil, plus more for fingertips
  • 1 recipe pizza dough
  • 2 1/2 pounds (about 5 small-medium or 3 large) zucchini or other summer squash, trimmed
  • 1 1/2 teaspoons fine sea salt
  • 2 cups (8 ounces) coarsely grated gruyere cheese
  • 2 to 3 tablespoons plain breadcrumbs
Heat your oven to 500°F with a rack in the center. Brush either 1 13×18-inch rimmed half-sheet pan or 2 9×13-inch quarter-sheet pans (as I do) with olive oil. Divide your dough in half and use oiled fingertips to pull, stretch, nudge and press the dough across the bottom of the pan. The dough will be thin and imperfect; just try to get it even. If holes form, just pinch them together.
Use a food processor with a grater attachment or the large holes of a box grater to grate the zucchini. In a large bowl, toss together the zucchini and salt. Let stand for 20 to 30 minutes (more, if you have the time), until the zucchini has wilted and released its water. Drain the zucchini in a colander and then use your hands to squeeze out as much water as possible, a fistful at a time. Back in the large bowl (wiped out if still wet), toss the zucchini with the gruyere shreds, being sure to break up any clumps of zucchini. Taste the mixture; it should be seasoned enough from the salt, but you can add more, plus ground pepper or pepper flakes if desired.
Spread the zucchini mixture over the dough(s), going all the way to the edges of the pan and piling it a bit thicker at the edges, where it will brown first. Sprinkle messily with the bread crumbs.
Bake for 20 to 25 minutes, until the topping is golden. Remove from oven, cut into squares and dig in.

Saturday, June 3, 2017

Radish & Goat Cheese Pizza with Spicy Greens

Source: KitchenTreaty.com, Karen Raye, June, 12, 2013


2 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1 small clove garlic, minced (about 1/2 teaspoon)
Pinch salt & freshly ground black pepper

1 pound of your favorite pizza crust dough
1/2 cup ricotta cheese
1/4 teaspoon red pepper flakes + more to taste if desired
Pinch kosher salt
Cracked black pepper
4 ounces goat cheese
2 cups radish greens or baby arugula
5-6 radishes, sliced
Grated Parmesan cheese if desired
If adding chicken to half
1/2 cup diced cooked chicken
If adding chicken to all
1 cup diced cooked chicken


1.  In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, garlic, and salt and pepper. Taste and add additional salt and pepper if you wish.

2.  Preheat oven to 450 degrees F. Pull/press/roll pizza dough into an approximately 14-inch circle. Sprinkle a little flour on your baking surface (stone or baking sheet) and carefully transfer the dough.

4.  Spoon the ricotta onto the dough and gently spread with a spoon, leaving 1/2-inch border around the edge of the pizza. Sprinkle the ricotta with the crushed red pepper flakes, a generous pinch of coarse salt, and the freshly ground pepper. Crumble the goat cheese and evenly sprinkle it over the top.
5.  If adding chicken, spread it onto half or all.  If using radish greens, sauté them now.

6.  Bake for 10 – 12 minutes until the crust is golden brown and cooked through. Meanwhile, add the arugula (if using) and radishes to a large bowl. Pour the vinaigrette over the top and toss.

7.  Remove the pizza from the oven and immediately top with the greens and radishes.  Slice and serve, with grated Parmesan, if desired.

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