Welcome to Mountain View Farm CSA in Easthampton MA

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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 7 Years in a Row!

Sunday, November 22, 2015



4  potatoes, peeled and cut into chunks

2+ tbsp salt

5-6 Tbsp butter (with more butter for serving)

3 packed cups of chopped kale, cabbage, chard, or other leafy green 

1 cup minced leeks (about 1/2 cup) 

1 cup milk or cream

optional (but recommended) 4-6 strips of bacon or veggie bacon (such as Lightlife's Smart Bacon), cut into small bits


Cover the potatoes with water by at least an inch, add 2 tbsp of salt and bring to a boil. Cook 15-20 minutes, until they're soft, & drain in a colander. Melt the butter in a pot & cook the leeks for 2-3 minutes, until they're a little soft, then add the kale & cook for 3-4 minutes on medium heat, until kale gets a bit wilted & soft. Add the milk or cream & the potatoes and mash with a fork or potato masher (not an electric mixer), mixing all the ingredients together thoroughly. Mix in the veggie bacon, & add more salt if needed. Spoon into a serving bowl, make a small well in the center & let a knob of butter melt in it. Serve hot; to eat, dip forkfuls of the potato mixture into the melted butter.

Bean Soup with Cabbage, Winter Squash and Farro

Source: New York Times Cooking


1/2 lb borlotti or pinto beans(soaked for at least 6 hours in 1 quart of water)
2 tbsp extra virgin olive oil
1 medium sized onion, chopped
1 carrot, chopped
1 celery stalk with leaves, chopped
2 tsp fresh sage, chopped
4 large garlic cloves, chopped
1 lb green cabbage, cored and shredded
freshly ground pepper
1 lb butternut squash, peeled, seeded and diced
bouquet garni made with a few sprigs each of  thyme and parsley, 2 sage leaves and a Parmesan rind
generous 1/2 tsp dried rosemary, crumbled
(14-ounce) can chopped tomatoes, with liquid
1/2 cup farro, cooked
freshly grated Parmesan for serving


  1. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Cook the onion until it begins to soften, about three minutes. Add the carrot, celery and sage, and continue to cook, stirring, until the vegetables are tender, about five minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the cabbage and a generous pinch of salt, and cook, stirring often, until the cabbage is limp, about 10 minutes. Drain the soaked beans, and add them to the pot, along with the squash, bouquet garni and 2 quarts water, or enough to cover by two inches. Bring to a boil, reduce the heat, add salt to taste and simmer 1 1/2 to 2 hours until the beans are tender. Remove the bouquet garni, and discard.
  2. While the soup is simmering, heat the remaining olive oil over medium heat in a medium-size nonstick skillet. Add the remaining garlic and the rosemary. Cook for a half-minute to a minute until fragrant, and stir in the tomatoes. Add salt. Cook for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and the mixture is thick, beginning to stick to the pan and delicious. Stir into the soup along with the cooked farro. Continue to simmer for another 30 minutes. Taste and adjust salt, and add lots of freshly ground pepper. Serve with freshly grated Parmesan.

Saturday, November 21, 2015

Cabbage Peanut Stir Fry

Source: Yummly, January 27, 2013
  • 1 head cabbage sliced thin
  • 1 red pepper sliced thin
  • 1 yellow pepper sliced thin
  • 1 green pepper sliced thin
  • 4 carrots shredded
  • 1/3 cup peanut butter
  • 1/4 cup orange juice not from concentrate
  • 1/4 cup organic soy sauce or bragg’s aminos
  • 2 T toasted sesame oil
  • In a large pan, throw the cabbage, peppers, carrots and oil and cook on medium covered until some of the cabbage cooks down. It will seem like a lot, but I promise it will cook down a bit. 
  • Stir the vegetables frequently. 
  • While the veggies are cooking, in a large mixing cup, add the peanut butter, soy sauce and orange juice. 
  • Once the veggies have softened a bit, add the sauce and cook a bit longer until everything is combined.

Sesame and Ginger Coleslaw

2 cups shredded cabbage
1 shredded carrot
½ cup Vegenaise (or other vegan mayonnaise)
2 tablespoons rice wine vinegar
1 teaspoon honey
1 teaspoon grated ginger
1 teaspoon toasted sesame oil
1 tablespoon sesame seeds
salt and pepper to taste
Chop veggies. Mix together the rest of the ingredients and pour over veggies. Mix. If you make this about ½ hour before eating, it gives it time to marinade, which is best.

Sunday, November 8, 2015

Vegan Lentil Shepard's Pie with Parsnip and Potato Mash

Source: Food52,  October 17, 2012


2 1/2 lb (about 4 large) russet potatoes, peeled and quartered
6 parsnips, peeled and roughly chopped 
1 cup almond, soy, rice or other non-dairy milk
sea salt to taste
black pepper to taste
4 tbsp olive oil, divided into 2 tbsp and 2 tbsp
1 large onion, diced
2-3 cloves of garlic, minced
2 large carrots, diced evenly
2 stalks of celery, diced evenly
ounces baby bella, cremini, or button mushrooms, sliced
1 1/2 cups of brown or green lentils, dry
1 cup vegetable broth
1 tsp dried rosemary
1/4 tsp dried thyme


Place potatoes and parsnips in a large pot and submerge in cold water (there should be at least 1 inch of water over the vegetables). Salt water well. Bring to a boil and then reduce to a simmer and allow potatoes and parsnips to cook for approximately 25-35 minutes, or until both vegetables are very fork tender. Drain, return the vegetables to the pot, and add 2/3 cup milk, 2 tbsp olive oil, and salt and pepper to taste. Mash well with a potato masher. If you need more milk, add the remaining 1/3 cup. Set the mashed potatoes and parsnips aside.

While potatoes are cooking, bring 1 1/2 cup lentils and 3 cups water to a boil. Reduce and simmer until lentils have absorbed all liquid, and are soft (about 30 or 35 minutes). Set lentils aside.

Heat 2 tbsp olive oil in a large saute pan over medium. Add onions and garlic and cook until onions are translucent and golden (10 minutes or so). Add the carrots and celery and cook till both vegetables are tender (another 8 minutes). Add the cremini mushrooms and cook for another 3 minutes before adding the lentils, the rosemary, the thyme, and 1/2 cup vegetable broth. Simmer the mixture, stirring well to incorporate flavors. Add more liquid as needed: you don’t want there to be too much broth or liquid in the bottom of the pan, because you’ll get a runny shepherd’s pie, but you do want it to be quite moist. When everything is warm and well mixed, season to taste with salt and pepper.

Preheat oven to 350. In a large casserole dish, layer the lentil and veggie mixture. Spread the mashed potatoes delicately and evenly over. Bake for 20 minutes, or until potatoes are browning. Sprinkle with extra rosemary, if desired, and serve.

Mashed Potato Cakes with Broccoli and Cheese

Source: Food52,  January 20, 2014


2 lb Yukon gold potatoes
kosher salt
3 tbsp of unsalted butter
1/2 cup of whole milk
2 tbsp of creme fraiche or sour cream
freshly ground black pepper
3 tbsp of olive oil, plus more for frying
1 1/2 cup of broccoli florets
1 large clove of garlic, crushed
1/2 cup of sharp cheddar cheese, grated
2 large eggs, beaten
2 1/2 cups of panic crumbs
poached egg for serving (optional)


Peel the potatoes and cut them into 2-inch pieces. Put them in a large pot and add cold water to cover and several large pinches of salt. Bring to a boil, then lower the heat and simmer the potatoes until they easily slip off a sharp knife when you pierce them (this should take 15 to 20 minutes).

While the potatoes are cooking, combine the butter and milk with 1/2 teaspoon of salt in a small saucepan and set over low heat. When the milk is hot and the butter has melted, turn off the heat.

Drain the cooked potatoes and return them to the pot over low heat. Mash them with a potato masher or a fork over the heat (this removes any excess water from the potatoes). Still over the heat, stir in the warm milk and butter, and then the crème fraîche or sour cream and a few grinds of pepper. Taste and add more salt if necessary. Cover the pot and set the potatoes aside to cool to room temperature.

Heat the olive oil in a medium saucepan over low heat. Add the broccoli, garlic, and a large pinch of salt; stir through. Cook until the broccoli is completely soft and everything is lightly caramelized, about 20 minutes. Remove the broccoli from the pan and chop it finely.

Add the broccoli to the room temperature potatoes, along with the cheddar, eggs, and 1/2 cup panko. Combine thoroughly.

Put the rest of the panko in a shallow dish and season with salt and pepper. Form the potato mixture into small cakes (about 2 inches in diameter) and coat them well in the panko.

Heat the oven to 250° F and arrange a cooling rack on a rimmed baking sheet. Set a large heavy skillet over medium heat and cover the bottom of the pan with a thin layer of olive oil. When the oil is hot, fry the potato cakes in batches (don't crowd the pan!) until browned, about 2 minutes per side. Transfer the cakes to the rack as they're done, and keep them warm in the oven while you cook the rest. Serve warm with a poached egg on top of each cake, if you like.

Saturday, November 7, 2015

Quinoa, Tempeh and Sweet Potato Burgers

Source: Moosewood Cookbook

1/2 cup quinoa
3/4 of a large sweet potato,  sliced very thin (on a mandolin, if possible)
1 cup of water
1 large onion, finely chopped
1 red bell pepper, finely chopped
2 cloves of garlic
8 oz of tempeh
2 tbsp of tamari
2 tsp of oregano
4 tsp of soy sauce
2 tbsp of tomato paste or ketchup
2 tbsp of dijon mustard


Preheat the oven to 375 degrees 

Start by putting quinoa and sliced sweet potatoes in a pot and cover with the cup of water. I had to add just a touch more water to cover the sweet potatoes and quinoa. Cover and bring to a boil, cook for 15 – 20 minutes. Make sure the quinoa is cooked and the sweet potatoes are soft.

Meanwhile, heat a large saute pan and add the onions, green peppers, garlic and tempeh (I just chop and add in that order as I’m done chopping each). Add in the Worcestershire, oregano, and sage, and soy sauce. Sprinkle with salt and pepper. When the onions are translucent and most of the water has cooked out of the vegetables (7-10 minutes), stir in the tomato paste and mustard. Remove from heat.

Take the pot of quinoa and sweet potatoes off the stove, drain as much water from the quinoa/sweet potato mixture as possible. Mash together.

Combine the quinoa/potato and onion/pepper/tempeh mixture together. Let cool in the fridge for 30 min – 2 hrs to cool. To make all the burgers the same size, scoop out a half cup of the mixture and form into a patty, the size of the buns you will be using.

Because I only needed to make one for lunch, I formed all of the mixture into patties and cooked them all for about 40 minutes (I found after thirty they were still a little soft). At this point, I froze off all but one. I actually found that after freezing, the patties hold together much better. 

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