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 pesticides, herbicides or fungicides are used.

Tuesday, January 14, 2014

Parmesan Broth With Kale and White Beans

Source: Smittenkitchen.com
Note: I usually double this.
Broth
8 ounces cheese rinds, any paper at the ends removed
6 cups water
1 large onion, peeled and quartered
3 cloves garlic, peeled and smashed
1/2 teaspoon whole peppercorns
Handful of flat-leaf parsley
Salt, to taste
To serve
2 to 3 ounces tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry (updated measurement)
1 1/4 cups cooked white beans (from about 1/4 pound dried), with their cooking liquid if fresh (usually about 1 1/2 cups) (updated measurement)
Thin slices of baguette, toasted
Olive oil and parmesan for serving
Make the broth: Bring all broth ingredients to a boil in a large pot, then reduce it to a simmer. Simmer for one hour. Pour broth through a strainer. Your yield should be approximately 4 1/2 cups. You can use this right away or cool it before storing it.
Turn the broth into soup: Prepare kale by removing tough stems and center rib (I often use kitchen shears for this), then cutting the leaves into thin ribbons. Add them to the broth, along with the beans. Add bean cooking liquid if you wish; this not only stretches the intense parmesan broth further but adds a gorgeous extra depth to the soup. Simmer ingredients together for 10 minutes, until kale leaves wilt and beans are warmed through.
To serve: Ladle a small amount of beans, kale and broth into a bowl. (It’s so rich, we like it in smaller portions.) Top with a slice of toasted baguette. Drizzle baguette and soup lightly with your favorite olive oil and grate some fresh parmesan cheese over. Eat immediately.

Parsley Leaf Potatoes

Source: Smittenkitchen.com
Serves 8 to 12
3 ounces (6 tablespoons) unsalted butter
8 small-medium baking potatoes (about 4 pounds), scrubbed
16 fresh flat-leaf parsley leaves
Coarse salt
Heat oven to 450 degrees F. Place roasting pan in oven with butter; once butter has melted, just a minute or two later, remove pan from oven. Halve each potato lengthwise. Place one parsley leaf in the center of each cut half, then sprinkle cut sides generously with salt. Arrange face-down in pan with melted butter; try not to nudge them around or the leaves will move (as mine did) off-center. Roast potatoes for 35 to 45 minutes (depending on size) until tender. There’s no need to turn the potatoes over unless they get so dark underneath (this can happen with a thinner roasting pan or oven than runs hotter) that they risk overcooking before becoming fully tender; if so, just flip the potatoes for the remaining roasting time.
Serve immediately; cut sides up.

Parsley Leaf Potatoes

Source: Smittenkitchen.com
Serves 8 to 12
3 ounces (6 tablespoons) unsalted butter
8 small-medium baking potatoes (about 4 pounds), scrubbed
16 fresh flat-leaf parsley leaves
Coarse salt
Heat oven to 450 degrees F. Place roasting pan in oven with butter; once butter has melted, just a minute or two later, remove pan from oven. Halve each potato lengthwise. Place one parsley leaf in the center of each cut half, then sprinkle cut sides generously with salt. Arrange face-down in pan with melted butter; try not to nudge them around or the leaves will move (as mine did) off-center. Roast potatoes for 35 to 45 minutes (depending on size) until tender. There’s no need to turn the potatoes over unless they get so dark underneath (this can happen with a thinner roasting pan or oven than runs hotter) that they risk overcooking before becoming fully tender; if so, just flip the potatoes for the remaining roasting time.
Serve immediately; cut sides up.

Thursday, December 26, 2013

Winter Minestrone

Source: Recipes from the Root Cellar by Andrea Chesman
2 T extra virgin olive oil
1 onion, diced
1 carrot, peeled and diced
4 garlic cloves, minced
6 cups stock
1 celery root, peeled and diced
1 quart crushed tomatoes or tomato puree
3 cups cabbage or kale, thinly sliced and tough stems removed
1 1/2 cups cooked white beans
1 t dried rosemary
1 t dried thyme
1 cup small pasta
salt and freshly ground black pepper
Heat the oil in a large soup pot over medium heat. Add the onion, celery root, carrot and garlic and sauté until the vegetables are slightly tender, about 3 minutes. Add the stock, tomatoes, cabbage/kale, beans, rosemary and thyme. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 30 minutes. Return the soup to a boil. Add the pasta and boil gently until the pasta is tender. about 10 minutes. Season with salt and pepper and serve hot.

Chestnut and Kale Soup

Source: Gourmet, December 2003
  • 1/2 pound dried white beans such as cannellini, Great Northern, or navy (about 1 1/4 cups), picked over and rinsed
  • 1/4 pound thinly sliced pancetta, chopped
  • 1 large onion, chopped
  • 3 garlic cloves, finely chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 (14-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
  • 3 1/2 cups low-sodium chicken broth (28 fluid ounces)
  • 2 cups water
  • 1 piece Parmigiano-Reggiano rind (roughly 3 by 2 by 1/2 inch)
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups bottled peeled cooked whole chestnuts (8 ounces), halved
  • 1/2 pound cavolo nero or regular green kale, stems and center ribs discarded and leaves torn into bite-size pieces
  • 2 teaspoons chopped fresh thyme
  • Accompaniment: grated Parmigiano-Reggiano
  • Garnish: Parmigiano-Reggiano shavings; extra-virgin olive oil for drizzling; black pepper; fresh thyme sprigs; whole chestnuts

preparation

Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain well in a colander.
Cook pancetta, onion, and garlic in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 8 minutes. Add tomatoes with juice, beans, broth, water, cheese rind, salt, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour. Discard cheese rind and stir in chestnuts.
Transfer 2 cups soup to a blender and purée until smooth (use caution when blending hot liquids), then return to pot. Stir in kale and simmer, uncovered, stirring occasionally, until leaves are tender, 10 to 15 minutes. Stir in thyme.

Borscht

Source: Recipes from the Root Cellar by Andrea Chesman
4 medium beets
1 onion
4 cups stock
4 potatoes
juice of 1/2 lemon
salt and freshly ground black pepper
sour cream
dried dill, for garnish
Peel and shred the beets and onion. A food processor makes lovely uniform pieces which greatly enhances the soup. Combine the beets, onion and broth in a saucepan. The broth should just parley cover the vegetables. Add additional broth or water if needed. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes. Meanwhile, cover the potatoes with water in a  saucepan. Bring to a boil gently until the potatoes are tender, 15-20 minutes. Drain and keep warm. When the beets have simmered for 30 minutes, add the lemon juice and season with salt and pepper. Simmer until the beets are fully tender and the flavors have blended, about 5 minutes longer. To serve, put a potato in each bowl. Break up the potato with a fork pr potato masher but do not mash. Ladle the hot soup over the potato in each bowl and top with a dollop of sour cream. Sprinkle the dill over the sour cream and serve at once.

Tuesday, November 19, 2013

Butter Braised Kohlrabi

Source: Saveur, December 2010


INGREDIENTS

2 lbs. kohlrabi, trimmed but unpeeled and cut into 1″ cubes
1 cup chicken stock
4 tbsp. unsalted butter, cubed
1½ tsp. fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste

Put kohlrabi, chicken stock, 2 tbsp. butter, and thyme into a 12″ skillet over medium-high heat. Season with salt and pepper and cover with a parchment-paper circle cut to fit inside rim of skillet. Cook, stirring occasionally, until kohlrabi is tender, about 15 minutes. Uncover, remove pan from heat, and add the remaining butter, swirling skillet until butter melts. Serve warm.