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!
1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels 1 tablespoon olive oil 1/2 teaspoon coarse sea salt 1/4 teaspoon ground cumin
1 pound carrots, peeled and coarsely grated 1/4 cup coarsely chopped parsley 1/4 cup shelled, salted pistachios, coarsely chopped
1 medium garlic clove, minced 1/4 cup lemon juice 3 tablespoons well-stirred tahini 2 tablespoons water, plus more if needed 2 tablespoons olive oil Salt and red pepper flakes to taste
Roast chickpeas: Heat oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 15 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly. Set aside until needed.
Make dressing: Whisk all ingredients together until smooth, adding more water if needed to thin the dressing slightly. Taste and adjust seasoning; don’t worry if it tastes a little sharp on the lemon, it will marry perfectly with the sweet grated carrots.
Assemble salad: Place grated carrots in large bowl and toss with parsley. Mix in 2/3 of the dressing, adding more if desired. Add more salt and pepper if needed. Sprinkle with a large handful of chickpeas (you’ll have extra and if you’re like us, won’t regret it) and pistachios and dig in.
Do ahead: Salad keeps well in the fridge for two days, however, I’d add the chickpeas and pistachios right before serving, so they don’t get soft.
Preheat the oven to 400°F. Line a baking sheet with parchment paper and spread the tofu on the pan. Toss with a drizzle of olive oil and generous pinches of salt. Bake for 15 to 17 minutes or until golden brown around the edges. Remove from the oven and toss with a squirt of sriracha.
Make the sauces. In a small bowl, mix together the tamari, garlic, lime juice, rice vinegar, sugar and water. Pour half of the sauce into another small bowl. Whisk that half with the cashew butter. Season to taste and set aside.
Use a spiralizer (or a julienne peeler) to cut the daikon and cucumber into “noodles.” Portion the noodle vegetables into two bowls and top with the carrot ribbons, radish slices, diced avocado, cilantro, mint, scallions, tofu, and cashews.
Serve the bowls with both the tamari-lime and creamy cashew sauce and lime wedges on the side.
Source: Food52, June 26, 2013 Ingredients 1 cup freekeh, cooked according to package directions and drained well 1/2 cup finely chopped parsley 1/2 cup finely chopped mint 1 small bulb fennel, minced (about 1/2 cup of minced fennel) Chop up the fronds if you have them, and add them in, too. 2 scallions, white and light green parts only, minced zest of one orange 1/2 cup crumbled feta cheese 1/2 cup finely chopped kalamata olives (optional) dressing: 1/3 cup fruity olive oil 1/4 cup fresh squeezed orange juice 2 tablespoons rice wine vinegar salt and fresh ground black pepper to taste Directions Toss salad ingredients together. Whisk together olive oil, orange juice and vinegar. Taste and adjust as desired. (I like tart dressings. You might prefer yours to be sweeter or milder.) Add dressing to the salad a little at a time, tossing until just coated. Taste, and add salt and freshly ground black pepper.
Source: Food52, July 8, 2014 Ingredients 1/2 cup French lentils 3 to 4 cups water or vegetable broth 1/2 cup kamut berries, soaked overnight and drained 4 to 5 cups arugula and/or other mixed greens 1 fennel bulb, sliced 3 carrots, peeled in strips 3 radishes, julienned 1 cucumber, julienned 1 tomato, diced 3 green onions, sliced 2 tablespoons pumpkin seeds, toasted, plus more for garnish 2 teaspoons flaxseeds, plus more for garnish 3 to 4 avocados basil dressing 1/4 cup olive oil 2 to 3 cloves garlic 2 tablespoons fresh basil 1/4 teaspoon salt, or to taste Directions
In a medium saucepan, bring lentils and water or vegetable broth to a boil and simmer until lentils are slightly tender. Drain and allow to cool.
In a medium saucepan, bring kamut berries to boil in 1 1/2 cups water or vegetable broth. Decrease the heat to maintain a simmer, cover, and cook until the kamut berries are tender, but still slightly chewy, 50 to 60 minutes. Remove from heat. Drain any remaining liquid and allow to cool.
To make the basil dressing: In a mini food processor blend the oil, garlic, fresh basil, and salt.
Once the lentils and kamut have cooled, make the salad. In a large bowl, add greens, fennel, carrots, radishes, cucumbers, tomatoes, green onions, pumpkin seeds, and flaxseeds. Gradually add basil dressing, keeping in mind you may not use all of it. Toss to combine. Taste and adjust for salt. Let salad sit at room temperature for 10 minutes to allow the flavors to come together. Toss again before serving; serve with 1/2 sliced avocado on top of each salad. Sprinkle with pumpkin seeds and flaxseeds, and drizzle with more basil oil dressing.
Note: When using kamut, don’t forget to soak overnight in advance. If you have difficulty finding kamut berries, you can substitute farro, spelt, or wheat berries.
¼ cup thinly sliced fennel, plus some chopped fronds
½ cup cannellini beans, drained and rinsed
1.5 cups stale bread (ciabatta or similar), cubed
¼ cup peas
¼ cup feta cheese, crumbled or cubed (omit if vegan)
a few toasted pine nuts, optional
2-3 tablespoons olive oil
juice & zest of one lemon
½ teaspoon (or so) dijon mustard
pinch of red pepper flakes
salt & pepper
In a small bowl, whisk together the dressing.
In a large bowl, place the kale and fennel. Pour in some of the dressing, and a bit of salt. Using your hands, massage the kale together with the dressing so that the coarse kale leaves become a bit tender. Toss in the fennel and white beans, and let that all marinate together for 15-30 minutes.
Toss everything else into the bowl including the remainder of the dressing. Taste and adjust seasonings. This is best if you let it sit at room temp for 20 (or more) minutes.