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!

Saturday, July 8, 2017

Carrot Top Pesto Hummus

Source: thealmondeater.com, Erin, 9/28/16


For the pesto:
2 cups carrot top
1 cup fresh basil
1 tsp dried basil
2 garlic cloves
3 tbsp pine nuts
2 tbsp olive oil
2 tbsp water

For the hummus:
2 cans chickpeas, drained and rinsed
¼ cup tahini
Juice of 2 lemons
3-4 tbsp olive oil


Combine pesto ingredients in a blender and pulse until combined.
Place hummus ingredients in a food processor and pulse until smooth; add in the pesto and continue pulsing until mixture is smooth and everything is combined.
Enjoy with chips or carrots!

Carrot Greens and Chickpea Salad

Source: cardosfarmproject.com, 5/27/15


Green leafy tops of 1 bunch carrots
1 can chickpeas, drained
¼ cup grated Parmesan (optional)
Juice of 2 lemons
1 tsp honey or maple syrup (optional)
4-6 tbs olive oil
1 tbsp dijon mustard
sea salt and fresh-cracked pepper to taste


Finely mince carrot greens and place in a bowl with the drained beans and grated Parmesan.
Combine lemon juice, honey, and mustard in small bowl and whisk to combine. Slowly add olive oil in a thin drizzle until well blended. Add salt and pepper to taste.
Add dressing to the salad and eat immediately for a crunchy salad. For a more delicate dish, refrigerate 2 hours to overnight to let the greens wilt.

Roasted Carrots and Couscous with Gremolata

Source: naturallyella.com, Erin Anderson, 3/17/15


5 to 6 medium carrots
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup carrot greens, stems removed
1/4 cup flat leaf parsley
1 clove garlic
1 teaspoon lemon zest
1 cup pearl couscous
1 teaspoon olive oil
1/4 cup almond slivers
lemon juice, for finishing


Preheat oven to 400˚. Remove tops from carrots and slice in half lengthwise, then slice in half again. 

Chop each into 1/4" thick pieces (leaving you with small, quarter pieces of carrots). You will want approximately 2 cups of diced carrots. Toss with olive oil, salt, and pepper and spread into a roasting pan. Roast carrots until tender but still have some crispness left, 20 to 25 minutes.
While the carrots are roasting, bring a pot of water to a boil, add couscous, and cook for 8 minutes, remove from heat, and allow to sit until just past the al dente stage (tasting is your best friend). Drain, rinse, and toss with the one teaspoon of olive oil.
To make the gremolata, roughly chop the carrot greens, parsley, and garlic. Add the zest and continue to chop until the mixture is well combined and the garlic/herbs are in fine pieces.
Once carrots are done, combine with the couscous, gremolata, and almond slivers. Squeeze a bit of fresh lime juice on top and serve.

Sautéed Kale with Garlic and Carrot Greens

Source: hungrywanderlust.com, DP Nguyen, 03/22/16


2 Bunches of Kale, Chopped
1 Bunch of Carrot Greens (Tops of 1-2 Carrots)
4 Cloves Garlic, Thinly Sliced
2 Tablespoon Unsalted Butter
1 Teaspoon Garlic Powder
1/2 Teaspoon Herbs of Provence (or Italian Seasoning)
1/2 Teaspoon Sea Salt (more or less, to taste)
Black Pepper, To Taste
Freshly Grated Parmesan Cheese, To Taste


Rinse kale and carrot greens well.

Thinly slice the garlic. Coarsely chop the kale and carrot greens. Discard any big stems.

Heat the butter in a large skillet over medium-high heat. Cook the garlic briefly. Then add the chopped kale, a few handfuls at a time, stirring until kale is wilted. Add the carrot greens.

Season with garlic powder, Italian seasoning, sea salt and black pepper.

Cook until greens are wilted and tender, about 2-3 minutes. Remove from heat. Grate fresh Parmesan cheese on top and serve.

Beet Couscous with Balsamic Glazed Carrots & Carrot Top Dressing

Source: cravingsinamsterdam.com, 02/25/16


For the carrots:

7 medium carrots, peeled and sliced into about 6cm long sticks
3 tablespoons of melted butter
¼ cup of balsamic vinegar
¼ cup of sugar
½ teaspoon of salt

For the couscous:

1 cup of couscous
1 cup of vegetable stock
1 tablespoon of butter
1 medium roasted beet

For the carrot top dressing:

½ cup of chopped carrot top
2 tablespoons of chopped basil
1/3 cup of olive oil
20gr of grated Parmesan
2 tablespoons of white vinegar
1 tablespoon of honey
Juice of ½ a lime


¼ cup of toasted slivered almonds


Preheat the oven to 350F and line a baking sheet with parchment paper.

Mix the melted butter, balsamic vinegar, sugar and salt in a medium bowl. Then add the carrots and toss to coat them. Spread them on a single layer in the prepared baking sheet. Pour the remaining glaze over the carrots.

Roast the carrots for 45 minutes, stirring half way through.

While the carrots are roasting, start making the dressing. Just blend all of the ingredients together until smooth. Taste for salt and pepper. Set it aside.

Once the carrots are done, start to make the couscous. Blend the vegetable stock with the roasted beet. Then pour it into a medium saucepan and add the butter over medium heat. Once the butter has melted, turn off the heat and add the couscous. Mix it well and cover it with a lid. Let it be for 5 minutes and then fluff it using a fork.

Serve the couscous with the glazed carrots, the carrot top dressing and slivered almonds.

Maple Garlic Roasted Carrots with Carrot Greens Chimichurri

Source: jessicainthekitchen.com, 03/25/16


Carrot Green Chimichurri

3 cups carrot greens, washed, dried and finely chopped (feel free to sub equal parts parsley and cilantro)
1/2 cup olive oil
1/4 teaspoon red pepper flakes
1/3 cup red onions, finely chopped
3 cloves garlic, minced
Freshly ground sea salt and black pepper to taste
2 tablespoon white wine vinegar
1 1/2 tablespoon freshly squeezed lime juice 

Maple Garlic Roasted Carrots

3 cloves garlic, sliced
1 tablespoon coconut oil
1 tablespoon maple syrup
3 sprigs thyme, chopped
Freshly ground sea salt and black pepper to taste
1 pound carrots, washed, dried and cut in half


Carrot Green Chimichurri

Mix all the ingredients together in a bowl and set aside to allow the flavours to marry.

Maple Garlic Roasted Carrots

Preheat oven to 425 degrees fahrenheit. Line a baking sheet with a silicone mat or greased foil. Set aside.
In a bowl, mix all the ingredients together except the carrots. Add the carrots and mix the ingredients into the carrots by rubbing them in.
Place the carrots on baking sheet and top with any of the seasonings still left back in the bowl.
Roast for 15-18 minutes in the oven, watching to ensure they don't burn. Remove and allow to cool slightly. Season with salt if necessary. Top with the chimichurri. Enjoy!

Roasted Carrots with Carrot Top Pesto

Source: bonappetit.com, Ed Kenney in Oahu HI, July 2013


3 pounds small carrots with tops (any color)
2 tablespoons vegetable oil
Kosher salt, freshly ground pepper
1 garlic clove
3 tablespoons macadamia nuts or pine nuts
1/2 cup (packed) fresh basil leaves
1/4 cup finely grated Parmesan
1/2 cup extra-virgin olive oil


Preheat oven to 400°. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.

Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25–35 minutes. Let cool.

Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purße forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.

DO AHEAD: Pesto can be made 1 day ahead. Press plastic wrap directly onto surface; chill. Carrots can be roasted 4 hours ahead. Let stand at room temperature.

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