Welcome to Mountain View Farm CSA in Easthampton MA

2014-2015 Winter Shares Now Available!

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.

Winner of the Best Local CSA Award 6 Years in a Row!






All produce is grown without the use of chemicals and in compliance with organic standards and practices. No pesticides, herbicides or fungicides are used.

Friday, October 24, 2014

Carrot Cupcakes


INGREDIENTS

For cupcakes:
1 cup all-purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup canola oil
1 cup sugar
1 teaspoon pure vanilla extract
1 1/2 cups finely shredded carrots (from about 6 medium carrots)

For cream cheese frosting:
4 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
1/2 teaspoon pure vanilla extract
1 3/4 cups confectioners' sugar (8 ounces)

INSTRUCTIONS

For cupcakes: Preheat the oven to 350° and line 14 muffin cups with paper liners. Spray the liners with vegetable-oil spray.
In a medium bowl, whisk the flour with the cinnamon, baking soda and salt. In a large bowl, using an electric mixer, beat the eggs with the canola oil. Gradually beat in the sugar at medium-high speed and beat until thick, about 3 minutes. Beat in the vanilla. Fold in the dry ingredients with a rubber spatula, then fold in the carrots.
Spoon the batter into the muffin cups and bake for 25 to 30 minutes, until a toothpick inserted in the center of the cupcakes comes out clean. Let cool slightly, then transfer the cupcakes to the freezer to chill.
Fill a pastry bag fitted with a 1/2-inch plain tip with the Cream Cheese Frosting. Pipe the frosting onto the carrot cupcakes and serve. Alternatively, use a knife to spread the frosting on the cupcakes and serve.

For cream cheese frosting: In a bowl, using an electric mixer, beat the butter with the cream cheese until smooth. Beat in the vanilla and confectioners' sugar, then beat at high speed until the frosting is light and fluffy.

MAKE AHEAD The frosted cupcakes can be refrigerated for up to 3 days

Serves 14


Source: foodandwine.com

Carrot Ginger Soup

INGREDIENTS

2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, chopped
5 cups carrots, chopped
2 tablespoons peeled and grated ginger
6 cups veggie broth
3/4 cup coconut milk
Salt and Pepper to taste

INSTRUCTIONS

In a large pot, heat the oil and saute the onion and garlic for 3 minutes.
Add the carrots and ginger and stir for 30 seconds.
Add the broth and bring to a boil.
Once it has reached a boil, turn down the heat and allow it to simmer for 20 minutes.
Turn off heat and add the coconut milk.
In a blender, blend your soup in batches until it's creamy and smooth (Place a kitchen towel on top of the blender and use caution when blending in case any of the hot soup jumps out).
When soup is completely blended and back in the pot, add salt and pepper to taste.


Source: mindbodygreen.com

Winter Carrot Casserole

INGREDIENTS

4 1/2 cups sliced carrots
1/2 cup vegan mayonnaise
2 tablespoon chopped onion
2 tablespoon prepared horseradish
1/4 teaspoon salt
dash of pepper
1/4 cup crushed saltine crackers (7)
2 teaspoon melted margarine

INSTRUCTIONS

In saucepan cook carrots, covered in boiling, salted water 10 min. or till tender. Drain. Place in 1-QT. casserole. Combine mayonaise, onion, horseradish, salt, and pepper. Spoon over carrots. Mix crumbs and margarine; sprinkle on top. Bake, uncovered, in a 350 degree oven 20 min. or until heated throughout.
Serves 4-6


Source: vegweb.com

Saturday, October 18, 2014

Crispy Fried Brussels Sprouts with Honey and Sriracha


INGREDIENTS

1 pound Brussels sprouts
1 tablespoon sriracha (or to taste)
3 tablespoons honey
Juice of 1 large lime
Salt
Vegetable oil for frying

INSTRUCTIONS

Trim the stem end of the sprouts and gently separate the leaves with your fingers, collecting them in a large bowl. When you reach the heart of the sprout (where it's tough to pry off the remaining leaves), add the heart to the bowl with the leaves.

In a small bowl, whisk together the sriracha, honey and lime juice. Taste and add more sriracha or honey if you like. Set aside.

Set about 2 inches of oil in a large, heavy pot over medium heat. Heat until a Brussels sprout leaf begins to sizzle and crisp as soon as you add it to the oil. Fry the sprouts in batches, using a screen to protect you from sputtering oil and keeping your face away from the pot as the sprouts cook. Remove the sprouts with a slotted spoon after 30 seconds to a minute, when crisp and brown. Drain them on a double layer of paper towels while you fry the rest of the sprouts.

Once all the sprouts are fried, transfer them to a large bowl and sprinkle them generously with salt. Toss gently to combine. Working quickly, drizzle some of the sauce over the sprouts and toss again to coat lightly. Taste, add more sauce if necessary, and serve immediately, before they wilt!

Serves 4

Source: food52.com


Linguine with Brussel Sprouts Barigoule


INGREDIENTS

1/2 pounds Brussels sprouts, trimmed and any discolored leaves discarded
2 leeks (white and pale green parts)
3/4 pound Savoy cabbage (about head), cored and sliced 1/4 inch thick
3 tablespoons extra-virgin olive oil, divided
3 tablespoons unsalted butter, divided
4 garlic cloves, finely chopped
2/3 cup dry white wine
4 cups water
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves, divided
3/4 pounds dried linguine
1/4 cup chopped flat-leaf parsley
Accompaniments: extra-virgin olive oil for drizzling; grated parmesan


INSTRUCTIONS

Reserve a few outer layers of leaves from Brussels sprouts. Quarter Brussels sprouts lengthwise. Thinly slice leeks, then wash.

Cook leeks and cabbage in 2 tablespoons oil and 2 tablespoon butter with 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet (preferably with straight sides) over medium heat, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine and simmer until most of liquid has evaporated, 2 to 3 minutes. Add water, lemon juice, 1/2 teaspoon thyme, and remaining tablespoon each of oil and butter. Simmer briskly, covered, until cabbage is tender and liquid is reduced by half, about 15 minutes. Stir in Brussels sprouts and leaves and simmer, covered, stirring occasionally, until tender, about 5 minutes.

Cook linguine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until almost al dente. Reserve 2 cups pasta-cooking water, then drain pasta.

Stir linguine into vegetables with reserved cooking water and 1/4 teaspoon each of salt and pepper. Simmer until pasta is al dente, 2 to 3 minutes. Remove from heat and toss with parsley, remaining 1/2 teaspoon thyme, and salt to taste. Serve pasta in shallow bowls with some of broth.

Serves 4-6

Source: epicurious.com


Brussels Sprouts and Egg Skillet


INGREDIENTS

½ lb Brussels Sprouts, shredded
½ medium red onion, diced
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons water
1-2 eggs

INSTRUCTIONS

In an 8" cast iron skillet, heat olive oil over medium heat. Add in onions and saute for 3-4 minutes. Stir in shredded Brussels Sprouts, salt, and pepper. Let cook for two minutes, add in tablespoons of water, cover, and cook until Brussels Sprouts are tender.

Remove lid, make well in center, and crack eggs. Cover and let cook until egg whites have set and egg yolk is desired consistency.

Serves 1-2

Source: naturallyella.com

Friday, October 10, 2014

Kimchi with Fennel and Celeriac

Submitted by CSA member Joanne

INGREDIENTS

2 large Chinese Cabbages (Napa Cabbages)
1 fennel, thinly sliced
1 celeriac, thinly sliced
230g (½ lb.) rock salt
Water

Kimchi Sauce:
10 tablespoon of fish sauce
10 tablespoon of red pepper powder
5 onions
4-5 cloves of garlic
1 oriental pear
1 tablespoon of salt
1/2 tablespoon of sugar
small touch of ginger

INSTRUCTIONS

Start by cutting the Chinese cabbages into chunks, then soak in plenty of water with about 180g of salt. Leave this to soak for about 4-5 hours.

To create the sauce, put all the ingredients in a blender except the onions, blend until quite fine. Cut the spring onions into chunks, then add to the mixture.

After the cabbage has been soaked for 4-5 hours, drain all the water. Fill the tray with cold water again and rinse the cabbage then drain the water again. Return the cabbage pieces to the tray and add the Kimchi sauce, mix by hand until it is all mixed together, Taste and it should be reasonably salty, you can add up to a further 50g of salt if required.

Finally put the Kimchi in to some jars, you can eat it straight away but kept in the fridge the taste will improve as it ferments. The Kimchi will keep for at least 6-12 months probably longer.

Over time the flavour becomes more sour, if it becomes too sour to eat on its own use the Kimchi to make soups or stews as the soured Kimchi will add more flavour to these dishes. It is common in South Korea to make soups and stews with older Kimchi.

It can be eaten raw as a side-dish, or added to soups and other Korean dishes.

Serves 4