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.

Saturday, September 20, 2014

Spiced Sweet Potato Gratin


1 1/2 cups coconut milk
4 tablespoons raw turbinado sugar, divided
2 tablespoons molasses
1 1/2 teaspoons curry powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
2 lbs peeled sweet potatoes, sliced into 1/16" (or thinner) slices
Kosher salt
Freshly ground pepper
Optional garnish: 1/3 cup toasted chopped pecans


Heat a small sauce pan on medium high heat.
Add the coconut milk, 3 tablespoons raw turbinado sugar, molasses, curry powder, cinnamon, nutmeg, and cardamom.
Stir the sauce until the sugar has dissolved. Turn off the heat and set aside.
Preheat the oven to 375 degrees F and spray a 8x8" casserole dish with non-stick spray.
Place a layer of sweet potato in an overlapping pattern in the baking dish and lightly season with salt and pepper.
Drizzle 4-5 tablespoons of the sauce over the sweet potatoes.
Repeat the layers 3 more times.
Pour the remaining sauce over the top layer and evenly sprinkle 1 tablespoon of raw sugar over the potatoes.
Bake uncovered for 50 minutes until the potatoes are fork tender.
Optional garnish: Sprinkle with toasted chopped pecans - To toast pecans, place chopped nuts in a non-stick pan on medium-high heat. Stirring occasionally, toast the nuts until aromatic, approximately 2-3 minutes being careful not to burn.
Cook’s note: If you plan on doubling the recipe, baking time should be doubled as well.

Serves 8-10

Source: pbs.org

Orna & Ella's Sweet Potato Pancakes


2.75pounds Sweet Potatoes
2tablespoons Soy Sauce
3/4cups Flour
1teaspoon Sugar
1teaspoon Salt
1/2teaspoon Fresh ground black pepper

Peel sweet potatoes and cut into large pieces. Remove any dark spots. Cook the sweet potatoes in boiling water until soft. Leave in a strainer or colander for at least 1 hour to drain completely of water Place the sweet potatoes in a large bowl and mix with soy sauce, using your hands** (do not overmix, or the mixture will get too sticky to work with). Add flour, sugar, salt and pepper and mix with hands. Remove any hard or black parts. Keep mixing with hands until you get the right consistency. The batter should be soft, even and a bit sticky. If it is watery add some flour. DON'T OVERMIX! Put the batter into a sandwich bag or other plastic bag, tie off the end and puncture on one end to make an icing bag. Warm up a non-stick pan and add butter. Make two-inch pancakes on the frying pan. Fry on both sides on medium heat.

Cream Dipping Sauce

3/4cups Chives
1/2pound sour cream
1/3cup mayonaise
salt, pepper, mustard & lemon to taste

Mix all ingredients and serve with the pancakes.

Serves 5

Source: food52.com

Sweet Potato Pudding


Cooking spray
2 large eggs
1/4 cup honey, divided
1/4 cup 1% low-fat milk
1 slice whole wheat bread, crusts removed
2 cups mashed baked peeled sweet potato
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 tablespoons chopped pecans
2 tablespoons chopped crystallized ginger
1/4 cup plain low-fat Greek-style yogurt


1. Preheat oven to 350°. Coat a 11/2-quart baking dish with cooking spray.

2. Combine eggs, 3 tablespoons honey, milk, and bread in a large bowl. Beat with a mixer until smooth. Add sweet potato, vanilla, cinnamon, and allspice; beat until smooth. Pour into prepared baking dish. Scatter pecans and ginger over top. Bake at 350° for 25 minutes until pudding is set and slightly puffy (it will sink slightly as the pudding cools).

3. While pudding bakes, combine yogurt and remaining 1 tablespoon honey; stir until smooth. Divide pudding among 4 bowls, and top evenly with yogurt mixture.

Serves 6

Source: health.com

Saturday, September 13, 2014

Creamy Carrot Soup with Scallions and Poppy Seeds


2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 large onion, coarsely chopped
1 quart low-sodium vegetable broth
1 quart water
2 pounds carrots, sliced 1/3 inch thick
6 large scallions, thinly sliced crosswise
2 teaspoons poppy seeds
1/2 cup heavy cream
1/2 cup milk
Salt and freshly ground pepper

In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth and water along with the carrots and bring to a boil over high heat. Cover and simmer over low heat until the carrots are tender, about 30 minutes.

Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil. Add the scallions and poppy seeds and cook over moderately high heat, stirring, until the scallions are softened, about 1 minute.

Working in batches, puree the carrot soup in a blender until smooth; transfer to a clean saucepan. Stir in the cream and milk and simmer over moderate heat, stirring. Season the soup with salt and pepper and ladle into bowls. Garnish with the scallions and poppy seeds and serve.

MAKE AHEAD: The carrot soup can be refrigerated overnight. Reheat gently.

Serves 12

Source: foodandwine.com

Creamed Beet Barszcz Soup


4 beets, washed
4 cups meat or vegetable stock
1 teaspoon sugar
Salt and black pepper
1/2 cup sour cream
2 tablespoons all-purpose flour
Chopped fresh dill for garnish

Heat oven to 400 degrees. Wrap beets in aluminum foil and roast until tender, about 30-45 minutes. When cool enough to handle, peel and slice.

In a medium pot, bring stock to boil, add beets, sugar, and salt and pepper to taste. Simmer 10 minutes. Transfer to a blender or food processor and puree until smooth, and return to pot.

Mix sour cream with flour until well blended. Temper sour cream mixture with a ladle of hot soup, whisking constantly. Transfer tempered sour cream to remaining soup and whisk until smooth. Simmer to cook out the raw flour taste and until the soup is thickened, but do not boil vigorously.

Serve immediately or cool quickly in an ice-water bath and refrigerate to serve cold. Garnish with dill, julienned beets and sour cream, if desired.

Serves 4

Source: easteuropeanfood.about.com

Vegetarian Potato-Leek Soup


1 Tbs. vegetable oil
1 medium onion, chopped
1 lb. leeks (white and pale green parts), well rinsed and chopped
2 medium potatoes, peeled, cut into ½-inch dice
3 to 4 cups vegetable broth
2 tsp. grated fresh ginger
Salt to taste
1 tsp. fresh lemon juice
4 thin lemon slices, seeded


In large pot, heat oil over medium heat. Add onion and cook over low heat, stirring occasionally, until golden brown, about 20 minutes. 

Add leeks, potatoes, 3 cups broth and ginger. Bring to boil. Cover, reduce heat and simmer until potatoes are tender, about 20 minutes. Remove from heat; let mixture cool slightly, about 10 minutes.

Using slotted spoon, transfer all solids in saucepan to food processor. Process until very smooth, stopping to scrape down side of work bowl as necessary. With machine running, gradually add liquid in pan to processor. 

Return soup to saucepan. Bring to simmer, adding remaining broth for desired consistency. Season with salt and stir in lemon juice. Ladle into bowls. Garnish each with lemon slices and green onions if desired.

Serves 4

Source: vegetariantimes.com

Saturday, September 6, 2014

Parmesan-Roasted Potatoes


3 pounds potatoes, halved or quartered depending on size
½ cup olive oil
Kosher salt and freshly ground black pepper
4 oz. finely grated Parmesan
¾ cup chopped fresh flat-leaf parsley
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon crushed red pepper flakes


Place a rack in upper third of oven; preheat to 400°. Toss potatoes and oil in a large bowl; season with salt and pepper. Place potatoes, cut side up, on a wire rack set inside a rimmed baking sheet; reserve bowl. Roast until golden brown and cooked through, 30–35 minutes. Transfer to bowl; toss with Parmesan. Return potatoes to rack and roast until Parmesan is brown and crisp, 10–12 minutes.
Toss potatoes in same bowl with parsley, lemon juice, and red pepper flakes. Top with lemon zest just before serving.

Serves 8

Source: bonappetit.com