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!








Thursday, June 30, 2016

Beet and Carrot Juice

Source: ANNAdventure Blog, February 10th, 2015

Ingredients

  • 6 baby carrots (raw)
  • ½ of a small beet or ⅓ of a large beet (raw)
  • 1-2 tbsp. honey
  • 1 c. orange juice

Directions

  1. Cut the leaves off the beets where they join with the beet. Peel your beet and rinse it. Cut the beet in half or a third of it (depending on its size) and toss in the blender.
  2. Rinse the 6 carrots and toss in the blender.
  3. Add honey and orange juice
  4. Blend on high for about 45 sec to 1 minute. Lower the speed of the blender to about medium and blend for another 30 seconds. Serve and enjoy this refreshing drink :)
  5. Note: You can choose to cut the beets and carrots into smaller chunks for easier blending (I just tossed mine in the blender without first cutting them into smaller pieces)

Carrot Salad with Tahini and Crisped Chickpeas

Source: Smitten Kitchen, May 29th, 2014

Ingredients

Chickpeas:

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

Salad:

1 pound carrots, peeled and coarsely grated
1/4 cup coarsely chopped parsley
1/4 cup shelled, salted pistachios, coarsely chopped

Dressing:

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

Directions


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.

Vegan Carrot Waffles

Source: Love and Lemons

Ingredients

  • 2 cups (500 mL) whole spelt flour or white/wheat mix
  • 2 teaspoon (10 mL) baking powder
  • 2 tablespoons (30 mL) ground flaxseed
  • ½ teaspoon (2 mL) cinnamon
  • 1 cup (250 mL) grated carrots
  • 2 cups (500 mL) almond milk at room temperature
  • ¼ cup (60 mL) melted coconut oil
  • 1 teaspoon (5 mL) vanilla extract
  • 2 tablespoons (30 mL) maple syrup, plus extra for serving
  • Sea salt
  • Maple syrup and/or coconut cream, for serving
Directions
  1. Preheat a waffle iron.
  2. In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, and a pinch of salt.
  3. In a medium bowl, mix together the grated carrots, almond milk, coconut oil, vanilla, and maple syrup. Fold the carrot mixture into the dry ingredients and stir until just combined.
  4. Scoop an appropriate amount of batter onto your waffle iron and cook until the edges are slightly crisp. Serve with maple syrup and the coconut cream, if using.

Spiralized Daikon "Rice Noodle" Bowl

Source: Love and Lemons

Ingredients

8 ounces extra-firm tofu, cut into cubes
1 daikon, at least 2” diameter and about 5” long
1 medium cucumber
2 carrots, peeled into ribbons
2 radishes, thinly sliced
½ avocado, diced
¼ cup cilantro
¼ cup mint leaves
2 scallions, thinly sliced
2 tablespoons toasted and chopped cashews
extra-virgin olive oil
sea salt
sriracha
lime wedges, for serving
Sauces: Tamari-lime & Creamy cashew

2 tablespoons tamari
2 small garlic cloves, minced
4 teaspoons fresh lime juice
4 teaspoons rice vinegar
1 tablespoon cane sugar (or maple or agave)
¼ cup water
1½ tablespoons creamy cashew butter (or peanut butter)
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Serve the bowls with both the tamari-lime and creamy cashew sauce and lime wedges on the side.

Thursday, June 23, 2016

Freekeh Salad with Fennel and Mint

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
small bulb fennel, minced (about 1/2 cup of minced fennel) Chop up the fronds if you have them, and add them in, too.
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
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.

French Lentil, Kamut and Avocado Salad with Basil Dressing

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
fennel bulb, sliced
carrots, peeled in strips
radishes, julienned
cucumber, julienned
tomato, diced
green onions, sliced
tablespoons pumpkin seeds, toasted, plus more for garnish
teaspoons flaxseeds, plus more for garnish
3 to 4 avocados

basil dressing

1/4 cup olive oil
2 to 3 cloves garlic
tablespoons fresh basil
1/4 teaspoon salt, or to taste

Directions

  1. 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.
  2. 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.
  3. To make the basil dressing: In a mini food processor blend the oil, garlic, fresh basil, and salt.
  4. 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.

Spring Kale Panzanella

Source: Love and Lemons

Ingredients
  • 2 cups chopped kale
  • 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

dressing:
  • 2-3 tablespoons olive oil
  • juice & zest of one lemon
  • ½ teaspoon (or so) dijon mustard
  • pinch of red pepper flakes
  • salt & pepper
Instructions
  1. In a small bowl, whisk together the dressing.
  2. 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.
  3. 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.

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