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!








Friday, July 22, 2016

Egg Salad with Pickled Celery and Coarse Dijon

Source: Smitten Kitchen, February 5, 2013

Ingredients

1/4 cup white wine vinegar
1/4 cup water
2 teaspoons Kosher salt 
1 1/2 teaspoons granulated sugar
2 stalks celery, trimmed, diced tiny
4 large eggs
1 heaped teaspoon whole-grain Dijon
2 teaspoons minced shallot or red onion (or more to taste)
2 tablespoons mayonnaise or full-fat plain yogurt
Salt and freshly ground pepper to taste
Chopped flat-leaf parsley or fresh dill (to garnish, optional)
Directions
Pickle your celery: Combine vinegar, water, Kosher salt and sugar in a jar and shake it until the salt and sugar dissolve. Add diced celery to jar, cover it and place in the fridge for at least 30 minutes, ideally one hour and up to one week.
Cook your eggs: Place eggs in a saucepan and cover with an inch of cold water. Bring to a boil over high heat, and once boiling, reduce the heat to medium and set your timer for 10 minutes (for perfectly cooked through eggs), or 9 minutes (if you like them just-barely-set in the center, like mine above). Once the timer rings, drain eggs and rinse under cold water to stop cooking. To quickly chill them so you can use them right away, cover them in ice water for 10 to 15 minutes.
Make your salad: Peel your eggs and chop them, placing them in a medium bowl. Add 1 heaped tablespoon of pickled celery (more to taste), Dijon, shallot, mayo, salt and pepper and mix. Season to taste with salt and pepper. Serve on toasted whole grain bread, garnished with fresh herbs.

Poblano Cornbread Stuffing

Source: Love and Lemons

Ingredients

for the stuffing:
  • 1 batch of cornbread, coarsely crumbled
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • ¼ -1/3 cup chopped poblanos or jalapeƱos (depending on spice level)
  • 2 cloves garlic, minced
  • scant ¼ cup chopped fresh sage
  • 1 tablespoon dried oregano
  • ¼ cup white wine (or 1 tablespoon white wine vinegar)
  • ½ cup corn (frozen works fine)
  • ½ cup chopped scallions
  • ¼ cup dried currants
  • ½ cup thinly sliced kale
  • salt & pepper
  • ½ cup almond milk, unsweetened
  • ¼ cup melted butter (or vegan earth balance butter)
  • 1.5 tablespoons maple syrup
  • ½ cup chopped cilantro (reserve some for garnish)

for the cornbread:
  • 1 cup cornmeal
  • ½ cup all purpose gluten free blend (or regular all purpose)
  • ½ cup almond flour (or whole wheat flour)
  • 2 teaspoons baking powder
  • 1 cup almond milk
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • ½ teaspoon salt
Directions
  1. Preheat oven to 350.
  2. First, make the cornbread: Whisk together the dry ingredients. In a separate bowl, whisk wet ingredients.
  3. Using a large spoon, mix both together (do not overmix)
  4. Pour into a greased 8×8 baking dish and bake for approx. 25 minutes or until a toothpick comes out clean.
  5. For the stuffing: In a large skillet heat oil over medium heat. Add onions, cook for a few minutes until they start to soften. Add carrots, celery, salt and pepper, and continue cooking until the vegetables soften. About 5 minutes. Add poblanos, garlic, sage, oregano and cook a few minutes more. Deglaze the pan with a splash of white wine. Add the corn, scallions, currants and kale (and some more salt) and cook for just another few minutes until the kale wilts down. Remove the pan from the heat and set aside.
  6. Whisk together almond milk, melted butter and maple syrup. Set aside.
  7. Place crumbled cornbread in a large bowl, add the cooked veggies from the pan, and toss it all together. Pour almond milk mixture on top and toss again. Mix in the chopped cilantro. Taste and adjust seasonings, keeping in mind that it will taste (a lot) less spicy once it’s baked.
  8. Pour into a greased 11×9 (or similar) pan and bake for approximately 15-20 minutes. You want the inside to remain soft, and the outside just slightly crisped. I turned my broiler on for the last 2-3 minutes to get a nice golden crust.

Creamy Vegan Corn Chowder

Source: Love and Lemons

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 ribs celery, chopped
  • 1 yukon gold potato, chopped
  • 4 ears fresh sweet corn, husked
  • 1 red pepper, diced
  • ½ teaspoon celery salt
  • ½ teaspoon smoked paprika
  • 1 tablespoon sherry vinegar, or white wine vinegar
  • 2 cups vegetable broth
  • 1 14-oz.can light coconut milk
  • sea salt and freshly ground black pepper
  • chopped chives, for garnish
  • optional: reserve some corn kernels and diced red pepper for garnish
Directions
  1. Heat the olive oil in a large dutch oven over medium heat. Add the onion and a few pinches of salt.
  2. Cook until soft, then add garlic, celery, potatoes.
  3. Slice kernels off the corn, then use the back of your knife to scrape the juices off of the corn cob and add to the pot. Add the red pepper, celery salt, paprika, a pinch of salt, black pepper, and stir. Cook until the potatoes are slightly softened, about 5 minutes, then add sherry vinegar, vegetable broth and coconut milk.
  4. Cover and simmer until potatoes are tender, about 15 more minutes. Let cool slightly, then transfer half the soup to a blender. Blend until creamy then return it back to the pot and stir.
  5. Taste and adjust seasonings and serve with chopped chives.

Saturday, July 16, 2016

Black Bean Open Quesadilla

Source: Food52,  February 11, 2014

Ingredients

Black Bean Mixture

can black beans
1/4 small red onion – chopped
small tomato – chopped (remove the seeds)
1/2 small green bell pepper – chopped
1/2 cup corn
1/2 cup cilantro leaves – chopped
juice of 1 lime
1/2 jalapeƱo – finely chopped. You can also use a shredder to get finer pieces. Remove the seeds to avoid the dip from getting too spicy.
tablespoon taco seasoning
1/2 teaspoon crushed red pepper (optional)
1/2 teaspoon salt (add more if needed)

  1. Add all ingredients in a large bowl and mix well. Cover and refrigerate for an hour. Mix well before serving.
Open Quesadilla 

small black-bean tortillas
cups reduced-fat Mexican-blend cheese
teaspoon taco seasoning (optional, add to the cheese and mix well)
cooking spray

  1. Heat a medium size pan on medium heat.
  2. Spray cooking spray on the pan and place one tortilla on the pan and let the bottom side toast until golden brown. Spray the un-toasted side with cooking spray and flip it over.
  3. Immediately put 1/3 cup of black bean mixture (more if you want) on the toasted side of the tortilla and sprinkle cheese. Cover to let the cheese melt and cook until the bottom of the tortilla is nice and toasty.
  4. Repeat with the remaining tortillas, cut in desired shapes and enjoy immediately.


Sesame Cauliflower and Bell Peppers

Source: ifoodreal, May 13, 2015
Ingredients
  • 2 lbs cauliflower (small-medium head), coarsely chopped
  • 2 large bell peppers, coarsely chopped
  • 2 tsp sesame seed oil
  • 3 tbsp green onions, chopped
  • 2 tbsp sesame seeds
  • Sauce:
  • 2 tbsp soy sauce
  • 1 tbsp water
  • 1 tbsp maple syrup
  • 2 tsp cornstarch
Directions
  1. Preheat large skillet on low-medium heat and coat with sesame seed oil. Add cauliflower and bell peppers, cover with a lid and cook for 8 minutes, stirring every few minutes.
  2. In a small bowl, whisk Sauce ingredients and pour into skillet. Stir to coat veggies and cook a few more minutes until sauce has thickened. Stir again, sprinkle with green onions and sesame seeds. Serve hot with meat of choice, or over pasta, quinoa or brown rice.

Friday, July 15, 2016

Eggplant Pizza

Source: Eat Good 4 Life, August 31, 2014

Ingredients

  • 2 large eggplant, sliced 1 inch thick
  • 24 oz jar tomato sauce
  • 20 slices provolone cheese, mozzarella works too
  • 3-4 oz fresh cherry tomatoes, sliced
  • 1 cup fresh spinach
  • 1/2 tsp himalayan salt
  • Pepper flakes, optional
Directions

Preheat your oven to 425 F. In two baking trays arrange the sliced eggplants. Sprinkle the Himalayan salt and bake for 15-20 minutes.
Remove the bake eggplant from the oven and turn your broiler on. Spread 1 tablespoon of tomato sauce over each eggplant round followed by one slice of provolone. Arrange some fresh spinach and cherry tomatoes over the cheese and broil for 3-5 minutes. Make sure you keep a close look while the eggplant is under the broiler as they can burn really fast.
Serve while still hot. I had my eggplant pizza slices in between whole grain crusty bread and it was the bomb.

Eggplant and Roasted Tomato Farro Salad

Source: Love and Lemons

Ingredients

  • 1½ cups cherry tomatoes, sliced in half
  • 3-4 small eggplant
  • Extra-virgin olive oil, for drizzling
  • ¾ cup uncooked farro
  • ½ cup cooked chickpeas, drained and rinsed
  • 1 garlic clove, minced
  • ½ cup pine nuts, toasted
  • Big handful of arugula
  • Big handful of torn basil
  • Generous splashes of sherry vinegar
  • Sea salt & freshly ground black pepper
Directions
  1. Preheat the oven to 300°F and line a baking sheet with parchment paper. Place the cherry tomatoes on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper. Roast the tomatoes until they’re shriveled up and golden brown around the edges - about 30-35 minutes, depending on the size of your tomatoes.
  2. Bring a pot of salted water to a boil. Add the farro and reduce heat to a high simmer. Cover and cook for 30-40 minutes or until tender. Drain and set aside in a large bowl.
  3. Chop the eggplant into 1-inch pieces and place on a paper towel with a few pinches of salt. Let it sit for about 20 minutes. As water releases from the eggplant flesh, pat it dry. 
  4. In a large skillet, heat a splash of olive oil over medium heat, add the eggplant and cook until it’s tender and golden brown on each side, about 10-12 minutes. Add the chickpeas and garlic halfway through, along with a few pinches of salt and pepper.
  5. Add the roasted tomatoes, cooked eggplant and chickpea mixture, pine nuts, arugula and basil to the large bowl with the farro. Add a generous splash of sherry vinegar and toss. Drizzle with olive oil and season with salt and pepper (and more sherry vinegar if necessary), to taste.

Purchase a Share Now!

Join Our Mailing List

Email:

Facebook Fan

Our Newsletters