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!
1 large parsnip, peeled and cut into 1-inch pieces (about 2 1/4 cups)
1/2 small rutabaga, peeled and cut into 1-inch pieces (about 1 3/4 cups)
1 small celery root, peeled and coarsely chopped (about 2 1/2 cups)
2 thyme sprigs
2 cans (14.5 ounces each) chicken broth
2 oranges, such as navel and Cara Cara
3/4 teaspoon freshly grated peeled ginger
1/2 cup water, plus more if needed
Fresh tarragon leaves, for garnish
Melt butter in a large pot over medium heat. Add onion and 3/4 teaspoon salt, and cook until onion is softened, about 6 minutes (do not let brown). Add parsnip, rutabaga, celery root, thyme, and broth. Bring to a boil, and reduce heat. Cover, and simmer until vegetables are tender, 15 to 20 minutes.
Discard thyme. Puree soup in batches in a blender until smooth (fill blender only halfway), and transfer to a clean pot.
Finely grate enough peel of 1 orange to yield 1/2 teaspoon zest. Working over a bowl, cut segments of orange free of membranes, and set aside. Squeeze juice from membranes into a bowl, then squeeze enough juice from remaining orange to yield 1 cup total. Just before serving, reheat to warm. Stir in orange zest, juice, ginger, and water, plus more to thin to desired consistency. Season with salt, and garnish with orange segments, tarragon, and pepper.
Celery leaves and chopped Granny Smith apple (for serving)
Place celery root and carrots in a large pot; add 6 cups water. Bring to a simmer over medium heat; cook until tender, 30–35 minutes. Let cool slightly. Purée in a blender with yogurt, honey, coriander, and ginger until smooth; season with salt and pepper.
Cover the celery root pieces with cold water, bring to a boil and cook until every tender, about 30 minutes. Cut up the butter and place in the bottom of a large bowl. Scoop out potato flesh into the bowl. Add celery root and garlic, and mash all together. Add the cream to obtain the desired consistency. If you want your puree really smooth, you can now mix with a handheld beater. Season to taste. Transfer to a buttered ovenproof dish and keep warm in the oven.
2 tsp sesame oil 1/2 onion, cut in thin half-moons pinch of sea salt 1-2 garlic cloves, chopped small 3 bunches daikon greens (1 bunch is the amount from 1 radish), washed and chopped a few slices of fresh lemon
1. Heat a large sautè pan on medium heat. Add the oil. Add the onion and sea salt as soon as a little piece gently sizzles in the oil. Sautè, stirring frequently for about 5 minutes or until onion starts getting translucent.
2. Add the garlic and sautè for 2 minutes.
3. Add the daikon greens and stir until the greens get coated with the oil and onions. Add a Tbsp or two of water. Cover and let cook until tender, 3-4 minutes.
4. Remove from heat. Add squeezes of lemon juice when serving
Cut peeled carrot and daikon into 3”-4” long matchsticks pieces, set aside.
Remove outer layer of green onions, discard. Cut off darkest green at the top of the onion (just about 1”) and the root and discard both. Cut into 3-4” strips.
Cut cabbage into thin strips, keep purple and green cabbage separate.
Toast sesame seeds in a small pan on stovetop until they start to brown if using white sesame, or for about 2 minutes if using black. Remove from pan and reserve in small bowl.
In a mixing bowl, combine all dressing ingredients, grating the ginger with a micro-grater and mincing the garlic with a knife. Mix well to completely dissolve the miso, making sure there are no small chunks are left behind. Add sesame seeds, reserving a small amount for garnish.
Dress purple cabbage lightly and put in one half of your serving bowl. Do the same with green cabbage and add to other half of the bowl.
Dress carrots, daikon and green onion and arrange on top of the cabbage. Top with slices of avocado and sprinkle with extra sesame seeds and a handful of cilantro leaves. Serve.
Slice radish in to 2 strips and toss with olive oil and salt. Roast until tender, 15-20. While is roasting, destem and roughly chop the kale, set aside.
Bring a pot of water to a boil and cook brown rice noodles until tender, 4-6 minutes. Drain and set in your assembly station.
Once radishes are ready, set up your spring roll rolling station with the water, radishes, kale,rice noodles, and a place to roll/cut each spring roll.
Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water.) Place rice paper on a cutting board and load with veggies and noodles. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
Once done slice in half and serve.
To may the tahini sauce, whisk ingredients together and taste. Adjust according to desired taste.