Welcome to Mountain View Farm CSA in Easthampton MA

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Mountain View Farm is a certified organic 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 or Best Local Farm Award 9 Years in a Row!

Wednesday, October 11, 2017

Curried Carrot, Sweet Potato and Ginger Soup

Source: health.com


2 teaspoons canola oil
1/2 cup chopped shallots
3 cups (1/2-inch) cubed peeled sweet potato
1 1/2 cups (1/4-inch) sliced peeled carrots
1 tablespoon grated ginger
2 teaspoons curry powder
3 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt


Heat oil in a large saucepan over medium-high heat. Add shallots; saute 3 minutes or until tender. Add potato, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.

Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.

Roasted Sweet Potatoes with Honey and Cinnamon

Source: Tyler Florence, foodnetwork.com


4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper


Preheat oven to 375 degrees F.

Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.

Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

Baked Sweet Potato Fries

Source: Ashley Wagner, June 19th, 2017, centercutcook.com


3 large sweet potatoes
2 tbsp olive oil
1/2 tsp paprika
1/2 tsp salt
1/2 tsp ground black pepper
2 tbsp chopped parsley


Preheat the oven to 400 degrees F.
Cut the potatoes into wedges. Place on a baking tray. Drizzle with oil and sprinkle with paprika, salt and pepper. Toss everything together with your hands.
Place in the oven to cook for 25-30 mins. Turn once with a spatula during cooking, and keep and eye on them for the last 10 minutes to ensure they don’t overcook.
Once cooked, sprinkle with a little chopped parsley and a sprinkling of salt and pepper before serving.

Spicy Sweet Potato Wedges

Source: health.com


6 medium sweet potatoes (about 2 1/4 pounds)
Cooking spray
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon black pepper


Preheat oven to 500°.

Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt, and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown.

Sweet Potato Quesadillas

Source: health.com


2 medium sweet potatoes (1 pound total), cubed
1 cup red-wine vinegar
1/2 cup sugar
4 black peppercorns
1 large red onion, sliced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 (6-inch) flour tortillas
5 cups spinach (or your favorite tender cooking green)
1 cup shredded part-skim mozzarella
4 teaspoons olive oil


Bring a large pot of salted water to a boil. Add cubed potatoes and cook until tender, 20 to 30 minutes.

Meanwhile, in a medium saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar. Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand 10 minutes. Drain onion slices and transfer to a plate to cool.

Use a fork to mash potato with salt and pepper; divide potato filling among 4 tortillas. Top each with 1 heaping cup spinach, 1/4 cup cheese, and another tortilla.

Heat a large skillet over medium-high heat. Working in batches, heat 1 teaspoon oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (about 3 minutes per side). Transfer cooked quesadilla to serving plate. Repeat with remaining oil and quesadillas. Cut quesadillas in quarters and serve each with 1/4 cup pickled onions.

Saturday, October 7, 2017

Roasted Apple, Butternut Squash and Caramelized Onion Pizza

Source: Chloe's Kitchen


Garlic White Bean Purée:1 (15-ounce) can cannellini or other white beans, rinsed and drained
1/4 cup olive oil
1 tablespoon lemon juice
2 cloves garlic
1/2 teaspoon fresh or dried thyme
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons water

Pizza toppings:4 tablespoons olive oil
1 onion, thinly sliced
Sea salt
Freshly ground black pepper
2 cups butternut squash, peeled and cut into 1/2-inch cubes
1 cup spinach or your choice cooking green (kale, chard, etc)
1 apple, peeled and thinly sliced

Pizza dough (store-bought is fine, or make your own)


1. Preheat oven to 375 degrees. Make the Garlic White Bean Purée by blending the beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor. Add water, as needed, until a smooth consistency forms. Set aside. Can be made two days in advance.

2. In a large skillet, heat 2 tablespoons oil over medium-high heat and sauté onions until soft and lightly caramelized, about 20 to 30 minutes. Season generously with salt and pepper.

3. While the onions are cooking, toss remaining 2 tablespoons oil with squash and season generously with salt and pepper. Transfer to a large-rimmed baking sheet and roast for 30 to 35 minutes until squash is fork-tender, turning once or twice with a spatula. Remove from oven and set aside. Turn heat up to 450 degrees.

4. Prepare pizza. Brush a large-rimmed baking sheet (approximately 9 by 13 inches) with oil. Stretch homemade or store-bought pizza dough into a rectangle and fit it into the prepared baking sheet. Spread a layer of the Garlic White Bean Purée evenly over the rolled-out dough. (You may not want to use all of it.) On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash and apple slices. Season with salt and pepper, and brush the edges of the crust with olive oil.

5. Bake at 450 degrees for about 15 to 20 minutes, rotating midway, until the crust is slightly browned or golden. Let cool, slice and serve.

Sunday, September 24, 2017

Delicata Squash Bake with Tahini Sauce

Source: minimalistbaker.com


2 delicata squash, halved lengthwise, seeds removed, cut into 1/2-inch slices
2 Tbsp (30 ml) coconut oil, melted
Pinch sea salt

3 Tbsp (45 g) tahini
1/2 lemon, juiced (1 Tbsp or 15 ml)
1 Tbsp (15 ml) maple syrup

1/4 cup (43 g) pomegranate arils
1/4 cup (33 g) dry roasted hazelnuts, loosely chopped
1/4 cup (15 g) fresh parsley, chopped


Preheat oven to 400 degrees F (204 degrees C).

Add sliced squash to a bare baking sheet (1 large or 2 small, depending on size of squash) and toss with oil and sea salt. Then arrange in a single layer.

Bake for 20-25 minutes, flipping once at the halfway point to ensure even baking. You’ll know it's done when fork tender, golden brown, and slightly caramelized.

While squash is baking, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl. Whisk to combine, then add hot water 1 Tbsp at a time and whisk until pourable. Taste and adjust seasonings as needed.

To serve, arrange baked squash on a serving dish and top with dressing, pomegranates, hazelnuts, and parsley. Best when enjoyed immediately.

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