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, November 29, 2017

Roasted Daikon Radish and Carrots

Source: veggielution.org, September 30, 2015


Ingredients

3 small to medium daikon radishes (or 1 large), scrubbed and sliced into coins
4-5 carrots, scrubbed (or peeled if preferred) and sliced into coins
1 shallot, thinly sliced, or 1 tbs. minced onion
2 tbs. olive oil
salt and pepper, to taste
1/4 c. balsamic vinegar


Directions

Preheat oven to 400 F. Place daikon radishes, carrots, and shallot on a baking sheet lined with parchment paper; toss with olive oil and sprinkle salt and pepper. (You can always add more salt and pepper later, so err on the side of less seasoning at this time.) Roast until crisp-tender, about 25-30 minutes, stirring once halfway through. Remove from oven and drizzle with balsamic vinegar, tossing to coat, Return to oven for an additional 5-10 minutes. Add additional salt and pepper before serving, if needed.

Daikon Radish Salad

Source: Platingsandpairings.com, 1/1/15


Ingredients

1 lb daikon radish white Korean radish
1/2 tablespoon Korean red pepper powder
1 tablespoon sugar
1 teaspoon salt
2 cloves garlic finely chopped
2 green onions finely chopped
1 1/2 tablespoons white vinegar


Directions

Peel the radish and cut into really thin strips. (I used a julienne peeler for this)

Place the radish in a medium bowl and toss with red pepper powder, sugar, salt, green onion and garlic.

Sprinkle the mixture with vinegar and mix well.

Adjust to taste, adding additional salt, sugar or vinegar, if needed.

Refrigerate until ready to serve.



Wednesday, November 15, 2017

Rutabaga Oven Fries

Source: allrecipes.com, Kittycat


Ingredients


1 rutabaga, peeled and cut into spears
1 teaspoon olive oil
4 sprigs fresh rosemary, minced
3 cloves garlic, minced
1 pinch salt to taste


Directions


Preheat oven to 400 degrees F (200 degrees C).
Combine rutabaga spears with oil, minced rosemary, garlic, and salt. Toss until evenly coated.
Lay rutabaga spears onto a baking sheet, leaving space between for even crisping. Bake until rutabaga fries are cooked through and crisped on the outside, about 30 minutes.

Tuesday, November 14, 2017

Rutabaga and Carrot Soup

Source:  irishamericanmom.com, 09/24/14


Ingredients


2 tablespoons butter
1 Medium rutabaga (diced)
2 Large carrots
1 Large onion (chopped)
6 cups chicken stock
black pepper
salt
Optional
1/4 cup whipping cream


Directions


Step 1 Melt the butter in the bottom of a large saucepan or Dutch oven. Add the carrots, turnips and onion, stirring them well to completely coat them in butter.
Step 2 Cover the pot and sweat the vegetables for 10 minutes to soften them.
Step 3 Add the stock and season well with salt and pepper. Bring the soup to boiling point, lower the heat, then cover the pot and let the soup simmer for 30 minutes.
Step 4 Turn the heat off and let the soup cool a little before blending it.
Step 5 Add the cream and stir into the soup. Serve warm.

Creamy, Smoky Whipped Rutabaga

Source: thekitchn.com, Faith Durand, 10/3/11


makes 8 servings


Ingredients

3 1/2 to 4 pounds rutabagas (two small or one large vegetable)
2 tablespoons unsalted butter
4 garlic cloves, peeled and roughly chopped
1 1/2 teaspoons kosher salt
1 cup whole milk
4 ounces cream cheese, cut into small chunks
2 tablespoons smoked olive oil
2 teaspoons smoked paprika
Freshly ground black pepper


Directions

Cut the rutabaga(s) in half crosswise. Place a half cut side down on a stabilized cutting board and carefully shave off the peel with a large chef's knife. Cut the peeled rutabaga into small slices about 1 inch thick. Repeat with the rest of the rutabaga.

Heat the butter in a large, heavy 4-quart pot, set over medium heat. When the butter has melted, stir in the chopped rutabaga and the garlic. Stir to coat the vegetables in butter, then sprinkle them with the salt. Pour in the milk and bring to a simmer, then turn the heat to low and cover the pot. Cook for 30 minutes, or until the rutabaga is very tender and can be easily pierced with a fork. Turn off the heat and remove the lid. Let the vegetables cool for about 5 minutes.

At this point you can either leave the rutabaga in the pot and use a hand mixer to whip it, or you can transfer it to the bowl of a stand mixer and use the paddle.

Drop the cream cheese into the rutabaga and use the hand mixer or stand mixer to mash it into the vegetables. The rutabaga will crumble then slowly turn into a mashed potato consistency. Add the olive oil and smoked paprika and mix thoroughly. Taste and add more salt and some black pepper, if necessary. Serve immediately.




Roasted Rutabaga in Brown Butter

Source: thekitchn.com, Faith Durand, 02/04/15


Serves 4 as a side dish


Ingredients

1 large rutabaga, about 1 1/2 pounds
4 tablespoons unsalted butter
Flaky salt and freshly ground black pepper
Juice of 1/2 lemon
2 tablespoons finely chopped parsley


Directions

Heat the oven to 450°F. Peel the rutabaga with a vegetable peeler and cut into 1/2-inch to 3/4-inch cubes.

Melt the butter in a saucepan over medium heat and cook for about 5 minutes, until the butter foams then browns into a nutty, toasty-smelling liquid.

Toss the rutabaga with the browned butter and season with salt and pepper. Transfer the rutabaga to a large baking sheet and spread into a single layer. Roast for 25 to 40 minutes or until browned and tender. Remove from the baking sheet and toss with lemon juice and parsley.



Thursday, November 9, 2017

Cilantro Pesto

Ralph S. Sturgen,  10/19/17

I picked up my farm share. One item on the U-Pick board was cilantro, “as much as you’ll use”. Cool idea but how much cilantro can I use? Apparently, a lot. 


2 quarts lightly packed cilantro leaves 
4 cloves of garlic 
8 oz shelled pumpkin seed kernels, toasted on the stove 
8 oz Cotillo cheese, grated 
some salt and pepper 
enough olive oil (not extra virgin) to get the consistency you want 

Zap it all in a food processor 





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