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 grown without the use of chemicals and in compliance with organic standards and practices. No chemical pesticides, herbicides, fungicides or fertilizers are used.


Winner of the Best Local CSA Award 6 Years in a Row!











Thursday, July 2, 2015

Carrot Cupcakes with Maple-Cream Cheese Frosting

Source: Smitten Kitchen, Dec 8, 2008


Makes 24 cupcakes 

Cupcake Ingredients

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon table salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups granulated sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 cups coarsely chopped walnuts (optional)
1/2 cup raisins (optional)


Preheat oven to 350°F.
Line 24 cupcake molds with papers, or butter and flour them.
Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.
Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.


Maple Cream Cheese Frosting Ingredients

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup


In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.

Citrus Ginger Tofu Salad with Buckwheat Soba Noodles

Source:  • July 22, 2013


Serves 4


For the Tofu + Marinade:

1/8 cup orange juice

1/8 cup tamari
1/8 cup toasted sesame oil
1/8 cup extra virgin olive oil
teaspoon finely grated ginger
clove garlic
teaspoons maple syrup
1/4 teaspoon cayenne pepper  
package extra firm tofu

Preparing the Tofu + Marinade: Preheat the oven to 350 degrees Fahrenheit. In a bowl mix together orange juice, tamari, sesame oil, olive oil, ginger, garlic, maple syrup, and cayenne and set aside. Cut the tofu into 1-inch cubes and place into a small baking pan without overlapping. Pour the marinade over the tofu. Put the tofu into the oven and bake for 15 minutes, stir, and bake for 15 minutes more until browned. With a slotted spoon, scoop out the tofu and place onto a plate and allow to cool. Pour the remaining marinade into a bowl and set aside. 


For the salad:


leftover marinade

zest of one lime
juice of 1/2 lime
1/8 cup of orange juice
3 tablespoons seasoned rice vinegar 
sea salt to taste
1/2 package Eden Buckwheat soba noodles
1 stalk broccoli, florets only
1 large carrot, peeled and cut into matchsticks
1 1/2 cups kale, chopped into small ribbons
1/2 cup green cabbage, shredded
1/3 cup cilantro, chopped
8 basil leaves, chopped
1 tablespoon sesame seeds, toasted

Preparing the Thai citrus vinaigrette: Add the lime zest and juice to the remaining marinade. Continue to add the orange juice, rice vinegar, and sea salt to taste. Set aside.

Preparing the salad: Cook the soba noodles as described on the package, rinse with cold water and set aside. Meanwhile, bring a small pot of water to a boil, and blanch the broccoli florets for 30 seconds. Immediately strain the florets and rinse with cold water. Put the noodles, blanched broccoli florets, carrot, kale, cabbage, cilantro, basil, and sesame seeds into a large bowl and toss. Dress the salad with the Thai citrus vinaigrette.
Serve the salad topped with baked tofu and garnished with sesame seeds.

Sesame Carrots

Source: BON APPÉTIT JANUARY 2013


yield-- makes 8 servings


Ingredients

4 medium carrots
1 tablespoon toasted sesame oil
kosher salt
freshly ground black pepper

PREPARATION

Peel and cut 4 medium carrots into long matchstick-size pieces. Heat 1 tablespoon toasted sesame oil in a large skillet, preferably nonstick, over medium heat. Add carrots and cook, stirring occasionally, until just tender, 3-4 minutes. Season with kosher salt and freshly ground black pepper.

Friday, June 26, 2015

Lightly Cooked Cabbage Salad with Sweet Asian Dressing

source: Feeding the Whole Family by Cynthia Lair, 1997


Salad:


1/2 large head cabbage, shredded (8-10 cups)
1 carrot, shredded
1/4 cup toasted sesame seeds
oil to sauté


Dressing:


1 teaspoon grated ginger
1 clove garlic, minced
2 tablespoons brown rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons tamari
1 tablespoon regular sesame oil
1 tablespoon maple syrup
sprinkle chili powder


Directions:


Heat a large sauté pan and dry roast sesame seeds. Set aside. Cut up cabbage and carrots. Set aside. Mix dressing ingredients together in small bowl. Heat the large sauté pan again and add oil. Once hot, drop in cabbage and carrots. Sauté until lightly cooked (cabbage should still be slightly crunchy). Put cooked vegetables in a bowl and add dressing and sesame seeds. Toss gently and serve immediately.

Roasted Beet, Pear, and Walnut Salad

Source: Love and Lemons, Oct 19
 

Ingredients
  • 3 medium sized beets, any variety (I used a mix of red and golden beets)
  • a small drizzle of olive oil, for roasting the beets
  • 1 ripe pear, chopped into ½ inch pieces
  • ¼ cup walnuts, toasted
  • ¼ cup feta cheese, crumbled (or more)
  • a few handfuls of salad greens of your choice
  • ¼-1/2 cup cooked quinoa (optional, for a heartier salad)
  • micro sprouts, for garnish (also optional)
  • 1-2 tablespoons walnut oil
  • a drizzle of balsamic vinegar
  • a drizzle of honey
  • salt & pepper
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Roast the beets by drizzling them with a bit of olive oil, some salt and pepper, and wrapping them in foil. Depending on the size and freshness of your beets, they should take from 40 minutes to 1 hour to roast in the oven. Check occasionally, when they are fork-tender they are done. Set them aside to cool… as soon as they’re cool enough to touch, run them under the faucet and slide off the skins with your hands. Chop into roughly ½ inch cubes and set them aside to cool completely. (To save time, I suggest doing this up to one day ahead of time and popping them in the fridge until you’re ready to assemble the salad).
  2. (optional step) Take the already-cooked quinoa and toast it a little, by tossing it in a small hot skillet for a couple of minutes. Drizzle a little walnut oil and some salt on it, and remove from the heat and set aside. If you’re not familiar with how to cook quinoa, I like this method.
  3. Assemble all salad ingredients on a platter. Drizzle with a liberal amount of walnut oil, a bit of balsamic vinegar, a little honey, and some salt and pepper. (or for a cleaner look, toss the balsamic only with the red beets, before assembling the salad).

Wednesday, June 17, 2015

Fennel and Turnip Crudites with Fennel Salt

Source: Bon Appetit, February 2008

Ingredients

  • 3 tablespoons fennel seeds
  • 2 teaspoons coarse sea salt
  • 2 small fresh fennel bulbs, trimmed of tough outer leaves, bulbs thinly sliced lengthwise with core intact, small fronds reserved for garnish
  • 2 small turnips, peeled, each cut into 1/2-inch-thick wedges

Preparation

Stir fennel seeds in small dry skillet over medium heat until very fragrant and slightly darker in color, about 3 minutes. Add coarse salt; stir to blend. Remove from heat; cool. Transfer fennel seed mixture to spice mill; grind until fennel seeds are just coarsely chopped (do not grind to powder). DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
Arrange fennel slices and turnip wedges on platter; garnish with fennel fronds.
Serve vegetables with fennel salt.

Monday, June 15, 2015

Braised Fennel

Source: Gourmet, November 2004


Ingredients

  • 2 fennel bulbs (sometimes called anise; 10 to 12 oz each) with fronds
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup water

Preparation

Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds.