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!

Saturday, December 3, 2016

Roasted Rutabagas

Source: Food Network Kitchen


1 large rutabaga, peeled and cubed
3 tablespoons olive oil
1/2 teaspoon apple cider vinegar
chopped parsley


Toss the rutabaga with the oil, salt and pepper on a baking sheet. Roast at 425 degrees until golden and soft, about 40 minutes. Toss with the vinegar and parsley

Vegetable Pho

Source: Food52, August 18, 2013



shallots, charred in a hot pan
inch piece of ginger, charred in a hot pan
stem lemongrass, smashed with the back of knife
ounce dried porcini mushrooms
shiitake mushrooms, stems removed
1 leek, tough part removed and cleaned well
tablespoon Mrs. Dash or other salt free seasoning 
tablespoons Bragg's liquid aminos or soy sauce
10 cups water
pinch salt
pinch pepper
tablespoon honey
2-4 cloves garlic
ribs celery

Baked Hoison tofu, noodles and other toppings

1 pound firm tofu, drained and pressed of excess moisture
tablespoon Hoison sauce
tablespoon Bragg's liquid aminos, or soy sauce
ounces brown rice noodles
bunch cilantro
bunch basil leaves
lime, cut into eight pieces
cups mung bean sprouts
jalapeno, sliced thin
other chili sauces such as sciracha, chili paste, hoison, whatever you like
radishes thinly sliced


For the Broth:

  1. In a stock pot combine all the ingredients except Braggs, honey, and radish. Bring to a simmer over medium high heat, reduce heat and cook for 1 hour.
  2. Remove shiitake caps, the white part of leek, rutabaga. Slice them and set aside to top each bowl.
  3. Strain broth and return to the pan over low heat. Add Braggs, honey and check salt level. Leave in pot on low while you prepare the rest of your ingredients.
For the Toppings

  1. Pre-heat oven to 375. Slice tofu into four slices, rub hoisin and Bragg’s on to each piece, place on a parchment lined sheet pan and  for bake 30 minutes. Use 1 piece of sliced tofu for each bowl of pho.
  2. In a pot of boiling water, add noodles, cook 5 minutes, drain, and rinse with cold water. Portion into 4 bowls. Top your bowls with some sliced onion, broth, veggies from broth, thinly sliced radish, tofu, and let everyone pick their own toppings.

Stuffed Portobello Mushroom Caps with Roasted Root Vegetable Risotto

Source: Food52, November 11, 2015


large portobello mushroom caps, stems removed and cleaned
3 1/2 tablespoons olive oil, divided
pound carrots or parsnips, peeled, quartered lengthwise and cut into 1-inch pieces (cubed beets would also be great here, as would rutabaga or celery root)
Salt and pepper
cups low-sodium vegetable broth
medium white or yellow onion, diced
medium shallot, minced
cloves garlic, minced
cup arborio rice
1/2 cup white wine
1/4 cup nutritional yeast
tablespoon fresh thyme leaves
teaspoons lemon juice
Breadcrumbs (optional)


  1. Preheat the oven to 375° F. Rub the portobello mushrooms lightly with with olive oil (about 1/2 tablespoons) and place them, bowl side facing down, on a parchment-lined baking sheet. Toss the carrots in one tablespoon of olive oil and arrange on another parchment-lined baking sheet. Sprinkle the carrots liberally with salt and pepper. Place vegetables in the oven to roast. Roast the mushrooms for 10 minutes, to par-cook them (you'll finish roasting them after stuffing them later). Roast the carrots for 30 to 35 minutes, stirring once halfway through, or until the carrots are tender and browning. Reduce the oven temperature to 350° F.
  2. In the meantime, start your risotto by heating the broth in a medium pot until it's below simmering, but nice and warm. Heat the remaining two tablespoons of olive oil in a large saucepan over medium high heat. Add the onion and shallots to the pan, and salt them generously. Cook for 5 to 7 minutes, or until the onions are clear and soft. Add the garlic, and cook for two minutes longer, or until the garlic is very fragrant.
  3. Add the rice to the saucepan. Toast it, stirring constantly, for 2 to 3 minutes, or until it smells nutty. Reduce heat to medium-low. Add the white wine and continue to stir the rice, until most of the wine has been absorbed. Add 1 cup of broth and continue stirring until it has been absorbed. Continue this process, adding the stock in 1/2- to 3/4-cup amounts, until the rice is tender and creamy. (You may not need to use all of the broth, but you'll use most of it.) When the rice is ready, stir in the nutritional yeast, thyme, and lemon juice. Stir in the roasted carrots (or other root vegetables). Check for seasoning and add salt and pepper to taste.
  4. Flip the mushrooms on the baking sheet so that the bowl side faces up. Fill each cap with a heaping 1/2 cup (or so) of risotto. (If you like, you can top them with a sprinkle of breadcrumbs, too). Transfer the mushrooms to the oven and bake for 15 minutes. Serve.

Toasted Farro Salad with Roasted Leeks and Root Vegetables

Source: Food52, February 24, 2015


medium turnips, trimmed, peeled, and sliced into 1/2 inch-thick half moons
large rutabaga, trimmed, peeled, and sliced into 1/2 inch-thick half moons
1/4 cup extra-virgin olive oil, divided
Sea salt, to taste
Ground black pepper, to taste
3/4 cup dry faro
 Zest of 1 lemon plus 2 tablespoons juice
1/4 cup minced parsley, divided
tablespoons minced dill, divided
1/4 cup crumbled farmer's cheese


  1. Preheat the oven to 400° F. Move oven shelf to the top third of the oven. For easy cleanup, line one large and one small baking sheet with parchment.
  2. Trim the dark green section from the leeks, and halve lengthwise. Immerse leeks in water and shake out any sand and excess water. Trim the roots, and cut each half into 3-inch segments. In a medium-sized bowl, toss the leeks with 2 tablespoons olive oil, sea salt, and pepper. Spread the leeks out on the small baking sheet.
  3. In the same bowl used for the leeks, toss the turnip and rutabaga half moons with 1 tablespoon olive oil, sea salt, and black pepper. Spread out on the large baking sheet.
  4. Slide both baking sheets into the oven and roast for 20 minutes. Use a spatula to flip the turnips and rutabagas. The leeks should roast for 20 to 25 minutes, or until quite soft with browned edges. Roast the turnips and rutabagas until edges are nicely browned, 30 to 35 minutes total.
  5. Meanwhile, cook the farro. Set a large pot of salted water over high heat to boil. Set a large skillet over medium-high heat, add the dry farro, and, shaking the pan frequently, toast just until farro browns slightly and is fragrant, about 2 minutes. Add farro to the salted water and simmer for 20 minutes, or until farro still has a little bite. Drain, toss with 2 tablespoons lemon juice and 3 tablespoons minced parsley, and set aside.
  6. Toss the farmer's cheese with 2 tablespoons olive oil, lemon zest, sea salt, pepper, and a tablespoon each minced parsley and dill.
  7. To plate the salad, toss the farro with the roasted turnips and rutabagas. Top with roasted leeks, crumbled farmers cheese, and remaining dill and parsley, and toss gently.

Thursday, November 17, 2016

Northern Spy's Kale Salad

Source: Food52, January 6, 2012


1/2 cup cubed kabocha, butternut, or other winter squash
Extra-virgin olive oil
Salt and freshly ground pepper
bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced, about 2 1/2 cups
1/4 cup almonds, cut roughly in half
1/4 cup crumbled or finely chopped Cabot clothbound cheddar (or any good, aged cheddar -- if you can't find aged cheddar, use parmesan)
fresh lemon juice
Pecorino or other hard cheese, for shaving (optional)


  1. Heat oven to 425° F. Toss squash cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet (lined with parchment for easier cleanup), leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.
  2. In a large mixing bowl, toss the kale with the almonds, cheddar and squash. Season to taste with lemon juice and olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.
  3. Divide salad between two plates or shallow bowls. Garnish with shaved pecorino cheese, if desired, and serve.

Kabocha Squash and Tofu Curry

Source: Food52, October 14, 2013


tablespoons melted coconut oil
white or yellow onion, chopped
1 clove garlic, minced
tablespoon fresh ginger, minced
tablespoons red curry paste
tablespoon organic sugar (you can substitute a tablespoon or two of agave or maple syrup)
2/3 cup vegetable broth
One 14- or 15-ounce can coconut milk
tablespoon soy sauce or tamari
green or red bell pepper, chopped
pound kabocha squash (Japanese pumpkin), peeled and cut into 1 1/2-inch chunks (about half of a large squash, or 1 small squash)
pound extra-firm tofu
1 to 2 tablespoons lime juice
1/3 cup cilantro, chopped
Lime wedges, for serving


  1. Heat the coconut oil in a large pot or wok. Add the onion and cook till it's softened and fragrant (about 5 to 8 minutes).
  2. Add the garlic and ginger and let them cook for about a minute. Then, add the curry paste and sugar. Mix the ingredients together until the paste is evenly incorporated.
  3. Whisk in the broth, the coconut milk, and the tamari. Add the red pepper, kabocha squash, and tofu. Simmer till the kabocha squash is totally tender (30 to 35 minutes). If you need to add extra broth as the mixture cooks, do so.
  4. Season the curry to taste with extra soy sauce or tamari and stir in the lime juice as desired. Remove from heat. To serve, divide the curry over brown or basmati rice. Give each portion a small squeeze of lime juice and a sprinkle of fresh, chopped cilantro.

Butternut Squash and Leek Risotto

Source: Love and Lemons

butternut squash:1 tablespoon olive oil
1 cup butternut squash cubes (about 1 cm)
salt, pepper
1/4 cup veggie broth
risotto:2 tablespoons olive oil
1/2 chopped onion
2 cloves of garlic, minced
1 large leek, sliced (white and light green parts only)
1/2 cup white wine
1 cup organic arborio rice
3 cups veggie broth (plus another cup or so, if needed)
1-2 tablespoons earth balance butter
1/4 cup finely chopped sage
1 teaspoon finely chopped rosemary
1/4 cup toasted pine nuts (optional)
1/4 – 1/2 cup freshly grated parmesan or pecorino cheese (omit if vegan)
a few pinches of red pepper flakes
salt, pepper
butternut squash:First, start your butternut squash. Heat oil in a medium skillet over medium heat. Add butternut squash cubes, salt and pepper. Cook until they start to brown, gently flipping, to get color on the other sides… about 5 minutes. Before they start to brown too much, add the veggie broth and stir. Reduce heat to low. Heat until they are tender and cooked through. Approx 20 minutes, depending on the heat of your stove. If the broth cooks down before they are done, add some more (or some water) to keep them from burning to the bottom of the pan.
risotto:When the squash are at least half done, start your risotto. Heat oil in a large skillet over medium heat. Add the onion and half the leeks, and a bit of salt and pepper. Cook until the onion is translucent (but not browning), about 6 minutes. Add the garlic, stir and cook for about 2 more minutes. Add the rice, mix it together with the onions so the dry rice toasts a little bit. (about 1 minute). Add the wine, scrape up anything that’s sticking to the pan, and let the wine simmer down for another minute.
Add broth 1 ladle at a time, stirring continuously. Each time the liquid cooks down, add another ladle full. Before you add the last ladle of broth, add the butternut squash, the remainder of the leeks, rosemary, sage, a pat of butter, and grated cheese. Stir to combine. Taste and adjust seasonings. Serve immediately. Top with pine nuts and a pinch of red pepper flakes.
Note: alternatively, you can add your butternut squash cubes to your risotto pan right after the onions… as you cook your risotto they will melt apart into the risotto rather than remain cube shaped. Both ways are equally delicious.

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