Welcome to Mountain View Farm CSA in Easthampton MA

2019 Farm Shares Available Now!
Click here for more information.

Click here for the 2019 sign up form or
Click here to purchase a share online

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 10 Years in a Row!

Monday, June 25, 2018

Sauteed Beet Greens with Garlic and Olive Oil

Source: nytimes.com, Martha Rose Shulman, https://cooking.nytimes.com/recipes/1016422-sauteed-beet-greens-with-garlic-and-olive-oil


1 pound beet greens (2 large or 3 small bunches)
1 to 2 tablespoons extra virgin olive oil, to taste
2 garlic cloves, minced
¼ teaspoon dried red pepper flakes (optional)
Freshly ground pepper


Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.

Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.

Sunday, June 3, 2018

Green Garlic Pesto

Source: dulanotes.com, June 1, 2010
Makes about 1 1/2 C.

5-6 shoots of green garlic, trimmed of tough dark green parts and cut into 2 inch pieces
2 oz. Parmigiano-Reggiano, cut into small cubes
1/2 C. pine nuts
3/4 t. coarse salt
1/2 t. pepper
1/2 C. extra-virgin olive oil


1. Add all ingredients above to a food processor or blender, except for olive oil. Process until cheese is broken down and everything looks pretty well combined. Open top and scrape down any large bits that moved to the top of the food processor or blender.

2. Stream in extra-virgin olive oil until you get a uniform texture and all is well combined. You may have to scrape down the large bits again to make sure everything is fully incorporated.

Wednesday, November 29, 2017

Roasted Daikon Radish and Carrots

Source: veggielution.org, September 30, 2015


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


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


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


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


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


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


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


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


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


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.

Purchase a 2019 CSA Share

Join Our Mailing List


Facebook Fan

Our Newsletters

Looking for recipes?