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!








Thursday, January 12, 2017

Beet Chips

Source: marthastewart.com

Ingredients

  • 2 medium beets
  • 1 teaspoon extra-virgin olive oil
Directions

Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.

On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.

Beet, Ginger and Coconut Milk Soup

  1. Source: Self, September 2013

    Ingredients

      • 1 tablespoon olive oil
      • 1 large yellow onion, diced
      • 3 cloves garlic, finely chopped
      • 1 tablespoon finely chopped ginger
      • 3 large red beets, peeled and cut into 1/4-inch pieces
      • 5 cups vegetable stock, divided
      • 1 can (14.5 ounces) low-fat coconut milk
      • 1/2 teaspoon fine sea salt
      • 1/4 teaspoon freshly ground black pepper
      • Parsley (optional)
      • Canned julienned beets (optional)
      • Crusty bread (optional)
  2. Directions
  3. In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.

Beet Hummus

Source: Love and Lemons

Serves: 1½ cups
Ingredients
  • 1 medium or 2 small red beets
  • 2 cloves garlic
  • 1½ cups cooked chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 to 3 tablespoons warm water
  • ½ teaspoon each of cumin and coriander, optional
  • sea salt and freshly ground black pepper

serve with:
  • 1 small baguette, sliced and toasted
  • Radishes, sliced in half (or other raw veggies)
  • 1 teaspoon sesame seeds
  • 1 tablespoon chopped parsley
  • 1 tablespoon pine nuts
Instructions
  1. Preheat the oven to 400°F. Drizzle the beet with olive oil and then wrap the beet and garlic together in foil. Place on the baking sheet and roast 30 to 40 minutes, or until the beet is fork-tender.
  2. When cool enough to handle, peel the beet skins under running water using your hands. Chop the beet and place it in a blender. Add the roasted garlic, chickpeas, tahini, olive oil, lemon juice, and water and blend until smooth. Add cumin and coriander, if you like. Chill until ready to use.
  3. Slather onto baguette and garnish with sesame seeds, pine nuts and parsley (all optional), or serve with crispy raw veggies.

Thursday, December 29, 2016

Radish Slaw

Source: Marquita Farm

Ingredients
2-3 black Spanish radishes, scrubbed and grated
3 cups finely shredded cabbage
1 cup coarsely grated carrots, any color
1/2 cup thinly sliced green or red onion
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves 
salt 
pepper

Directions

In a bowl toss together radishes, cabbage, carrots, onion, lemon juice, sugar, oil and herbs. Add salt and pepper to taste.

Wednesday, December 28, 2016

Radish and Pecan Grain Salad

Source: Food52, January 25, 2011

Ingredients

cups mixed grains (like farro, freekeh, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above)
cup baby arugula leaves
cup parsley leaves, minced
1/2 cup tarragon leaves, minced
1/2 cup mint leaves, cut in a chiffonade
1/2 cup pecans
1/4 cup walnut oil
1/4 cup sherry vinegar
cup lime, watermelon, or French breakfast radishes, cut into thin slices, preferably using a mandoline
1/4 cup shallot, minced
1/4 cup olive oil
1/2 cup raisins
1/2 cup dried cranberries

Directions

  1. Bring a large pot of heavily salted water to a boil. Add the grains and cook until just tender, about 25 minutes. (With grains like wild rice and wheat berries, add them to the pot first and cook 10 minutes before adding remaining grains).
  2. Drain the grains into a colander, then set aside until warm to the touch.
  3. Combine all the ingredients in a large bowl and toss well. Season with salt to taste.

Spring Broccolini and Kale Quinoa Bowl

Source: Love and Lemons

serves 4

Ingredients
  • 1½ cups cooked chickpeas, drained and rinsed
  • extra-virgin olive oil, for drizzling
  • 1 bunch broccolini
  • 2 to 3 kale leaves, chopped (about 3 loose packed cups)
  • juice of ½ lemon, more to taste
  • 2 cups cooked quinoa
  • 1 watermelon radish, thinly sliced
  • ½ avocado, cubed
  • ½ cup mixed fresh herbs (I used mint and dill)

herb-y pea pesto: (this makes extra)
  • ¼ cup hemp seeds
  • ½ cup frozen peas, thawed
  • 1 small garlic clove
  • 1 cup packed fresh spinach (or sub basil)
  • ¼ cup fresh dill (or sub basil or mint)
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon Dijon mustard
  • 2 tablespoons olive oil, more if desired
  • sea salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the chickpeas on the baking sheet and toss them with a drizzle of olive oil, and a few pinches of salt and pepper. Roast until golden brown and crisp, about 20 minutes.
  2. Make the pesto by pulsing the hemp seeds, peas, garlic and a few generous pinches of salt and pepper in a food processor. Add the spinach and dill and pulse again then add the lemon juice and Dijon mustard. While the processor is running, drizzle in the olive oil. For a thinner pesto, add more olive oil until it reaches your desired consistency. Taste and adjust seasonings. Chill until ready to use.
  3. Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccolini into the boiling water and blanch for about 1 minute, or until tender but still vibrant green. Transfer the broccolini to the ice water and let it cool for 1 minute. Drain and set aside to dry as you assemble the rest of the salad.
  4. Place the kale into a large bowl and drizzle with olive oil, salt, pepper and a squeeze of fresh lemon juice. Massage the leaves until they soften and wilt down. Add the quinoa, watermelon radish, avocado, herbs and broccolini. Season to taste with additional olive oil, lemon juice, salt and pepper. Add the roasted chickpeas and serve with a dollop of pesto.

Friday, December 16, 2016

Celeriac Apple Slaw

Source: PBS, October 29, 2014


Ingredients

For the slaw:
1 medium-small celeriac (weighing about 1/2 pound)

2 medium crisp sweet red apples

1/4 cup finely chopped flat-leaf parsley (about 1/4 of a small bunch)

1 tsp lemon juice


For the Apple Cider Vinaigrette:

1 Tbsp apple cider vinegar

1 tsp dijon mustard

4 Tbsp olive oil

1/4 tsp salt

1/8 tsp cracked black pepper

Directions

  1. Grate or julienne the celeriac until you have approximately 2 cups worth. Wash the apples well and core them, leaving the skins on. Cut them into 1/4 inch cubes. Toss the apples in the lemon juice, mixing to coat them (this prevents them from browning). 
  2. In a medium serving bowl, combine the apples, celeriac, and the finely chopped parsley.
  3. In a small jar, combine all the vinaigrette ingredients and then shake vigorously until combined. Pour over the salad and toss well. Taste before serving and add more salt or pepper if necessary.
  4. Optional add-ons are a bit of blue cheese & chopped walnuts, which are delicious crumbled on top.

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