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 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.

Roasted Rutabaga in Brown Butter

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

Serves 4 as a side dish


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


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 

Thursday, October 19, 2017

Mashed Potato Croquettes

Source: bonappétit.com, November 2014


2 large egg yolks
2 cups cold mashed potatoes
½ cup grated Parmesan
2 tablespoons fresh chives, chopped
1 tablespoon all-purpose flour
4 large eggs
2 cups breadcrumbs
Vegetable oil (for frying; about 2 cups)


Mix egg yolks, mashed potatoes, Parmesan, chives, and flour in a medium bowl. Roll into walnut-size balls; chill until cold, at least 2 hours.

Beat eggs in a bowl; place breadcrumbs in another bowl. Pour vegetable oil into a medium skillet to measure ½” (about 2 cups) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. Dip potato balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Drain on paper towels.

Potato-Leek Soup with Toasted Nuts and Seeds

Source: bonappétit.com, Dawn Perry


3 large leeks
4 sprigs thyme
2 sprigs rosemary
2 bay leaves
¼ cup (½ stick) unsalted butter
3 celery stalks, chopped
Kosher salt, freshly ground pepper
1 pound potatoes, chopped, peeled if desired
5 cups (or more) low-sodium chicken broth
½ cup heavy cream
1 tablespoon olive oil
¼ cup almonds, chopped
2 tablespoons raw sunflower seeds
1 tablespoon coriander seeds, crushed
Pinch of sugar
¼ cup crème fraîche


Trim dark green leaves from leeks; discard all but 2. Tuck thyme, rosemary, and bay leaves inside leek leaves; tie closed with kitchen twine. Thinly slice light and pale-green parts of leeks.

Heat butter in a large heavy pot over medium-high. Add celery and sliced leeks and season with salt and pepper. Cook, stirring, until leeks begin to soften, about 5 minutes. Reduce heat to medium-low, add herb bundle, cover pot, and cook, checking and stirring occasionally, until leeks and celery are very soft, 25–30 minutes (this long, slow cooking draws maximum flavor out of the vegetables). Increase heat to medium-high, add potato and 5 cups broth, and bring to a boil. Reduce heat and simmer, stirring occasionally, until potato is very tender, 10–15 minutes. Let cool slightly.

Working in batches, purée leek mixture in a blender until very smooth (make sure lid is slightly ajar to let steam escape; cover with a towel). Transfer to a large bowl or pitcher.

Pour soup back into pot and add cream. Thin with broth, if needed. Taste and season with salt and pepper; keep warm.

Heat oil in a small skillet over medium. Add almonds, sunflower seeds, and coriander seeds and sprinkle sugar over; cook, stirring, until nuts and seeds are golden, about 4 minutes. Transfer nuts to paper towels to drain; season with salt and pepper.

Serve soup topped with crème fraîche and nut mixture.

Do ahead: Soup and nut mixture can be made 4 days ahead. Let soup cool; cover and chill. Store nut mixture airtight at room temperature.

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