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 30, 2015

Chickpea Stuffed Eggplant with Couscous and Tahini Sauce

Source: Dishing up the Dirt, Sept 30, 2013

Ingredients

2 medium-sized Italian eggplants, sliced in half length-wise
1 medium-sized yellow onion, diced
3 cloves of garlic, minced
1 15 ounce can of organic chickpeas, drained and rinsed
1 cup couscous
1 cup cherry tomatoes, sliced in half
2 TBS cooking oil (I used grapeseed)
1 small bunch of parsley, minced

For the Tahini Sauce

1/4 cup of organic tahini
2 TBS fresh lemon juice
1 garlic clove, minced
1/4 cup of water
dash of salt, pepper and crushed red pepper flakes

Directions

Preheat oven to 375 degrees.

Combine all the ingredients for the sauce together in a blender. Process until smooth. Set aside.

Once eggplant is sliced in half length-wise, use a small spoon to scoop out the center (leaving a 1/4 inch wide shell). Save the scooped out eggplant and dice it up.

Drizzle about 1 TBS of the oil on the eggplant shells and place them cut side down on a baking sheet. Cook in the oven for about 15-25 minutes (or until eggplant is evenly cooked and slightly browned on the bottom.) Check often to make sure eggplant doesn’t burn.

Cook couscous.

While couscous cooks, heat the remaining oil in a large skillet. Add the onion and cook for about 5 minutes. Add the garlic and cook for about 2 more minutes. Add the tomatoes, diced eggplant  and chickpeas. Turn heat to low and cook string often (for about 5 more minutes). Add cooked couscous to the pan and mix well to combine. Season everything with a little salt and pepper.

Scoop a healthy portion of the couscous mixture into each eggplant. Drizzle with a little tahini sauce and garnish with a few tablespoons of minced parsley.






Nasu Dengaku (Miso Eggplant)

Source: Love and Lemons, Oct 3

Serves: 2-4
Ingredients
  • japanese or chinese eggplant
  • a little bit of olive oil
  • chopped scallions
  • sesame seeds

For the Glaze:

  • ¼ cup white or yellow miso paste
  • ¼ cup mirin
  • ¼ cup organic cane sugar (sometimes I use a bit less)
Instructions
  1. Preheat your oven to 350 degrees.
  2. Slice your eggplant in half, arrange on a baking sheet and gently score the surface of the flesh. Brush with a little bit of olive oil and pre-bake your eggplant for a few minutes until the flesh starts to become tender. (8 mintues or so, depending on the size of your eggplant). Remove eggplant from the oven and turn your oven temp to "broil."
  3. Meanwhile, make the glaze. In a small saucepan, combine the miso, mirin and sugar and bring to a gentle simmer. Whisk continuously until the sugar has dissolved and the glaze starts to thicken (2 minutes or so - barely bubbling). Remove from heat and let it cool (and continue to thicken) for a few minutes. Note - if you taste it at this point, it'll seem VERY salty - it will sweeten once the sugars caramelize on the eggplant under the broiler.
  4. Liberally brush the glaze onto the eggplant. Broil until brown & bubbling (about 5-8 minutes). The amount of time will vary depending on the size of your eggplant and the strength of your broiler. Check after about 3 minutes.
  5. Remove from the oven and garnish with chopped scallions and sesame seeds. If your eggplants are larger with tougher skin, scoop and eat just the flesh. These (pictured) were tiny and tender enough to eat with the skin.
Notes
Regular white sugar is fine, if that's what you have.

I used 4 small eggplants here (8 halves), and used about half of the glaze. Double (or use larger ones) if you want more.
Store extra glaze in the fridge for up to a week. You can use this same method on tofu or cod, adjust cooking times accordingly.

Friday, July 24, 2015

Open Black Bean Quesadilla

Source: Food52, Feb 11, 2014
Serves 3-4


Black Bean Mixture
can black beans
1/4 small red onion – chopped
small tomato – chopped (remove the seeds)
1/2 small green bell pepper – chopped
1/2 cup corn
1/2 cup cilantro leaves – chopped
Juice of 1 lime
1/2 jalapeƱo – finely chopped. You can also use a shredder to get finer pieces. Remove the seeds to avoid the dip from getting too spicy.
tablespoon taco seasoning
1/2 teaspoon crushed red pepper (optional)
1/2 teaspoon salt (add more if needed)

Directions
Add all ingredients in a large bowl and mix well. Cover and refrigerate for an hour. Mix well before serving.
Open Quesadillas
small black-bean tortillas
cups reduced-fat Mexican-blend cheese
teaspoon taco seasoning (optional, add to the cheese and mix well)
Cooking spray 

Directions
Heat a medium size pan on medium heat.
Spray cooking spray on the pan and place one tortilla on the pan and let the bottom side toast until golden brown. Spray the un-toasted side with cooking spray and flip it over.
Immediately put 1/3 cup of black bean mixture (more if you want) on the toasted side of the tortilla and sprinkle cheese. Cover to let the cheese melt and cook until the bottom of the tortilla is nice and toasty.
Repeat with the remaining tortillas, cut in desired shapes and enjoy immediately.

Tempeh Chili

Source: Food52, Feb 15, 2014
Serves 4 to 6
Ingredients
tablespoons olive oil
medium yellow or white onion, diced 
8-ounce package tempeh, grated on the largest setting of a box grater, or crumbled finely 
large green bell pepper, diced
large stalk celery, diced
cloves garlic
1/2 cup pureed tomato sauce
15-ounce can kidney beans, drained (or 1 1/2 cups cooked)
15-ounce can pinto beans, drained (or 1 1/2 cups cooked)
teaspoon cumin
teaspoons chili powder
1/2 to 1 teaspoons sea salt (to taste)
1/2 teaspoon crushed red pepper flakes
1/2 cup green onions or scallions, chopped
Directions

  1. Heat the olive oil in a large pot over medium heat. Add the onions, cook for a few minutes, and then add the tempeh. Cook till the tempeh begins to brown, 5 to 8 minutes. Add the green pepper and celery and cook till they're tender, another 5 minutes. Add the garlic. Continue cooking another two minutes. 
  2. Add all of the remaining ingredients, along with half a cup of water. Reduce heat to a simmer and cook until the chili is fragrant, warm, and the flavors have come together (25 to 30 minutes). Add more water as needed, if the chili becomes too thick. Serve, sprinkled with green onion or scallions.

Thursday, July 23, 2015

Couscous and Feta Stuffed Peppers

Source: Smitten Kitchen, Sept 26, 2007


Ingredients

  • Vegetable-oil cooking spray
  • 1 1/4 cups fat-free chicken or vegetable broth
  • 2/3 cup couscous
  • 4 extra-large or 5 large bell peppers, mixed colors
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 6 oz zucchini, quartered lengthwise then sliced across thinly
  • 6 oz yellow squash, quartered lengthwise then sliced across thinly
  • 1/2 tsp fennel seeds
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1 cup cherry tomatoes, cut in half
  • 15 oz canned chickpeas, drained and rinsed
  • 4 oz crumbled feta cheese (about 1 cup)
  • 3 tablespoons tomato paste


Directions

Preheat oven to 350°F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas and tomato paste. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the couscous mixture. Bake 15 minutes. Serve immediately.

Red Pepper and White Bean Spread

Source: Love and Lemons, Feb 20 (adapted from Mark Bittman’s Food Matters)


INGREDIENTS:
2 cups cooked cannellini beans
2 garlic cloves
1 c. walnuts
4 roasted red bell peppers
1 c. fresh basil, optional
½ c. olive oil
juice of half a medium lemon
salt & pepper, to taste
METHOD:
In a food processor, pulse everything together except the olive oil, lemon juice and basil. Next, add olive oil, lemon, basil, and process until combined. Taste and adjust seasonings.

Monday, July 20, 2015

Zucchini Corn Pancakes

Source: Damn Delicious, July 19 2014

prep time: 15 min
cook time: 10 min
yield: 4 servings


INGREDIENTS
  • 1 pound zucchini, grated 
  • 1 teaspoon salt 
  • 1 cup corn kernels, frozen, canned or roasted 
  • 4 large eggs, beaten 
  • 1/2 teaspoon dried basil 
  • 1/2 teaspoon dried oregano 
  • 1/4 teaspoon garlic powder 
  • Kosher salt and freshly ground black pepper, to taste 
  • 1/2 cup shredded cheddar cheese 
  • 3/4 cups all-purpose flour 
  • 2 tablespoons olive oil
INSTRUCTIONS
  • Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely. 
  • In a large bowl, combine zucchini, corn, eggs, basil, oregano and garlic powder; season with salt and pepper, to taste. Stir in cheese and flour until well combined. 
  • Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. 
  • Serve immediately.