Welcome to Mountain View Farm CSA in Easthampton MA

2014-2015 Winter Shares Now Available!

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.

Winner of the Best Local CSA Award 6 Years in a Row!






All produce is grown without the use of chemicals and in compliance with organic standards and practices. No pesticides, herbicides or fungicides are used.

Saturday, October 18, 2014

Crispy Fried Brussels Sprouts with Honey and Sriracha


INGREDIENTS

1 pound Brussels sprouts
1 tablespoon sriracha (or to taste)
3 tablespoons honey
Juice of 1 large lime
Salt
Vegetable oil for frying

INSTRUCTIONS

Trim the stem end of the sprouts and gently separate the leaves with your fingers, collecting them in a large bowl. When you reach the heart of the sprout (where it's tough to pry off the remaining leaves), add the heart to the bowl with the leaves.

In a small bowl, whisk together the sriracha, honey and lime juice. Taste and add more sriracha or honey if you like. Set aside.

Set about 2 inches of oil in a large, heavy pot over medium heat. Heat until a Brussels sprout leaf begins to sizzle and crisp as soon as you add it to the oil. Fry the sprouts in batches, using a screen to protect you from sputtering oil and keeping your face away from the pot as the sprouts cook. Remove the sprouts with a slotted spoon after 30 seconds to a minute, when crisp and brown. Drain them on a double layer of paper towels while you fry the rest of the sprouts.

Once all the sprouts are fried, transfer them to a large bowl and sprinkle them generously with salt. Toss gently to combine. Working quickly, drizzle some of the sauce over the sprouts and toss again to coat lightly. Taste, add more sauce if necessary, and serve immediately, before they wilt!

Serves 4

Source: food52.com


Linguine with Brussel Sprouts Barigoule


INGREDIENTS

1/2 pounds Brussels sprouts, trimmed and any discolored leaves discarded
2 leeks (white and pale green parts)
3/4 pound Savoy cabbage (about head), cored and sliced 1/4 inch thick
3 tablespoons extra-virgin olive oil, divided
3 tablespoons unsalted butter, divided
4 garlic cloves, finely chopped
2/3 cup dry white wine
4 cups water
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves, divided
3/4 pounds dried linguine
1/4 cup chopped flat-leaf parsley
Accompaniments: extra-virgin olive oil for drizzling; grated parmesan


INSTRUCTIONS

Reserve a few outer layers of leaves from Brussels sprouts. Quarter Brussels sprouts lengthwise. Thinly slice leeks, then wash.

Cook leeks and cabbage in 2 tablespoons oil and 2 tablespoon butter with 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet (preferably with straight sides) over medium heat, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine and simmer until most of liquid has evaporated, 2 to 3 minutes. Add water, lemon juice, 1/2 teaspoon thyme, and remaining tablespoon each of oil and butter. Simmer briskly, covered, until cabbage is tender and liquid is reduced by half, about 15 minutes. Stir in Brussels sprouts and leaves and simmer, covered, stirring occasionally, until tender, about 5 minutes.

Cook linguine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until almost al dente. Reserve 2 cups pasta-cooking water, then drain pasta.

Stir linguine into vegetables with reserved cooking water and 1/4 teaspoon each of salt and pepper. Simmer until pasta is al dente, 2 to 3 minutes. Remove from heat and toss with parsley, remaining 1/2 teaspoon thyme, and salt to taste. Serve pasta in shallow bowls with some of broth.

Serves 4-6

Source: epicurious.com


Brussels Sprouts and Egg Skillet


INGREDIENTS

½ lb Brussels Sprouts, shredded
½ medium red onion, diced
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons water
1-2 eggs

INSTRUCTIONS

In an 8" cast iron skillet, heat olive oil over medium heat. Add in onions and saute for 3-4 minutes. Stir in shredded Brussels Sprouts, salt, and pepper. Let cook for two minutes, add in tablespoons of water, cover, and cook until Brussels Sprouts are tender.

Remove lid, make well in center, and crack eggs. Cover and let cook until egg whites have set and egg yolk is desired consistency.

Serves 1-2

Source: naturallyella.com

Friday, October 10, 2014

Kimchi with Fennel and Celeriac

Submitted by CSA member Joanne

INGREDIENTS

2 large Chinese Cabbages (Napa Cabbages)
1 fennel, thinly sliced
1 celeriac, thinly sliced
230g (½ lb.) rock salt
Water

Kimchi Sauce:
10 tablespoon of fish sauce
10 tablespoon of red pepper powder
5 onions
4-5 cloves of garlic
1 oriental pear
1 tablespoon of salt
1/2 tablespoon of sugar
small touch of ginger

INSTRUCTIONS

Start by cutting the Chinese cabbages into chunks, then soak in plenty of water with about 180g of salt. Leave this to soak for about 4-5 hours.

To create the sauce, put all the ingredients in a blender except the onions, blend until quite fine. Cut the spring onions into chunks, then add to the mixture.

After the cabbage has been soaked for 4-5 hours, drain all the water. Fill the tray with cold water again and rinse the cabbage then drain the water again. Return the cabbage pieces to the tray and add the Kimchi sauce, mix by hand until it is all mixed together, Taste and it should be reasonably salty, you can add up to a further 50g of salt if required.

Finally put the Kimchi in to some jars, you can eat it straight away but kept in the fridge the taste will improve as it ferments. The Kimchi will keep for at least 6-12 months probably longer.

Over time the flavour becomes more sour, if it becomes too sour to eat on its own use the Kimchi to make soups or stews as the soured Kimchi will add more flavour to these dishes. It is common in South Korea to make soups and stews with older Kimchi.

It can be eaten raw as a side-dish, or added to soups and other Korean dishes.

Serves 4


Roasted Daikon Radish and Kale Spring Rolls with Tahini-Honey Dipping Sauce


INGREDIENTS

1 large Daikon Radish
1 tablespoon olive oil
⅛ teaspoon salt
1 handful of Kale
4 oz brown rice noodles
6-8 spring rolls wrappers

Sauce:
2 tablespoons tahini
1 tablespoon soy sauce
2 teaspoons toasted sesame seeds
1 tablespoon honey
½ teaspoon chile flakes, optional

INSTRUCTIONS

Preheat oven to 350˚.

Slice radish in to 2 strips and toss with olive oil and salt. Roast until tender, 15-20. While is roasting, destem and roughly chop the kale, set aside.

Bring a pot of water to a boil and cook brown rice noodles until tender, 4-6 minutes. Drain and set in your assembly station.

Once radishes are ready, set up your spring roll rolling station with the water, radishes, kale,rice noodles, and a place to roll/cut each spring roll.

Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water.) Place rice paper on a cutting board and load with veggies and noodles. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.

Once done slice in half and serve.

To make the tahini sauce, whisk ingredients together and taste. Adjust according to desired taste.

Serves 2

Source: naturallyella.com


Radish Hash Browns


INGREDIENTS

4 cups peeled, shredded and drained Daikon radish
1 tbsp Olive Oil
1/2 of a small onion
1 large bunch radishes, diced
1/4 tsp Thyme, ground
dash Salt
dash Pepper, black
dash Paprika

INSTRUCTIONS

For the radishes - dice, shred, whatever - experiment to get it how you want it.

Saute onion in olive oil until soft, then add the radishes. Cook over medium heat until crisp outside, and soft inside, about 8 minutes. Add seasonings near end of cooking time. Sprinkle with paprika just before serving.

Paprika and other seasonings are to your personal taste.

Serves 2


Source: recipes.sparkpeople.com

Sunday, October 5, 2014

Fresh Turnip Green Cacio e Pepe Pasta with Baby Hakurei Turnips & Pear Salad

INGREDIENTS

1 bosc pears
1 bunch baby hakurei turnips
1 bunch parsley
1 lemon
2 tsps ground black peppercorns
3 tbsps salted butter
10 ozs turnip green pasta (Fresh)
2 tbsps grated parmesan cheese
2 tbsps grated pecorino

INSTRUCTIONS

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the lemon into quarters and remove the seeds. Peel the pear and cut into quarters, then core and slice into ¼-inch thick pieces. Squeeze the juice of 2 lemon wedges over the pears to prevent them from browning. Roughly chop the green tops of the turnips, then slice the turnip bottoms into ¼-inch thick half circles. Pick the parsley leaves off the stem.
In a small bowl, squeeze the juice of the remaining lemon wedges and season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. In a separate bowl, combine the pears, cut turnip bottoms, parsley leaves and some of the vinaigrette (you may have extra vinaigrette). Season with salt and pepper and toss to thoroughly coat.

In a large pan, combine the butter, 2 tablespoons of olive oil, ¼ cup of water and as much cracked black pepper​ as you'd like (depending on how peppery you'd like the dish to be). Heat on medium for 30 seconds to 1 minute, or just until the butter melts, breaking apart the butter with a spoon to help it melt faster. Remove from heat and set aside (you’ll reheat it later).

Once the water is boiling, add the fresh pasta. Cook 3 to 5 minutes, or until the pasta floats and is al dente (tender but still has a bite). Reserve at least 1 cup of pasta water and drain thoroughly.

Reheat the pan with the pasta sauce on medium until hot. Add the cooked pasta and turnip greens and mix to thoroughly combine. Stir in all but a pinch of both the Parmesan and Pecorino cheeses (reserve the rest for garnish). Then, gradually add up to 1 cup of pasta water to create a creamy consistency. Cook for 1 to 2 minutes, or until well combined and the greens are wilted. Season with salt and pepper and remove from heat. To plate your dish, divide the pasta between 2 bowls and garnish with the remaining cheeses. Divide the salad between 2 dishes and serve on the side. Enjoy!

Serves 2


Source: blueapron.com