Farm Fresh Recipes
Donated by Customers and the Moutoux Family

At Moutoux Orchard we advocate not only using fresh local produce but also knowing how to prepare and share food with family and friends. It is so important that we remember the simple tradition of sitting down for a meal. In our fast paced lives we often forget how much pleasure a home cooked meal can bring. Food, not just any food, but seasonally eaten, homemade, locally produced fresh food is the vital link between our health and living a more peacable and slow paced life. More importanly, fresh food grown sustainably adds an abundace of flavor, nutrients, and color to our meals, helping us feel added enjoyment and energy. How can any one resist a fresh peach ripened to perfection by the summer sun and cooked with care in the kitchen into a savory pie! The harvest is a special gift that helps to connect us to our seasons and add joy to the soul.
If you have an interesting recipe that you would like to share please bring it to us on your next visit to our stand!

Keep checking back for more recipes!



Katherine Moutoux's Famous Peach Pie
Featured in the Washington Post in 1989
Katherine passed in 2003 but her pie lives on in our hearts and tummies!

4 cups sliced and skinned Moutoux Peaches
3/4 cups dark brown sugar
2 Tbs unbleached white flour 1 tbs lemon juice
A generous amount of cinnamon and nutmeg
A sprinkle of salt
A few drops of almond extract
Mix all ingredients well and pour into a pie crust. Cover with lattice strips of a second pie crust. Sprinkle cinnamon and sugar and a bit of lemon juice for extra color on top. Bake at 450 degrees for about 35 minutes.
Whole-Wheat Pie Crust
Whole-Wheat crusts are much more healthy and tasty then white or processed flour crusts. White flour is turned into sugar very rapidly in our digestive systems and sends our blood sugar levels to rocketing heights. Consequentially, we feel a spike in energy levels and shortly after a dramatic drop followed by an empty hungry feeling. Foods rich in whole wheat and other grains, provide a much slower and constant rise in sugar levels which suppress hunger for longer and give us a constant supply of energy. Whoever thought of bleaching and processing flour anyway when the whole and natural form is delicious and full of life giving nutrients?

2 1/2 cups Moutoux organic whole wheat flour
1 tsp orgainc raw sugar
1/2 tsp salt
1/3 cup plus 1 tbs Canola or Sunflower Oil
1/4 cup cold Organic Milk
Mix all dry ingredients together. In a seperate bowl whisk together the oil and milk until creamy. Pour oil/milk mixture over the dry ingredients and stir with a fork until blended, do not use a blender as this will make your crust very stiff. Pat the dough evenly over the bottom and sides of a 9-inch pie pan or roll between sheets of wax papper and flip into pan. Thoroughly prick the sides and bottom with a fork. Always cover the edges of your pie crust with foil to avoid burning the edges. Remove foil with ten minutes left of cooking time. Use with any pie recipe. Makes two pie crusts.
Peach Chutney
Donated by Anne Clark
"This is a sweet chutney, and is as good as any mango chutney I have tried."

About 30 peaches
2 cups cider vinegar
3 cups sugar
1 chunk fresh ginger root
20 cardamom pods
1 box golden raisins
1 tsp cinnamon
2 tsp coriander
1 Lime, grated peel & juice
Peel and coarsely chop the peaches. Peel ginger root and grate by hand, or in a blender with a little water. Open the cardamom pods to release the seeds; crush seeds of leave whole. Mix everything together in a stainless steel pot; bring to a boil and simmer 30-45 min. Keep an eye and stir often, as it may stick and burn. Ladle the mixture into pint jars, seal, and process the jars 10 minutes in boiling water bath.
Homemade Yogurt with Fresh Orchard Fruit
Donated by Denise Scandrett of Christchurch, New Zealand
Making yogurt at home is tasty and surprisingly easy!

1 quart of Milk. (I prefer using Organic, Grass Fed milk)
1 tablespoon plain yogurt
1 Tbls local honey or maple syrup(Optional)
As much farm fresh fruit as you want
Heat milk in a saucepan slowly over medium heat until it reaches 180 degrees, stirring occasionally. Then turn off heat and let milk cool to 113 degrees. Add honey or maple syrup if desired. Mix a little of the warm milk with the yogurt and then stir into the bulk of the milk. Mix very well. Pour into a warm thermos and keep it there, undisturbed for 12 hours. Refrigerate then eat with any sort of farm fresh fruit! So easy and delicious, this is my daily breakfast! I usually make about 4 quarts at a time, to get more out of my efforts.