Week 1: Welcome to the Moutoux Orchard 2020/2021 CSA!
June 1st kicked off our 2020/2021 CSA here at Moutoux Orchard! Although we aren’t totally back to normal yet, Phase 1 has allowed the barn to re-open and the ability for a partial open-access pickup. It comes just in time as things in the fields really start to pick up. Over the last few weeks, the CSA table has quickly transitioned from the last of the root veggies to a beautiful assortment of what spring has to offer. From delicate salad greens, to cruciferous vegetables and cabbages, to the first offerings of squash, zucchini, snap peas and garlic scapes. Whether this is your first week as a member or you’ve been with us for years, spring is a wonderful time to get ready for an amazing farm year ahead! By joining Moutoux Orchard CSA, we have all set an intention to get to know our farmers, be closer to our food, and engage in this special community. We are happy that you’re here!
Being Week 1 and all, it is easy to get overwhelmed. For the new comers, it can be a huge change from grocery store living. Take it slow, be open to try new things and always reach out to the Moutoux community with any questions!
Here are the basic food storage tips to get you started:
Delicate greens (e.g., green lettuce, red lettuce, mixed greens) - Wrapped in paper towel (to absorb water), in a container (ziploc or other), in fridge. TIP: Those plastic containers with salad greens from the grocery store are awesome for farm use all year long. Save them and use here!
Hearty greens (e.g., kale, collards, mustard greens, cabbage, bok choy, chard) - In a plastic grocery bag, in the fridge. One-use plastic no longer, this is the perfect place to reuse those bags over and over again.
Root veggies (e.g., beets, turnips, radish) - Uncleaned, in a container (ziploc or other). TIP: Save the greens from these veggies while you can and cook them up like any other green.
Enjoy these delicious farm-focused recipes to kick off Week 1!
BROCCOLI CAKES
½ cups dried brown rice
6 cups water or broth
4 to 5 cups broccoli florets
2 garlic scapes, finely chopped
1 egg
1 tsp salt
¼ tsp pepper
¼ cup flour or bread crumbs, more as needed
½ cup grated cheese (cheddar, jack, or mozzarella)
2 to 3 Tbsp oil or lard for searing
Cook the rice. Rinse rice in a strainer under cold running water for 30 seconds. Bring 6 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered for 30 minutes. Pout the rice into a strainer over the sink. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork and season with salt.
At the same time, steam the broccoli until just tender and drain well. Pat dry if necessary.
Combine steamed broccoli, cooked rice, garlic scapes, egg, salt, pepper, and cheese into a food processor and pulse until finely ground. Pulse in the flour, mixing in well. The mixture should easily mound on a spoon and just be slightly wet, but easily forming a patty. If the mixture seems very wet, continue adding flour a tablespoon at a time until manageable. Form 4 large patties.
Heat oil in a skillet over medium heat. Carefully place the patties in the skillet lowering heat to medium-low. As they form the deep golden crust, they will naturally release themselves from the pan. Flip when golden, about 5 minutes. Cook the other side, lowering heat more if necessary.
Keep warm until serving or refrigerate and reheat later.
Notes: Serves 4. This is lovely served with a side salad or sauteed greens.
SUGAR SNAP PEAS WITH CILANTRO AIOLI
Cilantro aioli:
1 cup chopped cilantro (stems and all)
3 garlic scapes
Juice of 1 lemon, separated
½ tsp lemon zest
1 Tbsp Dijon mustard
½ tsp salt
3 large egg yolks
1 ¼ cup oil
Snap Peas:
1 pint sugar snap peas
1 tsp olive oil
Kosher salt
Freshly ground black pepper
Gather all aioli ingredients approximately 1 hour before making to allow everything to come up to room temperature.
In a food processor combine cilantro, garlic scapes, ½ of the lemon juice, zest and salt. Pulse to combine.
Add in yolks and turn on. While it’s running drizzle in the oil, in a very thing stream until it’s emulsified. Add in the remainder of lemon juice and mix.
Set aside.
Remove and discard the stem end and string from each sugar snap pod.
Heat the oil in sauté pan over medium heat. Add the sugar snap peas, salt and pepper and sauté, tossing occasionally for 3 to 5 minutes. Place the sugar snap peas in a serving bowl, toss with cilantro aioli and serve.
Notes: Serves 2. Cilantro aioli courtesy of The Castaway Kitchen (https://thecastawaykitchen.com/2015/01/cilantro-aioli/)
SOUTHERN COLLARD GREENS WITH HAM HOCK
1 pound collard greens, washed and cut
1 medium ham hock
3 cups water
2 tsp seasoning salt
1 tsp ground black pepper
1 large onion, diced
2 tsp garlic powder
2 tsp vinegar, white or apple cider
2 to 3 Tbsp garlic scapes, minced
Place the smoked ham hock and the water into a slow cooker. Set the slow cooker on high and let cook for 3 hours or until tender.
Transfer the ham hock and liquid to a pot. Place the pot over medium high heat, and start adding in the collard greens. Once all of the collards are in the pot, add in the onions, garlic scapes, and seasonings. Give everything a nice stir, then add in the vinegar.
Reduce the heat to medium and let the greens cook for about an hour, or until tender.
Enjoy!
Notes: Serves 2.
