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Week 2: Grillin' and Chillin'

12 June 2020

As we begin to re-emerge from our pandemic shelters and start to experience the changed world around us, it may be a stressful transition. Take solace at the farm and make your weekly CSA pickup a place to re-center. Walk around and see the spring fields bursting with beautiful veggies, the summer crops rooting down and growing up, and the herb garden flourishing. Watch the cows, hens, and brooder chickens living their best life, knowing nothing about this pandemic the humans keep talking about. Enjoy the birds, bees, butterfly’s, and bugs buzzing about. And of course, breathe in the fresh farm air.

12 June 2020

With the overall cooler than normal temperatures, the spring greens are thriving and abundant. Once the summer heat really kicks in, the cool-loving greens will quickly be on their way out not to be seen again until fall. Make sure to get your fill and enjoy them while you can! The same goes for cilantro and dill, our cool-weather herbs.


  • We ask you to be respectful, wear a mask, and encourage you to use our newly setup hand washing station at the barn.

  • Don’t forget your milk jars and reusable bags.

  • Return cleaned glass-ware, egg cartons and rubber bands each week.

  • Moutoux herb garden is self-serve and open access.

12 June 2020

And a throw back to some oldie but goodie blog posts to give another spin:

Now that the solstice is just around the corner, it’s the perfect time to give the old grill a good cleaning and get ready for some spectacular summer farm meals. And a favorite part about grilling… minimal dishes to wash afterwards! Enjoy this week’s recipes focused on grillin’ and chillin’.



Recipe courtesy of Tasha DeSerio of Fine Cooking Issue 123 (
  • 1-2 garlic scapes, finely minced

  • Kosher salt

  • 4 anchovy fillets, rinsed well, patted dry, and minced

  • 1 large egg yolk

  • 2 Tbsp fresh lemon juice, more as needed

  • ½ cup plus 3 Tbsp extra virgin olive oil

  • 1 oz finely grated Parmigiano-Reggiano (1 cup using a rasp grater), more for serving

  • Freshly ground black pepper

  • 3 hearts of lettuce with sturdy core (romaine, butter, red speckled), halved lengthwise with cores intact

  • Croutons (optional)

  1. Prepare a charcoal or gas grill fire for direct grilling over medium heat (350°F).

  2. With a knife or a food processor, finely mince the garlic scapes and a pinch of salt to a somewhat smooth mash. Add the minced anchovies and mix in until smooth. Transfer the mixture to a small bowl. Add the egg yolk. Whisk in the lemon juice, then whisk in 1/2 cup of the olive oil in a slow stream until emulsified. Add the Parmigiano-Reggiano, and several grinds of black pepper and whisk to combine. Season to taste with more salt or lemon juice.

  3. Put the lettuce halves on a baking sheet and drizzle with the remaining 3 Tbs. olive oil. Toss gently to coat evenly and season with salt. Place the lettuce on the grill cut side down and grill until nicely marked, 1 to 2 minutes. Turn and mark on the other cut sides, 1 to 2 minutes more.

  4. Transfer the grilled lettuce to a platter or individual plates, and top with the croutons. Drizzle a generous amount of the dressing on top and sprinkle with additional Parmigiano. Serve immediately, passing any remaining dressing at the table.

Notes: Serves 6. Grilled lettuce seems odd, but trust and try! It’s delicious.



  • 2 lbs stew cubes or chuck roast cut into 1”x 1” cubes

  • 1 bunch of radishes, quartered

  • 2 zucchini, cut into 1”x1” pieces

  • 2 yellow squash, cut into 1”x1” pieces

  • 3 tsp curry powder

  • 3 Tbsp olive oil

  • 1 tsp salt

  • Freshly ground black pepper

  • Lime wedges for finishing (optional)

  1. Soak 12 bamboo skewers in water to cover.

  2. In a large bowl, combine beef cubes, radishes, zucchini and squash with curry powder, oil, salt, and plenty of pepper. Toss to coat evenly. Let sit until comes to room temperature.

  3. Prepare grill or stove-top grill pan over medium-high heat. Drain skewers. Thread beef cubes and veggies onto skewers, dividing them evenly and pressing together snugly. Place skewers on grill rack directly over heat, or place in grill pan, and cook turning with tongs until meat is firm but still has a little give, 3 ½ - 4 minutes per side. Transfer to a plate and let rest for 3-4 minutes.

  4. Squeeze a little lime juice over top (optional) and serve.

Notes: Serves 6. Recipe adapted from Cooking with Spice by Jennifer Newens.



  • 6 pork chops

  • 3 Tbsp salt

  • 3 Tbsp sugar

  • 3 to 4 Tbsp chopped herbs of choice (thyme, oregano, marjoram, rosemary)

  1. Dissolve salt and sugar in 6 cups cold water in large container. Submerge chops in brine, cover, and refrigerate for 30 minutes to 1 hour. Remove chops from brine and pat dry. Rub chops with herb mixture

  2. Preheat grill to high heat for 15 minutes.

  3. Place chops on hotter side of grill and cook (covered if using gas) until browned on both sides, 3 to 6 minutes. Move chops to cooler side of the grill, cover and continue to cook, turning once until meat registers 145 degrees, 5 to 8 minutes longer. Transfer chops to serving platter, tent loosely, and let rest for 5 to 10 minutes.

  4. Serve with a lovely side salad or favorite veggie.

Notes: Serves 6. Recipe adapted from Cooks Illustrated Meat Book, 2014.



Recipe adapted from Kang Kim of Bon Appetit, July 2011.
  • 4 steaks of your choice

  • ½ tsp crushed red pepper

  • ½ cup red wine vinegar

  • 1 tsp kosher salt plus more

  • 3 to 4 garlic scapes, minced

  • 2 cups minced fresh cilantro

  • 1 cup minced fresh parsley

  • 1/3 cup finely chopped fresh oregano

  • ¾ cup extra virgin olive oil

  1. Combine all ingredients except steaks in food processor and mix until well mixed and slightly textured.

  2. Reserve ¼ mixture in a small bowl, season with salt to taste, and reserve as a sauce.

  3. Put meat in a dish and toss with remaining marinade. Cover and chill for at least 3 to 8 hours.

  4. Remove meat from marinade, pat dry, and grill.

17 April 2020


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