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Week 6: Cream Always Rises to Top

Moutoux Orchard (02 July 2019)

Welcome to Week 6 of the 2019/2020 Moutoux Orchard CSA! As the northern hemisphere transitions from spring to summer, so does the farm and our diets. Greens are on their way out and summer produce is on the way in. Look for onions, tomatoes, tomatillos, peppers, peaches, and melon!

Moutoux Orchard Jersey Cows (02 July 2019)

Although we have so many wonderful fruits and veggies on hand, we wanted to give a shout out to the cows! Although sometimes in a field out of sight, they are always nearby free-ranging and grazing on a rotation of Moutoux pastures. They are very loved and we are very blessed to have them.

The threats against raw milk consumption are never too far. In February 2018 two bills were up for vote, the Virginia Senate SB962 and Virginia House HB825, both of which put cowshares in jeopardy. SB962 was defeated in committee and HB825 was withdrawn. We are thankful our members, cowshare holders, and small farms across the Commonwealth spoke out and protected our freedom of consumption choice.

Molly refilling the milk station with (an un-pictured) Casey cheering her on in the background! (02 July 2019)

The Moutoux Orchard cows are Jersey dairy cattle. Not named after the Jersey up the coast, but from the British Channel Island of Jersey. Our Jersey girls are A2/A2 genetics, which means they make the A2 variant of the beta-casein protein. The A2 proteins are easier to digest by the human body and have lower rates of intolerance.

Just like the farm eggs, you'll notice how the milk changes in flavor, color, and fat content as the pasture grasses and seasons change! You didn't know milk was so cool did you?! And we also upgraded our milking facilities this past winter into a deluxe suite! The girls get a little treat of hay and molasses while getting milked, which is equivalent to bribing your children with ice cream, but in actuality is supporting their sugar intake, reducing adverse health affects, and improves the milkfat yield.

New Moutoux milking Parlor (18 June 2019)



Recipe courtesy of Leaf (
  • 4 cups whole milk

  • 1/2 cup sugar

  • 1/2 tsp vanilla extract

  1. In a medium saucepan over low heat, whisk together milk and sugar until sugar dissolves. 

  2. Add in vanilla extract and stir to combine. 

  3. Remove from heat and transfer to a freezer-proof dish and freeze.

  4. Stir the ice cream every 2 to 4 hours until ice crystals start to form. 

  5. When fully frozen, transfer to an airtight container and freeze overnight.

  6. Garnish with walnuts or slivered almonds for a bit of crunch before serving.

Tip: If using an ice cream maker, remove the milk mixture from the heat and transfer to the ice cream maker to churn and thicken before pouring into an airtight container and freezing.



Recipe courtesy of Grace & Good Eats (
  • 1 1/2 cups flour

  • 3 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1/4 cup sugar

  • 1 1/4 cups whole milk

  • 1 egg

  • 3 Tbsp butter, melted

  1. Melt the butter, set aside

  2. Mix flour, sugar, salt, and baking powder

  3. Stir milk and eggs together

  4. Create a well in the center of the flour mixture. Pour the butter and milk mixture into the well. Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well mixed.

  5. Allow the batter to rest while heating lightly oiled skillet or griddle to medium high heat.

  6. Pour or scoop the batter onto the griddle using ~1/4 cup for each pancake.

  7. Cook each side for 3-6 minutes until lightly golden brown.



Try making these "advanced" yet simple recipes using Moutoux milk:


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