A Message From the Owners
A Message from Ivan and Christine on August 9th, 2012:
“This week, we were forced to make a decision between two wonderful but opposing opportunities for our family and, sadly, Milk and Honey Organics came in second place. We will be suspending all deliveries after Friday, August 10th, 2012.
“We have really enjoyed serving each and every one of you. As a result of our business, we have had the pleasure of meeting some brilliant minds in the GREENville area, some of the most dedicated and hard-working farmers, and enjoyed conversations with many of our hundreds of customers. We thank each and every one of you for your support, feedback, and kindness.
And a side note from Melissa, the M&H blogger:
“I have enjoyed partnering with Milk and Honey Organics (M&H, as I call them) these last fourteen months and am sad to see them suspend deliveries. I will definitely miss the colorful, delicious and nutritious baskets delivered to my door step each week! I wish them the best in their future endeavors!
“I will still be maintaining my healthy living blog (MyJourneyToLean.com) and hope you will follow me over there, as we learn to live healthier lives together. My Journey contains all kinds of recipes, ideas about exercise, personal growth and development, meal plans, and organic tidbits. So, please feel free to join me and enjoy the journey!
~Melissa McKinnon”
Basket and Meal Plan for Week of August 11th
Colorful Summer Basket and Meal Plan
This Week’s Basket Includes Bananas, Local Red Beets, Collards, Romaine Lettuce, Crimini Mushrooms, Jumbo Yellow Onions, Bartlett Pears, Flavor Gem Pluots, Parisi Farms’ Roma Tomatoes, Parisi Farms’ White Creamer Potatoes, Parisi Farms’ Bell Peppers, and Parisi Farms’ Pickling Cucumbers.
This Week’s Meal Plan:
This Week’s Recipes are found on the Archives page. And here are a couple new ideas:
- Virgin Mimosa
- Cheesy Grits with Sautéed Shrimp and Mushrooms: Prepare grits according to package, but substitute half of water for cream or whole milk. During last 1-2 minutes, add shredded cheddar cheese and melt into grits. Sautee shrimp and mushrooms with 2 cloves minced garlic in butter till shrimp is fully cooked and mushrooms are translucent. Gently fold into grits or serve over the top.
- Cucumbers in Vinegar
- Polish Pickles
- Fast Favorite Garlic Dill Pickles
Summer Bounty Meal Plan for the Last Week of July!
This Week’s Basket Included Bio-Way Farms’ Cherry Tomatoes, Bio-Way Farms’ Zucchini, Hurricane Creek Bok Choy, Local Blueberries, Local Bi-Color Corn, Bananas, Local Peaches, Red Leaf Lettuce, Red Potatoes, Local Celery, Lemons, and Jumbo Red Onions.
This Week’s Meal Plan (via PepperPlate.com):
Recipes from This Week’s Meal Plan:
- Lemon-Blueberry Cream Pie (from Southern Living)
- Peach-Ginger Slaw (from Southern Living)
- Fried Egg Sandwiches (from Southern Living, hollandaise sauce optional)
- Chicken Fried Rice (from Southern Living)
- Corn-and-Zucchini Queso Chowder (from Southern Living)
- Sheepherder’s Breakfast
- Plus the Recipe Archives page on the blog
A Meal Plan by My Sister!
This week’s meal plan is brought to you by my twin sister Michelle from A Fruitful Vine and Olive Shoots - local mom and author. I had some unexpected responsibilities come up this week, and she graciously agreed to help me out! Enjoy!
This Week’s Basket Included Green Beans, Lacinato Kale, Green Leaf Lettuce, Nectarines, Burgundy Red Plums, Dark Sweet Cherries, Parisi Farms’ Heirloom/Carolina Gold Tomatoes, Parisi Farms’ Watermelon, Bio-way Farm’s Slicing Cucumbers, Parisi Farms’ Eggplant Medley, Parisi Farms’ White Sweet Potato, and Parisi Farms’ Jalapeno Peppers.
This Week’s Meal Plan:
Some New Recipes:
- Organic Tzatziki Dip (uses cucumbers)
- Lime, Jalapeno, Ginger and Garlic Roasted Chicken
- The rest can be found on the Recipes Archive page, or substituted for your family favorite.
Thanks, Michelle!
Meal Plan for July 14-20
This Week’s Basket included Scallions, Flavor Supreme Pluots, Romaine Lettuce, Flame Seedless Grapes, South Carolina Peaches, Crimini Mushrooms, Parisi Farm’s Cantaloupes, Chef’s Greenhouse Tomatoes, Bio-way Farms’ Zucchini, Parisi Farm’s Red Sweet Potatoes, Parisi Farm’s Green Bell Peppers, and Belton Farms’ Corn.
This Week’s Meal Plan:
Breakfasts:
- Saturday: Sweet Potato and Edamame Hash + Fried Eggs (use Green Pepper Ring as Egg Ring – Slice all the way through the pepper horizontally, place in frying pan, then crack egg into center)
- Sunday: Scrambled Eggs + Summer Corn Cakes with Chopped Tomato and Avocado Salsa from Ezra Pound Cake
- Monday: Leftover Truffled Potato Gratin + Scrambled Eggs
- Tuesday: Blue Crimini Quiche + Grapes
- Wednesday: Blueberry Zucchini Bread (add pecans or walnuts or serve on the side)
- Thursday: Crockpot Egg Brunch Casserole (feel free to use scallions instead of onions and shredded potatoes instead of frozen hashbrowns; also uses green pepper) + Whole Wheat Toast
- Friday: Serrano Ham, Brie and Cantaloupe (with recipe for making tortillas – or you buy organic ones from the store)
Lunches:
- Saturday: Salad with Plums and Goat Cheese + Whole Wheat Toast
- Sunday: Baked Ham + Truffled Potato Gratin – A Mushroom and Truffle Cheese Scalloped Potatoes + Side Salad
- Monday: Turkey and Tomato Panini
- Tuesday: Grilled Italian Sausage and Peppers over Penne Pasta
- Wednesday: Salad with Sliced Peaches, Goat Cheese, Walnuts and Balsamic + Leftover Blue Crimini Quiche
- Thursday: Fancy Schmancy Chicken Salad (red grapes, celery – a tiny bit of finely chopped onion would be nice in this too) + Carrot Sticks
- Friday: Leftover Spaghetti with Melon: A Luscious Summer Pasta + Grapes
Dinners:
- Saturday: Quinoa with Carmelized Crimini Mushooms, Soy Sauce and Ginger + Roasted Stone Fruit with Vanilla Ice Cream
- Sunday: BLT Sandwiches + Grapes
- Monday: Chicken Pesto Pizza with Red Grapes
- Tuesday: Penne Pasta with Summer Roasted Vegetables and Basil Goat Cheese Sauce (uses zucchini/squash, onion/scallion, and tomato)
- Wednesday: Hamburgers + Oven Baked Garlic Fries with Garlic Aioli + Sliced Tomatoes + Lettuce
- Thursday: Spaghetti with Melon: A Luscious Summer Pasta (recipe for those that don’t normally care for melon but hate the thought of it going to waste)
- Friday: Sesame Chicken Recipe (uses Scallions) + Jasmine Rice
Weekly Meal Plan for July 7-13
This Week’s Basket Included Bananas, South Carolina Peaches, Red Globe Grapes (caution: watch out for seeds), Tommy Atkins Mangos (not pictured: we got more of something else), Purple Garlic, Ginger, Local Green Cabbage, Hurricane Creek Romaine Lettuce, Globe Eggplant, Russet Potatoes, and Bioway Farms’ Squash and Cucumbers.
This Week’s Meal Plan:
Recipes for this Week’s Meal Plan:
- Pancake Bar – use your favorite pancake mix or simple recipe and top with anything you like. If you’re adding peaches, bananas, chocolate, etc. to them, pour the batter first and let it cook for a minute on the first side, then top with fillings and cook another minute or so before flipping.
- Egg Salad – hard boil eggs ahead of time, cool, peel and chop, then add the dressing (1/2 c. mayo, 1-2 tsp. prepared yellow mustard, salt, pepper, dill, a pinch of sugar and a splash of apple cider vinegar whisked together).
- Grilled Peaches – Spray with a little olive oil before adding to the grill at the last five minutes or so of cooking the pork chops (optional: sprinkle with nutmeg).
- Sautéed Squash and Onions – Pan fry thin slices in 1 Tbsp. butter with salt and pepper till just soft and slightly translucent.
- Sautéed Cabbage – Chop into bite size pieces and cook in 1 Tbsp. butter with salt and pepper till soft and slightly caramelized (medium to medium high heat and keep it moving so it doesn’t burn).
- Sautéed Onions and Peppers – slice into strips and toss in a hot pan with 1 tsp. olive oil till just tender and slightly translucent. Feel free to cook the chicken sausage links right down in the middle of this, if you don’t feel like grilling.
- Baked Potato – rub with oil, sprinkle with coarse sea salt, and roast on a pan at 450F for 40-50 minutes.
- Bacon Jam
- Enchiladas
- Cheesy Garlic Bread – mince garlic and mix into a stick of melted butter, brush over bread (French loaf or Italian loaf, cut in half, cut side up on pan), sprinkle with shredded cheese, and broil till cheese is golden brown (keep an eye on it).
- My Favorite Falafel
- Tzatziki Sauce
- And the rest are on the Recipes Archive page.
Weekly Meal Plan for June 28/29 Baskets
This Week’s Basket Contained South Carolina White Peaches, North Carolina Blueberries, Cantaloupe, Haden Mangos, Jumbo Yellow Onions, Parisi Farms Jalapeno Peppers, Hurricane Creek Lettuce Medley, Hurricane Creek Pak Choi (aka Bok Choy), Carrots, Chef’s Greenhouse Tomatoes, Parisi Farms Sweet Potatoes, and Bioway Farms Bicolor Zephyr Squash (see Zucchini recipes in meal plan below).
This Week’s Meal Plan (via PepperPlate.com):
(Check out the fabulous Red, White & Blue Dishes on July 4th!)
This Week’s Recipe List (plus see the Recipes Archive page):
- Chik-fil-A Copycat Chicken Sandwiches
- Orzo Caprese Tomato Cups
- Baked Jalapeno Poppers
- Bok Choy Salad
- Blueberry Salsa Recipe from Southern Living
- Homemade Pizza Sauce (add a little extra water if you like thinner sauce for marinara)
- Perfectly Baked Bacon
- Spiced Peach Carrot Bread
- Blueberry Ice Cream Pie
- Grains and Fruit Summer Salad (from BHG.com)
Pancake Buffet (fruits, chocolate chips, jams, syrups, butter)
Summer Basket and Weekly Menu Plan
This Week’s Basket Includes Celery, Kiwi, Valencia Oranges, South Carolina Peaches, Local Green Bell Peppers, Flavorosa Pluots, Spinach, White Corn, Hurricane Creek Red Oak Lettuce, Parisi Farms Tomatoes, Parisi Farms Potato Medley and Parisi Farms Marketmore Cucumbers.
Weekly Menu Plan:
New Recipes: (others can be found on the Recipes Archive Page)
- Fruit, Cheese and Herb Skewers (instead of skewers, I layer them in a large mouth mason jar and drizzle with a mixture of 1 Tbsp. balsamic vinegar + 2 Tbsp. granulated sugar – it’s faster and has a fun tangy sweetness!)
- Green Pepper Egg Rings with Tomatoes
- Giada’s Spinach Lasagna Rolls
- Cream Cheese Dill Spread (for Cucumber Sandwiches and/or Veggie Dip): combine 2 blocks of cream cheese with 1/2 c. mayonnaise and 1/2 c. sour cream; add 1 Tbsp. dried dill (or 2 Tbsp. fresh), 1 tsp. garlic powder, 1 tsp. onion powder, 1/4 tsp. salt and 1/8 tsp. pepper. Peel cucumbers and slice thin for sandwiches.
- Chicken Satay
- Thai Cucumber Salad (add cooked and chilled rice noodles to salad, if desired, or serve rice noodles hot on the side)
- “Compost Pizza”
Weekly Basket and Meal Plan for June 16-22: Happy Father’s Day!
This Week’s Basket Includes Hurricane Creek’s Lettuce, Parisi Farms’ Cherokee Purple Tomatoes, Parisi Farms’ White Sweet Potatoes, Bioway Farms’ Garlic, Bananas, South Carolina Peaches, Red Delicious Apples, White Mushrooms, Beets with Beet Greens, Local Collards, Apricots, and Jumbo Red Onions.
This Week’s Meal Plan (using PepperPlate.com):
Recipes for this Week’s Meal Plan:
- Carnitas with Black Beans and Cilantro Lime Rice (“Carnitas” not included in this week’s plan, but feel free to add it as a delicious accompaniment to your beans and rice!)
- Tomato Egg Cups
- For Cheesy Grits, follow package instructions and add 1/2 c. of shredded cheddar (or your favorite cheese) during the last 2 minutes of cooking; a few cloves of minced garlic is also a nice addition.
- For the Garlic Toast, I highly recommend mincing fresh garlic and spreading it on your toast with butter before broiling. Yum!
- Fettucine Alfredo (homemade Alfredo Sauce)
- Brown Rice Bar (aka “Unfried Rice”) - a great way to use up leftovers!
- And, see the Recipes Archive page!
- Bananas make a great snack, or peel them and freeze them to add to a quick breakfast smoothie!
Milk & Honey Organics
