Tag Archives: milk & honey organics

Weekly Basket and Meal Plan

St. Patrick’s Day is traditionally a day of Irish inspired feasting, recognizing the patron saint of Ireland for bringing Christianity to Ireland. There is wearing of green and talking of leprechauns and eating of corned beef, potatoes and cabbage.

This Week’s Basket from Milk and Honey Organics included traditional Irish ingredients, like Local Green Cabbage and Red Potatoes, Jumbo Carrots and Yellow Onions, along with some other seasonal goodies, including Parisi Farms Turnip Greens, Parisi Farms Beets with Greens, Cherry Tomatoes, Bananas, Valencia Oranges, Braeburn Apples, Rio Red Ruby Grapefruit, Shallots, and Boston Butter Lettuce.

This Week’s Meal Plan:

Recipes for this Week’s Meal Plan that aren’t on the M&H Blog‘s Recipes Archive Page:

This Week’s Basket and Recipe Ideas

Quick Ideas for This Week’s Basket:

  • Baby Spinach (Spinach Salad; Add to Smoothies)
  • D’Anjou Pears (Pan Fry Pear Slices in butter with a little Maple Syrup or Brown Sugar)
  • Green Beans (Steam and top with Crumbled Goat Cheese, Dried Cranberries, Slivered Almonds and Balsamic Vinagrette)
  • Local Hurricane Creek Farms Beef Steak Tomatoes (Chop into Salads; Slice and serve with Russian or Thousand Island Dressing and a sprinkle of sugar)
  • Local Hurricane Creek Farms Bibb Lettuce (Salad; Lettuce Wraps)
  • Local Parisi Crookneck Squash (Slice and Sauté in butter with zucchini, shallots, salt and pepper; Fried Squash)
  • Local Parisi Zucchini (Grilled Zucchini and Squash; Stir-fry; Diced Fresh in Salads)
  • Seedless Icebox Watermelon (Fruit Basket; Add to Smoothies; Watermelon Soda – puree watermelon, stir in club soda to taste; cube and pre-package in single serving containers for a refreshing on-the-go snack)
  • Shallots (Use as you would use onion)
  • Valencia Oranges (Peel and eat; Top a Salad; Add to Smoothies)
  • White Corn (Corn on the Cob; Add kernels to Salsa or a Taco Salad)

More Recipes for This Week’s Basket:

Apple-Pear Cobbler.

Caramelized Corn with Shallots.

Cheesy Zucchini Omelet.

Giada’s Toasted Poundcake with Citrus Cream – uses Oranges, Lime and Lemon Juice (great if you have some leftover from the last 2 baskets).

Green Bean Haystacks – wrapped in bacon.

Green Bean, Corn, and Tomato Salad.

Grilled Chicken and Corn Lettuce Wraps.

Lettuce Boats – uses Zucchini, Tomatoes, and any desired raw veggie.

Paula Dean’s Zucchini Bread.

Pear Tart.

Spinach Bacon Mushroom Quiche.

Vegetable Thai Marinade – uses Crookneck Squash; could substitute Zucchini and Shallots for other vegetables if desired; could use freshly squeezed Valencia Orange instead of the Orange Juice Concentrate for the dressing.

Watermelon Agua Fresca – refreshing beverage.

Watermelon Gazpacho.

Wilted Spinach Salad with Warm Citrus Vinaigrette – use freshly squeezed orange juice; substitute shallot for onion.

Zucchini and Tomato Pasta Salad.

Zucchini Pasta with Pesto – uses Zucchini and Tomatoes.

FYI – Whole Living has a new Smoothie Recipe app for the iPad (iPhone app coming soon).

And, if you’ve put off using your Patty Pan Squash from last week, try this: Pretty in the Pan Stuffed Patty Pan Squash – also uses Zucchini.

Don’t forget to place your basket order by Tuesday at Milk and Honey Organics for next week’s delivery! Bon Appetit! ~Melissa

Celebrating 20,000 Hits: Interview with Christine Ortiz of “Milk & Honey Organics”

A few weeks ago, I met Christine at Everyday Organics Restaurant at Cherrydale in Greenville for a delightful lunch, as she allowed me to pick her brain. We became fast friends as we shared life stories, while splitting our chicken salad sandwich and Cherrydale Turkey sandwich. We both took half of each sandwich so we could try more menu items: both were delicious, as was the quinoa side salad! So, come along, as we learn from Christine, owner and founder of a great new small business called Milk & Honey Organics:

Q: Tell me about yourself.

A: I was born in Oregon. In fact, my parents still live in the house I grew up in. My dad was a public school teacher and my mom was a substitute teacher and stay-at-home mom. I have 5 younger sisters. I remember going with my mom to co-ops and her bargaining with friends to share cases of different items for their families. My husband Ivan is from Florida. We met at a small college in Ohio. After college, we moved back to Florida. Certain aspects of our time in Florida were especially challenging. Eventually we found ourselves moving to South Carolina, and we are glad to be here.

Q: Who inspires you?

A: The Lord, first and foremost.

Q: Who motivates you?

A: My husband and children. We have two girls and two boys (ages 2-8), and one on the way. We like being surprised, but our pattern would say it’s time for a girl.

Q: Tell me about Milk & Honey Organics. How did you come up with the name? What inspired you or where did you get the idea for your organic delivery service? Etc.

A: As far as the name, when we were looking for a place to live and fell in love with Greenville, SC, we saw it as our “promised land,” our “land of milk and honey.” The inspiration for the business came several years ago, when my father-in-law was diagnosed with cancer. He went on an organic diet that seemed to help him cope with his treatments. The doctors were amazed at how it helped him. So, we started eating organic then. At the time, we were living in Miami. Being pregnant with our second child, I was becomingly tired of dealing with traffic, long lines and poor customer service at my local grocery stores. We found a local organic delivery, started purchasing from them and enjoyed the service. When we decided to move to SC, we realized Greenville didn’t have an organic delivery service yet. We knew someone would do it, and thought, “Why not us?” We saw the need to link farmers and consumers and stepped up to the challenge. Ivan has a background in distribution, as well as an MBA. He talks about Milk & Honey Organics being my business, but he is “the brains and brawn of the operation.” If it weren’t for him, I couldn’t do it.

Q: How do you choose your vendors?

A: First, they have to be organic or committed to and currently using organic methods if they are local farmers. Second, we try to go with vendors that are as local as possible. During certain months, we branch out to regional suppliers to provide the most variety. Ultimately, the variety is based on value, as our main goal is to provide the greatest amount of produce at the lowest price to our customers. We also want local farmers to view Milk & Honey Organics as their partner rather than their competition. It’s very important to us to support local farmers and local communities. Our desire is to see Greenville farmers flourish and Greenville people live healthful lives.

Q: Why Organic?

A: Simply, we don’t want to eat poison.

Q: What percentage of time do you spend on your business?

A: I am always thinking about it, reading recipes, blogs, etc. I handle the administrative aspects of the business: Likes/Dislikes, Maps/Routes, etc.

Q: Where do you see Milk & Honey Organics in 1 year? In 5 years?

A: In one year, hopefully 100% local. In five years, I would love to be able to have customers input their meal plan for the week on our site and have specific items delivered to their homes.

Q: Do you have any key advice for someone wanting to start their own business?

A: It is not for the faint of heart.

Q: What does Health mean to you?

A: Health is living a long, happy life. It’s about attitude and state of mind as much as it’s about physical state of being.

Q: Where do you shop for things other than organic produce?

A: I place a monthly order with UNFI’s co-op for things like raisins, beans, grains, Ezekiel cereals, etc. Feel free to email me about how to order if you’re interested (contact information on Milk & Honey Organics site). I also order things like spices, shampoos, and other goods from Frontier’s online co-op on a monthly basis.

This next section is more a list of her favorite things:

  • Favorite Fruit: Oregon Strawberries (sorry, you probably won’t see these in your local basket anytime soon) or Raspberries
  • Favorite Vegetable: Brussel Sprouts or Lacto-Fermented Cucumbers (aka, Pickles)
  • Favorite Seasoning: Mama’s Garlic Seasoning from Frontier Brand
  • Favorite Meal: a good steak, potato, and salad (it’s the Irish in me)
  • Favorite Book: The Bible and Nourishing Traditions by Sally Fallon, “my bedside Bible and my kitchen bible”. Another good one by Sally Fallon & Mary Enig is Eat Fat, Lose Fat.
  • Favorite Exercise: gardening!
  • Favorite Blog: I read hundreds of blogs; they’re like my morning paper! I especially like anything associated with Weston A. Price.
  • Favorite Hobbies: Other than reading blogs and gardening, I am a certified Montessori teacher.

Thanks for joining us on this interview, and for celebrating 20,000 hits at My Journey to Lean! If you haven’t placed your order for Milk & Honey Organics to be delivered to you yet, there’s no time like the present! (Just don’t forget to fill out the survey on their site with your likes/dislikes and get your $5 off coupon code!)

Thanks for reading and enjoy the journey! ~Melissa

Weekly Basket and Recipes!

We just missed Ivan (from Milk & Honey Organics) tonight, so we arrived home with a cooler full of fresh, organic fruits and veggies on our doorstep. There was a ton this week! I’m so excited! I already started Twice Baked Potatoes and Strawberries Romanoff for dinner tonight!

This Week’s Basket:Hurricane Creek Farms Beefsteak tomatoes, 1 bunch Furman University Organic Garden’s Collard Greens, 3 Granny Smith Apples, 3 Red Navel Cara Cara Oranges, 1 Acorn Squash, 1 Cauliflower head, 2 Jumbo Yellow Onions, 1 large bunch Curly Parsley, 1 bunch Bananas, 1 Red Leaf Lettuce head, 2 handfuls of Russet Potatoes, 2 Leeks, and 1 pint Florida Strawberries. I feel so blessed! I love Milk & Honey Organics! All this is 100% Organic and only cost me $35, including the delivery!!

Here are some ideas for what to do with it:

Hurricane Creek Farms Beefsteak Tomatoes:

Furman University Organic Garden’s Collard Greens:

Granny Smith Apples:

Red Navel Cara Cara Oranges:

Acorn Squash:


Jumbo Yellow Onions:

Curly Parsley:


  • Enjoy in a smoothie
  • Slice on top of waffles
  • Peel and freeze – blend with chocolate syrup and PB for a quick ice cream treat (My Favorite Protein Shake)
  • Or eat by itself

Red Leaf Lettuce:

Russet Potatoes:

  • Add one boiled to thicken a soup
  • Shred, add an egg and make into a crust for an egg pie (see recipe under Onions above)
  • Irish Cheddar Potato Bites – from Whole Foods Market
  • Twice Baked Potatoes – my version
  • Roasted Potato Wedges
  • Potato Soup


Florida Strawberries:

  • Strawberry Mint Sprint Rolls – from All Recipes
  • Strawberries Romanoff with Real Whipped Cream (Good Housekeeping Illustrated Cookbook)
  • Toss in a salad with spinach, pecans, and goat cheese, topped with balsamic vinaigrette
  • Strawberry Soup – my version adapted from a DesignSponge recipe

His and Her Salads: A Quick Dinner Solution!

Monday nights are training nights for me, which means I get home from work around 5:30, grab a quick, light snack, do a personal training session with my client, and then eat something that doesn’t take a lot of prep work around 7:30. Tonight, I looked in the fridge and decided it was a salad night. We also had some leftover sourdough cornbread and orange blossom honey. (I ran out of flour while making my weekly sourdough recipe and filled in the dough with cornbread mix this week. It turned out tasting pretty good, especially with honey!)

His Salad: organic mixed baby greens, 1 organic carrot, 1/4 c. organic broccolini, 1 oz. havarti cheese, and organic caramelized onion vinagrette dressing

Her Salad: organic mixed baby greens, organic cherry tomatoes, 1/4 organic Haas avocado, 1 large organic silver mushroom, organic blueberries, 1 oz. havarti cheese, and organic caramelized onion vinagrette dressing.

Thanks to Milk & Honey Organics for almost 100% of these ingredients! Yum!

This Week’s Basket and Recipe Ideas

This Week’s Basket from Milk and Honey Organics: Broccolini, NC Covington Sweet Potatoes, Florida Lacinato Kale, Baby Spinach, Grapefruit, Blueberries, D’Anjou Pears, Red Onion, Silver Dollar Mushrooms, Haas Avocados, Hurricane Creek Farms Cherry Tomatoes, Extra Fancy Cameo Apples.

Yum! I’m dreaming of Lemony Kale Chips, Sweet Potato Fries, and a Big Spinach Salad! Oh, and I think it’s time for my famous Guacamole!

I also want to make The Pioneer Woman’s French Breakfast Puffs (which I always add blueberries too) and experiment with Grapefruit Poundcake (image below from spabettie.com).

I may also try these from RecipeLand: Cherry Tomato, Mushroom, and Baby Spinach in Parmesan Cheese Baskets (picture available at RecipeLand.ca; it’s copyrighted, so I didn’t want to post it here, but it is beautiful).

I have some oranges left from the last few weeks, and they have been some of the most delicious oranges I have ever eaten! I think I’ll try to make a small batch of Ashley’s Orange and Vanilla Marmalade (picture below from designspongeonline.com):

Milk and Honey Organics Delivery – and A New Meal Plan!

This week’s basket: Jonagold apples, Extra Fancy Navel Oranges, Fair Trade Bananas, Blueberries, Limes, Collards, Boston Butter Lettuce, Celery, Sugar Snap Peas, Yukon Gold Potatoes and Fennel (I requested a substitute for the fennel, since it’s not one of my favorites, and was surprised with some baby bok choy instead…yeah!). I know you want one too, so order it now at Milk & Honey Organics for next week. This is the Starter Basket for $35.

Here’s the menu plan for this week:

Recipe Links:

Lemon Tarts (using Lemon Curd recipe from Ina Garten) or Lemon Cake with Lime Curd and Pomegranate from Design Sponge

Egg Casserole (my mom’s recipe, of course)

Lentil Walnut Burgers from Whole Food’s Market

Brandied Sausage Stuffing (aka Turkey Roulade) from Ina Garten

Smoothies (be creative: the link provides a basic formula)

Also, I may try these this week:

Homemade Wheat Thins from Oh She Glows

Whole Wheat English Muffins from Simply Life

Blueberry Salsa from Southern Living

It’s Finally Here! Organic Produce Delivered to My Kitchen!

I was researching online a few weeks ago and came across this Organic Delivery Service in my area! I admit I was skeptical at first, but I did a little research and decided to take the plunge. I ordered my first basket and it arrived today! (Delivery service for the Greenville area is on Thursdays.)

Definitely fill out the survey on the side bar before you order. Once you fill out the survey, you get a coupon code for $5 off your first order! One of the surveys lets them know what fruits and vegetables you LOVE!!!, are okay with, or think are YUCK!! It’s so cool!

So, they have three packages: $35, $50 or $70. I ordered the $35 package because it said it should be good for 2 people for about a week, plus I used my code, so here’s what I got for $30:

A giant head of lettuce, a bunch of kale, cauliflower, broccoli, 4 large carrots, a bunch of green onions, 4 large shallots, 3 yams, 1 mango, 4 oranges, 3 apples, and 7-8 bananas. 100% Organic and Delivered!! I could get used to this!

The guy who dropped it off is the husband of the business owner. He actually brought it all into my kitchen and put it on my counter for me (so he could reuse his cooler). He also said his wife tries to email recipes that contain the more unusual produce items to the customers each week, in case you don’t know what to do with your groceries. This means my grocery trip will consist of buying my fruit-veggie juice blend (from trader Joe’s that we take our vitamins with each a.m.), organic milk (almond/soy milk for me), eggs, rice (or other grains), beans, and the occasional meat. I’ll be in and out in 15 minutes!

So, if you’re in the Greenville-Spartanburg area, check out Milk & Honey Organics! Place your order by Tuesday at noon if you want a delivery on Thursday.