Melissa's Organic Produce Box

Melissa’s organic produce delivered right to my door!  I’ve been a member of CSA programs, but this topped them all.  The produce arrived in impeccable shape.  It even came with a cold pack!  Melissa’s growers use cutting edge organic growing techniques utilizing environmentally-friendly methods.  Nutrient -rich farm soil makes for better tasting produce!  Even the broccoli tasted a million times better than the standard grocery store variety.  It’s so easy to get, just go to Melissa’s website and pick from a variety of mixed organic fruits and vegetables, then “add to cart”!

I love getting a mixture of produce because it allows me to spread my culinary wings.  Check out what I’m going to do with all of this gloriousness.

Organic beets from Melissa's

What should I make with these beets?  I know…the roasted beet salad with oranges, fennel and mint from Sara Foster’s Fresh Every Day cookbook.

beautiful organic produce from Melissa's

What to make with the apples?  I ate them straight up.  DELICIOUS!!!!!

Bounty of organics from Melissa's

I steamed the broccoli and sprinkled it with a little Italian seasoning we picked up in Siena, some fresh tomatoes and a drizzle of olive oil.  I’m getting hungry just thinking about it.

Organic greens from Melissa's

Look at how pretty the lettuce is!  I got some rainbow chard too.  I’m going to make the orecchiette with fennel sausage and chard from Nancy Silverton’s Mozza cookbook.

Organic produce from Melissa's

You haven’t lived if you haven’t had grilled carrots.  Amazing.  Just do it.  You’ll be happy you did.

The only thing missing from these pictures is a beautiful little lemon.  I needed it for my homemade ricotta for our pizza party on Saturday with Jon and Nicci.

Homemade ricotta cheese

The ricotta is so easy to make!  Nothing compares to the fresh flavor.

Homemade Ricotta

  • 1 quart whole milk
  • 1 cup heavy whipping cream
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons kosher salt

Place a large deep stock pot on a stove top burner.  Add the milk, cream, lemon juice and salt to the pot.  Do not stir.  Bring to a boil.  Make it a big boil (that’s what the deep pot is for).  Allow to boil for a minute.  Do not stir.  Turn off the heat and let sit undisturbed for 10 minutes.  The curds should separate from the whey.  It should still be cloudy.

Homemade Ricotta

Gently scoop the curds into a fine mesh strainer set over a bowl.  Allow to drain until most of the whey has been drained off.  Eat warm or set in the refrigerator.