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Melon, Cantaloupe each
Cantaloupe are sweet, juicy and tender and they are the perfect snack fruit.
To store, keep unripe Cantaloupes at room temperature. When ripe, refrigerate. Remove melon an hour before serving to bring out its best flavor. Cut Cantaloupe will keep refrigerated in a sealed container for three days.
The Cantaloupe can be used in fresh or raw preparations, both sweet and savory. Or try it grilled. Fresh Cantaloupe can be used as a breakfast fruit and as a salad ingredient. It makes a perfect element in cold or fresh desserts. It also can be used as an ingredient in drinks. Cantaloupe pairs well with feta and goat cheeses, almonds and hazelnuts, mint, citrus and cured pork. Cantaloupe's flavor is unique to all other melon varieties, making substitutes somewhat incomparable.
Grilled Melon Salad with Prosciutto and Burrata
For The Salad:
- 6 cups baby arugula
- 1 - 2 pounds melon such as cantaloupe or watermelon cut into 1 and a half to 2 inch thick slices
- 4 ounces burrata* torn into bite sized pieces
- 3 ounces prosciutto
- 1/4 cup chopped toasted pistachios optional
For The Dressing:
- 1 tablespoon balsamic vinegar
- 1½ tablespoons olive oil
- 1/2 teaspoon dried oregano
- salt to taste
- pepper to taste
To Make The Dressing:
Whisk together all ingredients or put them in a tightly sealed mason jar and shake until well combined.
To Grill The Melon:
On a hot grill, sear melon slices 1-2 minutes per side, until they have grill marks.
To Assemble The Salad:
On a large platter, arrange arugula. Top evenly with prosciutto, burrata and melon slices. Sprinkle pistachios on top, then drizzle with dressing.
Cantaloupe is an excellent source of beta-carotene, folic acid, potassium, vitamin C and dietary fiber.