4 cups diced sun jewel melon, peeled and seeded
2 cups diced cucumber, peeled and seeded
Salt to taste
1 teaspoon lemon or lime zest
2 tablespoons freshly squeezed lemon or lime juice
1 to 2 tablespoons chopped fresh mint
1 ounce feta cheese, crumbled
¼ to ½ teaspoon Aleppo pepper or mild chili powder (to taste)
2 tablespoons extra virgin olive oil
Combine all of the ingredients and toss lightly. Best eaten the day of!
Perfect for your less than sweet melons! Its a great yogurt topper, but if your feeling adventurous, would also make a great filling for a crumble!
1 cantaloupe, cut into cubes
2 tablespoons maple syrup
1/4 teaspoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C). Line baking sheet with parchment paper and place cantaloupe pieces in a single layer. Drizzle with maple syrup and vanilla. Mix to combine. Bake for 20 minutes. Enjoy alone, or with some yogurt and crunchy granola!
Recommended: frying up some prosciutto to crumble on top.
1 ripe melon, or 2 pounds peeled and seeded melon
1 medium cucumber, peeled and seeded (approximately 1 1/2 cups) 1/4 cup sweet onions, chopped
1/4 cup fresh basil
1/4 teaspoon minced garlic
3 tablespoons extra virgin olive oil
2 tablespoon white wine vinegar
1 tablespoon fresh squeezed lemon juice
1/4 teaspoon kosher salt or to taste
fresh ground black pepper to taste
Cut the cantaloupe in half and scoop out the seeds, discarding them. Slice each cantaloupe half into quarters and use a large spoon to scoop the fruit into a blender, discarding the skin.
Add the cucumber, shallots, basil, garlic, olive oil, vinegar, lemon juice and salt to the blender. Add a few twists of fresh ground black pepper. Puree until smooth.
Place soup in a large container with a tight lid and refrigerate overnight to allow the flavors to blend.
1 cup water
1 cup sugar
4 cups peeled and seeded ripe melon, cut into chunks
1 TBSP lemon juice
Heat water and sugar in a small saucepan over medium heat until the sugar dissolves. Cool until barely warm. In the bowl of a food processor or blender, combine all sugar water with melon and lemon juice. Puree until smooth. Transfer the mixture to two cake pans and place in the freezer. Freeze for 1 1⁄2 to 3 hours, raking with a fork every half hour, until frozen solid. Break into chunks and return to blender. Process until smooth, and transfer to a plastic container. Freeze for another 20 minutes, until granita is firm. Flake with a fork. Serve into prechilled bowls or glasses.
1 Korean melon, rind removed, deseeded and chopped (or roughly 1 1/2 cups of your favorite melon, chopped)
1/2 cup sugar, divided
1/2 tsp to 1 tsp lemon juice, divided (optional)
4 oz cream cheese
1 egg, beaten
1/4 tsp vanilla extract
1 lb puff pastry, storebought or homemade
1. Simmer melon with 6 tablespoons of the sugar for 8-10 minutes, or
until melon is soft and translucent and bubbles are thick and viscous. Stir in 1/4 tsp to 1/2 tsp
lemon juice, if desired. Refrigerate until ready to use.
2. Thaw the puff pastry if using frozen storebought pastry, or prepare a batch if
making from scratch. Whisk the cream cheese, 2 tablespoons of sugar, half the egg (about 2 tablespoons, though I wouldn't stress too much about getting it exactly even), 1/4 tsp lemon
juice, and 1/4 tsp vanilla extract until smooth. Whisk the remaining half an egg in a
small bowl with a splash of water or milk, to make the egg wash.
3. Preheat the oven to 400 degrees. Working with half the pastry at a time, roll out the puff pastry
and cut into roughly 2x4" rectangles (or whatever shape you desire). On half of the rectangles,
place a teaspoon or two of the melon jam and a teaspoon or two of the cheese filling. Dab the
borders with egg wash. On the other half (the "lids"), score the centers of the rectangles with a
sharp knife, then place over the rectangles with filling and seal the edges with the tines of a fork.
You may want to stretch the lids slightly to ensure that they fit over the filling. Brush the lids with
egg wash and sprinkle with additional sugar, if desired. Bake for 20-25 minutes, or until pastries
are golden and puffed. Enjoy warm!
**You can also stir in a tablespoon of liquid pectin or about half a packet of powdered gelatin (dissolved in a bit of water) near the end of cooking if you'd like a set jam.
We love seasonal agua frescas as a refreshing treat on the farm! As the seasons substitute any fruit that is available, like any melons, or even cucumber.
4 cups strawberries, sliced 1 cup white sugar
8 cups cold water
Juice of 1 lime
In a medium bowl, mix together sliced strawberries, sugar, and 1 cup of water. Cover the bowl with plastic wrap and place in the refrigerator for 4 hours.
Remove the strawberry mixture from the refrigerator and pour into a blender. Blend on high until smooth. Pour the blended berry mixture through a wire mesh strainer set over a large mixing bowl; discard the pulp and seeds.
Add the remaining 7 cups cold water to the pureed strawberries and mix well. Place the Aqua de Fresa in the refrigerator to chill for several hours or pour over ice and serve immediately. Garnish with lime slices or mint leaves.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.