watermelon

What I’m Doing With My CSA Shares: Weeks 12 and 13

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Week 12

  • Heirloom tomatoes: We sliced these up for caprese salad with mozzarella and basil.
  • Regular tomatoes: We combined some of these with tomatoes from previous weeks and canned them for winter.
  • Green peppers: We ate these in breakfast skillets.
  • Jalapeños: We cut these up to put in cauliflower fried rice.
  • Green tiger tomatoes: We put these in the corn, tomato, basil and Old Bay salad.
  • Cherry tomatoes and lettuce: Salad!
  • Garlic: We saved this for later in the year.

Week 13

  • Bok Choy: I’ll saute this with some garlic as a side dish or include it in my next stir fry.
  • Shishito peppers: I’ll roast these and eat them with salt!
  • Parsley: I’ll probably roast some potatoes and toss them with parsley and butter.
  • Green Peppers: I put most of these in a tomatillo albondigas soup. Post coming soon. We’ll cut up and freeze the rest.
  • Jalapenos: I put most of these in a tomatillo albondigas soup. Post coming soon.
  • Green tiger tomatoes: I put these into a soup with lentils and eggplant.
  • Regular tomatoes: I put these into a soup with lentils and eggplant.
  • Watermelon: We’ll cut it up and savor the end of summer.

Cutting Up Watermelon

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Summer is watermelon time. Since cutting up watermelons can be a pain if you don’t know what you are doing, here is how to do it:

I just tried this method and went from having a whole watermelon to cleaning the juice off the countertop in under 5 minutes.

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I prefer gorging myself with watermelon for breakfast and dessert, but if you want something different, try adding feta, mint, lemon zest, and olive oil for a fantastic salad.

Tipple Tuesday: Watermelon Refresher

Chuck GrimmettLeave a comment

Keeping with last week’s theme of local in-season ingredients, this week’s tipple was inspired by the beautiful watermelons available at last week’s farmers’ market.

Notes

  • Be sure to wait until the watermelon is ripe and flavorful before you use it for this cocktail, otherwise you won’t taste it.
  • I used IKEA’s elderflower syrup. You could use 2:1 simple syrup instead, but the elderflower gives it a wonderful flavor.
  • The fresh mint is a must, but you could substitute lemon juice for the lime juice depending on your preference.
  • A floral gin is nice with this, but a dry one works, too. Use what you have.
  • You could muddle and mix this in another glass and strain the fruit and seeds out, but I think there is something to be said for the simplicity of muddling in the same glass you from which you consume the drink and straining the fresh fruit through your teeth. You get to experience the ingredients rather than just taste them.
  • If you have ice molds, freeze some chunks of watermelon in with the water.
  • This is meant to be sipped outside in the sun.
Watermelon chunks in a rocks glassfresh mintmuddling

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Watermelon Refresher recipe Highball card