Wednesday, September 1, 2010


We've been getting a watermelon weekly from our CSA share at Honeybrook Organic Farm. They grow not only your standard red watermelons, but also yellow and orange! Our family was quite surprised to see the yellow flesh when they cut into one of the melons we brought over recently.

While a cold slice of watermelon on a hot summer's day is nothing to turn away, I tried to get creative considering how many melons we'd picked up over the last few weeks. First were some simple watermelon and mint popsicles (using ONLY those two ingredients):

Last weekend I decided to make a pair of salads with the red and orange watermelons we had in our fridge. The first was a simple salad of watermelon, blueberry, and mint. Nothing fancy, although I must say it looked quite nice:

Finally, I made another salad using the same two types of watermelon, along with mint, crumbled feta cheese, and diced red onion. All of this was tossed in a dressing of oil, vinegar, and of course salt and pepper. When I read off the ingredient list my family was more than a bit apprehensive. I think they felt obliged to at least try it, though, and everyone placed a small section of watermelon on their plates. About 20 minutes later, the whole bowl was gone! Somehow, someway, the tastes actually work together. The watermelon, the vinegar...don't ask me to explain how.

You can find recipes online for similar salads. I glanced at a recipe and then just adjusted the oil, vinegar, salt, and pepper to taste as I was mixing everything together.

Thanks for reading, everyone! Make sure to get the most out of New Jersey's delicious seasonal ingredients!

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