Bluegrass Farmers Market

  (Lexington, Kentucky)
Nothing but 100% Homegrown or Produced at our market!

It's Recipe Wednesday at the Bluegrass Farmers' Market!

And, we're talking melons! We all know how wonderful a big slice of watermelon tastes on a warm summer evening. And, you probably remember having seed spitting contests too! lol I can remember starting my summer mornings with a cantaloupe half sprinkled with a bit of salt. Now, that was a great breakfast for me and it still is! :)

I enjoy melons so much that I had to find other ways to eat them. I asked friends for their suggestions and these are just a sampling of what I received in response. Have to admit that I will be a melon buying fool this Saturday...I can't wait to try these recipes.

Remember to thoroughly wash the outside of your melon before cutting into it!!!!

Mixed Melon Salsa

1 1/2 cups cubed watermelon

1 1/2 cups cubed cantaloupe

2 tomatoes, diced

2 peaches, diced

1 small Candy onion, finely diced

2 jalapeno peppers or 1/2 cup green bell pepper if you want less heat

1 lime, juiced

2 tablespoons balsamic vinegar

drizzle of honey

1 teaspoon fresh finely chopped mint

12 basil leaves, chopped

salt and pepper

Combine all ingredients in a large bowl and serve with tortilla chips. This salsa is also good served on top of grilled shrimp, fish or chicken.

Melon Soup

3/4 cup orange juice

1 cup yogurt

1 medium cantaloupe, peeled, seeded and cubed

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/8 teaspoon cayenne pepper

Place the orange juice, yogurt and cantaloupe in a blender, cover and process until pureed. Add the honey, salt and cayenne, cover and process until smooth. Refrigerate for at least 1 hour before serving.

Jello Melon

1 large cantaloupe

1 3 oz. package Jello, your flavor choice...we love strawberry!

1 cup boiling watermelon

1/2 cup applesauce

1 cup fresh fruit or berries (do not use pineapple!)

Cut melon in half lengthwise from stem end to bud end. Remove seeds. Cut a thin slice out of the rind on the bottom of each half so that the melon will sit level. In a large bowl, dissolve Jello in boiling water. Stir in applesauce and fruit. Pour into melon halves. If you have any Jello left...let it cool in a bowl and enjoy with a spoon! Cover melon with plastic wrap and refrigerate overnight. Just before serving, cut each half into three wedges.

Grilled Melon

Cut melon into 1” slices or rings. Remove seeds. Sprinkle one side with a bit of brown sugar. Make sure your grill is clean! Heat to medium high and then place the melon on the rack. Let grill for about 4 minutes. Flip and sprinkle with a bit more brown sugar. Grill for another 4 minutes...serve with ice cream

Melon Cooler

Simply blend ice, melon chunks, a glop of honey and as much orange juice as needed to make it smooth!

Melon Cucumber Salad

6 cups watermelon, cubed

4 cups cucumber, seeded and cubed

1 teaspoon salt

1 tablespoon sugar

1/2 cup balsamic vinegar

Toss melon with salt and sugar. Drizzle the vinegar over the melon. Refrigerate for 30 minutes. Toss again, just before serving.

And, don't forget that you can “de-rind and de-seed” and then cut into cubes or scoop into balls and freeze them on cookie sheet pans...when frozen, place them in a plastic freezer bag. You'll get to enjoy melon all winter long.

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