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Archive for the ‘tuesday tip’


What To Do with that Tasteless Canteloupe 3

Posted on August 25, 2011 by crankycheryl

We were standing around the melon bin at last week’s CSA pick-up, and I was explaining to my mom what I knew about picking out a good canteloupe.

  1. It should feel heavy for its size.
  2. Its blossom end should have some give.  (Which end is the blossom end?  One side will be where the fruit broke from the thick vine, and you’ll be able to see the outline of where the vine was.  The other end is where the fruit grew from the flower, and that’s where you’ll want to press to see if it’s a little soft.)
  3. It should smell like you want it to taste – fruity and a little sweet.

So people started gathering around, looking at me and looking down at the melons in their hands.  I kept repeating myself, and soon there was a small group of us standing around sniffing and hefting and poking and nodding and shrugging.

Though my 3-point list let me pretend to be a candidate for mayor of Melonville, as often as not, I end up with a tasteless melon from our CSA share.  At the store, I ask for a taste of melons before I buy them, and if I can’t have a taste and end up with a dud then I’ll return it for a refund.  But you can’t do that at the farm, and that’s why I’ve been working on ways to use those less-than-perfect ones.  Here are a couple of my latest favorites.

Spicy Honeyed Canteloupe
Serves ~10 (adjust as necessary – we were having a dinner party and so wanted a big platter)


Ingredients
  • 1 whole canteloupe, seeds removed, sliced
  • 3 T. honey
  • 1 t. hot pepper (I used Aleppo, which has a great texture and is mildly hot.  You could sort of fake it with 1/2 t. sweet paprika and 1/2 t. hot pepper flakes)
  • sprinkle of kosher salt
To prepare:
  1. Put melon on platter, drizzle honey over, then sprinkle pepper and salt.
  2. Serve either cold or at room temperature.
Canteloupe Lemonade
6-8 servings
Ingredients
  • cubed flesh from one canteloupe, pureed in blender with 2-3 T. water
  • 2 c. lemon juice
  • 3/4 – 1 c. sugar, depending on whether the melon is at all sweet
  • water as needed
To make:
  1. For a smooth lemonade, strain the canteloupe through a mesh strainer, add water as needed to get to 6 cups total liquid.  If you don’t mind some texture, you can skip the straining and just add water as necessary to get to 6 cups.
  2. Mix together canteloupe, lemon juice and 3/4 c. sugar.  Stir well to dissolve sugar, then chill and serve.
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The June List 2

Posted on June 21, 2011 by crankycheryl

We picked strawberries today at the Charlotte Berry Farm, a.k.a. “berry picking heaven.”  The boys love it because they have excellent toys and creemees, and I love that the farm is owned and staffed by lovely people who don’t spray their strawberries with all manner of toxic badness.

Though the little guys did primarily focus on Legos, I got E. in the field with me to pick berries for the first time ever.  He was racing up and down the rows with his flat, screeching when he found big berries and plucking and plucking away.  Who knew that all I had to do was casually tell him to come with me and he would?

And if we’re picking strawberries, it must be June, a realization that leaves me in the blessed and happy-anxious state of preparing for the Vermont harvest ahead.  It’s true that it’s off to a slow start because of our sodden fields (beautifully written about by Melissa Pasanen in our local paper).  But it’s still time to think about preparing for easy meals in the hot months ahead – not to mention the long winter that’s not too far behind.

So today’s Tuesday Tip is my Food To-Do List for June.  I’m about halfway through, and I will or won’t get there but at least we’ll have berries.

  • Try to use up any lingering 2010 food that’s still in the freezer.
  • Then defrost the freezer.  But do remember to put down something to catch the water.  Yep.
  • If buying ahead, choose items that will combine well with salad ingredients or grilled meals.
  • Pick strawberries for freezing or canning (this year I’m not making strawberry jam and am only freezing).
  • Pick first greens for braising/cooking and blanch and freeze them.
  • Put aside one or two cool nights for baking muffins, cookies and biscuits so I’ve got some baked goods in the freezer for when it’s too hot to crank the oven.
  • Pick rhubarb and freeze it.
  • Pick thyme before it’s in flower and dry it (oops – nearly before it’s in flower).

Or you could just go have a creemee.

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    Cheryl Herrick's brave Vermont quest to bring together food-love and mom-life. All original content (written, graphical, recipes or other), unless otherwise noted, is © and/or TM Cheryl Herrick. All rights reserved by the author. Want to reprint a recipe? Just get in touch and ask.

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