It has been an odd growing season this year, everything is ripening 2 weeks earlier than in past years. Although it is a bit disturbing that it could be the effects of climate change, it has some benefits too. Melon season is here already and unlike some years when they ripen later in September, its so nice to enjoy them in the heat of summer! This week we wanted you to sample our famous Black Mountain Melons for your last long weekend of the summer! The flesh is scarlet, super juicy and sweet. Its just the right size to fit in your fridge.
Many of my recipe ideas this week calls for fresh herbs, remember you can order most of them on-line at www.rumarfarm.ca and we will have them ready for your pickup Wednesday.
Here is what to expect in your basket this week:
Black Mountain Melon – So many ways to enjoy watermelons. One of our favourite is Watermelon, Tomato and Feta Salad makes a wonderful summer treat – cut up into cubes or triangles, arrange on a platter. top with fresh mint, red onion, tomatoes. Combine olive oil, line juice, honey, salt and black pepper in a bowl. Spoon over watermelon and top with crumbled feta cheese. Another idea is Watermelon-Cilantro Lemonade – an herby, sweet summer sipper. Combine lemon juice (1 cup), sugar (1 cup), watermelon (chopped one cup) and cilantro (1/2 cup) in a mason jar. Muddle with a wooden spoon until watermelon is broken down. Tightly screw the lid and shake until the sugar is dissolved. Let sit for 1 hour. Pour mixture into a large pitcher, top with 6 cups of water and ice. Serve over ice garnished watermelon wedges and cilantro sprigs.
Heirloom Tomatoes – Mix of colours to create an amazing summer tomato salad platter. This is our stand by for family suppers, its quick and easy to prepare and looks fantastic. Just slice up all the tomatoes and arrange them in an overlapping single layer on an attractive platter. Drizzle evenly with vinegar, olive oil, feta cheese, salt and pepper. Add chopped basil, tarragon or parsley. Let stand at room temperature for a few minutes before serving.
Eggplant – Enough for a stewed vegetable dish that originated in France called Ratatouille. It uses onion, garlic, tomatoes, eggplants, peppers, summer squash and basil. Cook cubed eggplant in a pot with olive oil, salt and pepper. Set aside and sauté the peppers, onions, summer squash and garlic in the same pot with a bit more oil. Add back the eggplant along with herbs (fresh basil and dried oregano). Add more salt, pepper and red pepper flakes and cook for a few minutes. Add chopped up tomatoes and after about 10 more minutes of cooking its ready. Garnish with fresh basil and swirl of olive oil.
Blue Plums – My mom makes a wicked German Plum Cake and its so easy to make and use up these seasonal plums. Make the cake batter (flour 1 cup), baking powder (1 tsp), sugar (3/4 cup), vanilla extract (1 tsp), lemon zest (1/2 tsp), butter (1/2 cup) and eggs (2). Spread evenly into a greased spiring form pan. Prep the plums, pit and quarter and place in a concentric pattern on top of batter. Make the crumble topping – combine flour (1 cup), sugar (1/2 cup) and cinnamon (1/4 Tsp). Add soft butter (1/2 cup) and mix until combined into a crumbly texture. Sprinkle evenly on top of plums and bake for about 50 minutes. So good served with a dollop of whipped cream.
Sweet Hungarian Peppers – Mild flavour great in salads, sandwiches or veggie trays. Use them in your ratatouille recipe above. They are delicious stuffed with Italian sausage and cheeses.
Summer Squash – A critical ingredient for your ratatouille recipe. Another idea is a Creamy Summer Squash Soup. You need olive oil, onion, garlic, vegetable broth, curry powder and coconut milk. Remember you don’t need to peel summer squash, the skin is completely edible.,
Cilantr0 – You can use some in your Watermelon-Cilantro Lemonade. Otherwise you can use in salsas, guacamoles, soups, sauces, chutneys and dressings. Store in fridge with stems in a glass of water. Cover leaves with a plastic bag.
Enjoy.
