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Tuesday, August 21, 2007
Melon
Here at the Sippel Family Farm we grow Muskmelon ( cantelope) and small watermelons. Not many recipes for these. The CROWS are loving the watermelons, lets hope they dont sample too many!
makes 4 8-oz servings 1.5 cups of water 2 bags Red Zinger or other red tea 2 Tb packed fresh mint leaves (whole) 4 cups cubed watermelon 1 Tb lemon juice
In small suacepan, bring .75 cups of water to boil; remove from heat; add teabags and mint; steep for 3-5 minutes; strain and discard mint and tea bags; stir in remaining .75 cups of water; pour into ice cube trays and freeze until solid.
In a blender, combine watermelon and lemon juice; blend until mixture begins to liquefy; with motor running, add frozen cubes a few at a time until slushy.
I brought this to the September potluck. I found the recipe in the Vegetarian Times March 2007 issue. I doubled the recipe except for the jalapeno and basil -- I used half a large jalapeno, cut in strips, and 1/4 c CSA basil, snipped with scissors. My comments are in parentheses below.
Watermelon Salad with Jalapeño and Lime
* 3 Tbs. lime juice * 2 Tbs. olive or avocado oil * 1/8 tsp. lime zest * 2 cups seedless watermelon, cut into 1/2-inch cubes (or cut a regular one into 3/8-inch cubes and remove the seeds by hand) * 1 jalapeño pepper, seeded and sliced (or to taste) * 1/4 cup basil or Thai basil, cut into thin strips * 1 tsp. black sesame seeds * 1/2 tsp. sea salt
1. Whisk together lime juice, oil and lime zest. Set aside. 2. Place watermelon cubes in single layer in large shallow dish. Pour lime juice mixture over watermelon, and gently toss to combine. Cover, and refrigerate until ready to serve. 3. Place 5 jalapeño rings each in 4 shallow serving bowls. Mound 1/2 cup watermelon in center of each bowl. Divide marinade among bowls. Sprinkle with basil, sesame seeds and salt, and serve. (I served it all in one bowl and added the basil, sesame seeds and salt just before serving.
2 comments:
Minty Watermelon Tea Slush (from BHG)
makes 4 8-oz servings
1.5 cups of water
2 bags Red Zinger or other red tea
2 Tb packed fresh mint leaves (whole)
4 cups cubed watermelon
1 Tb lemon juice
In small suacepan, bring .75 cups of water to boil; remove from heat; add teabags and mint; steep for 3-5 minutes; strain and discard mint and tea bags; stir in remaining .75 cups of water; pour into ice cube trays and freeze until solid.
In a blender, combine watermelon and lemon juice; blend until mixture begins to liquefy; with motor running, add frozen cubes a few at a time until slushy.
Sweeten to taste with sugar.
47 cal; 1 fat; 1g fiber per serving
I brought this to the September potluck. I found the recipe in the Vegetarian Times March 2007 issue. I doubled the recipe except for the jalapeno and basil -- I used half a large jalapeno, cut in strips, and 1/4 c CSA basil, snipped with scissors. My comments are in parentheses below.
Watermelon Salad with Jalapeño and Lime
* 3 Tbs. lime juice
* 2 Tbs. olive or avocado oil
* 1/8 tsp. lime zest
* 2 cups seedless watermelon, cut into 1/2-inch cubes (or cut a regular one into 3/8-inch cubes and remove the seeds by hand)
* 1 jalapeño pepper, seeded and sliced (or to taste)
* 1/4 cup basil or Thai basil, cut into thin strips
* 1 tsp. black sesame seeds
* 1/2 tsp. sea salt
1. Whisk together lime juice, oil and lime zest. Set aside.
2. Place watermelon cubes in single layer in large shallow dish. Pour lime juice mixture over watermelon, and gently toss to combine. Cover, and refrigerate until ready to serve.
3. Place 5 jalapeño rings each in 4 shallow serving bowls. Mound 1/2 cup watermelon in center of each bowl. Divide marinade among bowls. Sprinkle with basil, sesame seeds and salt, and serve. (I served it all in one bowl and added the basil, sesame seeds and salt just before serving.
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