Cantaloupe Salsa

[Printable Recipe]

We had a few friends come over before we went out, so I decided to whip up some pre-bar snacks! Our Greenling box was chock-full of fruit, peppers and onions this week, so everything I needed for this cantaloupe salsa was already in the fridge.

The flavors get much better after the salsa sits for a bit, so I’d allot at least an hour before serving.

From Smitten Kitchen

Ingredients:

• 1 whole cantaloupe, seeded and diced
• 1/2 red onion, diced
• 1 jalapeno, seeded and minced
• 1 Tbsp. fresh basil, chopped finely
• Juice of 1 lime
• Salt to taste (I used much more than I thought I would, ~1 tsp.)

Directions:

• Combine everything in a bowl and let marinate for 1 hour before serving with chips.

Verdict:
Along the same lines as mango salsa, this cantaloupe salsa is a refreshing change to the typical tomato or tomatillo-based salsas. The sweet-spicy combination would be a great compliment to grilled fish or chicken.

Just remember to chop the jalapenos AFTER putting in your contact lenses (or wear rubber gloves). Ow.

Report from Fearless Forager, week of 08.25.2008

Here’s what she’s got planned for our Local Boxes this week:

• edamame
• cucumber
• cantaloupe
  
• zucchini
  
• pattypan squash
  
• mixed variety okra
  
• red, yellow, green & orange bell peppers
  
• eggplant
  
• red burgundy onions
  
• chile peppers
  
• red potatoes
  
• “Caspian Pink” heirloom tomato
  
• lettuce

Local Box, 08.20.2008

Some old friends and some new ones arrived in my Local Box today!  My joy at seeing two “Caspian Pink” heirloom tomatoes knows no bounds.  It’s just not summer without fresh tomatoes, so I’m glad we get some more summer, yet.  And check out the variety okra!  Any great ideas to feature these unusual varieties?  I can’t wait to enjoy sliced cantaloupe with breakfast tomorrow.  And we’re going to have to get serious about eating some potatoes, sweet potatoes, and kabocha squash!  I’ve been saving up… This bounty might call for some mass roasting.

How are you planning to eat out of your Local Box this week?

Report from Fearless Forager, week of 08.18.2008

Here’s what to look for in your Greenling Local Box this week:

• butternut or acorn squash
• cucumber
• heirloom tomatoes
• cantaloupe
  
• yellow squash
• zucchini
• pattypan squash
• okra, mixed variety–red velvet, jade & clemson
• purple hull or black-eyed peas
• eggplant–purple or white
  
• onions–1015, yellow granix or red burgundy onion
• peppers–red bell, green bell, serrano, jalapeño
• red potatoes
• sweet potatoes

Report from Fearless Forager, week of 08.04.2008

Here’s what to look for in this week’s Local Box:

• peaches
• sweet peppers
  
• garlic chives
• purple hull peas
• pattypan squash
• sweet potatoes
  
• yellow squash
• zucchini
• pattypan & zephyr squash
  
• okra
  
• herbs
  
• cantaloupe or canary melons
  
• eggplant, purple or white
  
• onions, 1015, yellow granix or red burgundy
• peppers, bell, serrano, jalapeno
• red potatoes

Report from Fearless Forager, week of 07.28.2008

The forecast for this week’s local box:

• peaches
• figs
• slicing tomatoes
• head lettuce
• yellow squash
• zucchini
• variety squash – pattypan & zephyr
• okra
• herbs
• cantaloupe
• purple hull or black-eyed peas
• eggplant – purple or white
• onions – 1015, yellow granix, or red burgundy
• peppers – bell, serrano, jalapeño
• New Mexico chiles
• sweet potato
• red potatoes
• cucumber
• butternut or acorn squash

Report from Fearless Forager, week of 07.21.2008

Here’s what she’s got in store for this week’s Local Box:

• watermelon
• peaches
• slicing tomatoes
• head lettuce
• blueberries
• yellow squash
• zucchini
• variety squash – pattypan & zephyr
• okra
• herbs
• cantaloupe or canary melons
• eggplant – purple or white
• onions – 1015, yellow granix, or red burgundy
• peppers – bell, serrano, jalapeño
• red potatoes

Local Box 07.09.2008

And the bounty is great again this week… check out those white eggplants!  Some plans for this week:

• We’ll do a repeat of the excellent pizza we made this week.  We topped it with: sliced eggplant that had been brushed with olive oil, salted, then broiled until it was golden; mozzarella; parmesan; and sautéed garlic and red-pepper flakes.  (I won’t treat the white eggplants any different than purple ones.)
• Blueberries, peaches, and cantaloupe will all make great snacks.
• I’ll cook the zucchini, summer squash, tomatoes, onion, and basil into a ratatouille to pour over polenta for quick weeknight suppers.
• For brunch guests on Saturday, I’ll make a pitcher of watermelonade and a batch of okra cornmeal fritters to accompany waffles.  Both of these recipes were printed in last month’s Gourmet magazine (archives searchable at www.epicurious.com).
• If any of the black-eyed peas survive my munching (They taste great raw!), I’ll steam them and serve as a side with bottled chili sauce.
• Since I don’t have quite enough key limes for a pie, I think I’ll squeeze them and turn the juice into a summery cocktail.  There are – of course – loads of recipes to pick from on the internet.
• And that sweet potato?  I’ll stash it under the counter until inspiration strikes!  It’s clean and unblemished, so it’ll keep a while.

What are you planning to do with your Local Box this week?

Local Box 07.02.2008

This week’s box is full of summery goodness! Here’s what I think I’ll aim to do with it:

• We’ll snack on the watermelon, cantaloupe, and blueberries.  It’s hot out — so the more we can eat without cooking, the better!
• I’ll melt a pat of butter with some olive oil in a skillet over high heat, then sauté chopped summer squash with a bit of onion.  Then I’ll toss in the sunflower sprouts for the last minute or so to wilt them, season with salt and pepper, and serve for a summery side that won’t heat up the kitchen too badly.
• I’ve got a nice pile of red potatoes saved up — enough to make potato salad to bring to a Fourth of July potluck.
• For some quick refrigerator pickles that’ll go great in packed lunches, I’ll slice the cucumbers (after peeling them only if the skin tastes bitter) and some onion then, then soak them until I use them in a mixture of one-third part vinegar to two-thirds water and some dried dill weed.
• After the peaches soften up a bit, I’ll slice them over cereal for breakfast.
• I’ll top a pizza with the eggplant — and plenty of basil and garlic.  Fearless Flyer included a recipe for just that!
• The lettuce is already rinsed, spun, and refrigerated in my salad spinner.  It’ll be great to make quick salads to accompany meals throughout the week.
• All those peppers!  My husband will eat the banana peppers straight-up, and I’ll use the jalapeño to season some cheesy quesadillas.

What will YOU do with YOUR Local Box this week?

Local Box 06.25.2008

My Local Box arrived today containing even more than Fearless Forager had promised — she threw in a butternut squash, too! Here’s what I’m planning to do with it all:

• I’ll slice the peaches up over yogurt for breakfast when they feel just slightly soft when squeezed gently.

• All this great produce and a great weekend weather forecast calls for firing up the grill! My husband’s the self-appointed grill meister, but I’ll suggest that he slice the eggplant and summer squash, then paint them with olive oil and sprinkle with salt and pepper before he puts them over the fire for just a few minutes. We’ll soak a couple of wooden skewers in water for an hour, then string on the cherry tomatoes and grill them, too!

• While he grills, I’ll mix the cocktails — cantaloupe granitas from the recipe Fearless Forager included in the box will hit the spot!

• Since we’ll be spending time outside, I’ll slice the cucumber and float the slices in a pitcher of ice water. This gives it a refreshing flavor that encourages everyone to drink up — and avoid dehydration.

• I’m glad to see I’ll have plenty of options for veggie side dishes this week. I’ll roast the okra (recipe here), then store it in the fridge to use as need with dinner and packed lunches. The sliced tomato should be so excellent this time of year that all it’ll need is a dash of salt and pepper to make a great side on its own. Green salad will be another easy side — I’ve already got the head lettuce rinsed and refrigerated in my salad spinner, so that’ll be easy to pull out and dress with a little olive oil, salt, pepper, and sunflower sprouts on top.

• Another great use for sunflower sprouts? Omelets. Adding sliced and lightly sautéed baby squash and strips of fresh basil will make them even better. We’ll serve home-fried red potatoes alongside.

• And that surprise butternut squash? I think I’ll stash that in a basket under my counter and wait for inspiration to strike. Squash keeps very well as long as it’s free of any skin blemishes