Tag Archives: canary melon

Melon Agua Fresca

[Printable Recipe]

We’re lucky enough to live in an area that’s rich in culture and loves to celebrate that culture with street fairs. This past Labor Day weekend, we came upon a street fair with not just 1, not 2, but 3 kiosks selling agua fresca. They had so many flavors, from the traditional horchata to the summery watermelon and lemon.

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When we got a huge canary melon in our Greenling box, I tried my hand at making agua fresca. It was a refreshing addition to our Labor Day barbecue.

A 3 lb. melon yielded ~4 large drinks. If your melon is larger or smaller than the one I used, simply adjust the ratios of the remaining ingredients.

From Smitten Kitchen

Ingredients:

  • 3 lb. canary melon, seeded and chopped into 1″ chunks (my melon was quite sweet, so I didn’t add any sugar. If yours isn’t as sweet, you might need to add some.)
  • 1 c. water
  • Juice of 1 lime
  • 1/2 tsp. salt
  • Chilled selzer

Directions:

  • Add 1/2 of the chopped melon and 1/2 c. water to a blender and puree. Transfer the melon-water mixture to a colander lined with cheesecloth set over a large bowl. Repeat with the other half of the melon and remaining 1/2 c. water.
  • Let the melon-water mixture drain in the cheesecloth for 1 hour. Squeeze any remaining juice from the cheesecloth, then discard the solid melon inside of the cheesecloth (or use it. Not sure what you would use it for. Let me know if you have any ideas!).
  • Add the lime juice and salt to the liquid in the bowl and pour the liquid into a pitcher.
  • Serve in tall glasses, topping off with the chilled seltzer and garnishing with a slice of lime.

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Verdict:
The name speaks for itself; this drink is so refreshing and flavorful! We all really liked it. If you’re looking for a bit more of a punch, I bet it would be a good base for a cocktail.

The jury’s still out on the correct ratio of agua fresca to seltzer. I preferred 1:1, while my friend preferred 2:1 (agua fresca:seltzer). Traditionally, seltzer isn’t even added, but I like the fizzy factor that it adds.

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Local Box Meal Plan: Sept. 7-11

We’re actually going to be in Napa and Sonoma this weekend, so we won’t be getting a Local Box from Greenling this week. But I still have a few ideas for ways to use this week’s box contents, so I thought I would share them anyway.

This week, we’re getting cucumber melon and lettuce from Bluebonnet Hydroponics; eggplant and long beans from Animal Farm; canary melon, edamame and a variety of peppers from Tecalote; Texan pears and black-eyed peas from Lightsey Farms; basil or herbs from Pure Luck; shallots from Lundgren; and okra from Naegelin.

Here’s what I would have made:

Lunch:

  • Chicken salad with herbs and lettuce

Side Dish:

  • Quinoa salad with edamame and black-eyed peas
  • Sauteed okra with pancetta and shallots

Dessert:

Dinner:

I’m bummed we won’t be getting a box, but I can’t say that we won’t be eating and drinking well!

Local Box Meal Plan: August 24-28

In our box this week, we’re getting blueberries from Berry Best, canary melon from Tecalote, basil from Montesino, herbs from Tecalote, limes from G&S Groves, lettuce from Bluebonnet Hydroponics, squash blossoms from Montesino, bell peppers from Tecalote or My Father’s Farm, eggplant from Tecalote, summer squash from Naegelin, baby leeks from Animal Farm, and garlic from Montesino.

We’re traveling to a wedding this weekend, so I’m trying to use up as many of the perishable items quickly.

For the morning before we travel, I’ll make a hearty fritatta with baby leeks, squash blossoms and herbs. I’ll also make grilled veggie sandwiches (made with grilled eggplant, summer squash, and bell peppers) spread with basil pesto to take on the plane.

When we get back, I’ll use the canary melon and limes to make agua fresca (probably add some ginger to cut through the sweetness) and a blueberry clafoutis.

In my neverending quest to cook lettuce, I found this recipe for lettuce soup. Seems a bit strange, but looks easy and tasty. Seems pretty healthy also!

Local Box Meal Plan: August 17-21

It’s that time of week again! We’ll be getting our Greenling Local Box on Thursday and I’ve got to plan for it.

This week, we’re getting chives (or mint) from Pure Luck, squash blossoms from Montesino, blueberries from Berry Best, pea shoots from Bluebonnet Hydroponics or Bella Verde, a pepper mix from Lundgren, okra or eggplant from Tecalote, squash from Naegelin, peaches from Cooper Orchards, lettuce from Bluebonnet, shallots and elephant garlic from Lundgren, and a Canary melon from Tecalote.

So I’m making:

Breakfast:

  • Melon halves with cottage cheese (don’t knock it until you try it! Cottage cheese is a great source of protein in the early morning and it’s great when paired with a sweet melon like this.)

Side dishes:

And if we get mint instead of chives, I’ll be using that in one of the cocktails I’ll be serving at my friend’s lingerie shower this weekend. Champagne, lychee and bruised mint — yummy!

Have you come up with some creative ways to use your lettuce in recipes? I find myself eating it raw most of the time.

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 07.21.2008

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