Tag Archives: cantaloupe

Spicy Cantaloupe Margaritas

Spicy Cantaloupe Margaritas

What’s orange and spicy and perfect for tailgating? Serrano cantaloupe margaritas!

These fruity drinks pack a punch of spice thanks to a red serrano pepper, and a bit of sweetness thanks to cantaloupe from Gundermann Acres farm. I served them in mason jars at our last gameday party, and rimmed the glasses with a mix of sea salt and chile powder.

If you need a kid-friendly drink, skip the serrano pepper in the recipe below and substitute ginger ale for the tequila. Rim kids’ glasses with turbinado sugar, if desired.

Spicy Cantaloupe Margaritas (serves 6)

1 medium cantaloupe, peeled and cubed (7-8 cups of cubed fruit)
1 red serrano pepper
1 cup tequila
3 tablespoons lime juice
3 tablespoons granulated sugar

Garnish:
Lime wedges
1 tablespoon coarse sea salt
1/2 tablespoon chile powder

Cut the stem off of the pepper. Combine pepper, cantaloupe, tequila, lime juice and sugar in a blender and process on high for about a minute, until mixture is smooth and no large pieces of pepper remain. Strain mixture through a sieve into a pitcher and let it rest for several minutes while you  rim the glasses.

To rim margarita glasses: mix the salt and chile powder together and put the mixture in an even layer on a small plate. Rub a lime wedge along the edge of the margarita glass, then swirl the moistened edge of the glass in the salt mixture to coat it.

Fill the prepared glasses with ice and gently pour in the cantaloupe margarita mixture. Serve immediately.

With a little help from the freezer and some mason jars, these margaritas can be made several days in advance of a party. Once you’ve blended the ingredients, pour the drinks into freezer-safe mason jars instead of glasses. Leave a half-inch of headspace at the top of each jar, screw on the lids, and store them in the freezer until ready to serve. During the party you’ll have enough time to garnish the rim of each jar with salt before the margarita inside is slushy enough to drink. (Thanks to fellow Local Box blogger Megan for this great trick!)

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Five Fruit Salsa

Ingredients:

Five Fruit Salsa

  • 2 cups cantaloupe
  • 6 green onions, chopped
  • 3 kiwifruit, peeled & finely chopped
  • 1 medium orange, peeled & finely chopped
  • 1 medium sweet yellow pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 2 jalapeno peppers, seeded & chopped
  • 1 (8-oz) can unsweetened crushed pineapple, drained

Cinnamon Tortilla Chips

  • 10 (8-inch) flour tortillas
  • 1/4 cup butter, melted
  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 cup finely copped fresh strawberries

Instructions:

In a large bowl, combine the cantaloupe, onion, kiwi, orange, peppers and pineapple. Cover and refrigerate for 8 hours or overnight.

For chips, brush tortillas with butter; cut into eight wedges. Combine sugar and cinnamon; sprinkle over the tortillas. Place on ungreased baking sheets. Bake at 350 degrees F for 10-14 minutes or just until crisp.

Just before serving, drain salsa if desired. Stir in strawberries.

Serve fruit salsa with cinnamon chips.

Local Box Meal Plan: July 4-8

Hope everyone had a great holiday! I’ll be enjoying my melons simply cubed and raw, but here are some great recipes for the rest of our ingredients.

Yellow Peaches – Caskey Orchards
Blueberries – Berry Best
Assorted Summer Squash – Massey Farm
Yukon Potatoes – Tecolote Farm
Eggplant (Assorted) – Fruitful Hill Farm & Animal Farm
Armenian Cucumber – Fruitful Hill Farm
Juliet Tomatoes – Hillside Farm
Summer Peas – Just Peachy Farm
Cantaloupe OR Sugar Baby Watermelon – Massey Farm

Sun-dried Juliet tomatoes – This is a super-interesting recipe for sun-dried tomatoes dried using the heat inside your car, accompanied by a few recipes to use your newly dried tomatoes. If you’re more of a traditionalist, just pop the sliced tomatoes in your oven on its lowest setting for a couple of hours.

Cucumber-tomato salad – Make a simple salad with peeled Armenian cukes, sliced black olives (if you like them), tomatoes, Italian dressing, and salt/pepper.

Orecchiette with caramelized fennel and summer veggies – Orecchiette means “little ears” in Italian and refers to the shape of the pasta. It can be difficult to find (and expensive when you do find it) so sub spiral or wagon wheel pasta if you’d like.

Herbed summer squash and potato torte – From one of my favorites, Smitten Kitchen.

Baked blueberry-peach oatmeal – This calls for canned peaches, but just use sliced fresh ones instead. I wouldn’t bother peeling them, but I don’t mind a little peach fuzz.

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