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Recipes:Wk 12 - Lots of ideas for Melons! Sherbert, Sorbet, Salsa, Salad & Aqua Fresca!

Posted 8/20/2019 9:41am by John and Aimee Good.


All the recipes listed below, and many more, are on our Recipe Page. Use the search box on the right to look for a particular vegetable.

Watermelon Sherbert

*shared by farm apprentice Kailey Graver!

6 1/4 cups cubed, de-seeded watermelon*

1 14-oz can sweetened condensed milk**

1/3 c. lime juice

1/4 tsp. salt

Place the watermelon on a large, rimmed baking sheet in freezer. Freeze until frozen, for about 4 hours or overnight.

In food processor, puree frozen watermelon with all other ingredients, in batches if needed, until smooth.

Transfer to large, seal-able container. Cover and freeze until firm, about 4 hours.

Serves 12.

*This recipe would work beautifully with muskmelon as well!

**You could substitute evaporated milk or heavy cream, to better control the sweetness level.

Note - This recipe can easily be halved to use the smaller melons.

Adapted from Cooking Light, recipe by Anna Theoktisto

 

Easy Melon Sorbet

1) To freeze melon chunks: Cut muskmelon in half and scoop out seeds. Cut into wedges and remove peels. Then cut wedges into chunks and place on cookie tray in freezer.

2) To make sorbet: Remove melon chunks from freezer and place in food processor. Let set for about a half hour to thaw slightly. (I usually put them in before dinner and then make the sorbet just after dinner.) Add a splash of lemon or lime juice and about ¼ cup honey or agave syrup. Add about 1/4 c. hot water and blend until smooth. Add more water if necessary to desired consistency, and add more sweetener to taste. Serve immediately. 

*This recipe would also work beautifully with de-seeded watermelon!

 

Cucumber Melon Salad

  • 4 cups mixed diced watermelon, honeydew and cantaloupe
  • 2 cups diced cucumber, seeded if there are seeds
  • Salt to taste
  • 1 teaspoon lemon or lime zest
  • 2 tablespoons freshly squeezed lemon or lime juice
  • 1 to 2 tablespoons chopped fresh mint
  • 1 ounce feta cheese, crumbled
  • ¼ to ½ teaspoon Aleppo pepper or mild chili powder (to taste), or 1 serrano chile, minced
  • 2 tablespoons extra virgin olive oil

Combine all of the ingredients in a large bowl. Toss together just before serving.

 

  • Advance preparation: This is best when freshly assembled but will keep for a day in the refrigerator.

from https://cooking.nytimes.com/recipes/1015022-cucumber-melon-and-watermelon-salad

 

Watermelon Salsa Recipe

Ingredients

  • 2 cups seeded finely chopped watermelon
  • 1/2 cup finely chopped peeled cucumber
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped sweet red pepper
  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh mint
  • 2 tablespoons honey
  • 1 teaspoon lime juice
  • Baked tortilla chip scoops

Directions

  • In a large bowl, combine the watermelon, cucumber, onion, peppers and herbs. Drizzle with honey and lime juice; gently toss to coat.
  • Refrigerate for at least 1 hour. Serve with chips. Yield: 3 cups.

source: tasteofhome.com

Watermelon Aqua Fresca

1 small watermelon (approx 3-4 lbs)

1 c. water

juice from ½ lime (to 1 lime)

sugar or Agave syrup to taste

1 lime sliced into thin rounds

fresh mint leaves

1) Cut watermelon into chunks, approx 2 inches, discard rind

2) Pulse watermelon in food processor in very short bursts several times (keeping seeds intact)

3) You may need to do this several times in order to get through the entire melon

4) Strain juice into a large pitcher (to remove seeds), you should have 2 ½ -  3 cups juice

5) Mix with water and lime juice, to taste

6) Add sugar, simple syrup or Agave syrup* to taste

7) Serve over ice with lime rounds & mint leaves

Serves 3-4

*Agave syrup is a low glycemic sweetener with a very mild flavor. It can be found at health food stores.

**Variation: You can also turn this into an adult drink by using vodka in place of water. Be sure to use a good quality vodka as the flavor will be prominent.

 

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

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The Good Farm is a certified organic farm raising vegetables, berries, flowers, and herbs for over 200 "farm share" members. Farmers John and Aimee Good specialize in providing the best quality and most flavorful varieties of the vegetables you love to eat- the staples! We have happy members - over 70% return every year!

 

Our customers say they eat healthier, feel better, save money, become inspired cooks, and even lose weight by joining the farm. Experience the joy of putting a delicious meal on the table by your own two hands. It's easy when the ingredients are this fresh and this good.

 

Support a type of farm that you can believe in; the kind you imagined as a child; where people pick the produce by hand, the soils are thriving, and the fields are full of life.

 

Become a CSA member today, it's the gift to yourself that keeps giving back! 

"Because The Good Farm makes you feel GOOD!"

8112 Church Rd.
Germansville, PA 18053
484-262-0675
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