Hello everyone, Jess here. Today was a busy busy day for all of us. As we pack up and get ready to head north for our annual CSA365 vacation, Sunday dinner became a bit more of a Sunday snack-and-pack. I was looking around to see what I had left on hand. With some peppers, a couple of jalapeños, and some leftover melon chunks, the gears began turning. Here’s a rough breakdown of what wound up in the bowl, and then our bellies!
4 cups cantaloupe and honeydew melon, diced
1/2 cup cilantro, chopped (or 1 cube of frozen cilantro if you made some with us during the spring share)
1/2 cup diced cucumber
1 salad onion, finely diced (about 1/4 cup)
1 jalapeño pepper, finely diced, de-seeded and ribs removed (unless you prefer spicy)
1 pepper (such as bell or cubanelle)
2 tbsp lime juice
1 clove minced garlic
mint and basil leaves chopped and to taste (optional)
dash of cumin (optional)
Combine, refrigerate for at least 1 hour, and serve with your favorite chips. If you aren’t a fan of the flavor, adjustments are quite simple, make it your own!
We had some tonight while packing, and the rest will be served on homemade beef sopes once we head north tomorrow.
We hope everyone was able to stop by the Springdell farmstand for Customer Appreciation! In case you missed it, here are just a handful of quick photos of some of the goings on.
Thank you Farmer Jamie and Crew, we appreciate you too, more than you know!