It seems that I’m a bit behind on blogging. I must admit that August was a tough month for writing CSA-focused blog posts. For one thing, the weather was gorgeously sunny but not too hot and made me want to be outside all the time. Ever tried to read a computer screen in the sun? On top of that, 90 percent of the late summer produce from the CSA has been the type that’s best enjoyed raw or very simply prepared. Deep crimson heirloom tomatoes, peppery arugula, perfectly crisp bell peppers, sugary sun-gold cherry tomatoes, bright green basil, delicately bitter cucumbers…all of these things were ending up in my belly before my mind could even begin to formulate a recipe!
I hope you all have been enjoying the lovely vegetables and fruits of August as much as I have. My return to the kitchen is guaranteed as fall ushers in crisp weather and root vegetables, but in the meantime here is a quick simple recipe that I made with the last of August’s bounty.
Sweet and Salty Watermelon Salad
- 6 C chopped watermelon (I used a mixture of yellow and pink…use as many colors you can get your hands on for a beautiful presentation!)
- 1/2 C very thinly sliced Alisa Craig onions
- 2 T finely chopped mint
- 1/2 C sliced Kalamata olives
- drizzle of extra virgin olive oil
- freshly cracked black pepper
- sea salt (optional: skip the salt and use feta cheese if you aren’t keeping it vegan)
- combine the watermelon, onions, mint, olives, olive oil and pepper in a large bowl
- just before serving, sprinkle a generous helping of crumbled feta or, for the vegan version, a scant sprinkling of sea salt to individual portions. If you add the salt or feta too far in advance, the juices of the watermelon will be drawn out and you’ll have a soupy mess.