Thursday, August 19, 2010


The bounty coming in is just crazy.
Rocky Ford canteloupe - perfect wrapped in prosciutto - get the slightly saltier kind as it sets off the melon's sweetness much better.
Or try this for a dinner or two this week (courtesy of Real Simple):
Blend a whole canteloupe in a blender. That's right. Just blend the sucker up. You know what you get? Rocky Ford Soup! Serve it chilled, alongside a baguette - sliced in half, drizzled with olive oil, sandwiching fresh mozzarella and prosciutto. Wow! We've had this for dinner two nights this week, and I can't get enough.

Peaches to snack on during the day.

Fresh new potatoes and snappy green beans partner my grilled salmon in the evening.

I can't wait to learn how to make jam!

Happy Farmer's Market-ing!


  1. Apparently one shouldn't leave cut Rocky Ford Canteloupe in the sink overnight. Ants all over my counter, oh my!!! I blame my son who put the plate in there and myself for being too lazy to do the dishes last night.

  2. Having lived in Africa for a year where *nothing* could be left out -- even flour had to be kept in the fridge or else -- I have learned to clean up all food stuff before bed! Yikes!