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!