Here we go! I am very much hoping to help you make the most of your weekly bag or box, as I do, through this little blog project. I love to cook and eat and I am both a scourer of recipes and a food writer, so I think I’m probably well-qualified for the job. I figure the planning and brainstorming and cooking is going on anyway; writing about it shouldn’t be too hard.
No doubt many of us are looking for the same things. I think it goes without saying that we’re all interested in healthy food and organics. I’m sure many of us have busy families, need quick dinner ideas, have lunches to make and picky little mouths to feed. I am hoping to give you some resources to make all of that easier — and to help make sense of some of the quirkier things you may find taking up space in your crisper.
Should you have feedback or requests for certain types of recipes, please be in touch: firstname.lastname@example.org.
Thursday, Sept. 9
Pick-up of my local bag this afternoon revealed two large melons. Melon at this time of year is not even comparable to the washed-out blechy stuff you find in those grocery store fruit trays. It’s sweet like candy. Love it.
That said, we are currently experiencing an overload in our house. We are a family of three and one of us is very small — one-year-old to be exact — and can only eat so much. We all like our melon but we had a half honeydew and a three-quarters of a cantaloupe in the fridge to begin with and now two more honeydews in addition.
This has me looking for ideas because cut-up-and-keep-in-a-bowl-in-the-fridge-and-graze-on-it is not getting us far enough. A little poking around has me contemplating a recipe for melon popsicles I found at Epicurious.com.
I know, it’s freezing. I’m hoping that we’ll have a temperature surge soon enough and eating popsicles will once again seem reasonable.
Honeydew Lime Popsicles
1/4 cup sugar (honey would do nicely, if you prefer)
1/4 cup water
one 3-1/2 lb ripe honeydew melon, peeled, seeded and cut into half-inch pieces (about 4 cups)
2/3 cup fresh squeezed lime juice
Dissolve sugar/honey in water by heating in small heavy saucepan, then cool. Blend half of melon and half of lime juice in a blender or food processor until smooth. Add syrup and remaining melon and lime juice and puree until smooth. Force puree through a fine-mesh sieve into a bowl, pressing on solids and then discarding them. Pour mixture into molds and freeze until hardened, at least six hours.
– Dinah Murdoch lives, eats and writes in Kitchener.