When life gives you lemons, you make lemonade, right?

So, when a certain 2-year-old butterfingers dropped our yellow CSA watermelon this week, we made a smoothie.

Just take a halved small watermelon (above, already prepared, as it stands) and scoop the flesh into a blender, seeds and all. Add a little water (enough to get the blender going) and blend. Once all frothy and juicy, pour into a large glass or mason jar — running it through a metal wire strainer to get rid of the seed gunk — and wallah! Instant smoothie:

So, what else did we do with the beautiful veggies we received from Rolling Prairie last week?

Well, the tomatoes, basil and cucumbers all made it into various forms of salad, while the potatoes went to a dish we’d never tried before from Nancy O’Connor’s fabulous “Rolling Prairie Cookbook.”

It’s kind of amazing we’ve never made this recipe because it seems like we’ve tried nearly everything in this cookbook. (FYI: I won’t treat you to a current pic of the cookbook because it’s got the stains and smells of being VERY well-loved … which is probably slightly disgusting in a cooking blog.) But we did finally try them while having friends over for dinner and they were awesome, even if my photography is not.

Green Onion and Potato Pancakes (From Nancy O’Connor’s “Rolling Prairie Cookbook”)

1 pound potatoes

1 teaspoon olive oil

12 green onions, bulbs and greens, chopped

¼ cup minced parsley

½ cup fresh bread crumbs

2 eggs, beaten

½ cup lowfat sour cream

1 teaspoon salt

Lots of freshly ground black pepper

2 to 3 tablespoons oil for frying

Wash potatoes, cut into big chunks, boil, and mash — no need to peel, the skins add nice texture and color to the pancakes. Heat olive oil in a small skillet over medium heat. Add green onions and sauté for 3 minutes, until just tender. Combine potatoes, onions and remaining ingredients, except for frying oil. Stir well. Heat 1 tablespoon of the frying oil in a large skillet over medium heat. Drop pancake mixture onto hot skillet, approximately 2 heaping tablespoons per pancake. Flatten with a spatula. Fry 2 to 3 minutes on each side until golden brown. Repeat for rest of mixture. Makes 12 to 14 pancakes.

So, what’d we get this week in our CSA bag? Tomatoes, cucumber, onion, potatoes, baby melon and assorted peppers.