LJWorld.com weblogs Eat Your Vegetables
Cooking away the CSA, week 22: Frosty melon chiller
Last week, we got a huge, sweet-smelling cantaloupe as part of a major CSA haul: slicing tomatoes, cherry tomatoes, cucumbers, bell peppers, hot peppers, bok choy, edamame and said cantaloupe.
In my eyes, it was the perfect variety, especially on a week that would be nuclear-hot by the end.
And, though it was a lot, I can honestly say we used everything. Making fajitas, stir-fry and keeping cool with a really delicious smoothie.
I’ve made a version of this smoothie before, but it was super hot and I felt like I needed an extra nutrient boost because I’d gone on a long run and really needed to be rehydrated with some good stuff. So, I decided to add mellow spinach to my icy-cool cantaloupe smoothie. It worked really well, and added to the green rush brought on by the mint.
Unfortunately, my mint plants have turned brown with the weather (I have faith they’ll bounce back), so I had to use mint extract instead of real leaves. I prefer real leaves, but I needed to drink something right then and I didn’t want to trudge to the store just for a few leaves.
Cool Green Cantaloupe Chiller
½ cantaloupe, chopped or spooned out of rind
2 handfuls baby spinach
Few mint leaves or drop of mint extract
2-3 ice cubes
Water, as needed
Put all ingredients in blender. Add just enough water to get above the blades. Blend. Serves 1-2.
So, what’d we get this week from Rolling Prairie? Two kinds of tomatoes, garlic, green beans, potatoes, basil, cucumber, bell peppers and cantaloupe.