You can tell it's midsummer by this week's bounty. Returning from previous weeks: potatoes (though a different variety), corn, cucumbers, squash (yellow and zucchini), cabbage (though this week it's napa), cherry tomatoes, cantaloupe, peaches, watermelon, and basil. New: 2 regular tomatoes, 1 heirloom tomato, and blackberries.
This week's produce was so yummy, we had to sit down and eat some of it as soon as we got it home. We ate yellow squash, and cucumbers that I split between us, because each cuke has its own distinct flavor. Then fresh raw corn. But the star of our post-pickup picnic really was the heirloom tomato—so sweet, juicy, and flavorful we needed two napkins apiece. All the bounty got a protein boost from fresh goat cheese served alongside (a perfect combo with the tomato and a sprig of fresh basil). And what summer picnic is complete without watermelon?
To complement our fantasia of freshness, I concocted another simple blender beverage—and used up the end of last week's canteloupe into the bargain:
1/2 large cantaloupe, peeled and seeded
dash of vanilla
pinch of salt
Throw everything in a blender with a splash of water and liquify. The salt makes the cantaloupe sweeter; if the drink isn't sweet add a little more. Just go slowly or you'll have salty cantaloupe soup. (Hmmm, I'll have to try that!) Optional mix-in/garnish: fresh mint. Serve cool or room temperature for full flavor. Enjoy!