It was so hot last Friday, and I just wanted something easy to make for dinner. So we had grilled kebabs over rice and a mint melon salad. The cool thing was, except for the rice and olive oil, all fresh ingredients were locally sourced.
For the kebabs, we used our beef kebab meat that we received in our meat CSA share from Braucher’s Sunshine Harvest Farm, plus green peppers and onions from our Harmony Valley Farm vegetable CSA share and mushrooms that I bought from Mississippi Market (which came from another WI farm).
I marinated the beef and vegetables in Rick Bayless’s Frontera Kitchen Fajita Marinade because I was feeling too lazy to research and put together my own marinade. (Any quick recipes you could give me to use next time?)
The mint melon salad recipe appeared in our HVF CSA newsletter last week. It was perfect for the hot weather – cool, juicy and refreshing. I’m digging the cucumber-mint combination in recipes this year!
Mint Melon Salad
From the Harmony Valley Farm CSA Newsletter, 08/13/09
1-2 small watermelons or other melons [we used our yellow watermelon from HVF]
1 large or 2 small cucumbers
2-3 sprigs fresh mint (about a dozen leaves)
2 tsp. olive oil
Pinch of salt
1 jalapeno (optional)
Peel, seed and chop cucumber and melon into bite-sized pieces. Roughly chop mint leaves, leaving them in large chunks. If using jalapeno, remove seeds and cut into rings.
Toss all ingredients and refrigerate at least 1 hour to blend flavors.
I left out the jalapeno, thinking it would make it more likely that my kids would eat it. But did they have any of the salad?? Nope. Oh well, all the more for my husband and myself. Next time I’ll have to throw one in.