I really enjoy hitting up the farmer’s market during the summer and early fall months. It’s almost like a game, seeing what new fruits and veggies they will have next. Abby and I bet how long the plums will last or see when they’ll have peppers. Do you think this farmer will have habaneros yet? Who has the better cherries?
Lately, there has been an absolute melon takeover. One of our favorite stands has watermelons, honeydew, cantaloup, canary melons and tons more. If I had stronger arms, we’d probably get one of each. After carrying around 3 pounds of tomatoes, 3 pounds of yellow onions, 1 pound of red onions, dozens of jalapeños, plums, freshly baked bread and assorted squash, I have to go easy on the melons.
Recently, we tried out a canary melon. It was sweet and juicy, bordering on too sweet. I scooped out the seeds and peeled that sucker. We saved half for eating and I turned the rest into a sweet margarita. It’s Monday and we are just getting back into the swing of things for the work week. But why not try indulging in a margarita to celebrate the beginning of a great week?
- 1 canary melon (or other small melon of choice), peeled, seeded and cubed
- ¼ cup sugar
- ½ cup water
- 2 ounces tequila
- juice of 1 lime
- In a small sauce pan over medium high, combine sugar and water until sugar is completely dissolved.
- Combine sugar, melon chunks and sugar water in your blender. Blend until smooth.
- Strain the melon mixture through a fine mesh strainer or cheesecloth.
- Combine tequila, 4 ounces melon mixture and lime juice in a glass.