This recipe is based on one from “660 Curries” by Raghavan Iyer . Apparently it’s a specialty of the Indian state of Rajasthan. It was printed in Saveur magazine, I think, and they recommend for a thicker curry, remove half of the cooked watermelon pieces, blend them to a pulpy consistency, and stir them back into the curry. The ajwain and nigella seeds are available at Indian groceries and I think I’ve seen them at Sevananda. I can’t wait to try this one.
Yes, melons make great smoothies. Or soup. Try this one both ways.
Craig Richards of St. Cecilia demoed this recipe at the Peachtree Road Farmers Market. Love the combination of melon, cucumber and peppers.
This is such a traditional Southern relish!
No, that’s not a typo. This week we’ve got a salsa recipe that works with either your watermelon or your field peas. If you’re like me and want to eat your field peas just as field peas this week, then hold onto this recipe if you get to the point you want to do something different with those pretty peas.
Have we talked about combining tomato and watermelon in a salad before? Fabulous. Add some feta or goat cheese or little mozzarella balls if you like. Basil? Yum.
This recipe is from Austin, Texas pastry chef Jessica Maher. Perfect way to beat the summer heat. Doctor up a little store bought frozen yogurt, make the easy soda (a lot like the preceding soup recipe) and you’ve got a perfect summer dessert.
I’ve been wanting to make pickled watermelon rind and am delighted to have an organic melon for just that purpose. Can I convince you to give pickling a try?
Martha McMillin of The Preserving Place suggests wrapping pickled watermelon rind in prosciutto for a great Southern twist on the traditional melon-prosciutto combination. Yum.
This martini recipe came from the folks at East Atlanta Village Farmers Market. It’s from food blog Glue & Glitter. The original recipe called for watermelon, but it would work with any melon that came in your box. I got watermelon, I know there were other varieties as well.