It is watermelon season and we are loaded with melons. The hot
weather brings at least one delightful result, the melons are delicious. The
okra loves the heat too, but it’s not in me to wax rhapsodic about okra.
As it happens National Watermelon Day was last week so I am
armed with an abundance of information and recipes related to watermelon. For
example, from Consumer Reports (and why they are reporting on watermelon I have
no idea)”the nutrient watermelon is most know for is not a vitamin or mineral…
but a phytonutrient called lycopene – a powerful antioxidant that gives the
fruit’s flesh its characteristic pink hue. ‘Like all phytonutrients, lycopene
appears to protect against some cancers, such as prostate cancer and breast
cancer’, says Dr. Lisa Sasson, nutrition professor at New York University.’” She adds that there are many recipes for
using watermelon, fresh or cooked, and I’ve included a couple below, but what
she says next hits home: “It’s a short
season, so go out and enjoy.”
We’ve been loading the kids plates with fresh cold watermelon
at the Free Kids Meal. What could be better on these hot days? It’s over 90% water, cold and tastes great. Our
last Kids Meal of the year is this Tuesday. The menu is hamburgers, watermelon
(what a surprise), jellybean tomatoes and milk. I want to take a moment to
thank all the volunteers who helped serve the meals this summer. It was a lot
of meals – by Tuesday it will be up to over 3,800. Special thanks go to our
professional cooks – Syerra Conklin, Josephine (Jo) Provance, and Theresa
White, as well as our able assistant KB Hardesty. And to our volunteers who
were at the market serving kids almost every week – Braxton Melton, Paul
Jackson and Annette Elam. Where would we have been without the amazing Ann Foos
who recruited whole crews for us on many days and the wonderful Keller Williams
team who filled all the volunteer positions on two of the hottest days of the
summer. Or the Brashears boys (above) who took such pleasure in handing out milk to
their peers. And to those of you who helped once or several times, we couldn’t
have done it without you!
We’re looking forward to another lovely Saturday market. Since
it was rained out last Saturday, the streetcar will be running from 9 to noon. The
rides are free and they leave from the depot west of the market.
Cooking for a Cause benefits the students of Eastmoreland
Elementary in Joplin (especially the kids with autism). For less than $5 you
get a biscuit and gravy (with one free refill), two sausages, two farm fresh
eggs cooked to order, slices of market tomatoes, and coffee or juice. Special
bonus – since we are closing down the kids meal and have extra chocolate milk, the
first 99 people who want a carton of milk, with or without breakfast can have
one for free!
Scott Eastman takes the market stage. Music and meal run from 9
to 11.
Chef JR Amos, the executive chef of Mercy Hospital, will
conduct a cooking class at the market Saturday. This is his second class at the
market this year. They are organized by Arvest Bank, who pays the chef and the
chef then donates his payment to the kids meal. Win-Win for the market!
He’ll be preparing honey mojito fruit salad, sweet street corn
salad, mixed summer vegetable, multicolored cheesy potato crisp and lemon herb
de provence breast of chicken. Unlike our regular demonstration, we set up
benches for folks. Last time he had a couple of ladies who watched it from
beginning to end and lots and lots of others who sat in for a recipe or two.
Tuesday Rob Pommert will play and Stewart’s Bakery will serve
supper. MU Extension will demo a tasty dish.
Thursday William Adkins plays and Stewart’s Bakery will serve
lunch. School may have started but we will still have lots of fresh produce and
good things for you to enjoy.
Here are those melon recipes I promised. This Martha Stewart recipe
is recommended by Sam Knudtson, a market regular:
Easy Melon Sorbet
All you need are a few fresh melons and a food processor.
First, cube a melon and freeze it in a food-storage bag. When you're ready to
make sorbet, place frozen melon in the food processor, and puree. You may need
to add water to smooth. Add sugar to taste, and puree again. Serve immediately,
or store in the freezer in an airtight container up to 2 weeks.
MU Extension made this recipe from their app Seasonal and
Simple at the market yesterday. It was tasty and refreshing:
Melon Salsa
2 cups melon, seeded and chopped
1 cup cucumber, peeled, seeded and chopped
1/4 cup onion, red or white, chopped
2 tablespoons fresh cilantro or mint, chopped
1 jalapeno, seeding and finely chopped
1/4 cup lime or lemon juice
1 tablespoon sugar, white or brown
In a medium size bowl, stir together all ingredients. Taste and
season with more juice or sugar, if needed. Cover and chill for at least 30
minutes. Serve with grilled or broiled chicken or fish.
