Summer Melon Salads
By Market Chef Maggie C. Perkins of Notes From Maggie’s Farm
Assorted summer melons (cantaloupe, canary, Gaia, honeydew) seeded and chopped
Roasted Hatch chile peppers, seeded, de-stemmed, peeled, and pith removed
Cucumbers, skins remaining, chopped
SOCO ginger beer
Salt, to taste
Combine all salad ingredients together, tasting as you go to monitor for your desired heat. Add ginger beer to liquify to salsa consistency. Salt to taste. Chill before serving.
For those who tried to recipe at the Mueller market — we substituted poblano peppers, celery microgreens, papalo, and ginger Kombucha.
For those who tried to recipe at the Domain market — we cut melon and cucumber into bite-sized pieces, used fresh basil and mint, dressed with Stellar Gourmet Lavender Jalapeño jelly thinned with red wine vinegar, and complimented the salad with Belle Vie Farm Duck Proscuitto, shredded.
Photo Credit: Maggie C. Perkins of Notes From Maggie’s Farm