Notes from Nikki-Honeydew Basil Icepops

This is the first of several great recipes from Nikki's kitchen experience this week. I must say I was thrilled to hear some positive feedback about the melons. They are such a challenge to pick at peak ripeness, especially the watermelon. Cantaloupes are relatively easy, they slip off the vine when they are ready; watermelons however, are a whole other story. The infamous thud test (the sound the watermelon makes when you tap it), is still beyond me. I thought you might appreciate this link on how to tell when melons are ripe, or at least be somewhat sympathetic if the melons you get are less than perfect :) If you check out the link you can see its definitely a skill to pick pefectly ripe honeydews and watermelons and gets much harder with all the rain we have been having. Enjoy Nikki's delicious recipe.

Honeydew Basil Popsicles
I don't know about you, but we are absolutely smitten with Claire's honeydew this year. The flavor is superb! The following recipe is so simple, and really showcases the superior taste of Inverbrook honeydew 2011. :-)
Enjoy!

Ingredients

One medium honeydew, seeded, peeled, and chopped
A squirt of agave (optional)
A handful of basil leaves
A tiny pinch of sea salt

1. Put all the ingredients into a blender and blend until smooth (you can add a bit of water if needed to process, not too much though; you don't want to water down the flavor).
2. Pour into popsicle molds (or paper cups with wooden popsicle sticks).
3. Freeze for about 6 hours.
4. Pop them out of the molds and enjoy!

Makes about 10 average sized pops

Staying Cool-Recipe Ideas for this Summer Heat

Whew!!!! Its not been a fun week in the fields, the heat has been pretty brutal. I guess the reward is getting to turn the summer produce into something delicious that can also cool you off. Smoothies seem particularly popular as of late. Fresh Basil posted this great link to smoothies from the Mother Nature Network. Last night I decided to put together my own version of a vegetable smoothie. I combined some spices, salt, cucumbers and tomatoes in the blender--hit the puree button--then added a medley of chopped and sweated vegetables that included about 4 baby squash, an onion and a couple of tomatillos--I then gave the veggies a quick chop in blender, to produce a colorful and delicious gazpacho type drink/soup. Of course I was too tired and hungry to think out recording quantities to provide a step by step recipe guide for you--but I did find this link to a cold summer vegetable soup.

Today I moved on to a sweet smoothie made with the delicious Highland Farm sheep yogurt available at the farm, a handful of frozen blueberries, a banana, some chopped carrots, mint and ginger. It was refreshing and full of antioxidants--perfect for today's heat. Along with smoothies and lassis, another recipe trend for the heat of summer is unconventional ice pops--the latest issue of Fine Cooking Magazine has this link on ice pop recipes. And here is another great link for 50 delicious and creative ice pop ideas. Pending some disaster related to plant disease or insects--your share over the next couple of weeks should include more cucumbers and eventually melons, which are a little more conducive to the above links. In the meantime here is a link to veggie ice pops; stay cool and enjoy your share.