I made this salad about a week ago right before the mr and I left town for the weekend. I had just gotten 2 very large canary watermelons from the farm, and had a million cucumbers and a trillion tomatoes from the garden. If a trillion tomatoes seems like a lot it is. But that is how many I had, and still do (this years garden just won’t quit) And with counters of all the fruit and veggies that I could possible want at one given time, we needed to eat some up before we left. But I really wanted watermelon and felt guilty about cutting into one when I would be fine left for a while and there were a million ripe and ready tomatoes to eat that would not last the weekend fresh. But guess what, went for it anyway and cut up a watermelon because damn it, I really wanted watermelon.
So a bazillion tomatoes (notice how the number keeps getting bigger, that’s because it’s truth) a million cucumbers, and now a watermelon that needs to be eaten. Salad it will be. (I had the littles over to eat the rest of the watermelon, they will always help a lady out)
A big ass fruity, citrus-y, crispy, tangy salad. A party of all these fresh fantastic flavors all up in your mouth. The first time I made this, I thought there was a chance the mr might not like it, but as it turns out he like it very very much, enough to eat the whole entire big ass bowl of it. (I got a few measly little bits) I have since made this salad two other times and know well enough to save myself a bowl of my own. The mr forgets to share.
The stuff. Watermelon (I used a canary but a red watermelon works too) onion, cucumber and tomatoes. A jalapeno for a little heat, fresh basil and mint, a lemon and salt and pepper.
First the watermelon. You probably don’t want to eat the rind so remove that and chop up the fruit into mouth sized pieces. IF you have a really seedy melon, just remove what you can see and save them for roasting later (yes roast the seeds.. they are fantastic)
Now the cucumber, onion and jalapeno get their turn to be chopped up. Cucumber into smallish pieces. Onion thin and small pieces and jalapeno into very tiny little pieces. After those go into bowl, it’s tomato time. Just cut up into into mouth sided pieces and into the bowl too.
Red, yellow, and green tomatoes. The colors are so PRETTY!
Mint and bail minces up nice .
Topped with all the fresh herbs, salt and pepper, and lemon juice.
A thing of beauty and tastes better then it looks. A salad worth making over and over and lots of it too.
Make sure to save yourself a bowl if sharing, you might not get any otherwise.
Have a great weekend
-C
serves between 2-4 people
1/4 of a canary watermelon (around 3 cups cubed)
1 cucumber
2-3 tomatoes of any variety
1/2 of an onion (red or sweet white)
handful of fresh basil and mint
1 small jalapeno
1 lemon
salt and pepper
Take watermelon and remove rind then cut the melon into mouth sized chunks. If you melon has seeds, remove what you can (save for later to roast) and place into a large bowl. Grab cucumbers and cut into mouth sized chunks. Thinly slice onion into long thin ribbons then into smaller pieces and then cut up jalapeno.%u00a0 To cut the jalapeno, remove stem, cut in half length wise, then scrap the seeds and ribs from the inside out. Dice the pepper into very small pieces and toss everything you just cut up into the bowl with the melon.%u00a0 Tomatoes now get cut into chunks and those go into the bowl too. Sprinkle with a pinch of salt and pepper and the juice of the lemon. Cut or chop fresh basil and mint up and add on in. Mix it all up and that’s that.
There is corn everywhere!!
This past weekend, the mr and I were out and about in the sticks of Vermont and got an eyeful of this very familiar sight of%u00a0corn fields forever. It’s just part of the landscape.. Blue sky, big lush mountains, little rives and big fields of corn. It is ever so%u00a0lovely%u2026 and so telling. Tall high corn fields just means %u00a0two%u00a0things. 1.We will be eating lots of corn, and, 2. the summer is winding down. So soon we will be talking apples and root veggies, but until then,%u00a0we will just eat the corn and revel in what I consider one of the best and most beautiful times of the year here in Vermont.
And after seeing all the corn (and we have been%u00a0getting a bunch in the farmshare) I realized that%u00a0I need to step up my corn game.
What better why to fancy up some corn then to fancy up the stuff people like to smother on it%u2026. butter.%u00a0
Whenever I think about butter, I think about my sister, the one that, as a little kid, used %u00a0sneak to the kitchen and%u00a0eat%u00a0whole sticks of butter. This (to me)%u00a0just seemed like a pretty gross option%u00a0for a snack, but you know, whatever floats your boat I guess.
Bur after making making this coconut butter, I can see the draw, for I would sure love to eat the entire%u00a0contents of a jar of this butter. (I have been eating a spoonful here and there)
Lime cilantro coconut butter.. Its my new thing%u2026corn or not.
The stuff. We have some lovely, super fresh from the farm, corn on the cob. Then for the coconut butter we have , unsweetended coconut flakes, a lime, som ecilantro and salt.
Dump coconut flakes into a food processor. Turn to on and let it go.
After about 7%u00a0minutes%u2026 you coconut will start to clump together and look like this. And maybe you are like, “this shit isn’t going to happen”.. well be patent. Scrap the coconut off the sides and keep the processor%u00a0going.. scraping down the sides whenever you need to.%u00a0
And eventually, after another 8-10 minutes,%u00a0%u00a0it will turn into this.. a nice creamy buttery butter.%u00a0
Now add in the zest of the lime, the lime juice, a pinch of salt, %u00a0and cilantro%u00a0into the butter. Turn processor back on until combined.
And you got yourself some freak yeah cilantro lime coconut butter%u2026 ready to smother your corn with.%u00a0
This amount is good for 6-8 corn cobs%u2026 Any extra is excitlent on any veggies, bread, cake, or spoon.
And stick that butter in a jar.
I dare you not to eat a spoonful right now. (I licked the bowl down clean)
%u00a0So I hope I am not being presumptuous%u00a0when I think that%u00a0you%u00a0know how to cook corn. Or maybe you have a specific way you like to cook your corn.%u00a0But just in case, %u00a0husk corn and%u00a0stick%u00a0either in a pot%u00a0and boil until cooked,(about 8-10 minutes)%u00a0%u00a0or like me, char on the grill, or under the broiler.%u00a0
So cook some corn%u2026.And smother it with the butter.
And there you have it, some freak yeah amazing lime cilantro coconut butter smothered on some corn.
So good%u2026..so good.
Have a great day!
-C
1 1/2 cups dried unsweetened coconut flakes
1 lime
1/2%u00a0bunch of fresh cilantro (about a 1/4%u00a0cup chopped)
salt
1 tablespoon coconut oil (optional)
freshly cooked corn on the cob%u00a0
Note. Any extra butter is good on anything and everyhitng!!!
Place coconut into a food prosser and turn to on. Prosse until coconut start to stick to sides. Stop, scrap down bowl, then conuitne to process. Repet this until the coconut has turned into a creamy buttery goodness. %u00a0
Add the juice, the zest, a pinch of salt, and the cilantro to the butter. Pulse until combined. If you want to add in a little coconut oil here to make it a little smoother, go for it.%u00a0
Scoop%u00a0into a jar. When your corn is hot and ready, smother butter all over.
And eat. There swill be stuff stuck%u00a0in your teeth..Don’t worry about it. Think of it as a snack for later.
THE LOVELY CRAZY
August 18, 2019 by maximios • Blog
I made this salad about a week ago right before the mr and I left town for the weekend. I had just gotten 2 very large canary watermelons from the farm, and had a million cucumbers and a trillion tomatoes from the garden. If a trillion tomatoes seems like a lot it is. But that is how many I had, and still do (this years garden just won’t quit) And with counters of all the fruit and veggies that I could possible want at one given time, we needed to eat some up before we left. But I really wanted watermelon and felt guilty about cutting into one when I would be fine left for a while and there were a million ripe and ready tomatoes to eat that would not last the weekend fresh. But guess what, went for it anyway and cut up a watermelon because damn it, I really wanted watermelon.
So a bazillion tomatoes (notice how the number keeps getting bigger, that’s because it’s truth) a million cucumbers, and now a watermelon that needs to be eaten. Salad it will be. (I had the littles over to eat the rest of the watermelon, they will always help a lady out)
A big ass fruity, citrus-y, crispy, tangy salad. A party of all these fresh fantastic flavors all up in your mouth. The first time I made this, I thought there was a chance the mr might not like it, but as it turns out he like it very very much, enough to eat the whole entire big ass bowl of it. (I got a few measly little bits) I have since made this salad two other times and know well enough to save myself a bowl of my own. The mr forgets to share.
The stuff. Watermelon (I used a canary but a red watermelon works too) onion, cucumber and tomatoes. A jalapeno for a little heat, fresh basil and mint, a lemon and salt and pepper.
First the watermelon. You probably don’t want to eat the rind so remove that and chop up the fruit into mouth sized pieces. IF you have a really seedy melon, just remove what you can see and save them for roasting later (yes roast the seeds.. they are fantastic)
Now the cucumber, onion and jalapeno get their turn to be chopped up. Cucumber into smallish pieces. Onion thin and small pieces and jalapeno into very tiny little pieces. After those go into bowl, it’s tomato time. Just cut up into into mouth sided pieces and into the bowl too.
Red, yellow, and green tomatoes. The colors are so PRETTY!
Mint and bail minces up nice .
Topped with all the fresh herbs, salt and pepper, and lemon juice.
A thing of beauty and tastes better then it looks. A salad worth making over and over and lots of it too.
Make sure to save yourself a bowl if sharing, you might not get any otherwise.
Have a great weekend
-C
serves between 2-4 people
Take watermelon and remove rind then cut the melon into mouth sized chunks. If you melon has seeds, remove what you can (save for later to roast) and place into a large bowl. Grab cucumbers and cut into mouth sized chunks. Thinly slice onion into long thin ribbons then into smaller pieces and then cut up jalapeno.%u00a0 To cut the jalapeno, remove stem, cut in half length wise, then scrap the seeds and ribs from the inside out. Dice the pepper into very small pieces and toss everything you just cut up into the bowl with the melon.%u00a0 Tomatoes now get cut into chunks and those go into the bowl too. Sprinkle with a pinch of salt and pepper and the juice of the lemon. Cut or chop fresh basil and mint up and add on in. Mix it all up and that’s that.
There is corn everywhere!!
This past weekend, the mr and I were out and about in the sticks of Vermont and got an eyeful of this very familiar sight of%u00a0corn fields forever. It’s just part of the landscape.. Blue sky, big lush mountains, little rives and big fields of corn. It is ever so%u00a0lovely%u2026 and so telling. Tall high corn fields just means %u00a0two%u00a0things. 1.We will be eating lots of corn, and, 2. the summer is winding down. So soon we will be talking apples and root veggies, but until then,%u00a0we will just eat the corn and revel in what I consider one of the best and most beautiful times of the year here in Vermont.
And after seeing all the corn (and we have been%u00a0getting a bunch in the farmshare) I realized that%u00a0I need to step up my corn game.
What better why to fancy up some corn then to fancy up the stuff people like to smother on it%u2026. butter.%u00a0
Whenever I think about butter, I think about my sister, the one that, as a little kid, used %u00a0sneak to the kitchen and%u00a0eat%u00a0whole sticks of butter. This (to me)%u00a0just seemed like a pretty gross option%u00a0for a snack, but you know, whatever floats your boat I guess.
Bur after making making this coconut butter, I can see the draw, for I would sure love to eat the entire%u00a0contents of a jar of this butter. (I have been eating a spoonful here and there)
Lime cilantro coconut butter.. Its my new thing%u2026corn or not.
The stuff. We have some lovely, super fresh from the farm, corn on the cob. Then for the coconut butter we have , unsweetended coconut flakes, a lime, som ecilantro and salt.
Dump coconut flakes into a food processor. Turn to on and let it go.
After about 7%u00a0minutes%u2026 you coconut will start to clump together and look like this. And maybe you are like, “this shit isn’t going to happen”.. well be patent. Scrap the coconut off the sides and keep the processor%u00a0going.. scraping down the sides whenever you need to.%u00a0
And eventually, after another 8-10 minutes,%u00a0%u00a0it will turn into this.. a nice creamy buttery butter.%u00a0
Now add in the zest of the lime, the lime juice, a pinch of salt, %u00a0and cilantro%u00a0into the butter. Turn processor back on until combined.
And you got yourself some freak yeah cilantro lime coconut butter%u2026 ready to smother your corn with.%u00a0
This amount is good for 6-8 corn cobs%u2026 Any extra is excitlent on any veggies, bread, cake, or spoon.
And stick that butter in a jar.
I dare you not to eat a spoonful right now. (I licked the bowl down clean)
%u00a0So I hope I am not being presumptuous%u00a0when I think that%u00a0you%u00a0know how to cook corn. Or maybe you have a specific way you like to cook your corn.%u00a0But just in case, %u00a0husk corn and%u00a0stick%u00a0either in a pot%u00a0and boil until cooked,(about 8-10 minutes)%u00a0%u00a0or like me, char on the grill, or under the broiler.%u00a0
So cook some corn%u2026.And smother it with the butter.
And there you have it, some freak yeah amazing lime cilantro coconut butter smothered on some corn.
So good%u2026..so good.
Have a great day!
-C
Note. Any extra butter is good on anything and everyhitng!!!
Place coconut into a food prosser and turn to on. Prosse until coconut start to stick to sides. Stop, scrap down bowl, then conuitne to process. Repet this until the coconut has turned into a creamy buttery goodness. %u00a0
Add the juice, the zest, a pinch of salt, and the cilantro to the butter. Pulse until combined. If you want to add in a little coconut oil here to make it a little smoother, go for it.%u00a0
Scoop%u00a0into a jar. When your corn is hot and ready, smother butter all over.
And eat. There swill be stuff stuck%u00a0in your teeth..Don’t worry about it. Think of it as a snack for later.