WHAT’S IN SEASON
The sweet smell of melons is in the air. It’s interesting that the height of the summer fruits is at the beginning of the fall this year. Warm temperatures and several weeks of sunny days have brought sweet, juicy, and delicious melons to our tables.
Smaller scale specialty melons are one of my summer favorites. These types of melons are tender, with a softer skin and a sweetness that is not found in most grocery store melons. Typically, stores carry what is commonly referred to in the industry as ‘shipper’ melons. These varieties tend to be harder, firmer, and can withstand the tough delivery process that goes along with commercial-scale processes.
Several years ago at our local farmers market I stumbled upon a farmer who grew only delicate, unusual, and surprisingly luscious melons. It was then that the world beyond cantaloupes opened before my eyes. Cantaloupes, large watermelons, and honeydews are the ‘shippers.’ They can withstand being tossed around and packed tightly, and they typically have a longer shelf life. Don’t get me wrong; these ‘shipper’ melons do have a place in our food chain. But there are so many delicious varieties of melon that are rapidly becoming rediscovered through local CSAs and farmers markets.
Piel de Sapo, originating from Spain, is one of our favorites at Mountain Bounty Farm. The skin is green with a somewhat rough texture. Upon first glance, many are confused whether the Piel de Sapo is a melon or a squash because of the visual characteristics of the skin. However, once opened the melon reveals a white flesh and has a very sweet, juicy flavor. Charentais is a French melon with a strong musky flavor and deep orange flesh. Galia melon is an ‘arava’ melon originating from Israel. This is another favorite of ours. It has a green, sweet flesh and looks similar to a standard cantaloupe.
Melons are delicious eaten either at room temperature or cooled in the refrigerator. If there is ever a chance to eat them hot from the field or garden, it’s an amazing treat and should not be missed. Melons can be served and prepared in a variety of ways. Sliced melon wrapped in prosciutto is a fun summer hor’s d’oeuvre. Tender varieties can be added to a fruit salad right before serving. Melons can be used to make homemade sorbet and even cocktails. Melons pair well with goat cheese, nuts, fresh mint, fresh-squeezed lime juice, and salted pork, and are served well with any meal of the day.
~ Jen Ellermeyer is a Truckee resident and the CSA manager for Mountain Bounty Farm, which provides a year-round community supported agriculture program that delivers fresh, delicious, seasonal produce weekly to your area. Info: (530) 292-3776, mountainbountyfarm.com. Comment on this column below.
