Box #12: It’s Melon Time

Animal Place Newsrebecca volunteer

Interested in volunteering?  We could always use a helping hand with the animals, on tours, at outreach events and of course on the veganic farm.

Join us for a volunteer orientation this Saturday, 11am – 1pm.  Please sign up online, and let us farmers know that you’re coming…we’d love to share a post-orientation melon with you.

What’s inside:

Cantaloupes and Haogen Melons – fresh-picked but ripe, so best stored & chilled in the fridge.

Rainbow Bell Peppers – you’ll get a combo of green, red, yellow, orange or purple.  The taste is similar – sweet!

Red Wing Onions – we’ve left a bit of the stem, which can be chopped up along with the bulb

Romaine  and Butterhead Lettuce – times two!  We don’t want to risk the lettuce “bolting” in the high temps this week, so we’ve included two heads this week.  Fingers crossed that we can include lettuce again next week.

Mixed tomatoes – we’ve had a tumultuous tomato season, due to an unexpected late frost back in May.  In your box you’ll find some mix of Green Zebras, Rutgers beefsteak (unfortunately named) and Brandywine.

Red cherry tomatoes

German Butterball or Rio Grande Russet Potatoes

Lemon Cucumbershen melon close up

Green Cucumbers

Green or Yellow Summer Squash

What’s happening on the farm:

It’s melon time!   The seeds were planted in the springtime by a team of interns from both Animal Care and the Farm.  For the second season in a row, melons have proven to be both an easy and abundant crop for us.  We plant, water and wait.  While the pigs are the most vocal and eager to devour this sugary treat, the chickens also enjoy pecking out the seeds and then gently nibbling away the rest.  What a pleasure to watch our new hens, recently rescued from a miserable life, enjoy the sweet slices….finally, finally, enjoying a sweet life.

Cantaloupe Sorbet – by Vegan Dad

For those who wonder about the alcohol, it inhibits freezing and gives the sorbet a softer and smoother texture. You don’t have to use it, but it is better if you do.

INGREDIENTS
Makes about 4 cups, or 1 quart
– 3.5 cups diced ripe cantaloupe
– 1 cup sugar
– juice of 1 lemon
– 2 tbsp tequila

METHOD
1. Place diced cantaloupe and sugar in a food processor and process until smooth. Add lemon juice and tequila and blend.
2. Place mixture in the fridge for an hour to chill, then process in an ice cream maker. Transfer to a container and freeze overnight before serving.

Cantaloupe Sorbet

 

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