From apples to corn, we’ve got local produce coming out our ears, pun intended. During the growing season, most of what can be grown in Vermont appears in our produce department at some point, and we’ve still got local melons in stock. It’s the perfect chance to get them while they last and a perfect way to enjoy these last few weeks of summer.
Full Moon Farm is run by husband and wife team Rachel Nevitt and David Zuckerman, who juggles being a successful farmer with being our state’s lieutenant governor. Their farm in Hinesburg is certified organic and is primarily operated as an organic vegetable CSA, where they are “absolutely committed to connecting consumers to their local food sources and producers.”
Once you’ve selected some excellent melons, try them in this Cucumber Melon Chutney:
1 1/2 cups seeded and diced honeydew melon
1 1/2 cups seeded and diced cucumber
2 tablespoons minced red onion
1 small jalapeño pepper, seeded and minced
2 tablespoons minced cilantro
2 tablespoons minced fresh mint
1 teaspoon curry powder (optional)
Juice of 1 lime
Salt to taste
In a large bowl, stir together all of the ingredients, tasting for salt. Refrigerate for at least one hour prior to serving.
This chutney makes a fantastic seasonal bruschetta, spread on crusty baguette slices sprinkled with salty feta cheese and extra mint. Or add a spoonful or two to curried fish filets or fish tacos for a fresh summer flavor.