August 18 CSA Delivery
Recipe Suggestions from Conne Ward-Cameron

Who was it who asked earlier this year about getting fruit as part of our boxes? Blueberries, melons and the first apples, all in one fell swoop. Yum!

At our house, the ice cream maker has been getting a workout for the last few weeks. Watermelon sorbet and peach sorbet are in the freezer – based on a recipe I got last fall from The Shed at Glenwood: 6 cups diced fruit, 1/2 cup wine, 1 cup (more or less) sugar. Whiz it all together in a food processor or blender and throw into your ice cream maker. We have an ice cream maker with a compartment you keep in the freezer for spur-of-the-moment sorbet cravings. But you could just whip up the puree and freeze it as is – the alcohol keeps it from becoming rock hard, and just stirring it up after frozen would give you a sort of granita.

Today’s melon would make a wonderful sorbet, so I’m adapting this recipe from the blog food52.com. Love the addition of lime juice and black pepper to the idea of the basic recipe above.

Fresh Melon Sorbet with Lime and Black Pepper

1 ripe melon, cut into chunks
juice of 3 limes
pinch salt
1/2 teaspoon freshly ground black pepper
1/2 cup granulated sugar
1/2 cup white wine, your choice

In a blender or the bowl of a food processor, combine melon chunks, lime juice, salt and pepper. Puree until smooth. Add sugar and wine and continue processing until sugar dissolves. Freeze mixture in ice cream maker or in freezer-appropriate containers.

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And if you haven’t already eaten your apples out of hand, what about putting them in a salad? This recipe is adapted from Southern Living. Of course you could use a rotisserie chicken, but why not poach your own chicken breasts and save the liquid for the next time you need chicken stock? Now I happen to be a huge fan of smoked flavors, but if you’re not, just substitute whatever cheese you like - Jarlsberg or plain Gouda or goat cheese would all be great.

Chicken, Apple and Smoked Gouda Salad

2 apples, quartered and thinly sliced
6 cups baby spinach or other tender lettuce
3 cups cooked chicken
1 small red or sweet onion, halved and thinly sliced
1 1/2 cups shredded smoked Gouda
1 1/2 cups thinly sliced celery
1 cup dried cranberries
1 cup salted roasted pecans
Honey-mustard dressing (below)

In a large bowl, combine apples, greens, chicken, onion, cheese, celery, cranberries and peanuts. Toss salad with dressing. If you want to do some of this ahead, combine all ingredients except lettuce and then toss with lettuce when ready to serve.

Honey mustard dressing (from Alton Brown)

5 tablespoons honey
3 tablespoons Dijon mustard
2 tablespoons unseasoned rice wine vinegar

Make the dressing by putting the honey, mustard and vinegar in a jar and shaking until combined.

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