Savoring Summer with Watermelon Grown at Home
It just seems like I always end up talking about watermelon outside of its season. Summer ended last week, but I think it’s up for debate how much of a summer we had here in Chicago.
The growing season was delayed, both for commercial farmers, as well as personal vegetable gardeners. So I’m grateful that I was able to get any watermelon out of our very short, and relatively cool, summer in my Earthboxes. This summer I planted a variety of watermelon unfamiliar to me. I picked it from the seed catalog based on the description. Productive, 85 days, cool and short growing season, all sounded like Chicago to me. A light-fleshed wonder averaging around 10 lbs called Sweet Siberian.
I plucked the larger of the two melons over the weekend during a brief break in the down pours and hoped it would be sweet. It was. The flesh was firm and the taste was of the season that had ended. I used it to make another version of watermelon salad with feta, this time I added pea shoots and marcona almonds. If you can get your hands on one of those delayed growing season melons you will not be disappointed.
Watermelon and Feta Salad, II
3 lbs watermelon, chopped or use a melon baller
¼ c. pea shoots
4 oz. feta, drained and patted dry
¼ c. marcona almonds, chopped
¼ c. Champagne Vinegar
1T. Dijon Mustard
2 t. Sugar
3 T. EVOO
Combine melon, feta, and marcona almonds.
In a jar add Champagne Vinegar, mustard, sugar, & oil. Shake vigorously to blend.
Pour Vinaigrette over salad, toss, add pea shoots and serve.