Melon and Cucumber Salad
Thanks to all who have reached out to make sure we are okay. We sadly said goodbye to our current group of kid campers yesterday evening, as we watched flames from the County Fire burn in the hills. Their parents had dropped them off only hours before, when the wind was in our favor, but conditions changed quickly and within an hour our farm was enveloped in smoke and we could see flames, taller than the trees. The fire is powerful and awe inspiring. As we watch nature do what she does, the human dramas come into focus. The custom building project across the road that took years to finish, now under threat. All the farms, and their people, and their animals that are sitting just at the fire’s edge. But for today we are here, watching the trees for signs of wind, listening to the helicopters flying overhead. We will take care of our farm, while our boxes of passports and birth certificates sit by the door. We are so incredibly thankful for all of the firefighters who rushed here to help. Thanks again for the outpouring of support. We will keep you posted!
— Jenna Muller
We made a version of this salad for our last farm dinner and it was a big hit!
One melon from your box (any kind)
1/2 of an onion, sliced as thin as you can
3 small cucumbers
Red wine vinegar
1 Tablespoon mint, finely chopped
1 Tablespoon basil or parsley, finely chopped
A pinch of salt
pecorino or another salty cheese of your choice (optional), shaved
Freshly ground black pepper
Put your thinly sliced onion in a small bowl and add about 3 Tablespoons red wine vinegar. I sometimes add a pinch of sugar, especially if your onion isn’t a red onion. Let sit at room temperature for 20 minutes or so. Slice the rind off of your melon and cut the whole thing into bite sized chunks. Slice your cucumbers on the diagonal. Put both the melon and cucumbers in a large serving bowl, sprinkle with a small amount of salt, and mix gently. Drizzle a bit more red wine vinegar over the melons and cucumbers. Sprinkle with the herbs, a bit of olive oil, and some freshly ground black pepper. Top with the shaved cheese and pickled onions.