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Fresh from the farm: Melon salad

August 05, 2009

This the first in a series of recipes using produce, meats and products sold by local farmers at Washington County farmers markets. These products are grown and produced locally.

This recipe is provided by Julie Stinar of Evensong Farms in Sharpsburg. It features basil and mint (available from Evensong Farm), honey (sold by F&D Apiary in Boonsboro) and melons from several vendors at Washington County Farmers Market.

Farmers markets in Washington County include:

Washington County Farmers Market

Elks Lodge No. 378, 11063 Robinwood Drive, Hagerstown

3 to 6 p.m. Wednesdays through Oct. 28

Washington County Farmers Market

Washington County Agricultural Education Center, 7313 Sharpsburg Pike, about seven miles south of Hagerstown

9 a.m. to noon Saturdays through Oct. 31

Hancock Farmers Market

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Joseph Hancock Jr. Park, 161-171 W. Main St., Hancock

8:30 a.m. to 1 p.m. Saturdays

Hagerstown City Farmers Market

25 W. Church St., Hagerstown

5 a.m. to noon Saturdays

Open all year

A tomato tasting event will be from 3:30 to 5:30 p.m. Wednesday, Aug. 12, at the Elks Lodge parking lot on Robinwood Drive and from 9:30 to 11:30 a.m. Saturday, Aug. 15, at the Agriculture Education Center front parking lot on Sharpsburg Pike.

The market master will have heirloom and modern tomatoes from the vendors and samples will be available by variety. People will be able to vote on the winners in different categories, including sweetest, tangiest, prettiest, most unusual, most-cosmetically challenged and best overall.




Melon salad with lemon basil
and orange mint syrup



1/2 cup honey
1 1/2 teaspoons apple cider vinegar
4 tablespoons chopped, fresh lemon basil, plus more for garnish
2 tablespoons chopped, fresh orange mint, plus more for garnish
Pinch of salt
6 cups cubed melon (watermelon, cantaloupe, honeydew or a combination)

Heat honey in a small pan over medium low heat until quite warm. Remove from heat and add vinegar, lemon basil, orange mint and salt. Stir to combine and let steep for at least 5 minutes. Use with herbs still in honey or strain if desired to remove the herbs.

Toss syrup with cubed melons. Garnish with freshly torn herb leaves.

Serves 6.

-- Courtesy of Julie Stinar, Evensong Farms

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