Friday, August 21, 2009

Full Sun Farm 15th Week!


What's in the Box:
Green or Red Leaf Lettuce
Carrots
Summer Squash
Red Sweet Peppers
Green Beans
Edamame Soybeans
Watermelon
Onions
Garlic

I would never suggest that you do anything with the watermelon other than open it and eat it (although chunks of watermelon with feta and kalamata olives and a light drizzle of olive oil and balsamic vinegar is divine). That done, if you have the time and curiosity, I suggest that you use the rind as well. This recipe for pickled watermelon rind is originally from the magazine Bon Ap├ętit.


* 1 4-pound piece watermelon, quartered
* 8 cups water
* 2 tablespoons plus 2 teaspoons coarse salt

* 2 cups sugar
* 1 1/4 cups apple cider vinegar
* 8 whole cloves
* 8 whole black peppercorns
* 2 cinnamon sticks
* 1/2 teaspoon pickling spice
* 1/4 teaspoon ground allspice
* 1/4 teaspoon ground ginger


Cut watermelon pulp from rind, leaving thin layer of pink on rind. Cut green outer skin from rind; discard. Cut enough rind into 1 x 1/2-inch pieces to measure 4 cups. Combine 8 cups water and 2 tablespoons salt in large pot; bring to boil. Add rind pieces and boil until tender, about 5 minutes. Strain. Transfer rinds to large metal bowl. Combine remaining 2 teaspoons salt, sugar and next 7 ingredients in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Pour over watermelon rinds in bowl. Place plate atop rinds to keep rinds submerged in pickling liquid. Cover and refrigerate at least 8 hours or overnight. Strain liquid from rinds into saucepan; bring to boil. Pour over rinds. Cover and refrigerate overnight. Repeat straining and boiling of liquid and pour over rinds 1 more time. (Can be made 2 weeks ahead. Chill in covered jars.)

The small bush you see is edamame--green soybeans--and this is the first year we have received them from the farm. I'm delighted to see them so close to their original form. A simple way to prepare them is to remove the pods from the stems and boil them for about 20 minutes. Season with salt and lemon juice, and when they are cool eat the beans directly from the pod. They are also good marinated in soy sauce.

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