Recipe: Fragrant fruit melds well with peppers, cilantro
![]() (Photos: Kathy Morrison) |
My garden this year blessed me with so many wonderful melons. Specifically large, fragrant Ambrosias -- the best muskmelon I've ever tasted -- and cute little Aspires, a sweet personal-size French Charentais-type melon.
(Gardening note: I highly recommend poultry manure as a overwintering mulch that can be worked into the soil in spring. My melons this year grew where my tomatoes were last year, and they've been healthy and productive all summer.)
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But this melon bounty has its stressful side: what to do with it all? I've given away several melons, and eaten melon for breakfast, lunch and dinner. And I still have more, threatening to rot before my eyes if I don't do something with them quickly,
Last week I had just finished canning nine pints of tomato salsa -- yes, during a heat wave -- and contemplated the fate of the leftover cilantro and peppers. Ah, the melon, of course! Melon salsa, which is uncooked, would be a refreshing change from all that heated stuff but still be flavorful.
We enjoyed the result at dinner, as a condiment with grilled fish, but the salsa would be perfect with grilled chicken, too. Or in a fish taco. Or alongside tortilla chips. (Blue chips make a nice color contrast.) Or anything else that benefits from melon's cool sweetness.
Use whatever chile peppers you like. I'd put all my green jalapeños into the earlier salsa, so I grabbed three small peppers from the garden: a small yellow jalapeño and two shishitos, then tossed in a bit of minced Anaheim pepper to round out the flavors.
Melon salsa
Make about 2-1/2 cups
Ingredients:
1 medium ripe muskmelon or honeydew melon, peeled, seeded and diced (generous 2 cups)
1/4 cup diced red onion
1/4 cup minced cilantro
2 tablespoons (or more, to taste) minced chile pepper, such as jalapeño, serrano, Anaheim, or a mix
2 tablespoons (or more) fresh lime juice
Sea salt, to taste
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Instructions:
Place all the prepared vegetables in a medium bowl. Stir in the lime juice. Add 1/4 teaspoon salt and gently stir. Taste and adjust the seasonings and/or add more lime juice.
Best the day it is made. Serve immediately or cover and refrigerate until serving time. It will keep in the refrigerator, covered, for a day or two but flavors will not be as pronounced.
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Dig In: Garden Checklist
For week of Dec. 10:
Take advantage of these dry but crisp conditions. It’s time to get out the rake!
* Rake leaves away from storm drains and keep gutters clear.
* Fallen leaves can be used for mulch and compost. Chop up large leaves with a couple of passes with a lawn mower.
* Prune non-flowering trees and shrubs while they’re dormant. Without their foliage, trees are easier to prune.
* Rake and remove dead leaves and stems from dormant perennials.
* Make sure to take frost precautions with new transplants and sensitive plants. Mulch, water and cover tender plants in the late afternoon to retain warmth.
* Succulent plants are at particular risk if temperatures drop below freezing. Don’t water succulents before frost; cover instead. Use cloth sheets, not plastic. Make sure to remove coverings during the day.
* Clean and sharpen garden tools before storing for the winter.
* Brighten the holidays with winter bloomers such as poinsettias, amaryllis, calendulas, Iceland poppies, pansies and primroses.
* Keep poinsettias in a sunny, warm location. Water thoroughly. After the holidays, feed your plants monthly so they'll bloom again next December.
* Just because it rained doesn't mean every plant got watered. Give a drink to plants that the rain didn't reach, such as under eaves or under evergreen trees. Also, well-watered plants hold up better to frost than thirsty plants.
* Plant garlic (December's the last chance -- the ground is getting cold!) and onions for harvest in summer.
* Bare-root season begins. Plant bare-root berries, kiwifruit, grapes, artichokes, horseradish and rhubarb. Beware of soggy soil. It can rot bare-root plants.