Summer Week 5

Contents:
Assorted Squash
Tomatoes
Onions
Sweet Corn (Clearbrook Farms, Norman)
Organic Watermelon (Mexico)
Cinnamon Apples (Earth Elements)

Happy Fourth of July Weekend! This week’s bag is full of items that are perfect for your weekend cook-outs! You should have enough tomatoes and onions for your burgers. Or make some fresh salsa: just grab a couple of hot peppers and maybe some lemon or lime jucie and dump everything in a blender or food processor. The sweet corn is delicious, even raw; it would be a great addition to the salsa! Please note, that this corn is ungroomed and unsprayed, so be prepared to find worms in the top of each stalk. Don’t be scared, that usually means the corn is really sweet (the worms pick the tastiest ones). Just hack off the top few inches  (you can usually feel down the top of the stalk to find how much the worms have eaten).  Then peel off  the husks and silks and enjoy! If you have kids let them do this. If they’re anything like me, they’ll like playing with the worms and can even feed them to birds in the yard or keep them in a jar (with food and air holes) to observe for a few days! Even though watermelons aren’t quite in season here in Oklahoma yet, we felt that you all needed one for the holiday! I hope you enjoy it. I’ve included an interesting recipe for watermelon-feta salad to mix it up. It’s a great way to use up leftover slices of your melon. Though not as glamorous as the melon, squash is the perfect Independence Day vegetable because it’s origins are here in the “New World” and since it stores well, it likely helped the settlers survive!

Watermelon-Feta Salad
The combination of watermelon and feta cheese is a Greek favorite in summer. It's eaten as a snack or a light meal. This variation includes paper-thin slices of red onion, and a touch of balsamic vinegar to turn this fabulous taste combination into a summer salad.

Ingredients:

Per serving:

• 3/4 - 1 cup of cold watermelon, cubed
• 1/4 cup of feta cheese, crumbled or cubed
• 1/4 medium red onion, cut in paper-thin slices
• 1/4 teaspoon of balsamic vinegar or balsamic vinaigrette

Preparation:

Place the watermelon in a bowl, top with most of the onions, then the feta cheese. Place remaining onions on top. Sprinkle with balsamic vinegar, and serve.

Source: http://greekfood.about.com/od/soupsstews/r/wmelonsalad.htm