Watermelon A Super Fruit Watermelon Gazpacho Recipe

Watermelon – A Very Versatile Fruit

Summertime maybe off to a slow start, however one of summer’s favorite treats, watermelon is making an early entrance to farm stands, grocery stores and menus this year.

Some southern growers, having experienced a milder winder and no major weather events this spring have already started to ship this year’s crop.  .

For the past two decades, watermelon growers in Florida and the U.S. have experienced a small boom in consumption of watermelon, as Americans turn to more fruits and vegetables as part of a healthier diet.  Florida alone shipped over one hundred and twelve million dollars of watermelon in 2012.
Deep red varieties of watermelon have replaced the tomato as the lycopene leader among fresh fruits and vegetables. The red pigment also found in apricots, pink grapefruit, and papaya is an important antioxidant. Studies suggest that lycopene plays a role in reducing the risk of prostate, breast, endometrial cancers, as well as lung and colon cancer.

Our good friends down at Texas A&M found in a one study that watermelon may have a Viagra like effect.  Watermelon contains citrulline, which can trigger the production of a compound that helps the body’s blood vessels relax, similar to what happens when a man takes Viagra.  Who knew?
Seems like a couple of pretty good reasons to eat more watermelon.

Try this recipe from Markoh’s on Main for a savory, refreshing and healthy gazpacho.

Watermelon Gazpacho

·         6 cups Watermelon –  rind removed cubed and deseeded

·         ½ cup Red Onion - finely diced

·         1 cup Red Pepper finely diced

·         2 cups Cucumber - peeled, finely diced, and seeded

·         1 Jalapeno Pepper -  very fine diced and deseeded

·         2 Tbl  Cilantro -  chopped

·         2 Tbl  Parsley – chopped

·         ¼ cup Red Wine Vinegar

·         ½ cup Raw Sugar or Honey

·         Puree watermelon in blender until mostly smooth, leaving a few chunks.

·         Pour into large bowl with remaining ingredients

·         Mix well - Cover

·         Chill for 4 hours                                                                                                                           

It taste great and who knows … you might get lucky!

Thank The Tree

Thank The Tree

A few weeks ago The Wife announced that “We would be tapping our maple trees and making syrup this year”.  When I heard the word “We” I knew “I” was in trouble.

My Mother In Law and The Wife took off on a shopping expedition for supplies.  I suggested food grade plastic buckets with lids or that the new plastic bag taps might work best.  These suggestions were immediately shot down.  In the spirit of NH sugar farming and keeping with the history of our two hundred year old house… galvanized tin buckets with “cute” little lids would be the only thing gracing the beautiful old trees at our house.

The local hardware store owner helped find everything they needed to achieve the “Authentic Sugaring Look”.  At fifteen dollars a pop for a tin can with a “cute” little lid, he was more than happy to assist.  

I arrived at home that evening to find all the supplies lined up on the porch, this is when I knew the “We” was about to become “Me”.  Sugar farming needed to begin immediately, the sap is running and “We” might miss out.

Would not want to disappoint The Wife so out I go, armed with a power drill, an authentic metal tap and a bucket with a “cute” little lid.  Just as I was about to drill the first hole, the front door swung open and The Wife  start yelling “STOP!... Did you thank the tree?”  I wasn’t feeling much like tree hugging at the moment but I assured her I thanked the tree properly and finally got the first tap in.

The sap started to flow and flow some more, overflowing the authentic tin buckets with “cute” little lids in a matter of hours.  The harvesting and storage of the sap was a bit of a sticky situation.  The kitchen floor got so sticky the lap dogs were getting stuck like mice on a glue trap. However, we had succeeded in a major part of the process, we had harvested gallons and gallons of sap and the season had just begun.

We started cooking the sap at the kitchen in Lucia’s Ayer.  The finished product is amazing, our house is much less sticky and downtown Ayer has never smelled better.  The Wife is an expert now and will tell you that: thanking, harvesting, boiling, straining and bottling is quiet easy… especially if you have an industrial kitchen, a dozen or so cooks and staff members helping with the process and a really great tree.  Like she says “I knew “WE” could do it”.

There are so many ways to use maple syrup to create savory and sweet dishes.  You can find maple recipes on our blog, pictures on our facebook page or try some of our house made maple at our new restaurant Markoh’s on Main.  Markoh’s is currently featuring Maple Mushrooms with sausage, spinach and cheeses and my new favorite… MoM’s Maple Old Fashion.

Mix one of these up and be sure to thank the tree.

MoM’s Maple Old Fashion

Ingredients:

2 oz. bourbon whiskey

1/2 oz. maple syrup

Slice of orange

Dash of bitters

Instructions:

Measure maple syrup into a mixing glass.

Add ice then pour in bourbon a bit at a time.

Add a splash of bitters and stir.

Rub an orange slice around the inside of a rocks glass, add fresh ice,  strain the bourbon mixture into the rocks glass. Garnish with orange and a brandied cherry.

www.luciastavola.com

www.markohs.com

Markoh's on Main 30 For 30 Challenge to Benefit Loaves and Fishes Food Pantry

“30 For 30 Challenge”

The Loaves and Fishes Food Pantry is  looking for local businesses and civic groups to join the "30 for 30" campaign - run a food drive for 30 days to support the pantry’s 30 years of service to the six local towns of Ayer, Devens, Groton, Harvard, Littleton and Shirley. They are asking businesses and organizations to select a month in the calendar year to support them with a food drive.

Loaves & Fishes has seen a 42% increase in demand since 2007 and a 10% increase last year alone. The Pantry needs the assistance of the entire community to help maintain the care of these families.

The increased need is being driven, in part, by the growing number of people struggling to keep up with the rising cost of living, everything  from food to utilities, say pantry representatives.

"The face of hunger is changing, and Loaves & Fishes is seeing more and more people come to them for help. During 2012 we welcomed 332 new families to the Pantry." Patty Stern, Executive Director for the food pantry, said in a statement. "Many of these new families report having been comfortable middle class income families and now, one or both wage earners are unemployed or underemployed."

In fact, 57% of all of Loaves & Fishes clients are in that situation with another 31% either retired or disabled. They struggle with the challenges of keeping their homes from foreclosure, heating their homes, and feeding their children. That is why Loaves & Fishes is reaching out to local businesses to sign-up for a month-long food drive to help all of these people at their most vulnerable time.

Loaves & Fishes can provide guidelines for running a food drive as well as signage schedule a tour or book a speaking engagement.  Loaves and fishes can assist in picking up the food once it's collected if that is needed.

Lucia’s Tavola and Markoh’s on Main support “The Loaves and Fishes Food Bank” and are excited to join in their 30 for 30 campaign.  If you own a business or are a member of a civic organization we challenge you to join us. 

You don’t have to be a business or a large organization to make a significant difference in our neighbors’ lives.  If you garden at home, consider planting an extra row for the food pantry or if you pick your own why not gather that extra bushel.  The pantry has many drop-off locations and all donations great and small are appreciated.

Check out Loave Fishespantry.org  or to start your own drive email drives@loavesfishespantry.org

Most Needed Items

Canned meats
Canned white tuna
Helpers
Boxed potatotes
Boxed flavored rice
Canned pears
Canned pineapple
Catsup & mayo
Pasta & pasta sauce
Shampoo and conditioner
Toothpaste
Deodorant

Casanova

February is all about romance, and who’s the most romantic group of people on earth, possibly even the universe? It’s Italians!

Giacomo Girolamo Casanova de Seingalt was an Italian from the Veneto region .  He listed adventurer, author and librarian on his resume and was the most famous lover of all time.  If you’re not sure, ask any Italian the following question: “Besides yourself…who is the greatest lover of all time?” The answer - “Casanova”.

Casanova was said to consume several dozen oysters each morning for breakfast. He reported spectacular and scandalous benefits.  He called them “the nectar of the gods”, among other things we won’t mention here. This is a family newspaper, after all.

There no concrete data to reinforce Casanova’s belief that his breakfast increased his libido.  However, there are many studies that show that oysters are very beneficial to a healthy lifestyle.  My personal studies have found oysters are delicious and I have concluded they should be enjoyed as often as possible.

Oysters have great nutritional value. They’re low in fat and calories (around 10 calories per raw oyster) and packed with healthy minerals. Four or five medium size oysters supply the recommended daily allowance of iron, copper, iodine, magnesium, calcium, zinc, manganese and phosphorus. And did I mention the benefits to your taste buds.

In he spirit of romance, health and Casanova enjoy this simple recipe and a toast con il tuo amore. 

 “Oysters with Prosecco and Pink Peppercorn Sauce”
 

Ingredients:

• 1/3 cup diced shallot (about 3 medium)
• 1/4 cup white balsamic vinegar
• 1 tsp. freshly ground pink peppercorns
• 1/4 tsp. salt
• 1/2 cup Prosecco – with the remaining bubbly share a toast with con il tuo amore
• 12 oysters on the half shell

Directions:

In a small bowl, combine the shallot and vinegar and let stand for 10 minutes. Add the ground pink peppercorns, salt and Prosecco and stir to combine. Pour over Oysters.

That’s Amore

According to legend when Adonis died Venus wept uncontrollably. The tears rolled down her cheeks and dropped to the earth turning into heart shaped strawberries.  The tragedy of the God’s turns out to be a bit of good fortune for mere mortals, especially when combined with chocolate.

This recipe is so easy, even the smallest cherubs can help.

Chocolate Dipped Strawberries

1 lb Melting Chocolate – Dark chocolate chips with at least 60% cacao, with a white chocolate drizzle is my personal favorite.

Other options: Any style or combination of chocolate coating or chocolate chips- bittersweet, milk, semi sweet, or white.

1-2 lbs Fresh Strawberries, depending on size – Washed and dried thoroughly

Extra Coatings If Desired – Sprinkles, Candy Bits, Coconut, Sparkle Sugar, Cookie Crumbs, Chopped Pecans, Walnuts or Hazlenuts…

Drizzle If Desired – You can drizzle with a spoon of melted chocolate or fill corner of baggie with chocolate bits and microwave until melted (20 seconds appx) then clip corner of bag to allow chocolate to be piped.

Microwavable Bowl and Wax Paper Sheets

Place Chocolate in Bowl and microwave for 30 seconds and then at 10-20 second intervals, stirring after each interval until chocolate it melted and smooth.

Now the fun part: Use the top leaves or insert toothpick into tops to grip and dip strawberries into melted chocolate, swirling to coat. Lift strawberries from chocolate and allow excess to drip off.  Roll in optional coatings if desired and place on wax paper.

As strawberries harden drizzle as desired.  

Remember: Chocolate does not lose its shape as it melts and burns easily, keep a close eye on the microwave.

Even the smallest amount of water or steam can cause chocolate to seize and become lumpy.