Tag Archives: watermelon

State of the Veggie Garden

Published / by Kim

chard & golden sweet peas

Every morning, the first thing I do is feed the ravening herd of beasts while boiling water for tea. While they’re eating and the tea is steeping, I go check to see what the garden is doing. Starting my day this way is such a novelty, one of which I think I’ll never tire.

Things are starting to really get into full swing now, though the cool weather we’ve had this spring has slowed everything down. The first planting of radishes should have been ready for harvest yesterday at the latest, but they still have at least another week to go. The second planting looks like they’re catching up and may be ready at the same time. If that happens, we’ll be eating a lot of radishes in a short time. I’m reading up on recipes for roasted and sauteed radishes to prepare for the abundance.

As of yesterday, everything is sprouting except for the newly planted seeds from last weekend. The second planting carrot sprouts don’t look much smaller than those of the first planting, so carrot overload may also be in my near future. I think we’ll have peas in June, but I hope that we’ll be eating pea shoots in a few weeks. My biggest delight now is watching the summer squashes unfurl their thick, rubbery leaves from inside their seed casings. The golden squash is thinned down to four plants while the zucchini has three sprouting so far. They grow so fast that I suddenly understand how people become overloaded with summer squash. I can’t wait for this. I can’t wait to eat zucchini in salad and bread and grilled and baked and roasted and fried… to eat it until I’m sick of it and still have loads of it to freeze and pickle.

Soon it will be time to plant the pole beans and midget watermelon. My pepper, eggplant, and tomato plants will arrive in about two weeks to fill the holes in the beds where radishes and turnips are harvested. For now, though, this is a practice in patience for me, a lesson I am glad to be learning.

Watermelon Sorbet

Published / by Kim / 2 Comments on Watermelon Sorbet

Watermelon Sorbet

When I got it in my head to make sorbet out of the giant watermelon taking up space on my kitchen counter, I thought it would be a difficult thing to make. I could not have been more wrong. A little research was all it took to come up with a basic recipe. The payoff here is high for not a whole lot of work. The most time consuming part of the process is cutting up the watermelon. If you buy it already in chunks, the sorbet base can be whipped together in minutes.

¼ cup sugar
¼ cup water
8 cups seedless watermelon chunks
juice of 1 lemon

Make simple syrup out of sugar and water. Pour into large bowl to cool.

Purée the watermelon. Position a mesh sieve over the simple syrup bowl and pour in the watermelon purée. Ream the lemon over the sieve to catch seeds and pulp.

Stir everything together. Cover with plastic wrap; refrigerate. Chill for at least 2 hours.

Freeze according to your ice cream machine’s directions for 25-30 minutes.

Possible future improvements:

Try throwing some ginger in the syrup.
Try putting mint in the syrup.
Try with vodka.
Try with lime instead of lemon.
Increase lemon/lime juice amount. Try putting zest in the syrup.