Welcome back from the weekend, as the temperature has cooled and the skies have cleared. It is mid-summer, a grand time for epicures like yourselves. As you can see from your baskets, the amount of tomatoes is steadily increasing each week, painting themselves a brighter red each time. The ambrose cantaloupe are slipping off the vines like butter. Cantaloupe, with origins in Africa and India, was introduced to North America by Christopher Columbus on his second voyage to the New World in 1494. Continue Columbus’ voyage with our Recipe of the Week.
This week the baskets abound with garlic, onions, collards, kale, chard, cantaloupe, cucumber, summer squash, eggplant, peppers, potatoes, tomatoes, basil, zucchini, plums, and peaches. The figs and nectarines were picked from the bountiful Ecological Garden; please note they are not certified organic.
Today’s baskets were picked and packed with love by Matt, Ethan, Laurie, Judy, Hai, Toby, Rachel, Raoul, Laura, and Aubrey. Enjoy the week!
Recipe of the Week
Cantaloupe Bread – Pão de Melão
1 3/4 xícara de farinha de trigo
1/4 colher de chá de bicarbonato de sódio
2 colheres de chá de fermento em pó
1/4 colher de chá de sal
2/3 xícara de açúcar
1/2 xícara de pecans picadas
1/5 xícara de manteiga derretida
1 xícara de polpa amassada de um melão cantaloupe
Misture todos ios ingredientes secos, adicione os ovos, a manteiga e a polpa do melão. Incorpore as pecans picadas. Coloque a massa numa forma de pão bem untada. Asse em 350ºF/ 176ºC por mais ou menos 50 minutos.