Week #8 - What's in the Box - This week's focus - Honeydew Melon!

It's Week #8 and we are feeling a lot better as plants are bouncing back from the hail and the cooler weather is helping us all cope a bit better!

We were very worried about our melons and whether they would survive the hailstorm, however you will find a slightly dented but otherwise yummy honey dew melon in the box - with cantaloupe to follow next week.

The tomatoes are ready as well! They suffered more damage than we thought but they taste wonderful even though some of them look a bit damaged.

Also wanted to mention that our turkeys will be ready on August 20th if you are interested in ordering any?

What's in the box this week:
Swiss Chard
Beans
Kohlrabi
Onions and Leeks
Potatoes
Cucumber
Zucchini
Herbs (cilantro, basil, parsley)
Radishes
Jalepeno pepper (green) and/or Banana pepper (yellow)
Parsnips
Turnip (put extra in Dana's box ;)
Tomatoes - both cherry and regular size
Honey Dew melon

This week's focus - Honey Dew Melon:

Honeydew melon is a variety of Muskmelon that originated in France and is considered the sweetest of all melons.

Storage:
Uncut Honeydew melon can be kept at room temperature for two to four days or until ripe. Ripe Honeydews can be refrigerated for an additional 5 days. Cut melons should be placed in a covered container and refrigerated for no more than three days. Keep in mind that Honeydws have a strong odor that will saturate other foods.

Preparation

Wash honeydew in warm soapy water prior to cutting to eliminate impurities on the rind that could be transferred from the knife to the melon's flesh. Next, slice the Honeydew in half and remove the seeds and strings. Melons can be cut into halves, quarters, wedges, cubes, or scooped into balls with a melon baller. Most melons will benefit from a squeeze of lemon or lime juice to enhance the flavor and served at room temperature.

Enjoy!