Muskmelon and Mojitos

I write this sipping a homemade mojito using the mint leaves from the Greenmarket. Today the selection was fantastic, not that mint leaves are a rare occurance. I'm just happy to have a cool mojito. The rockabilly/ jazz/ folk/ bluegrass band was in full swing and the strollers were parked in an intimidating alliance. Once I made my way through the maze of every kind of Williamsburg/Greenpoint resident and made it to the blueberries I relaxed, they were still available and they would be mine. I then proceeded to eat apricots from the stand, shortly thereafter I got busted. Lucky for me I am friends with the guys who run the stand and we laughed it off. Though my dignity is in question now. Sometimes I just can't wait when I smell the fruit in the air. Apricots are on their way out by the way so get your fill now!

From the CSA this week: lettuce, swiss chard, cantaloupe, cucumber, summer squash, carrots, zucchini, tomatoes, onions, and a rainbows worth of string beans.

From the farmers market: apricots, cherries, blueberries, peaches, watermelon, mint, cilantro, jalapeno peppers, frying peppers, bread, and hazelnut ice cream.



So this sounds like a lot as I write this. A lot of it will be gone in no time though. The cantaloupe was devoured the minute we entered the apartment. It was better then candy, cookies or cake, and I am not a huge fan of canatloupe. Possibly the best cantaloupe in the history of my melon eating life.



The smell of garlic and olive oil mixed with the sound of crackling pepper and knives chopping has been driving my appetite wild. It was absolutely worth the short weight. James prepared a fava, white bean, and mini artichoke salad. Served warm with a thick piece of fresh multigrain bread drizzled with olive oil, I savored each bite. The 5 minutes I spent with this salad were sublime. James made this salad with the ingredients he picked up from the Greenmarket in Union Square yesterday. It tasted like summer and melted in my mouth as gracefully as this heat can melt an ice cube.



For dinner tonight we will use the chard and the squashes followed by a scoop of hazelnut ice cream. And tomorrow....well we'll just have to wait and see.