What’s Cooking in Kelli’s Kitchen

Greetings, Farm Fans! Have you hit your cantaloupe threshold yet? I haven’t! While the festival is in our rearview mirror, the cantaloupe harvest (and love) continues unabated. We’re nearing the transition to the fall harvest season — think flannel shirts, braised meats, and all the hard winter squash you can eat — but for now, we get to enjoy the end-of-summer bounty for a few more weeks.

Here are just a few of the ways I love using our top-notch Fallon melons:

Cantaloupe & Cucumber Salad with Hot Honey Lime Dressing

Ingredients:

• 1–2 Fallon cantaloupes (must buy local!)
• 1 red onion, thinly sliced
• 3–5 cucumbers (I used Armenian and lemon cucumbers from Lattin Farm’s produce stand)
• 1 bunch mint, chiffonade (this means thinly sliced)
• 2–3 T hot honey
• 2 limes, juice and zest
• ¼ c olive oil
• Salt and pepper
• (Optional) dry, crumbly cheese like feta or cotija

Directions:

1. Prepare the cantaloupe: Cut off the top and bottom, remove the rind in strips, halve the melon, scoop out seeds, and cut into bite-sized chunks.
2. Add sliced red onion and cubed cucumber. If you’re using local cucumbers, no need to peel. If using store-bought, peel and remove seeds.
3. In a small bowl, whisk together honey, lime juice and zest, then olive oil. Season with salt and pepper.
4. Toss melon mixture with dressing and garnish with mint and cheese, if using.

Roasted Cantaloupe
(Great for less-than-perfect melons — clearly not from Churchill County!)

Ingredients:

• 1 cantaloupe
• 2 T sugar, vanilla sugar, or honey

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet with parchment.
2. Halve and seed the cantaloupe. Cut into wedges, then into cubes. Discard rinds.
3. Toss cubes with sweetener — especially important for watery melons to aid caramelization.
4. Roast until melon looks shriveled and caramelized (about 20 minutes). Cool completely.
5. Serve over oatmeal, yogurt, ice cream, custard — or anywhere that needs a fruity kick.

Cantaloupe Ceviche

Ingredients:

• 8 oz firm white fish (sea bass, halibut, mahi, snapper, cod)
• 1 Fallon cantaloupe, peeled, seeded, and cut into ½-inch pieces
• 1 shallot, minced (or ¼ red onion)
• 2 lemons, zest and juice
• 2 T white wine vinegar
• 1 T fresh dill, minced
• 1 t sugar, plus more to taste
• ¼ t salt, plus more to taste
• ¼ t black pepper, plus more to taste

Directions:

1. Remove skin and bones from fish, then cut into small pieces. Combine with cantaloupe and shallot.
2. Mix lemon juice, vinegar, sugar, salt, and pepper. Toss with cantaloupe mix, then stir in dill.
3. Refrigerate for 1 to 3 hours, stirring occasionally — the citrus acids will “cook” the fish.
4. Taste and adjust seasoning before serving.

Pickled Cantaloupe (Yes, Really!)

Ingredients:

• 1 Fallon cantaloupe, peeled, seeded, and thinly sliced
• 2 c brut rosé sparkling wine
• 2 c red wine vinegar
• 2 c sugar
• 2 T lemon juice
• ½ bunch tarragon

Directions:

1. In a small pot, heat red wine vinegar and sugar over medium, stirring until sugar dissolves (about 5 minutes). Remove from heat and stir in wine, lemon juice, and tarragon.
2. Place sliced cantaloupe in a sealable container. Pour pickling liquid over the top. Cool to room temperature, then cover and refrigerate for 24 hours.
3. Serve on a charcuterie board, in cocktails, or in a fresh green salad.