In Season: Vanilla Honeydew Shake with Cardamom
Since we've gotten close to making a complete seasonal circle, and getting close to roots and shoots season, we thought we'd start morphing In Season posts into something new. The idea: check out what I take home from Crooked Sky Farms each week and see what I've done with my CSA share (or part of a share). When I go to the farm in South Phoenix, I'm very careful not to take home any the produce that has already been carefully counted (and sometimes re-counted) and set aside for the refrigerated "reefer" truck to deliver to either Tucson, Flagstaff, Tempe or any of the Crooked Sky Farms pick-up locations around Arizona.
|Look at that juicy melon, can you smell it through your computer or smart phone?|
Lately we've had a lot of extra melons. If you missed our earlier In Season post on melons, it's right here. I'm typically the only melon eater in my house but my 1 year old is starting to get hooked. I'm glad she can start helping me gobble up all the sweet flowery juicy melon in the house.
Last week, I cut up my small honeydew and still got four whole cups of chopped melon. I portioned out some for eating, a couple cups for a vanilla honeydew shake and I froze the rest for more shakes or perhaps a melon sorbet in a few months when they're long gone.
|I know you know how to cut up melon, here's what I did just in case you wanted a visual...|
Here's how to make the shake. The shake doesn't have a recipe per se, just a general method - use what you have at home.
In my blender I added:
a few cups of chopped honeydew
a few scoops of vanilla ice cream
a few cups of milk (more for a thinner "shake" or less for a thick and creamy one)
The rest of the recipe, after the jump...
Then before serving, I sprinkled a pinch of ground cardamom on top. It's my version of a mango lassi.
|Vanilla Honeydew Shake with Cardamom Sprinkle. Enjoy.|
I made a thin version this week and absolutely adored every sip.
What have you done with your melons lately?