My CSA from Tangletown is in full effect and holy food. I only did a half share and I seriously have enough veggies for a family. Every. Week. My fridge and freezer are chock full of delicious.
Basil has been overwhelming but even more than that I have been getting so much cantaloupe! What does one even do with all this cantaloupe? Get creative. Melon infused vodka? Check. Diced melon? Check. I still have three large melons. I went to a good source: Clean Food by Terry Walters. This has a recipe for Carrot Fruit Soup. The base recipe seemed pretty good but I didn't have carrot juice and did not feel like juicing carrots and, of course, I love modifications. Below is base recipe and my modifications. It is good. Very fresh, delicious and makes me think summer. I garnished with both mint and basil and it offsets it wonderfully. Due to the sweetness of the fruit it tastes phenomenal all hours of the day. Thinking it will freeze well too when I want that delicious taste of summer in the throes of winter.
1 cantaloupe
1 mango
2 peaches
1.5 c carrot juice (I used 1 c orange juice)
.25 tsp ground cloves
1 tblsp lemon juice (omitted due to orange juice)
handful of mini carrots (my add-on)
sprig of mint (my add-on)
.5 cucumber (my add-on)
pinch of sea salt
blueberries, mint or basil for garnish
Peel, cut and cube cantaloupe. Same for the mango. Cut peaches. Put fruit into pot, adding juice, cucumber, carrots, cloves and salt. Bring to a simmer for 3 minutes. Take off heat, add mint. Use immersion blender or stand blender to puree. Let cool at least one hour. Enjoy!
Basil has been overwhelming but even more than that I have been getting so much cantaloupe! What does one even do with all this cantaloupe? Get creative. Melon infused vodka? Check. Diced melon? Check. I still have three large melons. I went to a good source: Clean Food by Terry Walters. This has a recipe for Carrot Fruit Soup. The base recipe seemed pretty good but I didn't have carrot juice and did not feel like juicing carrots and, of course, I love modifications. Below is base recipe and my modifications. It is good. Very fresh, delicious and makes me think summer. I garnished with both mint and basil and it offsets it wonderfully. Due to the sweetness of the fruit it tastes phenomenal all hours of the day. Thinking it will freeze well too when I want that delicious taste of summer in the throes of winter.
1 cantaloupe
1 mango
2 peaches
1.5 c carrot juice (I used 1 c orange juice)
.25 tsp ground cloves
1 tblsp lemon juice (omitted due to orange juice)
handful of mini carrots (my add-on)
sprig of mint (my add-on)
.5 cucumber (my add-on)
pinch of sea salt
blueberries, mint or basil for garnish
Peel, cut and cube cantaloupe. Same for the mango. Cut peaches. Put fruit into pot, adding juice, cucumber, carrots, cloves and salt. Bring to a simmer for 3 minutes. Take off heat, add mint. Use immersion blender or stand blender to puree. Let cool at least one hour. Enjoy!
