Mariquita Farm


charentais melon

Recipes A-Z from our farm

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Melon Salad, from Chef Jonathan Miller
Chill your melon and cut it into large bite sized pieces and toss it with some julienned sopprassata* and some olive oil and white wine vinegar. Finish with some salt and pepper and serve right away. Super with some goat cheese. * Sopprassata is a kind of dry salami.

Melon Tomato Gazpacho
adapted from Mark Bittman's The Minimalist Cooks at Home

1 1/2 pounds red tomatoes, perfectly ripe
2 smallish charentais melons, about 3 pounds total, seeded and removed from peel and chunked
2 Tablespoons olive oil
leaves from 5 stalks of Genovese basil
S & P
1 lemon

Peel the tomatoes by quickly blanching them in boiling water, no more than 30 seconds is usually neccessary, sometimes less. Core and seed tomatoes. Heat 1 T oil in a skillet on high, add the melon and cook, stirring, until it's juicey, about 2 minutes or less. Remove melon from pan into a food processor and repeat with tomatoes: heat remaining oil in pan and add tomato chunks and cook until juicey, about 2 minutes.

Puree the melon and tomato with 1.5 cups water (some of that can be ice), basil, S & P to taste. Chill, then add lemon juice to taste. You can also drizzle best quality extra virgin olive oil at serving time if you like.

Melon Agua Fresca

two small cantaloupes

2 to 2 1/2 cups water

3 tbsp. sugar, or to taste

juice of one or 2 limes or lemons

Make a simple syrup by dissolving the sugar in a little (1/4 cup or less) boiling water (you don't have to do this, but it helps keep the sugar in solution). Set aside.

Slice melons in half, scoop out seeds, and cut away peel. You can blend the water and melon pieces in a blender, then add the sugar and lime juice. I just put everything in the blender and whir away! (It makes about a quart.) Note: it is kind of foamy/frothy right after you blend it. It helps if you let it stand for a little while so that the froth subsides, then stir gently before pouring.

Cantaloupe Pickles

4 c Sugar
3 c Water
1 tb Allspice
1 tb Whole cloves
1 lg Stick cinnamon
1 c Vinegar
Cantaloupe rind

Select melons which are slightly under ripe. Remove rind and all soft portion. Cut in pieces suitable for serving. Cover with a brine made by dissolving 4 tablespoons salt in 1 quart water. Let stand 3 hours. Drain. Rinse in cold water. Add rind to sirup made of remaining ingredients. There should be sufficient sirup to cover rind. Boil 10 minutes. Let stand overnight. Boil slowly until rind is clear.

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