I have discovered that there are a fair number of people out there that don’t care for melons. People I never would have suspected. So this blog post might not be very popular but I chalk it up to not having eaten the right melon at the right time.
It is like the difference between eating a tomato in summer and one imported in winter. They are two different creatures entirely. If I only ever tasted a winter tomato, I probably wouldn’t like tomatoes. If I had only ever eaten the anemic, tasteless melon often used for garnish, I probably wouldn’t be writing this post. So anyway this leads me to the recipe that I am sharing and my love for local, summer melons.
When the melons come in from the field at Cropthorne Farm they can be smelled from across the barn. The perfume is incredible. Everyone’s eyes get a little brighter. Especially the two little farm girls. They are the quietest when munching on melon. These are the melons you are after. The ones you can smell at the next stall over at the farmer’s market. I particularly love the Charentais variety. It is a French heirloom similar to a cantaloupe with deep orange dense flesh, incredibly juicy and sweet with tropical and floral notes. What is not to like?