My Farm Market Finds

We’ve been enjoying the cantaloupes from my local farm. They’re at the height of the season right now and we’ve been taking advantage! I had planned to stop by tomorrow with my list of items: eggs, cantaloupe, peppers, etc but had a hankering for a chilled cantaloupe soup. I didn’t have a particular recipe to follow, I just knew I wanted to make it and imagined how delicious and refreshing it would be on a hot, humid day. I decided to get creative and headed down to the farm ready to get a fresh, perfectly ripe cantaloupe. I went into the farm’s market shed and got my eggs, chose a beautiful red and green hued pepper, and a couple of plump cucumbers from their respective baskets. Next I went over to a box piled high with just picked fragrant melons and chose the sweetest smelling one. As I was selecting my cantaloupe, a large basket of tomatoes caught my eye. It had a little sign on it that read $10 for the whole basket, noting that some may have some bruises and other slight imperfections. Well, I now knew how I’d be spending my afternoon! The farmer graciously put the basket of tomatoes in my car and I proceeded to bag my other items. Upon arriving home I set to work on making my cantaloupe soup so it could be nice and chilled for dinner in a few hours. The cantaloupe is so sweet right now that I really felt that it should be allowed to shine on its own; however I wanted to somehow give it some extra body. I decided to go with my “less is more” theory and simply seeded and cut the cantaloupe into chunks and whirred them in a blender with some nondairy coconut milk plain Greek yogurt. Done. It was all set to  sit in the refrigerator and chill until dinner. I’ll garnish it with a little fresh mint to further brighten it when I serve it.

Now on to the tomatoes! I first separated them into piles by which needed to be used immediately, which should be used fairly soon and which could wait a day or two. Once my separating was complete I set to work on a frittata for my husband to enjoy all week for breakfast. I chopped a couple of the tomatoes and diced some of the pepper and neatly arranged them in a shallow greased casserole dish. I added some chopped baby Bella mushrooms and topped it with some fresh spinach. I mixed some lightly beaten eggs and almond milk, a little salt and pepper, poured it over the vegetable mixture and popped it in the oven.


Now, what to do with the tomatoes that needed to be used immediately? Crushed tomatoes of course! I use a large amount of crushed tomatoes in my marinara sauce recipe. I decided to make good use of the abundance of tomatoes by just crushing them, seeds and all in the food processor. I crush them in batches and continue pouring them into a large container until they’ve all been used. The container will store nicely in my freezer and will be ready to add a nice summer freshness to my next batch of marina sauce. I saved enough tomatoes to make a delicious salsa to go with our tacos tonight and there still will be plenty left to go on burgers this week…….tomato and basil salad…….to snack on……the possibilities are endless! 😄


Farm Fresh Frittata


1 small tomato, sliced or a few grape tomatoes , sliced

2” slice of green or red pepper, diced

4-5 Baby Bella mushrooms, sliced

A few spinach leaves, torn

6 eggs, slightly beaten

2/3 cup almond milk

Sea salt and pepper to taste

Chopped mint for garnish


Preheat oven to 400 degrees F. Lightly grease a 9’ shallow casserole dish. Arrange sliced tomatoes, diced pepper, sliced mushrooms and torn spinach in greased casserole dish. In a medium bowl combine the eggs with almond milk. Add salt and pepper. Pour over vegetables in the prepared casserole dish. Bake at 400 degrees F for 20 minutes or until firm. Let cool and slice. Makes 6 servings.


Creamy Chilled Cantaloupe Soup


1 medium sized cantaloupe

1 (6oz) container plain nondairy greek yogurt (I used So Delicious brand plain coconut milk greek yogurt)


Cut the rind off of the cantaloupe, seed, and cut into chunks. Put in a high speed blender. Add nondairy plain greek yogurt and blend on high until smooth and creamy. Refrigerate for 1-2 hours. Serve in chilled glass bowls and garnish with chopped mint. Makes 4 servings.

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