Watermelon Salsa

I admit it. I am a salsa addict. I can eat bowls of chips and salsa, and love to top chicken, fish, eggs, salad, you name it, with the classic tomato version. Or green tomatillo salsa for a change. But, guess what? Fresh watermelon makes an equally delicious salsa. You have to give it a try.

I add fresh corn to the salsa and there is something addicting (like how I am keeping the addict theme going?) about the sweet watermelon and corn combined with spicy chilies, green onion and a handful of herbs. When the weather is really hot, this cooling and refreshing salsa is even better than the tomato version. Give it a try with tortilla chips, of course, but also as a topping for your favorite grilled protein.

Don't you just love summer?

Watermelon Salsa
(makes 4 cups)

3 cups diced watermelon

2 green onions, chopped (white and green parts)
1/2 cucumber, seeded and diced

1-2 jalapeño, seeded and diced (depends on how spicy you like your salsa)

1/2 cup fresh corn 

1/2 red bell pepper, seeded and diced

2 tablespoons fresh basil leaves, chiffonade

2 tablespoons fresh mint leaves, chopped

Zest from 1 lime

Juice from 1 lime

1/2 teaspoon sea salt

Combine all ingredients in a medium bowl. Taste and adjust seasonings if needed. Chill until ready to serve. 

Delicious with tortilla chips or as a topping for chicken or fish.

Note, this is best eaten the day you make it, but, in a pinch, I have made the night before. Just drain before serving as the watermelon will give off a lot of juice. And don't add the herbs until right before you serve.

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Summer means easy, breezy dishes made from fresh, just-picked produce and this week at Food Network's Summer Soiree we are celebrating Watermelon. Do you have a favorite watermelon recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

Weelicious: Watermelon Cinnamon Granita
Homemade Delish: Refreshing Watermelon Salsa
Healthy Eats: Pretty in Pink: 6 Dishes Made Better with Watermelon
Creative Culinary: Margarita Watermelon
The Wimpy Vegetarian: Watermelon and Peach Salsa
Dishin & Dishes: Watermelon Jalapeno Agua Fresca
Napa Farmhouse 1885: Watermelon Salsa
Red or Green: Watermelon, Corn & Jalapeno Salad
The Mom 100: Watermelon Strawberry Smoothie
Taste with the Eyes: Unique Watermelon Salad - Pomegranate Syrup, Feta, Cucumber
FN Dish: 6 Party-Ready Ways to Take Watermelon Off the Rind

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

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Cucumber & Sage Cocktail

Hot summer days scream for a delicious hand crafted cocktail, especially one made with fresh, in season ingredients and best quality spirits.  This recipe is one of my new favorites.

My herb garden is overflowing with sage. I planted a couple of 4-inch pots last year and the herb came back with a vengeance this summer.  I have been experimenting with recipes to use the wonderful bounty. My favorite is gnocchi or pasta in a butter and sage sauce. I often roast chicken stuffed with fresh sage leaves. Sage pairs wonderfully with pork...and apples in fall. Lovely with white beans and loads of olive oil...or fried sage leaves crumbled on roast vegetables. But today's star is a cocktail with the sage muddled with cucumber and then added to a mixture of tequila, Chambord, lemon juice and topped with Prosecco. Light, tangy, refreshing and really, really good!  Man, I love summer.

Cucumber & Sage Cocktail

(This was inspired by the Silver Sage Cocktail at Blue Mesa Grill)

makes 2

4 slices cucumber (about 1 inch thick)

5 sage leaves

2 oz tequila (use a really good one)

1 oz Chambord

juice from 1 lemon

1 tbsp agave nectar

2 cups ice

Prosecco

sage leaves for garnish

Add cucumber and sage to large cocktail shaker. Muddle to combine ingredients. Add tequila, Chambord, lemon juice, agave and ice. Shake vigorously. 

Strain in 2 champagne flutes or other tall glasses.  Top off with prosecco and a sage leaf garnish. Serve immediately.

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It is "Summer Cocktails" week at Food Network's #Summer Soiree roundup. Have a favorite summer cocktail recipe?  Share in the comments section and/or link to your blog if you have one. 

Feed Me Phoebe: Grilled Strawberry-Mint Bellinis
The Lemon Bowl: Raspberry-Ginger Bellini
Jeanette's Healthy Living: White Peach Sangria
The Heritage Cook: Refreshing Lime Coolers
The Cultural Dish: Pimm's Cup
Virtually Homemade: Frozen Lime Margaritas with a Sangria Swirl 
Weelicious: Strawberry Lemonade 
Big Girls, Small Kitchen: Strawberry Gimlets with Homemade Strawberry Vodka
Napa Farmhouse 1885: Cucumber and Sage Cocktail
Red or Green: Frozen Tri-Melon Cocktail
Dishing With Divya: Caipirinha
In Jennie's Kitchen: Cantaloupe Lillet Sparkler
Poet in the Pantry: Pirate's Booty Call
Elephants and the Coconut Trees: Watermelon Malibu Surf
Sweet Life Bake: Boozy Affogato
Devour: 5 Boozy Summer Coolers
Domesticate Me: Blueberry Mojito Royale
Haute Apple Pie: Classic Mojito
Daily*Dishin: Blackberry Rum Shrub
Taste With The Eyes: Korean Soju Kimbap Bloody Mary
FN Dish: Sip Your Way Through Summer (Recipes)

best,

diane
napa farmhouse 1885
red or green?
california girl in taos
MoseyLove!

please follow me on facebook-+

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Spicy Cucumber, Carrot & Onion Refrigerator Pickles

Farmers' markets are brimming with summer vegetables.  This past Saturday I bought armloads of zucchini, yellow squash, fresh garlic, onions, carrots, peppers, tomatoes and cucumbers.  I made a huge batch of gazpacho, slow roasted 2 pans of tomatoes, marinated squash, created a vegetable soup and still had leftovers.  My solution?  Refrigerator pickles.

Refrigerator pickles are perfect when you don't feel like going through the process of water bath canning. The refrigerator version involves covering the vegetables in a hot vinegar-based brining solution and then refrigerating for a minimum of 24 hours.  The water bath solution, similar to jam making, involves packing the vegetables and brine in canning jars and then boiling the jars in hot water until they seal.  Both options are perfect for making pickles...and both have pro and cons...so I make both versions.

I usually make the refrigerator version early in summer when I don't feel like spending hours over a hot stove. This technique produces delicious pickles but the down side is they have a shorter shelf life and must be kept in the refrigerator.  The processed version can be stored in the pantry and eaten all winter when the produce is out of season. I tend to process pickles near the end of the season to ensure my pantry is stocked for winter.

I made spicy pickles today and used cucumbers, carrots, onions, garlic and jalapenos in an apple cider based brine.  Later in summer I will make a similar recipe but adapt to the processed version.  Enjoy!

Spicy Cucumber, Carrot & Onion Refrigerator Pickles
3 1/2 cups apple cider vinegar
2 tbsp raw organic agave nectar
1 tbsp whole peppercorns
1 tsp yellow mustard seeds
1/2 tsp whole dill seeds
1/2 tsp whole fennel seeds
1 tbsp coarse grey salt
1 bunch fresh dill, chopped
2 large cucumbers
10 very small carrots (must fit inside canning jars) or cut larger carrots to size
1/2 white onion, thinly sliced
5 cloves garlic, peeled and smashed
1 jalapeno, minced*

Add vinegar, agave, peppercorns, mustard seeds, dill seeds, fennel seeds, and grey salt to medium saucepan. Bring to a rapid boil. Turn off heat, add the fresh dill, and allow to steep for 15 minutes.

Meanwhile, slice the cucumbers in half width wise.  Cut each half into thirds lengthwise.  Cut each piece into thirds lengthwise. (got that?) You should end up with 18 slices per cucumber. You can now divide the cucumber, carrots, onion, garlic and jalapeno between 2-3 canning jars with lids or, even easier, place all vegetables into a large glass bowl with a lid. ( I have a rectangular sized glass storage container which is perfect for this recipe.)

If you are using jars, pour the liquid over the vegetables in the jars, ensuring the liquid completely covers all ingredients.  If you are using a bowl, just pour in all the liquid.  Place the lid(s) in the jars/bowl, place in refrigerator and allow to chill a minimum of 24 hours.  I prefers at least 48 hrs to allow the flavors to meld.  

These pickles will last 2-3 weeks in the fridge.  Remember, these are NOT processed.  You must keep them refrigerated, not stored in the pantry.

other cucumber recipes you may enjoy:
cucumber and avocado open face sandwiches
cucumber coolers with agave simple syrup
greek quinoa salad
cucumber & chiles salad

It is "cucumber" week at food network's summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Have a favorite cucumber recipe?  Share in the comments section and/or link to your blog if you have one:
Feed Me Phoebe: Fennel Tzatziki with Mint
The Lemon Bowl: Japanese Quick Pickled Cucumbers
Jeanette's Healthy Living: Burmese Cucumber Watermelon Composed Salad
Domesticate Me: California Salad with Roasted Chicken and Avocado Dressing
Taste With The Eyes: Stuffed Cucumber Kimchi with Shrimp and Minari
Devour: Cucumber and Mint Lemonade 
Haute Apple Pie: Sweet and Sour Cucumber Salad
Napa Farmhouse 1885: Spicy Cucumber, Carrot and Onion Refrigerator Pickles
Red or Green: Spicy Cucumber Gazpacho
Virtually Homemade: Cucumber Tomato Bruschetta
Food for 7 Stages of Life: Neer Mor — Zested South Indian Buttermilk with Cucumber
Weelicious: Cucumber Cream Cheese Sandwiches
Blue Apron Blog: Barley Salad with Heirloom Cucumbers & Golden Beets
The Sensitive Epicure: Pimm's Cups and Cucumber Tea Sandwiches
FN Dish: Pickles Past the Jar

best,

diane
napa farmhouse 1885
red or green?
california girl in taos
please follow me on facebook



I have started sharing my Taos experiences on my newest blog"California Girl in Taos". Please visit and let me know what you think.

want a recipe for cucumber & avocado open face sandwiches? and a cucumber, tomato and bean salad?

summer fest is here! summer fest is here!  i sound excited...yes?  that is because summerfest is one of my favorite parts of summer.  for new readers, check out my post summer fest is almost here for some background.  we start this year's series with cucumbers and, as a bonus, i am including two recipes in this post.

i love cucumbers.  there is something so refreshing and crunchy about this vegetable.  i was surprised to learn that they are part of the gourd family...part of the group that includes squash.  they are delicious, nutritious and really hydrating.  last year, during cucumber week, i posted my recipe for cucumber coolers and listed some nutrition facts.  this year...i am keeping it short and sweet and just talking recipes!

i have been making these open face cucumber & avocado sandwiches all summer.  they are perfect for a luncheon, light supper paired with soup (i like gazpacho with them) or even cut into quarters and served as appetizers.  best of all, they taste terrific, are a snap to make, are really good for you and require no cooking.  how perfect is that during this very hot summer?

the sandwiches start with grilled whole wheat bread spread with mashed avocados.  they are topped with a refreshing cucumber salad mixed with seasoned rice vinegar, lemon balm and sea salt.  remember i told you they are good for you?  consider the fiber from the whole wheat bread, the healthy mono and polyunsaturated fat from the avocados (not to mention the 20 vitamins, minerals and beneficial plant compounds included in 1 oz of avocado) and the aforementioned nutrition components from the cucumber.  i love it when something that tastes amazing is really healthy too!

the cucumber salad can also be used in fish tacos, as a side dish with chicken or fish, as a burger topping, or as part of a salad luncheon. i combine different types of cucumber...all thin skinned because i want the nutrients and fiber from the peel.  if you buy the type with thick, waxy skin you will probably have to remove the peel.

for the sandwiches, there really isn't a recipe...it is more of a technique.  this is how i prepare them:

open face cucumber & avocado sandwiches
makes 4
cucumber salad
1 lemon cucumber
1 garden cucumber
1 kirby cucumber
2 tbsp lemon balm (cut into chiffonade), plus additional for garnish
3 tbsp seasoned rice vinegar
sea salt
chop cucumbers into bite sized pieces and place in a medium sized bowl.  add the lemon balm, vinegar and a pinch of sea salt.  gently stir to combine.  taste and adjust salt if necessary.  place bowl in fridge until needed.
mashed avocados
3 hass avocados
juice of 1/2 lime or meyer lemon
pinch red pepper flakes
sea salt

pit and dice avocados by following the technique outlined in this post.  add prepared avocados to a small bowl.  add lime/lemon juice, red pepper flakes and pinch of sea salt.  mash together using a fork.  taste and adjust salt and/or pepper flakes if desired.  set aside.


grill bread on bbq, grill pan or broiler.  (i use a griddler when weather does not permit using the bbq).  remove bread from grill and place on serving plate.  spread a generous layer of the mashed avocado over the toast.  top with spoonfuls of the cold cucumber salad. (as much as you like).  use a slotted spoon to drain the liquid, otherwise the sandwiches may get soggy.  garnish with additional lemon balm and serve.

last sunday was one of those perfect days spent with friends.  at the last minute, i emailed/texted my book club girlfriends and said "it will be hot...wanna come swim?"  about half the group was available, so i chilled some beer, made a few pitchers of margaritas and set out an assortment of "easy to make, easy to serve" appetizers.  i also made a plum cobbler...we always have vanilla ice cream made from coconut milk in the freezer....and we were ready for guests.  (more on the cobbler next week). laura brought guacamole and chips, a few people brought wine (we live in napa after all) and rachelle brought a wonderful salad made with lemon cucumbers, yellow and red tomatoes and white cannellini beans.  it was amazingly good and a perfect addition to cucumber week.  i asked for the recipe...she laughed and said "i just threw together the ingredients i thought would taste good.  i did not measure and did not write anything down".   i experimented to try and recreate her dish...viola!....a perfect addition to any picnic, barbecue or summer party. 

the key to this dish is using in season, local, perfectly ripe produce.  i have become addicted to lemon cucumbers and they are the key ingredient in this dish. they are sweet, delicate, and do not need to be peeled.  combined with heirloom tomatoes, they are out of this world. for all of the ingredients,  use the recipe that follows as a guideline.  adjust quantities to suit your preference and based on what looks good as the farmers' market that day.  there are endless variations that sound amazing...try different herbs, cheese, vegetables.  i love the flexibility this provides.  enjoy!

rachelle's cucumber, tomato and white bean salad
5 lemon cucumbers, cut into bite sized pieces 
1 large red heirloom tomato
1 large yellow heirloom tomato
1/2 cup red onion, thinly sliced
1 cup canned white cannellini beans, drained
2 tbsp fresh basil, cut chiffonade
2 tbsp extra virgin olive oil (a good one)
1 tbsp aged balsamic vinegar
sea salt
freshly ground black pepper

chop tomatoes into large, bite sized pieces.  place first 6 ingredients in large bowl and gently toss.  drizzle e.v.o.o. and vinegar over top of salad.  add a pinch of both the salt and pepper and gently mix together all ingredients.  taste and adjust seasonings.  chill in refrigerator for 1/2 hour and then serve.

now it is your turn to participate in summer fest. simply leave your cucumber tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:

The Sensitive Epicure: Chinese Style Cucumbers
What's Gaby Cooking: Cucumber, Herb and Pita Salad
Ingredients, Inc.: Easiest Cucumber Salad
Virtually Homemade: Cucumber Strawberry Cooler
From My Corner of Saratoga: Marinated Cucumber Salad
The Cultural Dish: Pasta With Roasted Shrimp and Cucumbers
Daily*Dishin: Southern Benedictine - Creamy Cucumber Spread
Delicious Lean: Cucumber Jicama Salad
And Love It, Too: Fermented Spicy Garlic-Dill Cukes and Zukes
FN Dish: No-Cook Cucumber Recipes
Cooking With Elise: Wedge Salad With Cucumber-Ranch Dressing

best,
diane
founder
napa farmhouse 1885

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maybe cucumber coolers with agave simple syrup?

it is cucumber week at summerfest and i cannot wait to see all the recipes from the participating bloggers.  i love cucumbers, but i must confess that i forget about them sometimes.  i use them on sandwiches...have a favorite spicy cucumber salad that i shared last year...add them to my greek quinoa salad (a crucial ingredient for regular greek salads too)....and, of course, they are a staple in my summer gazpacho.  my friend rachelle made delicious cucumber tea sandwiches for book club last week and that recipe is definitely being added to my list of cucumber ideas.  but then i start to lose steam.  what else can i do with this cold, crunchy, refreshing vegetable?

cucumbers contain mostly water and are a good source of vitamin C, silica, potassium and magnesium. their peel is full of beneficial fiber so i almost always use them peel on.  i did some research regarding their other health benefits and was thrilled to find this review from the world's healthiest foods site:

"The silica in cucumber is an essential component of healthy connective tissue, which includes muscles, tendons, ligaments, cartilage, and bone. Cucumber juice is often recommended as a source of silica to improve the complexion and health of the skin, plus cucumber's high water content makes it naturally hydrating, a must for glowing skin . Cucumbers are also used topically for various types of skin problems, including swelling under the eyes and sunburn. Two compounds in cucumbers, ascorbic acid and caffeic acid, prevent water retention, which may explain why cucumbers applied topically are often helpful for swollen eyes, burns and dermatitis. "

they had me at "a must for glowing skin".  the article also reminded me of my cucumber cooler drink....perfect for the hot days of summer.  i keep the cucumber in the refrigerator until the last minute and ensure the other ingredients are prepped and ready to go.  then i peel and chop the cucumber and quickly throw everything in the blender, process and serve immediately so that it is ice cold when i serve.  this recipe makes 2 drinks but is easily doubled or quadrupled.  perfect for a party...(and it is pretty tasty turned into a cocktail too)  note...this drink is one of the few times i peel cucumbers in recipes...the little bits of peel aren't especially nice in the drink ....but, if i am making it just for me and want all the health benefits possible, i skip the peeling step and call it a smoothie.

i also make an agave simple syrup to sweeten the drink.  most simple syrups are equal parts water and sugar cooked until the sugar dissolves.  i am trying to avoid white sugar whenever possible and decided to experiment with agave.  since agave is already a liquid, it is not absolutely necessary to combine with the water, but i find that the reduced sweetness and thinner consistency works better in drinks.  try the simple syrup if you have the time...if not, just add regular organic raw agave nectar...either way is delicious...

let me know what you think....and please share your favorite cucumber recipes in the comments section below.

cucumber cooler with agave simple syrup
agave simple syrup
1/4 cup water
1/4 cup organic agave nectar
combine water and agave nectar in small saucepan.  heat over low heat just until simmering.  turn off heat and let cool to room temperature.

1 organic english cucumber (or 2 garden cucumbers)
1/4 cup water
juice from 1 small lime
2 tbsp chopped mint
1/4 cup agave simple syrup (refrigerate the rest for another use)
4 ice cubes
mint leaves for garnish

peel cucumber.  cut a few thin slices and reserve for garnish.  cut the remaining cucumber into large pieces.
add all ingredients except garnishes to blender.  pulse until liquefied, thick and frothy.  serve immediately garnished with the mint and cucumber slices.
**note...this drink becomes a delicious cocktail by adding vodka, gin or tequila!

now it is your turn to participate in summer fest. simply leave your cucumber tip or recipe or favorite links in the comments below, and then go visit food network and do the same same.  be sure to check out all the other participating bloggers.  their recipes sound amazing!

Pinch My Salt: Chilled Cucumber, Kefir and Avocado Soup
What’s Gaby Cooking: Cucumber-Basil Gimlet
In Jennie’s Kitchen: Radish-Cucumber Crostini
Big Girl Small Kitchen: Spicy Cucumber Salad with Shallot, Ginger and Mint
Grecian Kitchen: Summer Cucumber Salad
And Love It Too: Cucumber, Mint and Watermelon Salad
Cooking With My Kid: Cucumber Limeade
FN Dish: Summer Fest: Cucumber Recipes
Healthy Eats: Cool Cucumber Soup
Food for 7 Stages of Life: Cucumber Cherry Salsa
Cooking With Elise: Green Tea Cucumber Pops
Glory Foods: Cucumber and Shrimp Boat
Virtually Vegan Mama: Fire-Roasted Tomato and Cucumber Gazpacho
Food2: When Life Gives You Cucumbers, Make a Cucumber Cocktail
Cooking Channel: Cucumbers Stuffed with Crab-Mango Salad
Recipe Girl: Bread and Butter Pickles
Taste With the Eyes: Spicy Pickled Cucumbers with Wakame and Garlic Blossoms
Virtually Homemade: Cold Thai Cucumber-Mint Soup
Add a Pinch: Cucumber Tea Sandwiches
The Cultural Dish: Ahi Tuna with Cucumber Sauce and Salad
Daily*Dishin: Cool n’ Zesty Cukes: 7 Minute Summer in a Jar
Daydreamer Desserts: Cubanita Margarita
Purple Cook: Cucumber Gazpacho with Indian Flavored Shrimp Relish
Indian Simmer: Cucumber at its Best with Chaat Masala
Big Apple Nosh: Quick and Easy Homemade Pickles
Sweet Life Bake: Agua de Pepino
The Sensitive Epicure: Tzatziki with Grilled Gluten-Free Pitas and Fresh Cucumbers and Peppers
A Way to Garden: Cucumber-Growing Q&A and the Best Pickles
Cooking with Books: Summer Fest: Cucumbers

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "


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