Melons, Tomatoes, & All Things Juicy

Our farm is thriving with a variety of melons and tomatoes, some of our favorite summer crops! They are juicy, sweet, and versatile to use in many exciting recipes. Here are a few of options we recommend you try!


Watermelon Gazpacho:


1 large tomato, pureed
1/2 serrano chile
2 cups cubed fresh watermelon
1 teaspoon red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons minced red onion
1/2 cucumber, seeded and minced
2 tablespoons minced fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese



In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve.

Tomato-Melon Salad


  • 1/2 cup (52 g) thinly sliced cucumber
  • 1/2 cup (75 g) cherry tomatoes, thinly sliced
  • 1/4 (20 g) red onion, thinly sliced
  • 1 Tbsp (15 ml) olive or avocado oil
  • 2 tsp apple cider vinegar
  • Healthy pinch each sea salt + black pepper
  • 3 Tbsp (45 ml) lime juice
  • 1 Tbsp (15 ml) maple syrup
  • Pinch sea salt
  • 1 Tbsp (15 ml) olive or avocado oil
  • 3 heaping cups (~520 g) melon (cantaloupe, watermelon, etc.), cubed or scooped with a melon baller (~ 1 cantaloupe)
  • 2 Tbsp (3 g) fresh mint


  1. Add cucumber, tomato, and onion to a small mixing bowl and top with olive oil, apple cider vinegar, and salt and pepper. Toss to combine, then taste and adjust flavor as needed, adding more vinegar for acidity, or salt and pepper for flavor balance. Set in the refrigerator to chill.
  2. Next prepare dressing by adding lime juice, maple syrup and sea salt to a small mixing bowl and whisking to combine. Then slowly stream in olive oil while whisking to combine. Taste and adjust flavor as needed, adding more lime juice for brightness/acidity, maple syrup for sweetness, or salt for flavor balance. Set aside.
  3. Add melon to a large serving bowl and top with dressing. Gently toss to combine. Then add the cucumber-tomato-onion salad on top, leaving any excess liquid/dressing behind.
  4. Gently toss to combine and garnish with fresh mint. Serve.
  5. Best when fresh, though leftovers keep in the refrigerator up to 3 days. Leave mint on the side to keep as fresh as possible.


Fresh Salsa



  1. Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
  2. In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won’t need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.

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