"WASTE NOT, WANT NOT"
"BUY LOCAL, BUY SEASONAL, BUY FRESH"
WATERMELON BASIL VINAIGRETTE
4 cups fresh watermelon, chopped and drained
¼ cup red onion, diced small
2 Tablespoons honey
¼ cup champagne vinegar
¾ cup canola oil
2 Tablespoons fresh basil, chopped
1 Tablespoon fresh parsley, chopped
Salt and pepper to taste
Combine watermelon, red onion, champagne vinegar, canola oil, basil and parsley in a blender or food processor. Pulse on and off about 30 seconds until combined. Add salt and pepper to taste. Serve over mixed salad greens and garnish with watermelon slices.
TOMATO AND WATERMELON SALAD
2 Tablespoons balsamic vinegar
1 Tablespoon fresh lemon juice
½ cup extra-virgin olive oil
2 Large tomatoes, stemmed, washed and dried
1 pint cherry tomatoes
1 Tablespoon chopped tarragon leaves
4 strawberries hulled and cut into very small pieces (optional)
Salt and freshly ground black pepper to taste
1 to 2 teaspoons superfine sugar or granulated sugar
1 cup cold watermelon, rind removed and cut into bite size cubes
In a bowl, whisk together the balsamic vinegar, lemon juice and olive oil. Taste for seasoning and set aside. Cut the smaller tomatoes in half and the larger ones into slices. Arrange all of them in a single layer. Season them with salt, pepper and sugar. Drizzle the tomatoes with a small amount of dressing. Toss them with the tarragon and strawberries. Arrange the tomatoes down the length of a large platter. Drizzle with remaining dressing and top with the chilled watermelon. Serve immediately. TIP: Do not refrigerate tomatoes, however, chill the watermelon.
WATERMELON SALAD WITH MINT LEAVES
1 (5-lb.) watermelon
1 Sweet onion
¼ cup red wine vinegar
Salt and pepper to taste
½ cup extra-virgin olive oil
2 Tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds and set aside. Peel and slice the onion into rings. In a small bowl, combine the vinegar, salt and pepper and whisk until salt in dissolved. Slowly whisk in the olive oil a few drops at a time. Add in the chopped mint, taste and adjust seasonings to your liking. In a large bowl, combine the melon, onion and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs. To serve, divide among chilled individual plates and garnish with mint leaves.
"WASTE NOT, WANT NOT" If you have extra leftover watermelon, place in ice cube trays and save for beverages later on.
HONEY DIJON POTATO SALAD
2 to 2 ½ pounds small red skin potatoes, quartered or halved depending on size
Salt and freshly ground black pepper to taste
¼ cup honey
¼ cup Dijon mustard
2 Tablespoons cider or white vine vinegar
1/3 cup extra-virgin olive oil
6 radishes, sliced
2 Tablespoons capers, drained and chopped
½ medium red onion, chopped
3 to 4 ribs of celery, chopped
1 cup flat leaf parsley coarsely chopped or cilantro
Cover potatoes with cold water, bring to a boil and salt the water. Boil potatoes until just tender, approximately 12 to 15 minutes and drain. (Do not peel potatoes). Meanwhile, combine the honey, Dijon mustard and vinegar in a bowl and slowly whisk in the olive oil. Season with salt and pepper. Add the radishes, capers, onions, celery and parsley. and hot potatoes. Using a wooden spoon break up the potatoes into large chunks. Toss the potato salad gently, adjust salt and pepper and serve. GARNISH with celery leaves.
TIP: If you have your traditional potato salad recipe with mayonnaise get a larger bowl, place your smaller bowl with potato salad in the larger bowl, fill with ice to keep your potato salad chilled.
IF YOU HAVE ANY QUESTIONS REGARDING RECIPES OR IN SEARCH OF AND OLD FAMILY RECIPE CONTACT ANDREA afreebody@verizon.net or john@hydroharvestfarms.com Attention: TERRIE
HAVE A SAFE HOLIDAY WEEKEND.
RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL
STRAWBERRY SHORTCAKE 
