– Recipes –
Wonderful Watermelon
Watermelon is a classic summer treat! Check out these innovative ways to use watermelon in your kitchen.
Watermelon Feta Salad
Katlyn Holloway Murfreesboro Rutherford Farmers Co-op
__________________________________ ¼ cup extra virgin olive oil 2 tbsps. red wine vinegar Kosher salt 3 cups seedless watermelon, cubed 1 cup cucumber, chopped 1 cup crumbled feta ½ cup coarsely chopped mint ½ cup red onion, thinly sliced Flaky sea salt (optional)
egar, and ½ tsp. kosher salt. Add watermelon, cucumber, feta, mint, and onion and toss to coat in dressing. Top with more mint and sea salt if desired.
Watermelon Salsa
Emily Merriman Mount Juliet Wilson Farmers Co-op
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• ½ whole small seedless watermelon, diced • ½ whole red onion, diced • 1 red bell pepper, seeded and diced • 1 green bell pepper, seeded and diced • 1 yellow bell pepper, seeded and diced • 2 whole jalapenos, seeded and diced • 1 whole bunch cilantro, chopped • Juice of two whole limes • ½ tsp. salt Place all ingredients into a large bowl and toss. Taste with a chip and adjust ingredients as needed. Serve with chips or on top of grilled chicken or fish.
Melon Slush
Jennifer Sommers Yuma First Farmers Co-op
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• 8 cups watermelon, diced • 4 cups honey dew, diced (optional) • 4 cups cantaloupe, diced • 4 cups pineapple, diced • 1 cup orange juice concentrate • ¼ cup lemon juice • ¾ cup water • 2 cups sugar If using canned pineapple, drain and use the reserved juice in place of water. Mix all fruit. Combine liquids and pour over fruit. Mix gently and freeze. Thaw to slush consistency to serve. Makes 25 5-oz. cups.
Watermelon Pie
Vicky Rains Jamestown Fentress Farmers Co-op
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• ⅔ cup boiling water • 1 (4-oz.) package watermelon-flavored gelatin • ½ cup cold water • Ice cubes • 1 (8-oz.) Cool Whip • 1 graham cracker crust Stir boiling water into gelatin in bowl. Stir two minutes or until dissolved. Mix water and ice to make 1¼ cups. Stir in gelatin until slightly thickened. Remove any remaining ice. Stir in Cool Whip until smooth. Refrigerate for 10 minutes. Spoon into crust. Refrigerate for four hours or until firm and garnish with Cool Whip on top.
Honey Fruit Salad
Myrtle Barrett Surgoinsville Hawkins Farmers Co-op
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• 2 medium bananas, sliced • 2 cups blueberries • 2 cups watermelon, cubed • 2 cups fresh raspberries • 2 cups fresh strawberries, sliced • 5 tbsps. honey • 1 tsp. lemon juice • ¾ tsp. poppy seeds In a large bowl, combine the fruit. In a small bowl, combine the honey, lemon juice, and poppy seeds. Pour over fruit and toss to coat. Makes 8 servings.
Watermelon Pie
Nancy Darnell Coldwater, MS DeSoto County Co-op
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• 1 (3-oz.) package watermelon gelatin • ¼ cup boiling water • 1 (12-oz.) carton frozen whipped topping, thawed • 2 cups seeded watermelon, cubed • 1 (9-in.) graham cracker crust In a large bowl, dissolve gelatin in boiled water. Cool to room temperature. Whisk in whipped topping, fold in watermelon. Spoon into crust. Refrigerate for two hours or until set.
Watermelon Preserves
Alice Harrell Murfreesboro, TN Rutherford Farmers Co-op
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• 1 lb. watermelon rind cubes • 2 quarts water • 2 tbsps. lime (calcium oxide) • 2 cups sugar • 1 quart water • ½ lemon Trim off outer green skin of rind and pink flesh, using only greenish white parts of rind. Cut rind into 1-inch cubes and weigh. Soak cubes for 3½ hours in lime water (2 quarts water and 2 tablespoons lime). Drain and place cubes in clear water for 1 hour. Drain off water again and boil 1½ hours in fresh water, then drain. Make a syrup of 2 cups sugar and 1 quart water. Add rind; boil 1 hour. As syrup thickens, add ½ lemon, thinly sliced, for each pound of fruit. When the syrup begins to thicken and the melon is clear, the preserves are ready. Pack preserves into hot, sterilized jars. Add enough syrup to cover and seal.
Shrimp recipes in September
Our readers are “shrimp-ly” the best. Just because we are not on the coast does not mean we don’t enjoy shrimp and seafood every now and then. Shrimp can take any dish and elevate it to the next level with its delicate flavor and tender meat. These sea creatures even house many nutrients that improve brain health!
Don’t be “shellfish” and share with us your favorite shrimp recipes! The person submitting the recipe judged best will be named “Cook of the Month” for the September issue of The Cooperator and receive $10. Others sending in recipes chosen for publication will receive $5, and each winner will also receive a special “What’s Cookin’?” certificate.
Monday, July 21, is the deadline for your recipes.
Only recipes with complete, easy-to-follow instructions will be considered. Send entries to Recipes, The Cooperator, Page Haynes, P.O. Box 3003, La Vergne, TN 37086, or submit electronically via the form at https://www.ourcoop.com/recipes. Include your name, address, telephone number, and the Co-op with which you do business.