September, and the living is easy, thanks to climate change. Plenty of time for lazy lunches on the patio, enjoying in-season fruits and vegetables. Although I'm not eating lettuce right now due to a contamination scare, plenty of produce is ripe and safe to eat. You must wash everything though, even melons with thick rinds. Especially if you plan to cut into them with a knife.
As a college student studying painting, I was urged by my instructor to squirt out every color of paint I had on the palette during each painting session. Now, I bring every possible ingredient out of my fridge before beginning experiments in recipe development.
On this particular day, I scooped melon balls out of half a cantaloupe. Next went in bite-sized pieces from half a large cucumber. Diced red onion followed. With the addition of a handful of crumbled feta cheese, the salad was taking shape. I tore up 12 leaves of mint and added that. Then, I decided the salad looked good.
I turned my attention to the dressing, mixing warm bacon drippings, Dijon mustard, apple cider vinegar and honey (for the recipe, see
https://www.thespeckledpalate.com/hot-bacon-vinaigrette/). Another good dressing option would be bottled yuzu dressing. Yuzu is an Asian citrus fruit.
Another unlikely but delicious melon salad is watermelon with feta cheese and torn basil leaves. This can be served undressed or with a drizzle of a fine balsamic vinegar. Change it up with the addition of nuts or sunflower seeds, bleu or other cheeses and a variety of melons and berries. Add some grapes! Fennel fronds! Either way, you're celebrating summer in September, and it's splendid!
