Blue Moon, Brigadoon Recipes

The thing about eating local is that it’s seasonal and unpredictable. You can’t count on strawberries for a graduation party—you may have to put off that shortcake until Father’s Day. 

We wanted to include a recipe for Shaved Fennel and Cantaloupe Salad in the book, but the dish is so simple it requires really extraordinary melons and fennel to be worthwhile. Fennel that tastes like cardboard and melon without a warm, honeyed sweetness are pointless. 

But the chances of getting them in your market basket at the same time are slim. This year, I got lucky. One Acre Farm had delicate fennel in mid-June, just when cantaloupes from South Carolina were hitting my local green market (not quite local, but still farm-grown). 

So, we took a picture and then made the salad. And we encourage you to gather and combine what you find fresh and new in your CSA or market.

 

Shaved Fennel and Cantaloupe Salad

1 bulb fennel, trimmed of stalks and fronds

1 ripe small to medium cantaloupe

salt and pepper

lemon juice

olive oil

a handful of fresh mint leaves

Cut the fennel bulb in half, trimming off any coarse bits. Using a mandoline, vegetable peeler, or sharp knife, cut the halves into nearly paper-thin slices.

Cut the cantaloupe in half, scrape out the seeds, and trim off the skin. Cut the fruit into thin slices.

Arrange the fennel and fruit on a platter, sprinkle with salt, pepper, lemon juice, olive oil, and mint. 

 

Tasting note: Experiment with fresh thyme, shredded fresh basil, lemon zest, or shaved radishes.

 

Claudia Kousoulas