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    Recipe of the Season: Melon Gazpacho

    This soup is Melon Gazpacho but if I can share the advice given to me by a dear friend, when summer felt like it was getting ahead of me, I would like to call it… let August be August.


    A few farm fresh ingredients, a blender, a cold fridge and life slows down into one extra large mason jar. Pour a glass for breakfast, it has that hint of sweetness, or get fancy and add a snip of mint and pinch of your favorite red pepper flakes to a bowl with maybe a few mini melon balls for texture.


    jar of melon gazpacho

    Melon Gazpacho

    Makes approx. 5 cups


    Ingredients

    1 large juicy ripe cantaloupe, peeled cut into chunks
    1 medium cucumber, peeled, seeded and large diced
    1 large lime, juiced
    1 large shallot, peeled, rough chopped
    1/2 cup good olive oil (taste to see which one in your pantry might be best for this recipe — you want a flavorful oil!)


    Instructions

    1. Blend all ingredients until a smooth consistency. This might need to happen in stages depending upon your blender size.
    2. Chill in the refrigerator for a few hours or overnight.
    3. Store it in a big glass jar with a top so you can easily shake it before pouring a glass/bowl.
    4. Season to taste and enjoy!

    FEATURED

    Food Play


    Children learn about many cultures through food play and build their food and agricultural vocabulary with this type of imaginary play. By engaging in imaginary food play, nurturing and social skills are also practiced when children make a "meal" for themselves or others. We are here to help them develop their inner chef skills too!