It's been so nice these past few days to have such beautiful weather down at the farm. We are so grateful for all this sunshine. This week we harvested the last of our potatoes but we still have sweet potatoes on the way. We are hoping to bring more tomatoes to you soon as the greenhouse plants are looking very healthy.
I want to say thanks to both Brian and Thom for all their help this season. Both have headed back to college and we will certainly miss them.
It's hardly neccessary to eat a watermelon any other way than out in the backyard in the sunshine but I thought this recipe sounded good. Our watermelon are a little small this season but certainly still delicious.
Watermelon, Tomato, and Feta Salad
Courtesy of cookthink
1 pound watermelon pieces
2 large heirloom tomatoes, cut into wedges
4 ounces feta, crumbled
8 basil leaves, torn
1 tablespoon olive oil
prep: 5 minutes
total: 10 minutes
1. Cut the watermelon into bite-size pieces. Cut the tomatoes into wedges. Combine in a bowl or arrange on a platter.
2. Crumble the feta over the watermelon and tomato mixture, add the torn basil and drizzle with the olive oil.
3. Season to taste with sea salt.