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The mixture should be smooth but not runny. Add the smoked trout and stir well to combine. Slice the watermelon to create four 3-inch squares, about 1 inch thick. Spread each square generously with goat-cheese spread, top with pickled tomatoes, mint, basil, and purslane.

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Sprinkle with red pepper flakes. Serve immediately. This recipe is adapted from one found on the blog Brooklyn Supper. Prepare the peaches and watermelon for grilling. Halve the peaches, then cut through the halves vertically, so you have a total of four thick slices from each peach.

Summer Watermelon and Other Poems - AbeBooks - Prof Don Sharpes PhD:

Brush peach and watermelon slices with olive oil and cook on a very hot skillet or on a grill for three minutes per side, until the fruit is browning and beginning to caramelize. Chop the grilled fruit into bite-size pieces and drain in a colander for twenty minutes or until ready to assemble. Toss together the cherry tomatoes, ground cherries, parsley, and oregano.

Just before serving, combine with the grilled fruit and parmesan cheese, and toss. Drizzle with balsamic reduction, spritz with lime juice, and add salt and pepper to taste. Make the watermelon syrup.

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Puree in a blender, then strain. Combine the strained liquid with 1 cup of brown sugar in a medium saucepan, and bring to a boil. Simmer for thirty minutes or more, uncovered, until the liquid is thickened and reduced.

Make the carrots. Preheat the oven to four hundred degrees. Toss the carrots with olive oil, salt, cumin, and watermelon syrup in a glass baking dish. Roast at four hundred degrees for one hour, tossing every twenty minutes. Turn off the oven and let sit for fifteen more minutes to dry out and caramelize further before removing.

Make the dressing. Combine olive oil, lemon juice, watermelon syrup, and salt to taste in a small bowl.

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Whisk to emulsify. To assemble, toss the sorrel, smoked trout, and carrots together in a medium serving dish. Top with the dressing and crushed almonds, and adjust seasoning to taste. Valerie Stivers is a writer based in New York. Then one year, as our garden got bigger and bigger and we had to come up with more different things to plant, we decided to try watermelon.

At the end of the summer, two tiny green striped melons sat in our garden. We tried again the next summer, had more fruit, but still none of it ripe.

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Last year, we tried one more time, researched how to know when they were ripe — you had to wait until the little curl at the end turned from green to brown. Blessed are the poems you scratch into the ground. The watermelons, those round green poems scratched into the ground.

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There were six of them. It was very late, summer practically over when the first curl turned brown. We took the melon inside and set it on the counter. We each took a bite, our eyes widening as we chewed, smacking each other on the arm before our mouths were empty enough for words. It was good. It tasted like watermelon.

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We moved half the melon into the sink and another spoon so we each had one, and like that first time, ate half a watermelon standing over the sink, spitting black seeds into the compost container on the counter, the dogs hovering by our feet, begging for a bite. Oh Jill, This is so lovely. You are commenting using your WordPress. You are commenting using your Google account.