COOKING with CANNABIS
Summer Chiller Watermelon Salsa
Celebrate The 4th or All Month with Salsa by Chef Dana Howard
Here on the farm at Sunset Grove , we are so excited about the seasonal produce that keeps popping up . We start our plants from seed , so it is ultra-awesome to watch our plants grow from seed to fruit . Of course , it takes a lot of water , nutrients , sunlight , and love . We have four acres , most of it planted with flowers for bouquets at the market , vegetables , and even some fruits . It has been a labor of love this past Spring and Summer . We have seen a huge bounty of delicious foods that we can cut fresh from the vine and take straight to the kitchen , which I think is the most rewarding part of being a small farmer .
¼ cup of fresh cilantro chopped 2 sprigs of fresh oregano chopped 1 lime Sea salt to taste 1 teaspoon of infused MCT or avocado oil
This month , we ’ ve seen our melons start to fruit . We currently have a variety of watermelons from small to very large and cantaloupe . I am so excited because the weather is scorching , and there is nothing better to cool off with than a freshly picked watermelon . They are so sweet and juicy when they are in season . I can ’ t tell you how much I love being able to enjoy my home-grown food like this . These watermelons are also packed with nutrients , antioxidants , and lycopene , which may help with high blood pressure . So , in other words , if you need to chill , get yourself a nice ripe watermelon , or come get one from me at the Kearney Farmer ’ s Market and get to making this recipe . This recipe is the perfect way to cool down on a hot August day .
I like to use this salsa on almost everything . It is good with grilled chicken or cod tacos . I also use it as a garnish for fish and chicken . I have had it with chicken and rice or just right on top of my red snapper . When I really need a quick cool down after working in the heat , I grab it out of the fridge and eat it with chips ! This salsa gives me some refreshing sustenance , so I can get back out into the greenhouse and back to work . The beautiful thing about this salsa is that I am making it with fresh jalapeno , oregano , cilantro , and watermelon that I cut today . That is what is really going to make this salsa pop . If you can get fresh fruits and veggies from the farmers ’ market , I highly recommend it because they will be much higher in nutrients and flavor .
So , let ’ s cut the chatter and get down to business . Here is the recipe .
Ingredients : 3 cups of small cubes of fresh watermelon ¼ of a red onion diced 1 small jalapeno seeded and diced small ½ teaspoon of minced garlic
The Method :
1 . Dice your fresh watermelon into small cubes and place it into a large mixing bowl . I like to leave mine a little chunky . If you cut it too small , the watermelon cubes will turn to mush , so leave them a little larger , so they don ’ t break down too quickly .
2 . Place the diced red onion and jalapeno into the bowl with the watermelon .
3 . Chop the fresh cilantro and oregano and place them into the mixing bowl .
4 . Add the garlic and just a couple pinches of sea salt to the mixture . 5 . Juice the lime right over the bowl and mix everything . 6 . You will start to see the juices come out of the watermelon because of the added salt . 7 . Then mix in your infused oil as desired . 8 . Get some chips and enjoy !
I am so excited for you to try this salsa . You ’ re going to want to put it on everything . Remember , come see me at the Kearney Farmer ’ s Market on Saturdays to get in on fresh produce from Sunset Grove and pick up a can of my latest CBD beverage , Infused KC CBD Root Beer !
Chef Dana Howard is a Kansas City native and 15-year catering professional . Woman-owner and operator of Infused KC , a new catering concept that infuses world-class menus with CBD . Dana loves to cater anything and everything , including weddings ! Email
dana @ infusedkc . com