Sweet Melon Salsa

1 1/2 c finely chopped canteloupe
1/4 c onion, minced
1/2 large green pepper, finely chopped
1 tbsp minced fresh cilantro
1 hot pepper, seeded and finely minced (or more to taste)
juice of 1 lime (approx 3 tbsp)
1 tsp honey or brown sugar (optional)
1/4 tsp salt

Combine all ingredients. Refrigerate for at least half an hour to allow flavors to blend. Yield 2 cups.

From some unknown source in our deep archives.......sweet, slightly weird, and delicious!

Sweet Melon Salsa

1 1/2 c finely chopped cantaloupe
1/4 c onion, minced
1/2 large green pepper, finely chopped
1 tbsp minced fresh cilantro
1 hot pepper, seeded and finely minced (or more to taste)
juice of 1 lime (approx 3 tbsp)
1 tsp honey or brown sugar (optional)
1/4 tsp salt

Combine all ingredients. Refrigerate for at least half an hour to allow flavors to blend. Yield 2 cups.

From some unknown source in our deep archives.......sweet, slightly weird, and delicious!

Cantaloupe and Tomato Salad with Mint

1/2 cantaloupe, cut into 1" pieces (~1c)
2 small tomatoes, cut into wedges (~1c)
1/2 cucumber, peeled, diced (~1c)
1 lg rib celery, diced (~ 3/4 c)
1 c plain yogurt
1/2 c chopped fresh mint
1 tbsp sherry vinegar
2 tspn honey
2 tspn lemon juice
salt
black pepper

Combine the melon, tomatoes, cukes, and celery in a large salad bowl. Whisk the yogurt, mint, sherry vinegar, honey, and lemon juice in a small bowl. Pour the dressing over the salad and toss until well combined. Season with salt and pepper to taste and garnish with more mint leaves. A great addition to any backyard barbecue - serves 4.

From "The Farmer John Cookbook" - a great resource for cooking locally grown veggies - available at the Farm Shop.