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Posts Tagged cantaloupe

Moscato with Melon Balls

Muskmelon, cantaloupe or honeydew
1-2 T tarragon leaves or to taste
1 cup or more Moscato wine

With a melon baller scoop out the melon into dessert glasses
Pour in Moscato to cover the fruit, sprinkle with tarragon

Allow the fruit and wine to chill for an hour before serving to
allow flavors to blend.

Adapted from:



Cantaloupe and Pancetta Cream Sauce for Pasta

This recipe sent from CSA member Michelle Kelts.  I know it might be a little late for this season. I think it might be worth having in your own “farm to table” cookbook collection.

Cantaloupe and Pancetta Cream Sauce for Pasta
From Emeril Lagasse’s Farm to Fork Cookbook

Author’s note: I know, I know.  This sounds crazy right? Well you just have to trust me on this one.  The cantaloupe breaks down to form the backbone of a sweet creamy sauce scented with pancetta and marjoram.  A sleeper but a keeper for sure.

 3 Tbsp. unsalted butter
 2 ounces sliced pancetta, diced
 ¼ cup minced shallot
 3 cups ripe cantaloupe
 ½ cup heavy cream
 ½ tsp. salt
 ¼ tsp. freshly ground pepper
 1 tsp. minced fresh marjoram
 8 ounces spaghetti, linguini or fettuccine
 ½ cup grated Parmigiano-Reggiano cheese

Bring a large pot of salted water to boil.

Heat 1 Tbsp. of butter in large sauté pan or Dutch over medium-high  heat.  Add the pancetta and cook, stirring frequently, until it is  crisp and has rendered most of its fat, 3 to 4 minutes.
Add the  shallot and cook, stirring, until softened, 1 to 2 minutes.  Add the remaining 2 Tb butter, and when it has melted, add the melon.  Cook,  stirring frequently, until the melon completely breaks down and forms  a smooth, thick sauce, 8 to 10 min.

Add the heavy cream, salt, pepper and marjoram, and cook until the cream has reduced by half and the sauce has a smooth, thick consistency that coats the back of a spoon, about 3 minutes.

Remove  sauce from the heat.

Add pasta to boiling water, stir well, and cook until al dente (about 10 min).  Drain well, reserving ½ cup of pasta cooking water. Add the hot pasta and ¼ cup of the parmesan to the warm sauce and heated through.  Should the sauce seem too thick, add a bit of the  pasta cooking water to help toss the pasta and thin the sauce. Serve the pasta immediately, garnished with the remaining Parmesan cheese and with freshly ground black pepper.

Watermelon and Cantaloupe Salad with Mint and Basil Vinaigrette

1/2 watermelon
1 cantaloupe, cut in half, seeded
2 tablespoons freshly chopped mint leaves plus whole sprigs, for garnish
2 tablespoons freshly chopped basil leaves plus whole sprigs, for garnish
1 lemon juiced (1/4 cup)
1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool)
1/8 teaspoon amaretto

Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
Add the watermelon and cantaloupe balls to the carved out watermelon half.
Add the vinaigrette to the balls and toss to combine.
Garnish with the mint and basil sprigs and taste.


Cantaloupe Sorbet

1 large very ripe cantaloupe or muskmelon (about 4 pounds melon)
1 cup sugar

In a small saucepan, bring sugar and 1 cup water to a boil. Reduce heat to maintain a simmer and cook until it thickens slightly, about 10 minutes. Let cool to room temperature.

While sugar syrup cools, peel, seed, and cut melon into cubes.  Whirl melon in a blender or food processor until completely and utterly pureed. You will need to do this in batches. Transfer each batch to a large bowl.  Add about half the sugar syrup to the pureed melon. Taste. It should be a bit sweeter than you want the final sorbet to taste. Add more sugar syrup, about a tablespoon at a time, to taste.

Cover and chill mixture at least an hour and up to overnight.

Freeze mixture according to manufacturer’s instructions or pour into a metal baking pan and freeze, stirring every 30 to 60 minutes, until frozen.   Makes about 4 cups Cantaloupe Sorbet.


Cantaloupe Agua Fresca Recipe

1 (3-pound) ripe cantaloupe or other small melon, cut into large dice (about 4 cups)
3 cups cold water
2 teaspoons freshly squeezed lime juice (from about 1/2 lime)
2 teaspoons granulated sugar, plus more as needed

Place the cantaloupe, 1 1/2 cups of the water, the lime juice, and measured sugar  in a blender and blend on high speed until smooth, about 20 seconds.

Strain through a fine-mesh strainer set over a large pitcher or bowl, using a ladle or wooden spoon to press down on the solids (you should have about 2 cups of liquid). Discard the solids.

Add the remaining 1 1/2 cups water and stir to combine. Taste and add additional sugar as needed. Refrigerate until cold, at least 1 hour. Serve over ice.


Cantaloupe and Sopressata Salad

3-4 lbs cantaloupe, peeled, seeded and cut into 1/4 inch chunks (see note)
1/2 cup sopressata salami, diced
1 tablespoon fresh basil, chopped
1/2 tablespoon fresh lemon juice
1 tablespoon olive oil
sea salt  & ground  pepper to taste

Combine cantaloupe chunks, sopressata and basil in a large salad bowl.  In a small bowl, whisk lemon juice, olive oil, salt and pepper.  Pour dressing over cantaloupe, toss to coat, and serve.  Serves six.

Adapted from Bon Appetite

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