Everyone who meets me hears me talking about my family, photography, and food.   My parents taught me that food is so very precious! One of the repeated stories my mom would tell my brother and I growing up was that grandmother Antonia (her mom) had to feed 9 children.  She did not owned the land, so she planted rice and paid the landlords with half of her harvest and there was never enough, causing her to send my mother and other children to go leave with relatives…
So there is no way for me to share a melon soup recipe without sharing my sentiment on salvaging food. I may be tired from the week’s work load, but a donation of 8 melons in front of me works like a double espresso.
Bellow is the recipe for the soup I made tonight for the Farm-To-Table Fundraiser, partnership with the Chefs Consortium and FarmieMarket to benefit the Carey Center’s programs to support agriculture and farmers in our local and regional community.
Melon Pineapple Jalapeño Cold Soup
by Ellie Markovitch
StoryCooking.com
1 melon, cut in cubes, seeds discarded
3/4 cup of pineapple, chopped (option here use cucumber)
1 jalapeño pepper, ribs and seeds removed (or use more to taste)
1/4 cup lemon juice
1/4 cup orange juice
2 TBSP rum
1 tsp ginger, minced
pinch of salt
honey to taste,
mint
Blend all ingredients and let it chill for at least 4 hours. Garnish with mint before serving.