Solomon weeds on one of our “classic” tractors.
Thanks to Rod Just Realtor for the photo!

It’s almost September, and as the peak season of farming in the Quimper Peninsula progresses, it’s important to indulge in the treats of summer while you still can. One treat that you might not consider in our area is melons! Growing up, freshly cubed melons with a dash of sugar on them was a classic treat for me. Although melon is great to eat as is, I’ve been wondering how it could be “dressed up” a bit. One idea is to pair a melon with spiced quinoa, yogurt, and nuts. This could be a fancy yet easy breakfast or snack that one could enjoy in solitude or with a friend. 

Since the melon harvest is an indicator or seasonal change, it has me reflecting on this soon-to-be past summer and what I’m excited for this fall and winter as things begin to slow down. A simple joy for me at the farm during the summer is witnessing all the pollinators buzz about the phacelia flowers, but I can’t wait to see the birds begin to migrate, enjoy the coziness of cold fall harvest days (carrying little hand warmers around), and sip on hot coffee with my farm pals at break time. Maybe making this melon dish will make you reflect on the summer and seasons to come. What’s a simple pleasure you enjoyed this summer that you’ll miss? What’s something you’re excited to see happen this fall?  

Melon Quinoa Bowl

1 cup prepared quinoa with spices of your choice (cardamom, cinnamon, etc; you’ll generally want light but sweet hints of flavor)
1 Red Dog cantaloupe, halved with seeds scooped out
1 Tbsp butter
Small container Greek yogurt (one dollop per melon half)
¼ cup roasted pistachios 
Handful mint leaves 
Honey 

Add 1 tablespoon butter to the prepared quinoa with a pinch of salt. Stuff the melon half with the quinoa. Top with a dollop of yogurt, mint, and a drizzle of honey.

~Molly