I bought this watermelon more than two weeks ago at the Andersonville Farmer's Market with every intention of turning it into last week's 1-2 Challenge.
It sat on my kitchen table as I diligently researched recipes. Nights passed until finally Ryan asked if we could just eat it already. I flinched with failure, but agreed.
He sliced it down the middle, revealing juicy red flesh that squirted and dripped all over as we devoured it. Eating watermelon was such a refreshing way to cap off a humid evening.
The next time I went to the grocery store, I bought two more watermelons, intending to use them in the challenge, which I had shamefully failed to meet after more than two weeks passed without a single blog post. That's why it's called a challenge, right?
But as I thought about it, I realized that I had found a way to eat watermelon -- in its simplest form. Too often, I struggle with what to do with fruits and vegetables when they often taste best just as they are. Especially now as farmer's markets overflow with bounteous produce.
A few nights ago, I finally used watermelon in a gazpacho recipe that I posted about last summer. The watermelon adds a creamy texture to the blend of tomatoes, red pepper, cucumber, and red onion. You can see the recipe here.
As I chopped vegetables, Ryan sliced the melon. He reserved a quarter of it for the food processor and ate the rest.
In my mind, that is a perfectly legitimate "recipe". We should enjoy the natural flavors and textures of the harvest -- at least while we can.