In Season: Vanilla Honeydew Shake with Cardamom

Since we've gotten close to making a complete seasonal circle, and getting close to roots and shoots season, we thought we'd start morphing In Season posts into something new. The idea: check out what I take home from Crooked Sky Farms each week and see what I've done with my CSA share (or part of a share). When I go to the farm in South Phoenix, I'm very careful not to take home any the produce that has already been carefully counted (and sometimes re-counted) and set aside for the refrigerated "reefer" truck to deliver to either Tucson, Flagstaff, Tempe or any of the Crooked Sky Farms pick-up locations around Arizona.

Lately we've had a lot of extra melons. If you missed our earlier In Season post on melons, it's right here. I'm typically the only melon eater in my house but my 1 year old is starting to get hooked. I'm glad she can start helping me gobble up all the sweet flowery juicy melon in the house.

Last week, I cut up my small honeydew and still got four whole cups of chopped melon. I portioned out some for eating, a couple cups for a vanilla honeydew shake and I froze the rest for more shakes or perhaps a melon sorbet in a few months when they're long gone.

Here's how to make the shake. The shake doesn't have a recipe per se, just a general method - use what you have at home.

In my blender I added:

a few cups of chopped honeydew
a few scoops of vanilla ice cream
a few cups of milk (more for a thinner "shake" or less for a thick and creamy one)

The rest of the recipe, after the jump...

I blended it on high for about 1 minute. Let it go longer, if you don't want to taste any melon bits.

Then before serving, I sprinkled a pinch of ground cardamom on top. It's my version of a mango lassi.

I made a thin version this week and absolutely adored every sip.

What have you done with your melons lately?

Follow Chow Bella on Facebook and Twitter.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.