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Lope on Over for an Amazing Cantaloupe

Posted 8/19/2013 8:07pm by OONA COY & BEN JAMES.

It seems like summer's back for a bit, perfectly timed with the full on arrival of The Cantaloupes. Deep orange and delicious.

Come on by our stand at Tuesday Market this week to smell them, look at them, taste a sample, and take one home with you. As Ben cut one open for this picture tonight, I looked in at the caverns and could only think, "What a lovely seed vessel."

cantaloupe seed vessel

I have two slightly cracked melons on my kitchen counter waiting for me to make some Cantaloupe Tarragon ice pops. Here's the recipe from People's Pops in case you're inspired.

1 cup simple syrup (that's 1:1 sugar to water, heated up until the sugar dissolves and then cooled)

2-3 sprigs tarragon, or more as needed (could also be done with mint, hyssop, or lavender)

1 cantaloupe, about 2 1/4 lbs., peeled and seeded

Combine the simple syrup and tarragon in a small saucepan. Cover and bring to a simmer over medium heat. Simmer for 5-10 minutes, then turn off the heat and let rest while the tarragon steeps. You want about 3/4 cup or a little more to work with.

Cut cantaloupe and puree in food processor. You should have 2 1/3 cups puree. Strain simple syrup making sure to squeeze out anything left in the tarragon. Mix with cantaloupe in bowl that can pour well. Pour into ice pop molds, insert sticks and wait 4-5 hours.

We also have loads of tomatoes, carrots, beets, onions, garlic, kale and a bunch more.

See you there!