ReLocavore: Redefining "local"

Back to Wisconsin, my cheesehead friends


Kimchi is done. Time for Korean BBQ.

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I declared that the Kimchi had fermented and was ready to eat! That means a celebration with Korean BBQ. I put the grill basket directly onto the charcoal to generate maximum heat.

The side dishes were:

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Cucurbit Fruit Salad

Fun Fact!
Both cucumbers and cantaloupes are fruits in the cucurbit family.

Two of my favorite summer vegetables are cucumbers and cantaloupe. They are a fleeting addition to my diet. I tried canning spiced melon balls and they were mushy and disgusting. Each year, I will make one jar of refrigerator cucumber pickles, but I don’t like the texture of home-canned pickles. From July through late August, I probably eat half a cucumber and a few slices of cantaloupe every day. By September, they’re not a part of my diet, and in June, I crave a cucumber on the first hot, sunny day of the summer.

This salad comes together quickly and can get soggy if let to sit. After cutting the fruits (Yes, cucumbers are fruits…), I assemble this salad in a colander set in a bowl, and use some of the juices to toss with a simple dressing.

Cantaloupe Cucumber Salad

  • 1 medium cucumber
  • 1/4 of a cantaloupe or muskmellon
  • pinch of salt
  • 1 tsp rice wine vinegar
  1. Peel and seed the cucumber. Cut into matchsticks or julienne using a mandoline.
  2. Cut away the rind of the muskmelon. Cut into matchsticks or julienne using a mandoline. You should have about equal parts of cantaloupe and cucumber.
  3. Sprinkle the vegetables with a pinch of salt and toss in a colander set over a bowl. Allow to drain 15-20 minutes. Gently squeeze the vegetables to get the last liquid out.
  4. Mix 1 tablespoon of the drained liquid with rice wine vinegar to make a mild dressing. Toss with the vegetables and serve.


Afterthought: All this time, I was misspelling it “cantelope.”