One of my favorite parts of the week is chairing the Garden Club at my daughters’ school. I love spending time in the school garden, working with the kids, slowing down to dig our hands in the dirt, enjoying the outdoors and appreciating the wonder of growing beautiful vegetables and fruit. I love it.
Each week we bring a snack inspired by what is currently growing in the garden, but with about 100 kids to feed, the school garden rarely produces the volume we need. This week we harvested watermelon (something that didn’t grow well in my garden this year), so I made my way to our local produce stand and grabbed a few supplemental melons. Well, what I bought at the stand (the ever wonderful Tri-County Produce) was so flavorful and delicious that I went back for more the next day for my family. We have been snacking on these juicy wedges like crazy.
The other day I decided to be a little creative with the leftover watermelon for a nice lunch with friends. This recipe turns some pretty basic ingredients into a beautifully composed and enticingly delicious course.
(per small plate)
3 watermelon pieces (cut in squares)
Small handful of arugula
7 small avocado balls (I used a mini melon baller)
A few Thai basil leaves and flowers (if you have them)
1 teaspoon lime juice (about 1/4 of a juicy lime)
A light drizzle of your best quality extra-virgin olive oil
Pinch of red pepper flakes
Sea salt (I used Maldon)
Arrange the watermelon pieces, arugula, avocado balls, basil leaves, and flowers on plates. Squeeze the lime and drizzle the olive oil over all, then sprinkle with the pepper flakes and sea salt.