Over the weekend I went on a juicing binge brought on by an unexpected CSA delivery, which brought us an extra melon,which brought our household total to 3 ripe melons. Usually its no chore to eat one in a day, but all three of these beauties weren’t going to wait. So I brought out my Breville juicer, which is the only thing in my life I’ve ever won, and which is a pretty great machine. It’s lightning fast and powerful, and we do use it all during citrus season. But because it takes an awful lot of (often expensive) produce to make juice, and I don’t love cleaning the pulp, I don’t use it regularly. Most days, I’d much rather hand an apple (or plum or carrot) to the kids and just say, “Eat.” But when I met my husband, he drank all sorts of juice and smoothies, and this was long before Kris Carr (who, for the record, I think is pretty terrific. I contributed to her site here.) So in the spirit of economy and nostalgia, I broadened my juicing repertoire.
First, I chopped up the watermelon and passed it to Ella, who had a great time feeding it to the maw of the machine. It happened so fast I didn’t get a picture of the juicing or the juice, but believe me when I say there is nothing more refreshing on a 90 degree day than ice cold watermelon juice.
Then, we went to work on the melon, which I chilled and served after dinner with a spoonful of vanilla yogurt and a strawberry garnish. Kory and I thought it was great. The kids, not so much.. But I saved their portions and the melon soup made a great, drinkable breakfast for me the next morning as I made the kids pancakes. I think the soup would work nicely as an appetizer, too, served in little shot glasses with a garnish of creme fraiche (or greek yogurt) and some cubed, fried pancetta. I will get back to you on that.
For now, if you have any quickly ripening produce, I suggest the juicer. I am going to get to work on those tomatoes soon.
Also: I’d love to know: what do you juice?