In the hottest months of the summer, I serve chilled cantaloupe, cut into balls and tossed with just the slightest bit of Pernod. You don’t really taste the anise flavor, but something about it makes the melon taste even colder. Sometimes, I’ll sprinkle them with a little mint or basil chiffonade, maybe some lime.
Last year, I tried to grow the fabulous Charentais melon from France and failed. Since I love melon, the listeria outbreak struck terror in my heart. It seems, however, they’ve tracked the source down. Believe me though, after reading this article, I’m back to the drawing boards with how to raise melons. Trellises will help.
I’m offering you this report on the listeria outbreak from the Grey Lady herself. Read carefully because there will be a quiz at the end of this, people. It’s time for No Blog Reader Left Behind . . .