Summertime in Spring?

The flowers are out. The produce is fresh. The air is warm and the sun is shining. It’s the

wonderful season of…Spring? Wait, it’s only April! And only half way through the month at that!

But April is supposed to be rainy and cool, at least it is where I come from. This has been quite the adjustment. It never ceases to amaze me that I’ve been able to get some beautiful produce so early in the season, and it’s locally grown produce too.

The warm air has driven us out of our sequestered, winter lives and into the bright, warm sunshine. Softball season is officially under way as of yesterday and I’m feeling a just a teensy weensy tired. As in, “I don’t want to move!” tired. A bit of recuperation is in order and a lot of Watermelon Lemonade, courtesy of the “Ever-fruiting Lemon Tree” just outside the door. After trip to the market and I’ve brought home a ripe watermelon bursting with juice and a few other goodies.

I fell in love with Watermelon Lemonade at the South Pasadena Farmer’s Market. There’s a stand there that makes Pupusas and six different lemonade varieties (at least). Okay, okay I admit I was a little doubtful I’d like it, but seeing how much my nephew loved it, I felt obligated to try it. I’ve got to say, I am hooked. So naturally, I had to figure out how to make it and it couldn’t be simpler, although it does take a little arm power, but it’s well worth it.  

It’s clean out the fridge dinner night too. So Roasted Vegetable Salad and Black Bean Cakes are on the menu. This is a meal I generally have to wait until late summer to make, but not here in sunny California. I can’t tell you how excited I am to eat it!

Black Bean Cakes

2 cans Black Beans – rinsed and drained

3 Green Onions – thinly sliced

½ Bell Pepper – finely minced

2 cloves Garlic – minced

1 Tbs Canned Green Chilies

¼ tsp Cumin

¼ tsp Coriander

Salt and Pepper

1 Tbs Fresh Basil – chopped

1 Egg

2 Tbs Cornmeal + extra for coating

1.     Mash the beans, green onions, pepper, chilies, garlic and spices together with a potato masher. I like to leave the beans a little chunky

2.     Fold in the rest of the ingredients and allow to rest for a bit

3.     Form patties out of the bean mixture and coat in cornmeal.

4.     Fry patties in a little bit of olive oil at medium to medium-high heat until they are hot through-out and crispy on the outside.

Watermelon Lemonade

½ a small Watermelon – peeled and cut into small pieces

4(ish) large lemons

1 Tangerine

1 cup Sugar + 1 cup Water (for simple syrup)

Water to fill pitcher

1.     Cut up watermelon and put into a strainer over a bowl.

2.     Using a potato masher, mash watermelon to release the juice. This can also be done with a food processor, it’s quicker but less fun if you ask me. Just pulse until finely chopped up and pour into strainer.

3.     Use a plate and a can of soup to weight the fruit down. Allow to drain until most of the juice is squeezed out.

4.     Meanwhile using a peeler, peel strips of zest off 2 lemons and the tangerine.

5.     Combine the zest, sugar and 1 cup water. Cook over low heat to get a syrup and allow to cool.

6.     Juice all the citrus into a pitcher and add the watermelon juice and enough water to fill most of the way. Next add enough simple syrup to your taste. It’ll all depend on the sweetness of your fruit. Mix and chill.

*I know it seems odd to add a tangerine into the mix, but I find the flavor enhances the lemon while also adding a bit of sweetness. An orange can easily be substituted. This isn’t a very precise recipe, it all depends on the fruit and how sweet or tart it is. This is just a baseline idea, so go for it and have fun!