Trying new things

A recipe for watermelon salad that's Jagger-approved

After three weeks in the ground and plenty of nourishing rain, our seeds have been sprouting at various rates. The bigger seeds (peas, beans, cucumbers) have gotten the greatest jumpstart, with several inches of growth, while we wait on some of the tinier ones (carrots, endive, kale) to really bulk up above ground.

I wanted to add some color around the garden this summer — and deter deer from moseying in — so we planted marigolds (yellow, orange) and geraniums (pink, red) from a local garden shop. I also ordered a packet of marigold seeds, which Jagger promised to help me sow this afternoon.

Jagger requested strawberries again this year, after an unsuccessful growing attempt last season. We planted two starters this week in a terracotta strawberry pot in the garden, and we have a container of Quinault strawberries taking in sun on our patio.

Two other new additions to the ground: a starter plant of scorching-hot Ghost Peppers and one of Sugar Baby watermelons.

The watermelon was inspired by this edition’s recipe, a watermelon salad that we tried and loved during a recent cooking class in Middleburg, Va. The salad included Jagger’s first bite of arugula (the critic described the flavor as “leafy”), and elsewhere on the trip he tried and liked his first edible flowers and brie cheese — especially the rind.

I don’t want to put the cart before the horse, but up till now Jagger has been in a fairly exclusive relationship with mozzarella sticks, mac and cheese, and PB&J sandwiches. Since we’ve been back from Virginia — land of leafy arugula and bloomy brie — he’s been experimenting with his own “recipes” at meal time and seems more into trying new things (hello, hot dog!). We’re hopeful that trend continues, and maybe we can celebrate in a few months with a homegrown watermelon-arugula salad.

Recipe: Watermelon Salad with Arugula and Parmesan

Chef Roderick “Pete” Smith hosts cooking classes at Market Salamander in Middleburg, Va., where he makes riffs on classic dishes based on what’s in season locally. We loved his take on a watermelon salad, which replaces tried-and-true feta with parmesan cheese and adds Kalamata olives for extra bite. Note that this is my best approximation of the dish, not Chef Pete’s recipe.

Serves 2

4 cups fresh watermelon, cubed and seeded

2 teaspoons grapeseed or other neutral oil

1/4 cup chopped Kalamata olives

1 handful arugula leaves

2 tablespoons chopped fresh mint

1 tablespoon extra virgin olive oil

salt and pepper to taste

thinly sliced red onion (optional)

1/4 cup shaved parmesan cheese

2 tablespoons balsamic vinegar reduction

1. In a large bowl, combine the watermelon and grapeseed oil and toss to coat.

2. In a separate bowl, combine the olives, arugula, mint, olive oil, salt, pepper, and optional onion. Use your hands to mix the ingredients together.

3. Divide the watermelon onto two plates, topping each with the arugula mixture. Sprinkle the cheese shavings over top, and spoon the balsamic around each plate.

Enjoy, and thank you for reading! EB