Each day when I go out to our little garden square I am shocked by the changes. The green limbs, vines and leaves seem to double in size every night and it reminds me of the Incredible Hulk. The Hulk reminds me of the actor Bill Bixby, and that reminds me of The Courtship of Eddie’s Father, and then that takes me to fond memories of my childhood staying home with my mom. Oh but I digress…
Back to the garden, the fruits and vegetables are still small and not ripe for picking, but I am thrilled by what is already starting to emerge. Above is an Asana Melon. This melon is an heirloom variety from the 1800s. They are just amazing to watch. They start as tiny little fuzzy ovals then grow into something that looks like actual food. They should form that typical bumpy melon skin when fully mature. To get you in the mood, here’s a great Spring & Summer recipe for the grill.
Shrimp Kabob with Curry Mint Rub
- 1 1/2 lb. jumbo shrimp, peeled and deveined
- 1 red & 1 yellow organic pepper*, cubed
- 1/2 red onion, cubed
- 6 large mushrooms, quartered
- 3 Tbsp. mint, minced
- 2 cloves garlic, minced
- 1 tsp. fresh ginger, finely grated
- 1/2 tsp curry powder
- 1 Tbsp. ground coriander
- salt and pepper
- 2-3 tsp. safflower or coconut oil (or other high heat oil)
- 5-6 bamboo skewers, soaked for 30 minutes
Heat the grill to high (400- 500 F – remember you will lose some of the heat when you open the grill lid). In a large bowl, combine the mint, coriander, garlic, ginger, oil and salt and pepper. Toss the shrimp and vegetables with the mixture, then thread them onto soaked bamboo skewers – alternate vegetables and shrimp. Cook the shrimp approximately 2-3 minutes per side for a total cooking time of 5-6 minutes. Serve immediately over a bed of brown organic rice.
* peppers are one of the ‘dirty dozen’ a list of foods highly susceptible to pesticides. When purchasing and eating foods on this list, make sure they are organic.