Tracey Medeiros's Blog

Excerpted from “The Art of Cooking with Cannabis,” : CBD and THC-Infused Recipes from Across America by Tracey Medeiros (Skyhorse Publishing, May 2021). Recipe by Cloud Creamery.

The cannabis-infused ice cream base used in this recipe pairs nicely with a strain high in pinene (or a-pinene), such as Northern Lights, to accentuate the fresh aromatic flavor of the thyme. The richness of the ice cream complements the pungently sweet, earthy, and piney flavors of this popular cannabis strain.

Suggested dosage: approximately 5 milligrams of THC per serving; approximately 50 milligrams THC per batch.

SWEET CORN ICE CREAM with Brown Sugar Crumble and Wild Blueberries

Yields 5 cups Prep Time 15 minutes Cook Time 90 minutes, plus freezing

Ingredients

SWEET CORN ICE CREAM BASE
2 cups (14% milk fat) heavy cream, preferably grass-fed
2 cups whole milk, preferably organic
1 cup organic cane sugar
4 sprigs fresh thyme
11/2 teaspoons kosher salt
11/2 cups fresh organic corn kernels, cut from approximately 2 large ears of corn, reserving the cobs
1.75 grams (half-eighth) cannabis flower, finely ground, testing at 27–28% THC (see note below)

BROWN SUGAR CRUMBLE
Makes 2 cups
1/2 cup organic dark brown sugar, packed
1/2 cup coconut flour
1/4 cup rice flour
1/3 cup cold unsalted butter, preferably grass-fed, cut into small pieces

WILD BLUEBERRIES
Makes 11/2 cups
11/2 cups wild blueberries, washed and stems removed
11/2 tablespoons organic cane sugar, or to taste
Zest and juice of 1 lemon
3 fresh mint leaves, chopped

Directions

To make the sweet corn ice cream base: In a heavy-bottomed saucepan, bring the cream, milk, sugar, thyme, and salt to just under boiling, whisking occasionally, over medium heat, about 20 minutes. Remove the ice cream base from the heat. Add the corn kernels, reserved cobs, and cannabis, into a large shallow pan. Carefully pour the base into the pan and allow to steep for 1 hour at room temperature. Cover with plastic wrap, gently pressing directly onto the surface of the mixture, and refrigerate overnight. Note: The wide base and shallow sides of the pan allow the ice cream base to cool more quickly.

Using tongs, remove the corn cobs and thyme from the base and discard. Whisk the ice cream base until well combined. Transfer half of the ice cream base to a food processor or blender and purée until smooth. Return the puréed ice cream base to the pan with the remaining mixture, stirring to combine well. Pour the ice cream base into a cold ice cream maker bowl, filling the machine no more than three-quarters of the way. Churn just until the ice cream is thick, about the consistency of soft-serve ice cream. Transfer to the freezer and freeze according to the manufacturer's directions.

To make the brown sugar crumble: While the ice cream is left to harden in the freezer, start the brown sugar crumble. Preheat the oven to 375°F. In the bowl of a food processor, combine the sugar and flours. Work in the butter, a few pieces at a time, and continue to pulse until the mixture is crumbly and forms pea-size lumps. Note: If working in a humid area, you may need to add a few drops of ice water to the crumble mixture. Bake on a quarter-sized baking sheet or in a medium oven-safe skillet in the oven, stirring occasionally, until golden brown, about 8 minutes. Set aside.

To prepare the wild blueberries: In a small bowl, gently toss the blueberries, sugar, lemon zest, lemon juice and mint until well combined. Set aside.

To serve: Scoop the ice cream into bowls and top each serving with brown sugar crumble and blueberries.

Goddess Grilled Cheese featured in “The Art of Cooking with Cannabis,”  (Skyhorse Publishing, May 2021) by Tracey Medeiros.

Image by: Clare Barboza

“The Art of Cooking with Cannabis,”  includes 125 delicious recipes that feature CBD, hemp and THC. The following recipe, from Green Goddess Café in Stowe, VT is included in the book.

Goddess Grilled Cheese

by Green Goddess Café

Makes 1 sandwich

This grilled cheese is a nice departure from the traditional sandwich. It is the perfect sandwich for a delicious lunch or dinner. Serve alone or with a fresh green salad and a hearty soup, if desired. The CBD Herbes de Provence butter uses clarified butter (see page 29), which must be made at least 30 minutes before, so prepare accordingly.

CBD Herbes de Provence Butter

2 tablespoons clarified butter, homemade (page 29) or store-bought

1 teaspoon Herbes de Provence

20 milligrams CBD oil, preferably Sunsoil

Pesto Aioli

1 tablespoon pesto, homemade or store-bought

1 tablespoon organic mayonnaise

Salt and freshly ground black pepper 

Goddess Grilled Cheese

2 tablespoons Herbes de Provence butter, divided

2 slices 1/2-inch-thick Pullman or other white bread

4 thin slices fresh local mozzarella cheese

1/2 ripe Hass avocado, pitted, peeled, and sliced

2 slices tomato, such as Roma or heirloom

1/2 cup fresh local baby spinach

2 tablespoons pesto aioli (see recipe above)

To make the CBD Herbes de Provence butter: In a small bowl, whisk together the clarified butter, Herbes de Provence, and CBD oil until well combined. Set aside.

To make the pesto aioli: In a small bowl, whisk together the pesto and mayonnaise until smooth. Adjust seasonings with salt and pepper to taste. Set aside.

To make the sandwich: Preheat a small skillet over medium heat. Add 1 tablespoon of the CBD Herbes de Provence butter to the preheated skillet. Spread the remaining 1 tablespoon of butter over the top side of each bread slice. When the butter melts, place 1 slice of bread, butter-side down, in skillet. Layer with 2 slices of cheese, avocado, tomato, spinach, and finally the remaining 2 slices of cheese. Spread the inside of the second slice of bread with pesto aioli and place on top, butter-side up.

When the cheese has melted and the underside is golden brown (about 4 minutes), use a spatula to carefully flip the sandwich over. Continue to cook, gently pressing down on the sandwich occasionally, until the second side is golden brown, about 3 minutes. Cut the sandwich in half and serve at once.

Note: You will need to clarify the butter at least 30 minutes before you intend to use it.

How to Make Clarified Butter, “The Liquid Gold” 

Makes about 1/2 cup

This recipe makes more clarified butter than you will need for the sandwich. The extra butter can be used for cooking eggs or whisked into a hollandaise sauce.

Melt 1 stick of unsalted butter in a small saucepan over low heat. Simmer, do not stir, until all of the whey proteins have risen to the surface and whitened into a foam. 

Remove from the heat and allow to cool for about 20 minutes. 

Using a spoon, gently skim off the top layer of foam (known as the whey proteins) and carefully strain through a fine sieve lined with a cheesecloth and into a heatproof jar. 

Use at once or cover and refrigerate for several months.

Note: While making the clarified butter, be careful not to overcook or it will become bitter tasting.

By: Bridget Higdon, Managing Editor, The Essex Reporter

ESSEX — Would you dress a summer salad in a CBD-infused vinaigrette? Or add a few tablespoons of hemp oil to chocolate coconut bars? 

Tracey Medeiros, a cookbook author and longtime Essex Junction resident, wants you to try it. Her fifth and latest book, “The Art of Cooking with Cannabis,” includes 125 delicious recipes that feature CBD, hemp and THC.

“I wanted to write a book that showcased the cannabis landscape, and the folks behind the movement,” she told the Reporter earlier this week.  “I just started calling folks and introducing myself and they started sending recipes, and they were beautiful, nourishing and creative.”

In individual profiles, Medeiros introduces readers to dozens of organic farmers, award-winning chefs, artisans and food producers who are leading the green revolution. Many are doing their part to demystify cannabis and its culinary use.

Cooking with the ingredient could become even more mainstream this October, when retail cannabis sales become legal in many Vermont towns, including Essex and St. Albans. 

Five Vermont businesses contributed recipes to the CBD and hemp chapters: Green Goddess Café in Stowe, Luce Farm Wellness in Stockbridge, Zenbarn in Waterbury, 5 Birds Farm & Regenerative Wellness in Woodstock and Elmore Mountain Therapeutics.

Athena Scheidet and Tim Callahan, owners of Green Goddess Cafe, shared their recipes for a refreshing and creamy “Jamaican Me Shake” — with pineapple, avocado and CBD oil — and a silky and rich grilled cheese with CBD Herbes De Provence butter, pesto aioli and mozzarella. 

“All of my books are community cookbooks,” she said. “So when I reached out to these folks, I asked, ‘What do you want to see in this book that you haven’t seen in other cannabis cookbooks?’”

The result is a 406-page book perfect for those who are looking to cook with cannabis for the first time.  It features cooking tips and sidebars from Medeiros, as well as education on the differences between CBD (cannabidiol) and hemp — the nonpsychoactive parts of the cannabis plant — and THC (tetrahydrocannabinol). 

Here’s what else Medeiros told the Reporter’s Bridget Higdon about the book: 

Bridget Higdon:  In the book’s introduction, you explain that Vermont was the first state in the nation to legalize marijuana legislatively, and how that was a part of your inspiration for the book. Can you expand on that?

Tracey Medeiros: Sure. Vermont has always inspired me. Its focus on food systems and building community wellness through food has always been one of my favorite things about living in Vermont. Farmers here work to affect positive change, not only just for today but for tomorrow. 

When Vermont started the process of cannabis legalization, I just kept reading all of these articles about the plant's potential for medicinal benefits, so I started researching folks in the industry who use this plant to create recipes. I was just blown away by how these people are transforming the culinary and cannabis landscape. 

BH:  Had you cooked with cannabis before starting on this book? 

TM: This was my first experience working with cannabis. I learned so much. When folks are very passionate about something, they love to share, and they're very generous and they want to educate so this movement can continue and grow.

BH:  I am so impressed that the book covers each region of the United States — even Canada. It obviously would have been easier for you to just focus on the Northeast, so tell me, what was behind your choice to cover so much territory?

TM: It's funny, when I start these projects out, I leave the design and the layout of the book for  the very end. I never know where I'm going to go with it. 

After I had collected all my recipes and written all my profiles, I sat down and thought this would be interesting — not only to split the book into CBD, hemp and THC — but to divide it by region, enabling folks to see what each of these areas are doing with cannabis and how they are incorporating this plant into their local cuisine. 

BH:  You really do have something for everyone in here. There are recipes for seafood, dessert, meat and vegetarian dishes. Did you seek out a wide variety of recipes or did the collection come more naturally? 

TM: It's very important for me to include everyone, but also, when I approach a contributor, I leave the recipe up to them, because I don't want to tell them it has to be a chicken dish, and then they have this amazing pasta dish that I missed out on. 

If I notice at the end of the process I'm, say, short on a seafood dish, I may go back to a source and say would you be willing to contribute, you know, another recipe. 

BH:  Is cannabis something you’ve now worked into your own diet or lifestyle? 

TM: Oh, absolutely. I love CBD creams for your face and other skincare products. 

By: Bridget Higdon, Managing Editor, The Essex Reporter

ESSEX — Would you dress a summer salad in a CBD-infused vinaigrette? Or add a few tablespoons of hemp oil to chocolate coconut bars? 

Tracey Medeiros, a cookbook author and longtime Essex Junction resident, wants you to try it. Her fifth and latest book, “The Art of Cooking with Cannabis,” includes 125 delicious recipes that feature CBD, hemp and THC.

“I wanted to write a book that showcased the cannabis landscape, and the folks behind the movement,” she told the Reporter earlier this week.  “I just started calling folks and introducing myself and they started sending recipes, and they were beautiful, nourishing and creative.”

In individual profiles, Medeiros introduces readers to dozens of organic farmers, award-winning chefs, artisans and food producers who are leading the green revolution. Many are doing their part to demystify cannabis and its culinary use.

Cooking with the ingredient could become even more mainstream this October, when retail cannabis sales become legal in many Vermont towns, including Essex and St. Albans. 

Five Vermont businesses contributed recipes to the CBD and hemp chapters: Green Goddess Café in Stowe, Luce Farm Wellness in Stockbridge, Zenbarn in Waterbury, 5 Birds Farm & Regenerative Wellness in Woodstock and Elmore Mountain Therapeutics.

Athena Scheidet and Tim Callahan, owners of Green Goddess Cafe, shared their recipes for a refreshing and creamy “Jamaican Me Shake” — with pineapple, avocado and CBD oil — and a silky and rich grilled cheese with CBD Herbes De Provence butter, pesto aioli and mozzarella. 

“All of my books are community cookbooks,” she said. “So when I reached out to these folks, I asked, ‘What do you want to see in this book that you haven’t seen in other cannabis cookbooks?’”

The result is a 406-page book perfect for those who are looking to cook with cannabis for the first time.  It features cooking tips and sidebars from Medeiros, as well as education on the differences between CBD (cannabidiol) and hemp — the nonpsychoactive parts of the cannabis plant — and THC (tetrahydrocannabinol). 

Here’s what else Medeiros told the Reporter’s Bridget Higdon about the book: 

Bridget Higdon:  In the book’s introduction, you explain that Vermont was the first state in the nation to legalize marijuana legislatively, and how that was a part of your inspiration for the book. Can you expand on that?

Tracey Medeiros: Sure. Vermont has always inspired me. Its focus on food systems and building community wellness through food has always been one of my favorite things about living in Vermont. Farmers here work to affect positive change, not only just for today but for tomorrow. 

When Vermont started the process of cannabis legalization, I just kept reading all of these articles about the plant's potential for medicinal benefits, so I started researching folks in the industry who use this plant to create recipes. I was just blown away by how these people are transforming the culinary and cannabis landscape. 

BH:  Had you cooked with cannabis before starting on this book? 

TM: This was my first experience working with cannabis. I learned so much. When folks are very passionate about something, they love to share, and they're very generous and they want to educate so this movement can continue and grow.

BH:  I am so impressed that the book covers each region of the United States — even Canada. It obviously would have been easier for you to just focus on the Northeast, so tell me, what was behind your choice to cover so much territory?

TM: It's funny, when I start these projects out, I leave the design and the layout of the book for  the very end. I never know where I'm going to go with it. 

After I had collected all my recipes and written all my profiles, I sat down and thought this would be interesting — not only to split the book into CBD, hemp and THC — but to divide it by region, enabling folks to see what each of these areas are doing with cannabis and how they are incorporating this plant into their local cuisine. 

BH:  You really do have something for everyone in here. There are recipes for seafood, dessert, meat and vegetarian dishes. Did you seek out a wide variety of recipes or did the collection come more naturally? 

TM: It's very important for me to include everyone, but also, when I approach a contributor, I leave the recipe up to them, because I don't want to tell them it has to be a chicken dish, and then they have this amazing pasta dish that I missed out on. 

If I notice at the end of the process I'm, say, short on a seafood dish, I may go back to a source and say would you be willing to contribute, you know, another recipe. 

BH:  Is cannabis something you’ve now worked into your own diet or lifestyle? 

TM: Oh, absolutely. I love CBD creams for your face and other skincare products. 

Toasty marshmallows, graham cracker crumbs and a little instant coffee powder add so much flavor to these brownies!

S’mores Brownies featured in The Art of Cooking with Cannabis (Skyhorse Publishing, May 2021) by Tracey Medeiros

Ingredients

2/3 cup plus 3 tablespoons all-purpose flour
1 tablespoon plus 2 teaspoons dark cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2/3 cup unsalted butter
200 milligrams THC concentrate, or preferred dose
1 1/4 cups high-quality semisweet chocolate chips
1 tablespoon instant coffee powder
2/3 cup granulated sugar
3 eggs
1 teaspoon pure vanilla extract
1 cup mini marshmallows
1/4 cup (2 large rectangular crackers) graham cracker crumbs

Directions

Step 1

Preheat the oven to 325°F. Line a 9×13-inch baking pan with parchment paper on the bottom and up the sides of the pan. Set aside.

Step 2
Whisk together the flour, cocoa powder, baking powder, and salt in a bowl. Set aside.

Step 3
Melt the butter in a small saucepan over medium heat. Add the THC concentrate and mix thoroughly.

Step 4
In a separate bowl, add the chocolate chips and coffee. While the butter is hot, pour over the chocolate and let sit for 3 to 5 minutes. Whisk until the chocolate is fully melted. Keep the chocolate mixture warm until ready to use. Note: You want the chocolate to be warm and slightly fluid, but not so hot as to burn the chocolate or cook the eggs when added. The chocolate temperature should be no higher than 125°F.

Step 5
In a separate large bowl, whisk together the sugar, eggs, and vanilla until the sugar slightly dissolves. Add the reserved dry ingredients and mix until well incorporated. Add the chocolate mixture and stir until no streaks remain. Note: The batter will be thick like frosting.

Step 6
Scoop the batter into the prepared pan, pressing it out to the edges with a spatula. Bake for 15 minutes, remove from the oven, and top with marshmallows and graham cracker crumbs, then continue to bake until the marshmallows are lightly toasted, about 15 minutes. Note: If desired, using a kitchen torch, carefully torch the marshmallows for extra toasty-ness.

Step 7
Allow to cool completely before cutting the brownies into twenty 4 1/2 × 1 1/3-inch rectangles.

Sneak Peek! Cannabis-Infused Miso Sriracha Deviled Eggs from my new cookbook, The Art of Cooking with Cannabis, is the perfect way to celebrate spring! They are creamy, delicious and so easy to make! YUM! For a non-infused version of this recipe, simply omit the cannabis. Thanks for the love Edible Denver and River and Woods - Colorado Comfort Cuisine! Please click on the link for the recipe: https://www.edibledenver.com/.../cannabis-infused-miso.../

Chef Daniel Asher of River and Woods enjoying a Cannabis-Infused Miso Sriracha Deviled Egg featured in The Art of Cooking with Cannabis by Tracey Medeiros (Skyhorse Publishing, April 2021).

Heirloom tomatoes offer a diversity of flavor and color.

A Taste of Summer

Nothing speaks more of summer’s bounty than a humble farm stand’s display of colorful, succulent tomatoes, a sight that prompts our taste buds to hum a happy tune. Often we are drawn to those that are symmetrically shaped and blemish-free, their picture-perfect looks making us think that they are indeed the “real deal.” Frequently found sitting next to this handsome group is a variety called the “heirloom,” which, because of its irregular shape, may be easily dismissed as a less than acceptable option. Don’t let appearances deceive you, heirlooms are indeed one of summer’s most mouthwatering delights.

Heirloom tomatoes are grown from seeds that have been passed down from generation to generation. Ordinarily, these seeds are at least 50 years old, having been hand-selected by farmers for a special trait. They are open-pollinated, meaning by insects or wind, not human hands. In the late 1980s and early 1990s, the advent of the farm-to-table movement brought heirlooms to the attention of consumers and food writers. Heirloom tomatoes have become more popular in recent years because shoppers have discovered that they have a greater flavor than the hybrid variety. Hybrids, which are bred for their commercially attractive, uni- form appearance, often fall short when it comes to flavor. These are the tomatoes that are available year round at local grocery stores.

Worldwide, more than 3,000 varieties of heirloom tomatoes are actively being cultivated. In seed catalogs the number of offerings are much more limited. Intriguing names such as Yellow Brandywine, Cherokee Purple, Ruby Gold, Green Zebra and Brown Derby are well known to gardeners. Heirlooms range in size from the Mexico Midget tomato, which is said to be the smallest and is the size of a blueberry, to the Mortgage Lifter, one of the largest, weighing in at two pounds or more. Brandywine tomatoes are an example of an heirloom beefsteak tomato. In this case, “beefsteak” means a type of tomato that is as meaty as a steak and contains few seeds. The Rutgers heirloom, introduced in 1934, is good for canning. For the home gardener there are many options to choose from.

Italian heirloom tomato seeds.

Heirloom tomatoes offer a diversity of flavor and color. Interestingly, there is no correlation between a tomato’s color and its flavor, and each variety may have its own unique taste. It is hard to determine the ripeness of blacks, or those with purple or brown tones. The best way to verify a tomato’s ripeness is to give a gentle squeeze. It should feel soft to the touch, but not squishy. Surprisingly, heirlooms that are sold at grocery stores are not always locally grown. It is wise to remember that the farther your tomatoes have to travel, the less flavorful they will be. The best bet is to visit a local farm stand or farmers’ market, to find just-picked flavor.

An irregular shape and mottled skin will not impact the taste.

Although a farm’s selection of heirlooms may not fit most people’s preconceived notion of the perfect tomato, remember an irregular shape and mottled skin will not impact taste. Don’t be deterred by a tomato with cracked skin; as long as your choice is not leaking juice, it is perfectly fine and just as tasty as its unblemished partners. Choose those that feel heavy for their size. Take a whiff, too. A ripe heirloom should give off an earthy odor, but avoid those that have a musty aroma, for they have more than likely passed their prime. Treat your heirlooms with kid gloves, since piling tomatoes on top of each other when bagging may squash those that are softer. If you are the lucky recipient of some of your neighbor’s green tomatoes, be sure to keep them stem-side down in a paper bag or cardboard box arranged in a single layer. Always store your tomatoes in a cool place away from sunlight. There are conflicting opinions concerning refrigerating tomatoes. I lean toward keeping mine at room temperature as it seems to preserve the flavor. 

Heirlooms tomatoes cost a bit more than their hybrid relatives, but they are well worth the extra cost. Heirloom tomatoes are all about flavor, color and texture. I love slicing into one of these delicious treasures and reveling in its sweet, rich flavor—truly, a taste of summer! 

Charred Corn Salad by Suzanne Podhaizer featured in The Vermont Non-GMO Cookbook.

Charred Corn Salad with Cherry Tomatoes, Cilantro, and Cotija Cheese

Serves 4 to 6 as a side dish

From The Vermont Non-GMO Cookbook (Skyhorse Publishing, October 2017) by Tracey Medeiros.

Ingredients

4 tablespoons butter

3 cups fresh corn kernels (cut from 4 medium ears of corn)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon fresh lime juice from 1 large lime

1 pint cherry tomatoes, preferably heirloom cherry blend, halved

1/2 cup finely sliced scallions, white and green parts

1/2 cup (loosely packed) fresh cilantro leaves, minced

2 ounces cotija cheese, finely crumbled, plus more for sprinkling

Method of Preparation

Melt the butter in a large skillet over medium heat. Just as the butter begins to brown, add the corn, salt, and pepper, stirring often, until char marks appear all over, about 6 minutes. When the corn kernels start to jump around in the skillet, that is a good indication that the corn is done.

Transfer to a large bowl. Add the lime juice, tomatoes, scallions, cilantro, and cheese, tossing until well combined. Adjust seasonings with additional lime juice, if desired, and salt and pepper to taste. Garnish with additional cheese. Serve at once.

Note: Cotija cheese is crumbly and salty, similar to feta cheese. It is also delicious when crumbled or grated over pizza and pasta dishes.

Note: Cherry tomatoes are a good substitute for the heirloom cherry blend tomato.

Variation: Add minced jalapeño, fresh basil, or mint to the mixture.

Canary Melon

The Candy of Garden Fruit

By growing heirloom melons and saving their seeds, gardeners are helping to preserve these plants from extinction. Egyptians were among the earliest people to cultivate melons, at least 4,000 years ago. It is believed that they saved the seeds of the sweetest melons for future plantings. We know this to be true because of documentation found in the form of tomb paintings and other archeological artifacts. Around 3,000 years ago, these seeds reached beyond Egyptian borders via trade routes and, more than likely, arrived in Europe when the North African Moors occupied Spain from 711 to 1492.

When Christopher Columbus landed in Haiti, he brought with him cantaloupes, also known as muskmelon or rock melon, which became part of the island’s plantings. Early European colonists and African slaves brought more melons to North America as well. Documentation concerning the early varieties of plants imported into our country was done through seed lists and gardening journals. Unfortunately, more detailed research was lacking.

It was common practice for farmers and gardeners to save their own seeds. From as far back as the 16th century, seeds were traded like other commodities. When seed catalogs came along, they not only sold seeds but also offered advice for home gardeners based on the past experience of their contributors. The North America Seed Savers Exchange began in 1975. It is a nonprofit whose mission is to “Conserve and promote America’s culturally diverse, but endangered, garden and food crop heritage for future generations by collecting, growing and sharing heirloom seeds and plants.” Because these seeds were handed down from generation to generation, they were called “heirlooms.” The Exchange shares these seeds with its members and the public as well. There are a number of other seed companies that also sell heirlooms.

When our third president, Thomas Jefferson, retired to his Virginia plantation at Monticello, he began a horticultural odyssey that involved cultivating and experimenting with many different types of heirloom plants. He carefully recorded his findings, and today his garden has been re-created, showcasing many of the same heirloom plants found in the original. One shining example is the “Ananas D’Amerique à Chair Verte Melon,” which Jefferson grew back in 1794.

Melons were very popular with the Indian culture and appeared long before the arrival of white settlers. Even today they are associated with certain Native American groups, especially in the West. These melons have evolved into distinct varieties that are descended from the three most popular kinds grown by early American gardeners: the Citron Melon, Nutmeg Melon and Murray’s Pineapple Melon, all of which are still available today.

Watermelons came to our country from Spain, Portugal and Africa. Records of their presence were noted in Massachusetts in 1629. Interestingly, the Citron Melon and watermelon belong to the same species. Seedless watermelons have gained great popularity in recent years because of the ease of preparation. Consumers fail to realize that if the seeded version of watermelon disappears, we will be losing a species of fruit that has been around for hundreds of years. By growing heirlooms and saving their seeds, gardeners are helping to preserve these plants from extinction.

A true heirloom is a plant that has been cared for, selected and handed down from generation to generation. These plants must be open-pollinated, which means pollinated naturally. To do so, the pollen from one plant is spread to another by insects or the wind. The seeds from these plants will be like the parent plant. It is important to note that not all open-pollinated plants are heirlooms. Those in the know say that a plant must be at least 50 years old to be called an “heirloom,” while others use 100 years as a marker. In our country, the trend for growing heirloom plants has become more popular in recent decades.

Melon planting

Melons are dependent on soil and hot weather in order to bring out their best qualities. Heirloom varieties are usually grown using sustainable methods that involve a commitment to caring for and nurturing the soil. Remarkably, these prized plants have adapted over time becoming more resistant to local pests, diseases and weather conditions.

Most supermarkets do not carry heirloom melons. The melons found on their shelves have been raised to withstand shipping and handling and have been picked before they are fully ripe. Flavor is secondary to firmness and shelf life. On the other hand, heirlooms need to be vine-ripened to reach their maximum sugar level. To achieve this, they need to be hand-harvested at various times during their growing season. After being picked, little, if any more, sweetening will occur. Some of these melons can be stored for weeks or even months, which in some cases, improves juiciness, texture and aroma. Today, a greater number of farms are growing heirloom melons. They realize that their flavor is unsurpassed and want consumers to experience the wonders of this fruit.

Heirloom melons are called “the candy of garden fruit” because of their sweet, delicious flavor. Their seeds provide us with a connection to the past, a history that bridges time. Behind many of these precious seeds, there is often a story that is well worth telling.

Seeds in a seed packet.

Canary Melon

By growing heirloom melons and saving their seeds, gardeners are helping to preserve these plants from extinction. Egyptians were among the earliest people to cultivate melons, at least 4,000 years ago. It is believed that they saved the seeds of the sweetest melons for future plantings. We know this to be true because of documentation found in the form of tomb paintings and other archeological artifacts. Around 3,000 years ago, these seeds reached beyond Egyptian borders via trade routes and, more than likely, arrived in Europe when the North African Moors occupied Spain from 711 to 1492.

When Christopher Columbus landed in Haiti, he brought with him cantaloupes, also known as muskmelon or rock melon, which became part of the island’s plantings. Early European colonists and African slaves brought more melons to North America as well. Documentation concerning the early varieties of plants imported into our country was done through seed lists and gardening journals. Unfortunately, more detailed research was lacking.

It was common practice for farmers and gardeners to save their own seeds. From as far back as the 16th century, seeds were traded like other commodities. When seed catalogs came along, they not only sold seeds but also offered advice for home gardeners based on the past experience of their contributors. The North America Seed Savers Exchange began in 1975. It is a nonprofit whose mission is to “Conserve and promote America’s culturally diverse, but endangered, garden and food crop heritage for future generations by collecting, growing and sharing heirloom seeds and plants.” Because these seeds were handed down from generation to generation, they were called “heirlooms.” The Exchange shares these seeds with its members and the public as well. There are a number of other seed companies that also sell heirlooms.

When our third president, Thomas Jefferson, retired to his Virginia plantation at Monticello, he began a horticultural odyssey that involved cultivating and experimenting with many different types of heirloom plants. He carefully recorded his findings, and today his garden has been re-created, showcasing many of the same heirloom plants found in the original. One shining example is the “Ananas D’Amerique à Chair Verte Melon,” which Jefferson grew back in 1794.

Melons were very popular with the Indian culture and appeared long before the arrival of white settlers. Even today they are associated with certain Native American groups, especially in the West. These melons have evolved into distinct varieties that are descended from the three most popular kinds grown by early American gardeners: the Citron Melon, Nutmeg Melon and Murray’s Pineapple Melon, all of which are still available today.

Watermelons came to our country from Spain, Portugal and Africa. Records of their presence were noted in Massachusetts in 1629. Interestingly, the Citron Melon and watermelon belong to the same species. Seedless watermelons have gained great popularity in recent years because of the ease of preparation. Consumers fail to realize that if the seeded version of watermelon disappears, we will be losing a species of fruit that has been around for hundreds of years. By growing heirlooms and saving their seeds, gardeners are helping to preserve these plants from extinction.

A true heirloom is a plant that has been cared for, selected and handed down from generation to generation. These plants must be open-pollinated, which means pollinated naturally. To do so, the pollen from one plant is spread to another by insects or the wind. The seeds from these plants will be like the parent plant. It is important to note that not all open-pollinated plants are heirlooms. Those in the know say that a plant must be at least 50 years old to be called an “heirloom,” while others use 100 years as a marker. In our country, the trend for growing heirloom plants has become more popular in recent decades.

Melon planting

Melons are dependent on soil and hot weather in order to bring out their best qualities. Heirloom varieties are usually grown using sustainable methods that involve a commitment to caring for and nurturing the soil. Remarkably, these prized plants have adapted over time becoming more resistant to local pests, diseases and weather conditions.

Most supermarkets do not carry heirloom melons. The melons found on their shelves have been raised to withstand shipping and handling and have been picked before they are fully ripe. Flavor is secondary to firmness and shelf life. On the other hand, heirlooms need to be vine-ripened to reach their maximum sugar level. To achieve this, they need to be hand-harvested at various times during their growing season. After being picked, little, if any more, sweetening will occur. Some of these melons can be stored for weeks or even months, which in some cases, improves juiciness, texture and aroma. Today, a greater number of farms are growing heirloom melons. They realize that their flavor is unsurpassed and want consumers to experience the wonders of this fruit.

Heirloom melons are called “the candy of garden fruit” because of their sweet, delicious flavor. Their seeds provide us with a connection to the past, a history that bridges time. Behind many of these precious seeds, there is often a story that is well worth telling.

Seeds in a seed packet.

A Stepping-Stone to Healthy Eating

It is entirely possible that you love arugula, and if that is the case, I don't need to further convince you. But if you have never tried this punchy green, there are more than enough reasons to do so! Arugula is a salad green that provides Vitamin A, Vitamin C, Vitamin K, Calcium, Magnesium, Riboflavin, Copper, Iron, Zinc, Folate, and Potassium, and 100 grams of arugula accounts for a meager 25 calories! The little lobed-leafed green is also a great source of antioxidants, which work to strengthen our bodies against simple illnesses and even more complex problems. Arugula also contains carotenoids, which work to improve eyesight. Are you convinced yet?

The small-leafed plant is also known as salad rocket, roquette, Italian cress, and racola and is a member of the Brassicaceae or Mustard family. The group includes broccoli, Brussels sprouts, cabbage, mustard, radish, and collard greens. This versatile plant was brought to America by British colonists but didn't gain popularity until the 1990s. Arugula is available year round at grocery stores and may be found wrapped in bunches with the roots still attached or in cellophane packaging labeled "Baby Arugula." Look for smaller leaves, as they tend to be milder in flavor. Those that are left on the plant for too long become bitter in taste. Keep in mind that arugula has a peppery flavor with a trace of nuts and mustard, so if you are an iceberg lettuce fan, it may give your taste buds a tangy surprise. I usually mix the arugula with other salad greens to lend a hint of gusto to my leafy creations.

When shopping for arugula, try to avoid packaged products that contain flowers that are still attached to the stems, as their leaves can be tough and bitter. It should be noted that the flowers, pods, and seeds are all edible. Before putting arugula into your refrigerator's vegetable bin, be sure to sort through the leaves, throwing out those that are yellow, wilted, or bruised. The vegetable bin should be set at high humidity. The greens are at their best if used within three to four days of purchase.

It is always wise to thoroughly wash your greens before using. Place the leaves in a container of cold water and swish back and forth to get rid of any sand and dirt. If the roots are still attached, be certain to trim the stems. Make sure to drain well and gently pat dry.

Arugula is considered a vegetable when it is cooked and an herb if used in small amounts to flavor salads, meats, or pasta sauce. The greens can be used to liven up soups, stews, casseroles, juices, salads, or just simply as a vegetable. Remember, the leaves tend to sauté faster than kale and collard greens. I love to sprinkle a little chopped arugula on the top of my baked potato or pizza just before serving! Its pungent flavor makes this herb a delightful additive to raw pesto and sauces. For a flavorful alternative, slip some of the young leaves into BLT sandwiches, burgers, grilled cheese, or wraps and be prepared for rave reviews! Arugula pairs well with citrus, roasted beets, pears, pine nuts, olives, tomatoes, and certain cheeses, such as goat, blue, and Parmigiano-Reggiano.

For those who enjoy gardening, arugula is easy to grow in containers, raised box gardens, and window boxes. It does well when space is limited. The plant can reach two to three feet in height and has creamy, white, four-petaled flowers. Its leaves are ready to harvest within 40 days of planting the seeds. Too much heat causes the leaves to have a bitter flavor, which makes spring and early fall the best time for growing milder-tasting leaves. Arugula needs only three hours of sunshine a day, simplifying its growing needs. Remember to allow some of the flowers to go to seed to be used for your next planting cycle. You may pick the leaves as needed; your plants will continue to produce new ones.

Making more informed decisions about dietary choices has a trickle-down effect that impacts both health and lifestyle. In the case of arugula, with its high nutrient profile, the health benefits are impressive, proving that good things do indeed come in small packages. Healthy eating has never tasted so good!

Arugula Pesto

Arugula Pesto with Marcona Almonds and White Truffle Oil

From The Vermont Non-GMO Cookbook (Skyhorse Publishing, October 2017) by Tracey Medeiros.

This peppery pesto is delicious brushed on chicken or fish, as a crostini topping, served as a garnish on top of tomato soup, or added as a spread for a decadent twist on the classic grilled cheese sandwich. Note: If you can not find Marcona almonds, feel free to use pine nuts.

Makes approximately 1 1/2 cups

Ingredients

1 medium garlic clove, chopped

1/3 cup salted and roasted almonds, coarsely chopped, preferably Marcona 

2 cups firmly packed arugula leaves, thick stems removed 

1/4 cup firmly packed basil leaves 

1/2 cup extra-virgin olive oil, or as needed 

2 tablespoons truffle oil, plus extra for drizzling 

Zest and juice of 1/2 lemon 

1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish 

Kosher salt and freshly ground black pepper to taste

Method of Preparation

Process the garlic and almonds in a food processor until minced. Add the arugula, basil, oils, lemon zest, and juice and continue to process until the desired texture is achieved, scraping down the sides of the bowl as needed. Spoon the pesto into a bowl and fold in the cheese.

Season with salt and pepper to taste. Drizzle truffle oil over the top and sprinkle with cheese, if desired.