Cucumber and Cantaloupe (Honeydew) Salad

By Blue Sky Organic Farms

We have made it into melon season! This year our farmer has planted 4 different varieties of cantaloupe and 2 different varieties of honeydew. To be perfectly honest, I have never been a fan of either of these melons. When asked if I’d like to try the most recent harvest, I was reluctant. Well let me tell you, I am glad I conceded as I now have a newfound love of cantaloupe and honeydew! A freshly harvested, ripe cantaloupe or honeydew from this farm is my new favorite hot weather snack!

Needless to say, this week’s Farm Boxes (Classic and Farmer’s Choice) will have a cantaloupe or honeydew melon inside. As well as, our newest crop to join the CSA rotation, Armenian cucumbers will grace every box. These are fantastic with the peel on so don’t let the fuzziness of the skin deter you from diving right into this juicy cucumber variety! Chef Danielle was inspired to make a recipe starring each of these items for the CSA. We hope you enjoy this simple melon medley and add your own twist to this salad!

Cucumber and Cantaloupe (Honeydew) Salad

Serves 4

  • ½ cantaloupe or honeydew ~ peeled, seeded and cut into bite-size pieces
  • 8 oz Armenian cucumber ~ sliced into ½ moons
  • 8 oz pearlini mozzarella
  • ¼ red onion ~ sliced
  • 6-8 fresh basil leaves ~ torn
  • 8 slices of prosciutto


  • 2 TBSP olive oil
  • 2 TBSP white balsamic vinegar
  • ¼ tsp salt
  • 6 turns of fresh ground pepper


  1. In a medium bowl combine cantaloupe, cucumber, mozzarella, onion and basil.
  2. In a separate small bowl whisk together dressing ingredients.
  3. Pour dressing over salad and toss to coat.
  4. Divide salad onto 4 plates.
  5. Roll each piece of prosciutto and cut in half.
  6. Add 4 pieces of prosciutto to each plate.
  7. Serve with additional fresh ground pepper if desired.
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Kale Tabouli Salad

By Blue Sky Organic Farms

This week’s recipe share is a refreshing take on the well-known Mediterranean/Middle Eastern dish Tabouli (Tabbouleh). While it is common to create this dish with parsley, mint, and fine bulgur wheat, Chef Danielle decided to create a more accessible recipe with items you may already have on hand. You’ll need no more than 7 ingredients, and one of them will be in your CSA Farm Box- green curly kale! Take a peek, and try your hand at this easy, delightful salad.

Kale Tabouli Salad

Serves 6

  • ¼ c raw quinoa
  • 1 bunch of kale
  • 8 oz. fresh tomatoes ~ diced small
  • 2 ea. green onion ~ sliced
  • 5 mint leaves **optional**


  • 1/3 c olive oil
  • 1/3 c lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper


  1. Cook quinoa according to package directions, and let cool.
  2. Strip stems from kale, and chop fine.
  3. If using mint, chop leaves fine.
  4. Prepare the dressing by whisking dressing ingredients together.
  5. Combine all chopped ingredients and dressing into a bowl, and gently incorporate.
  6. Chill for a couple of hours before serving.*Best served chilled or at room temperature.
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Pickled Veggies

By Blue Sky Organic Farms

We all know what pickled veggies are, and that you can basically pickle anything. Yet, have you? Did you know it is actually quite easy and that a quick pickle, also known as a refrigerator pickle, only needs to sit overnight? So simple! Much like the humor in the pickle joke above…

Enough with the “opening act” and on with the show, as Chef Danielle brings quick-pickled vegetables into a focus. Go forth and pickle!

Quick Pickled Veggies

Makes 3 – 16 oz. jars

  • 1 ½ c water
  • 1 ½ c seasoned rice wine vinegar
  • 1 TBSP sugar
  • 2 tsp salt
  • 1 bunch of radishes
  • 10 oz carrots ~ peeled
  • 10 oz Armenian cucumber
  • 3 cloves garlic
  • 3/8 tsp mustard seed
  • 15 black peppercorns
  • Few sprigs of parsley or cilantro


  1. In a medium pot combine water, vinegar, sugar and salt.
  2. Bring to a boil and remove from heat.
  3. Julienne cut the radishes, carrots and cucumber.  Keep the veggies separate so you can layer them in your jars.
  4. In the bottom of each jar add 1/8 tsp of mustard seed, 5 black peppercorns, 1 clove of garlic; sliced and a sprig of parsley or cilantro.
  5. Divide veggies between the 3 jars.
  6. Ladle the brine of the veggies so they are completely covered.*
  7. Screw on the lids and refrigerate for at least 24 hours before serving.
  8.  *if you are short of brine just top off with a bit of water.
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Pickles, They’re kind of a big DILL

By Alexandra Pettit AZFB Communications Intern

Pickles have always been a fan favorite, even as early as 2030 B.C.E. Next time you eat a pickle think of these fun facts!

  • Pickles have been around since ancient times, although there is some disagreement as to when exactly in history people started eating them. Some believe the first pickle was created in Mesopotamia in 2400 B.C.E. Others believe it was as early as 2030 B.C.E.
  • Cleopatra ate pickles because she believed they were one of the things that helped her stay beautiful.
  • In early times, people believed that pickles were essential to good health and helped to maintain the right balance of acid in the body.
  • Explorers like Christopher Columbus and Amerigo Vespucci used pickles to help prevent scurvy amongst the crews of their ships.
  • The U.S. government commandeered 40% of all pickles made in the U.S. during WWII so that they could be used in rations for the soldiers.
  • Americans love pickles so much, more than half of the cucumbers grown in the U.S. each year become pickles.
  • Americans love dill pickles twice as much as their sweet counterparts and an average American eats more than 8 pounds of pickles a year.
  • Although most people consider pickles a vegetable because they are made from cucumbers, the U.S. Supreme Court has rules that they are technically a fruit, similar to tomatoes.
  • A town in Michigan that claims to be the Christmas Pickle Capital of the World holds an annual pickle parade led by the Grand Dillmeister.
  • Kool-Aid pickles are made by soaking dill pickles in strong Kool-Aid and are very popular in parts of Mississippi.

Make your own pickles at home with these fun recipes!

Kool aid pickles :


  • 32 oz. jar dill pickles sliced
  • ½ cup granulated sugar
  • 1 packet Kool Aid mix, flavor of your choice


  1. Pour an inch of pickle brine out of jar.
  2. Add in Kool aid and sugar to pickle jar.
  3. Close the jar tightly and shake vigorously until sugar and Kool Aid dissolves completely.
  4. Place in the refrigerator for 5-7 days shaking once a day.


Lime pickles:


  • 2 pounds of cucumbers sliced
  • 2 cups lime
  • 2 gallons water
  • 2 quarts vinegar
  • 1 tablespoon whole cloves
  • 4 ½ pounds sugar
  • 1 tablespoon salt
  • 2 teaspoons celery seed
  • 1 tablespoon mixed pickling spice


  1. Cover cucumbers with lime and water: let stand 24 hours .
  2. Rinse and let stand in cold water 3 hours. Drain well.
  3. Pour boiling water over cucumbers and let stand over night.
  4. Then mix remaining ingredients and boil for 5 minutes.
  5. Pour over cucumbers that have been packed in jars and process for 5 minutes.
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Chicken Noodle Soup: a Hunt Family Tradition

By Sarah Hunt, AZFB Communications Intern

Ever since I can remember, my mother Melinda Hunt and grandmother LaDonna Gammill have been making our family’s chicken noodle soup recipe. On mildly cold winter nights at home in Arizona to summer road trips to visit Grandma in rural southern Utah, the famous chicken noodle soup has always been a favorite meal for kids and parents alike.

This recipe has been passed down through five generations of my family. It started with Alta Curtis Hunt, who was born in 1885. Alta is LaDonna Gammill’s grandmother. Alta and her husband Charles Hunt were sheepherders on their ranch in the Henry Mountains of southern Utah.

The Hunt family of 11 children would travel from their home in Caineville to Muddy Ranch to tend the flock. Alta would ride ahead on horseback and at the halfway point, she would leave lunch on a red gingham tablecloth on the roadside for the children traveling with their father in the wagon behind her.

My great-grandma, Ruby Hunt, was in the wagon and would get so excited to see it, because she missed her mom already and knew they were getting close to the ranch when they found the lunch.

Once they arrived at the ranch, they would only stay until the barrel of water they brought ran out. Ruby missed home so much that she would make frequent trips to get water, then take a small sip with a ladle and dump the rest of the water out so they could get home quicker.

We laugh at those stories and remember them every time we make the soup. We don’t have a story specifically about when Alta made the soup for her family, but the stories of their family’s life on the ranch remind us of the importance of food and family, and how it has stayed hand-in-hand for generations.

To make this timeless recipe even better, use the Fill Your Plate’s Farm Product search feature, where one can easily find and purchase chicken, eggs, carrots, and celery from local farmers and include these ingredients in the recipe for a more authentic and fresh taste.






Homemade Chicken Noodle Soup

By Alta Curtis Hunt


Makes 8 servings




2 quarts of water

3 tablespoons of chicken bullion

2 large chicken breast (frozen or fresh)

1/2 cup of chopped carrots

1/2 cup of chopped celery



2 cups of flour

1/2 teaspoon of salt

2 beaten eggs

1/3 cup of water

1 teaspoon of olive oil

1 teaspoon of baking powder


What to do:

Put all broth ingredients in a large stockpot and bring to a boil. Simmer until chicken is thoroughly cooked. Remove chicken and dice. Place flour, salt, and baking powder in a bowl and mix. Spread mixture onto countertop in a mound and make a well. Mix eggs, water, and oil in a separate cup, then add to well in flour mixture. Mix with a fork and hands. Knead dough until smooth and elastic. Roll out and cut dough into thin strips. (A Kitchen-Aid pasta attachment can also be used to make finer, more even noodles and increase the amount of noodles made.) Add to boiling broth. Add diced chicken. Lower heat and simmer for 15 minutes. Serve and enjoy!

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