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Farmer's market: July 11

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The Sustainable Food Center's Susan Leibrock joined us on Good Day to toss up a fresh watermelon and cantaloupe salad.

Recipe: Watermelon and Cantaloupe Salad with Mint and Basil Vinaigrette


  • 1/2 watermelon
  • 1 cantaloupe, cut in half, seeded
  • 2 tablespoons freshly chopped mint leaves plus whole sprigs, for garnish
  • 2 tablespoons freshly chopped basil leaves plus whole sprigs, for garnish
  • 1 lemon juiced (1/4 cup)
  • 1/8 tsp vanilla extract


  1. Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
  2. Add to a blender the chopped mint, chopped basil, lemon juice and vanilla extract. Blend until smooth.
  3. Add the watermelon and cantaloupe balls to the carved out watermelon half.
  4. Add the vinaigrette to the balls and toss to combine.
  5. Garnish with the mint and basil sprigs and taste.
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