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Embracing the Green Life: A Summer Story and Recipe from Jonah

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Today’s story is really half story and half recipe! Today being as hot as it is I thought it would be the perfect time to delve a little into my backstory and why I love our green planet so much. In the summer of 2020 I worked on an organic farm outside of Bridgewater helping grow all kinds of vibrant and delicious heirloom tomatoes, cucumbers, squash, and… melons! On the farm we grew watermelons with pink, yellow, orange, and white flesh on the inside! It was delicious, but it was also a LOT of melon. So what to do with all that melon? A melon salad of course! This melon salad has been a summer staple for me ever since and on days like today when it feels like it should be a crime to turn on the oven I often opt for this recipe from one of my favourite websites: Serious Eats.


  • 3 pounds seedless watermelon (about 1 small or 1/4 large), rind removed, cut into 1-inch chunks
  • 1 tablespoon (15ml) juice from 1 lemon
  • 1/4 cup (10g) roughly chopped fresh mint leaves
  • 3 tablespoons (45ml) extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 ounces (110g) feta cheese

1. Place watermelon chunks in a large bowl. Add lemon juice, mint, and oil and toss until watermelon is evenly dressed. Season lightly to taste with salt and pepper. (The cheese will add saltiness, so go light on the salt at this stage.)

2. Transfer salad to a wide, shallow bowl or a large plate and spread out evenly. Crumble feta over the top. Sprinkle with lemon zest. Drizzle with more olive oil and a few grinds of black pepper. Serve immediately.

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