Yellow Changes the Day


My mom is a nursery school teacher. She needs to teach exacts. Strawberries are red. A is the first letter of the alphabet. A shining sun equals a warm day. But then she met me and my farmers’ market ways.

All of a sudden cauliflower could be bright yellow. Broccoli could be purple. Grapes could be navy blue. Asparagus could be white. And holy crap, as I just found out at J&G Steakhouse in DC: watermelon could be yellow.

Amanda said that she had enjoyed “yellow dollies,” mini-watermelons with yellow interior, on the shores of South and North Carolina. I’ve never seen such a feat until tonight.

And while I believe in some certainties, like the ABCs, I do believe that teaching about produce is an entirely different, yet terribly fun, always changing  and delicious game.

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  • Nick (Macheesmo) July 1, 2010  

    Definitely never had yellow watermelon but looks fun! Is that feta cheese with it?

  • gansie July 1, 2010  

    @nick it’s with goat cheese, cracked white pepper and olive oil.

  • JoeHoya July 1, 2010  

    Love love LOVE watermelon and feta – great combination.

    I used to make up a summer salad at Trader Joe’s with watermelon, feta, green onions, pine nuts, salt/pepper and rice wine vinegar that was a big hit. Works well for cookouts, too, as it travels well and the flavors get smoother the longer it sits.

  • Nee Nee July 1, 2010  

    Watermelon, feta, and balsamic is also a good combo. Glad you posted this, because I was looking for weekend cookout ideas.

  • Refrigerator Gaskets July 2, 2010  

    Gotta love food coming in all sorts of varieties these days! I love bringing your mother into this!

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