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.
Definitely never had yellow watermelon but looks fun! Is that feta cheese with it?
@nick it’s with goat cheese, cracked white pepper and olive oil.
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.
Watermelon, feta, and balsamic is also a good combo. Glad you posted this, because I was looking for weekend cookout ideas.
Gotta love food coming in all sorts of varieties these days! I love bringing your mother into this!