What's in Season

North American cantaloupes are the most popular melon in America, not only because of the subtly sweet flavor and refreshing taste, but because they are very healthy as well. They are a great source of vitamin A and beta-carotene, which helps promote healthy eyes and are low in calories. They are also a very good source of vitamin C. One cup of cantaloupe contains about 103 percent of your daily value of vitamin A, and 113 percent of your daily vitamin C. They are also a good source of potassium, vitamin B6 and fiber. Honeydew melons are less nutrient rich, but are generally the sweetest melon variety. So come visit the market so you can see, smell and taste why melons top the list of what’s in season this week at the San Mateo Farmers’ Market.

At its peak: Melons

Other items in season:

Apples

Grapes

Tomatoes

Corn

Peppers

Peaches

Nectarines

Plums

Chard

Okra

Fava beans

Tips for selecting, storing and preparing melons:

It is best to choose melons that were picked ripe, as melons picked early for safer shipping will not be as sweet.

If you gently tap the melon with the palm of your hand, it should have a hollow sound to it.

Choose melons that feel heavy for their size, with no bruises or soft spots.

The rind beneath the netting on the outside should have turned yellow or cream colored; if it’s still green it is unripe.

A ripe melon will have a fragrant aroma coming from the area where the stem was cut. However, if it’s too strong, it could be overripe.

If melon is not ripe yet, leave whole at room temperature for a couple days. Once it has reached peak ripeness, put it in the refrigerator.

Cantaloupe and Prosciutto

Ingredients:

2 tablespoons ice wine (eiswein) or other sweet white dessert wine

1 tablespoon extra-virgin olive oil

1 teaspoon Champagne vinegar

2 teaspoons balsamic vinegar, preferably aged

Salt and freshly ground pepper

One 2-pound cantaloupe—halved, seeded and cut lengthwise into 1/4-inch-thick slices

1/2 pound burrata (cream-filled mozzarella) or fresh buffalo mozzarella, at room temperature, cut into 4 slices

4 thin slices of prosciutto

2 cups baby arugula (1-1/2 ounces)

Cooking Instructions:

In a small bowl, combine the ice wine, olive oil and Champagne and balsamic vinegars and season with salt and pepper.

In a shallow dish, drizzle the cantaloupe with 1 1/2 tablespoons of the dressing and toss to coat. Arrange the slices on plates. Set a slice of burrata on the melon and drizzle the plates with 1 tablespoon of the dressing. Drape a slice of prosciutto over the cheese. In the shallow dish, toss the arugula with the remaining dressing. Top the salads with the arugula and serve right away.

Serves 4

Recipe by Eric Michel Klein, Food & Wine Magazine.

What’s in Season is provided by the College of San Mateo Farmers’ Market, which operates year-round, rain or shine, on Wednesdays and Saturdays from 9 a.m. to 1 p.m. at the College of San Mateo, 1700 West Hillsdale Blvd. The market is operated by the Pacific Coast Farmers’ Market Association. For more information, or to find other farmers’ markets in the area, visit www.pcfma.com or call (800) 949-FARM.