Kinne Jung works at Weiser Farms, which has four different varieties of melons at the Farmers Market. The Galia melons are similar to cantaloupes but have a green flesh. The Sugar Queen melon has a orange outside with a lighter flesh. The Cavaillon melon is orange. The also have Ogen melons which have green flesh and green stripes on the exterior.
Samantha Barnes runs Kitchen Kid, a cooking camp running the month of July at the First Presbyterian Church in Santa Monica. Every Wednesday they shop for ingredients at the Farmers Market and they do an Iron Chef competition. Right now some of her campers are making a fruit salsa with fresh tortillas.Summer Fruit Salsa
cups fruit, roughly chopped
¼ cup red onion, diced
1 red pepper, diced
Large handful fresh cilantro, chopped
¼ cup chopped green onions
1 large or 2 small avocados, carefully diced
Juice from 1 lime
Salt and pepper to taste
Combine all ingredients except avocado and mix well. Gently fold in avocado. Season with salt and pepper, adjusting the acid if necessary with more lime juice.
Serve with tortilla chips, grilled chicken, tostadas, or fresh corn tortillas.
Hand Pressed Corn Tortillas
Makes about 15 tortillas
cups masa harina (Mexican corn flour)
1 ½ -2 cups warm water
Measure masa harina into a bowl and gradually add water. Knead until combined. The dough should be smooth – not too sticky; not too dry. Add more water or flour as needed. Do not overwork dough. Allow to sit for about 10 minutes.
Divide the dough into 15 small balls. Lay 2 ziploc bags on either side of the tortilla press. Lay a ball of dough in the center and use the press’ lever to flatten dough. Carefully peel off plastic and remove tortilla from press.
Gently roll the tortilla onto a very hot griddle or cast iron pan. Grill for about 30-60 seconds each side, until just browned and air bubbles begin to appear. Transfer to basket lined with a dish towel to keep warm.