The Market Report

Laura Avery talks with Alex Weiser of Weiser Family Farms about Ogen melons. Developed in an Israeli kibbutz, the intensely fragrant Ogen has a sweet, green flesh with yellow netting and bright green stripes on the outside. Alex harvests all his melons dead ripe, so he recommends refrigerating them if they aren't eaten right away.

Paul Thurston of McGrath Farms shows Laura his fresh shell beans. Reacquaint yourself with deliciously light lima beans. To peel the pods, just twist and the pods snap out. McGrath Farms is also harvesting Tongue of Fire and Mexican red beans, both are red in color and remain red after cooking. Also look for black turtle beans (earthy flavor) and cannellini beans, also known as white kidney beans (nutty flavor). For a quick and easy cold bean salad, boil them in salted water for 10 to 12 minutes.