Last week the Leader ran a story about my farm’s grape harvest. We picked our white Blanc du Bois grapes, harvesting about 3000 pounds. It was a huge success and, I have to admit, a huge relief to have that crop harvested. The longer the fully-ripened grapes hang on the vine, the more susceptible they are to insects, sunburn and other peril.

We still have to pick our Lenoir (Black Spanish) grapes, but in that I have only 150 of those vines, the harvest will be quick. They are also easier to pick than the white grapes because the deep red-purple grapes are much easier to see. That harvest will be held in a couple of weeks.

After that, I will concentrate on keeping the vines healthy so that next year’s crop will be even more fruitful.

In the meantime, I find that I’m cooking less and less in the summer. I just don’t have the time to cook. I make more salads and sandwiches, keeping dinner light and easy, and using up those garden vegetables.

I purchased two watermelons this weekend from a local family farm. Huge cool slices are always good, but try the following recipes for a side salad, main course or refreshing afternoon snack.

Watermelon, Peach and Tomato Salad
2 Tbsp. fresh lime juice
1-1/2 Tbsp. olive oil
1 Tbsp. honey
1 Tbsp. white wine vinegar
1/4 tsp. salt
1/8 tsp. red pepper flakes
3 c. watermelon, cubed
1-1/2 c. peaches, sliced
1/2 c. red onion, sliced thinly
1/4 c. fresh mint, roughly chopped
2 Tbsp. fresh basil, roughly chopped
1 lb. tomatoes, cubed
1/3 c. goat cheese, crumbled

Combine lime juice, olive oil, honey, vinegar, salt and red pepper flakes in a large bowl, stirring with a whisk. Add watermelon and peaches, onion, mint, basil and tomatoes. Toss gently. Cover and refrigerate until thoroughly chilled. Garnish with goat cheese just before serving.

Watermelon Gazpacho
1 large tomato, pureed
1 jalapeno pepper, seeded and minced
2 c. watermelon, cubed, divided
1 tsp. red wine vinegar
1/4 c. olive oil
2 Tbsp. red onion, minced
1/2 cucumber, seeded and minced
2 Tbsp. fresh dill, minced
Kosher salt and freshly ground black pepper, to taste
1/4 c. crumbled feta cheese

In a blender, purée the tomatoes, pepper, and half the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill. Season with salt and pepper. Purée until smooth. Pour into chilled bowls. Top with remaining watermelon cubes and feta. Garnish with extra dill, roughly chopped or torn. Serve.

Cool Watermelon Drink
1 1/4 c. water
1/2 c. sugar
1/3 c. fresh mint, minced
1 Tbsp. lime rind, strips
1 Tbsp. lemon rind, strips
12 c. seeded watermelon, cubed
1/4 c. fresh lime juice
3 Tbsp. fresh lemon juice

Combine water and sugar in a small saucepan; bring to a boil over medium-high heat. Cook until sugar dissolves, stirring frequently.

Remove from heat; stir in mint, lime rinds and lemon rinds. Let steep 20 minutes. Strain mixture through a fine mesh sieve over a bowl or through a coffee filter; discard solids.

Working in batches, place one-third each of sugar syrup and watermelon in blender; process until smooth. Pour purée into a large pitcher. Repeat the procedure twice with remaining sugar syrup and watermelon. Stir in lime and lemon juice.

Serve over ice, or refrigerate until ready to serve. Stir before serving.