Thanks to Jimmy Buffett again for a post title.
A refreshing use of local watermelon, frozen watermelon margarita.
It was definitely too hot to cook much, if at all, today. I actually had to water the tomatoes this morning. First time since early last month.
We blended up a nice, frosty couple of glasses of somewhat weak margaritas. I wanted the refreshing aspect and not a ton of alcohol, so this worked out nicely.
Another one of those Buy Local easy recipes. I filled the blender about halfway with watermelon. Added about three ounces of tequila, and an ounce of Cointreau Noir (all I had in the orange liqueur department). Squeezed the juice of two limes, and added a cup of crushed ice before blending.
Nothing like something fun to sip while getting dinner ready. I made a very easy dinner tonight. A cup of the potato salad I made yesterday morning. A cup of the gazpacho from the other day. A simple flatbread, made with pita bread. I did turn the oven on for ten minutes to make this.
First I oiled the pan and placed them on it. Added a covering of fresh sheep’s milk cheese from Breezy Willow, a coating of my carrot top & arugula pesto, and sprinkled some shredded zucchini on it. A little fresh thyme, salt, pepper and a drizzle of good Extra Virgin Olive Oil. Baked at 350 degrees for about 7-8 minutes until the cheese was bubbling.
Served with the soup and the potato salad.
hocofood@@@
AnnieRie Unplugged 
This week’s CSA share from One Straw Farm included: cucumbers, kale, carrots, swiss chard, scallions, fennel, cabbage, red potatoes, collard greens, and zucchini.
Looks pretty similar to ours. We did get tomatoes and corn this week.
Annie,
Ever since you posted about adult libations after strawberry picking I’ve involved my put up frozen fruit and my blender for fun summer sippers. Thanks for another great idea!