About a year ago, we had an old barn removed from our property. I wrote about it then, in a post I called Turn Right Where The Barn Used To Be. It had been a landmark in our neighborhood, one that neighbors had trouble letting go of. But as the year went on, people grew accustomed to seeing the new stonewall that had been the barn’s foundation. Hidden over the years, once revealed it, too, has become a treasure in the neighborhood.
This week we installed a perennial bed in the spot where the barn used to be. The Stonewall Garden, we hope, will bring joy and color to our little corner over the years and for generations to come. And will become a new landmark. Turn right at the Stonewall Garden will likely be the new refrain.
Gardening installation is difficult work on a hot summer day, so we refreshed ourselves afterward with this Chilled Watermelon Salad with Lime and Fresh Basil. The cold melon is sweetened a bit with grenadine and wine. Lime juice creats a tart balance to the sweet, while the basil brings the aromas and textures of summer into this simple but satisfying dish.
I look forward to seeing you in my kitchen, gathering flavors, soon.
Chilled Watermelon Salad with Lime & Basil
Yield: 8 Servings
- 2 pounds seedless watermelon, peeled and sliced into small triangles or cubes
- Juice and zest of one lime
- 2 tablespoons Grenadine syrup
- 2 tablespoons rose wine
- Sea salt
- Handful fresh basil leaves, rinsed
- Place the sliced watermelon pieces on a serving platter. Sprinkle with all the remaining ingredients except the basil.
- Cover and chill in the refrigerator for at least two hours.
- When ready to serve, sprinkle with basil leaves.
- Fresh mint can be used in place of the basil.
- If you choose to make this recipe, enjoy. Please take a photo to publish on Instagram, #gatheringflavors.