“I don’t understand how I can remember every word of a song from 1974, but can’t remember why I walked into the kitchen.”
– Unknown
I’m realizing that as I age, I still can prepare some recipes from memory, recall profound emotional events and remember joyful moments — oh, those escapades full of laughter that will be etched forever in my heart. I remember one spectacular moment in particular, when I was about 7. My father was building a large and long extension to the barn. He was cementing cinder blocks together, one long layer after another. He was about three layers high and I was walking across the top as he worked. Back and forth I went. If he told me once, he told me countless times to get down. Did I listen? No. He was tiring and I was relentless.
The next thing I knew, I had knocked his (only) trowel down a hole in the already cemented-in-place cinder blocks. I will never forget the sound of that trowel clinking its way down to a final resting place at the bottom of an unreachable space in the foundation — or the look in my father’s eyes. Yikes.
In a split second I hit the ground running. I ran across the barnyard, down the lane and across the pasture. Every time I looked behind me, my dad was right on my heels. I finally lost him when I hit the creek. We couldn’t believe he could keep up with me. My family had a hearty laugh about that incident for many years thereafter. And the same girl now gets worn out from moseying down the road to retrieve the mail.
One problem I can admit to is that I’m lousy at remembering the names of folks I have met. It doesn’t happen all the time and it certainly doesn’t mean those folks whose names have escaped me are less important or that I don’t care. I believe the storage and retrieval area in my mind is a bit slow on the uptake. My husband, Frank, can remember dates and events down to the most intricate detail. Opposites attract, right?
I recently attended a Cooking at 43° North workshop about the use of air fryers and Instant Pots. There was a gentleman sitting next to me, so I asked him if he cooked. He said yes. We exchanged emails and the rest is history.
Jeff Marshall lives on the shore of Doughty Cove, on Great Island. He retired here in 2011 from Rockland County, New York. He is surrounded by 600 acres of nearly undeveloped land and has breathtaking views and almost 2 acres of sustainable gardens.
His artistic talents shine and his knowledge of horticulture is apparent in the variety of herbs, berry bushes, vegetables and fruit trees in his manicured gardens. The Harpswell Heritage Land Trust has featured his gardens and offered tours to show what folks can grow in their own backyards.
When Frank and I visited Jeff’s gardens, Frank nonchalantly mentioned that we had previously met Jeff when we all volunteered together at the food bank. Did I remember that? No. The way I see it, that was prior to the pandemic. A lot can happen in a few years, right? Sheesh.
Jeff and I discussed a recipe for July. Now that the summer is in full swing, he decided on a feta watermelon salad. It was an excellent choice. This salad has everything you’re going to love on a hot summer day. The fusion of flavors from the combination of ingredients is simply amazing. Once you make this, I can almost promise you will be preparing this salad several times before the summer ends.
Jeff suggested two options for dressings to accompany this salad. I made mine with his recipe for raspberry vinaigrette. It was outstanding. Give this recipe a go. You are sincerely going to love it. Enjoy!
Feta watermelon salad
Ingredients:
- 5 cups watermelon, cut into 1-inch cubes
- 1/2 cup feta cheese, crumbled
- 2 apples, cut into 1/2-inch cubes
- 1 1/4 cups cucumber, diced
- 1 avocado, diced
- 1 1/4 cups red onion, diced
- 1 1/4 cups fennel, chopped fine
- 1/3 cup mint, chopped fine
- 1/2 cup toasted walnuts (toast over medium heat 3-5 minutes while stirring)
- 1/2 cup dried cranberries
Directions:
Combine and fold in dressing of your choice right before serving.
Raspberry vinaigrette
Ingredients:
- 1/4 cup raspberries, chopped fine
- 1 1/2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon mustard
- 1/4 cup oil
- Salt and pepper to taste
Directions:
Whisk together and pour over salad. Toss.
Kathy D’Agostino, of Great Island, is a member of the Cooking at 43° North Kitchen Cabinet and a volunteer with Harpswell Aging at Home. Cooking at 43° North, an initiative of Harpswell Aging at Home, brings residents together for cooking programs.
Harpswell Aging at Home always needs cooks for its Meals in a Pinch program, which provides nutritious meals to older adults in need. For more information, contact Julie Moulton at 207-330-5416 or juliemoulton28@gmail.com.
