This week we'll explore adorable cucamelons and how to make a grilled "pizza" out of a summer squash. We'll also delve into hummingbirds (who are getting ready for their big migration) and a new book about an unlikely Civil War relationship.

Eat Colorfully

Seasonal Ingredient Spotlight: CUCAMELONS

Last weekend, I found one of my favorite seasonal treats at the farmers market: CUCAMELONS! These delightful, adorable little fruits look like watermelons but they're only the size of grapes; they taste like a cucumber, although a bit more sour.

What can you do with them? Aside from just popping them in your mouth whole, I've been adding them to salads and even used them as a topping for hummus (see below). They're especially great on a snack board since they're pretty and unique, plus they have a super satisfying crunch.

Although I'm smitten with cucamelons and I hope you'll be able to get your hands on some this season, my point here is actually broader than just cucamelons. Nature gives us such an incredible array of beautiful fruits and veggies, and yet many people just eat the same handful over and over. Diversifying the fruits and veggies you consume is a good way to get different vitamins, minerals, and other nutrients in your diet, plus a diversity of fiber sources fosters a healthy gut microbiome.

So, this week, I challenge you to find a new-to-you veggie or fruit and try it out. Let me know if you manage to get your hands on anything really cool or weird. Nothing makes me more excited than finding a new, tasty plant!

Try This Week: PATTY PAN SQUASH "PIZZA"

Recently I've been obsessed with grilling pizzas (haha but not REAL pizzas, these are squash "pizzas"!).

If you've never seen patty pan squash before, it's a variety of summer squash with a very unique shape (they always remind me of the ghosts in the old PacMan arcade game). They're very pretty and have a taste similar to zucchini. They work great as "pizzas" because of their interesting shape and large surface area.

Want to give it a try? First, slice the patty pan through its equator, creating two symmetrical halves. Next, cut off the top and bottom stems, removing as much as you need so that the two halves are the same thickness (aim for slices a little less than an inch thick). Season them generously, then grill with the larger cut side downward until lightly charred. Remove the "pizza crust" from the grill, top the charred side however you like, and return it to the grill facing upward to lightly char the other side and cook the toppings.

Cute, right? Best of all, this "pizza crust" is loaded with nourishing veggies, is friendly for most diets, and requires almost no preparation and zero rising time.

Live Colorfully

In the Natural World: HUMMINGBIRDS

Keep your eyes and ears open, because the air space where you live could be buzzing. Not with planes, but with tiny, fast-flying hummingbirds! They're getting ready for their long seasonal migration and are eating as much as they can before they start southward.

Here in Vermont (and for all of you in the eastern half of the US), we only have one species: Ruby-throated Hummingbirds. They spend summer in the continental US, then migrate to Central America for winter. You may have other species where you live though, so take a look online or in the Merlin birding app (which is a free download).

Our hummingbirds have been going wild lately; we sit out on our deck every evening to watch them zoom around. They zip back and forth between our feeders and our flowers, chasing each other in a sequence of impressively fast aerial acrobatics. These are the kind of feeders we've had great luck with; they're inexpensive and easy to refill.

One very important tip: if you have hummingbird feeders, make sure to clean the feeder and remake the sugar solution frequently. We replace ours every four or five days. If you let the sugar solution sit for too long, it can develop mold growth that can make the birds sick. So take care of your hummingbird neighbors, follow the directions on your feeder (it should just be a sugar solution, with no coloring or additives), and clean the feeder and replace the solution every few days. They'll reward you with amazing aerial shows!

A Book to Explore: THE JACKAL'S MISTRESS

I recently finished Chris Bohjalian's newest book, The Jackal's Mistress, and loved it. I've read almost all of his and have enjoyed them, but this might be my favorite. It takes place in northern Virginia toward the end of the Civil War and follows the story of an unlikely friendship and alliance between a Union captain and a Confederate captain's wife. It's actually based on a true story, so read the author's note at the end of the book.

Overall, the Jackal's Mistress is well-researched and unique. I liked that it explores how the Civil War impacted real people living in the south. It also addresses issues of racial inequity and gender dynamics.

Curious to explore some of his others? I also really liked The Red Lotus and The Hour of the Witch. He has about 15 novels though, so there are a lot to choose from.

Remember that you can always browse my favorite book list if you need some ideas.

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Thanks for joining me for this issue of Eat Colorfully, Live Colorfully! I'd love to hear from you, so please feel free to reply with questions, thoughts, or requests. If you missed a previous issue, you can view all my newsletters here. Have a great week!