Charentais Cantaloupe

(Page 3 of 3)

August/September 2003
By the Mother Earth News editors 
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MARALEE GERKE
Madras, Oregon

RELATED CONTENT

NOIR DE CRIMEE TOMATO

'Noir de Crimee,' originally from the Black Sea region of Eastern Europe, is an earthy-flavored, firm-textured, purplish-black tomato with a hint of sweetness and just the right amount of juice to make an excellent slicer.

As with all black tomatoes, 'Noir de Crimee' is reported by many tasters to have an underlying touch of saltiness, but heir loom tomato expert Carolyn Male says ,he doesn't detect any salt taste in this variety (or any other of the blacks). Instead, she describes the taste as "rich and dusky with a hint of sweetness."

Among tomato enthusiasts, the slightly oblate Noir de Crimee nuns neck and neck with 'Black from Tula for the title best of the blacks." 'Noir de Crimee translates from the French as 'Black Krim but many people who have grown both, including Male say they are not tire same tomato;
'Noir de Crimee' is reported to be darker, snore prolific and better tasting.

Seed is available from Appalachian Seed [ www.appalachianseeds.com ; (828) 89199291; Heirloom Tomatoes [ www.heirloomtomatoes.net ]; and Sand Hill Preservation Center www.sandhillpreservation.com (563) 2,46-22991.

MELANIE INANGELO
Ogunquit, Maine

Cucumber Salad with Paprika Dressing

6 Booties Blonde' cucumbers or equivalent
2 teaspoons salt cup white wine vinegar
2 to 3 bottle onions or 1 small common onion, thinly sliced
1 tablespoon sweet Hungarian paprika
1 teaspoon dill seed
1/2 teaspoon sugar
1/2 teaspoon white pepper

Peel, halve lengthwise, de-seed and thinly slice the cucumbers. Toss with the salt and let drain in a colander at least 30 minutes. In a bowl, combine the vinegar, onion, paprika, dill, sugar and pepper. Let dressing stand for at least 30 minutes. Rinse the cucumber slices well and dry them thoroughly with paper towels. Toss them with the dressing, chill and serve.

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