Green Thumb Farm

One of the absolute joys about getting to take time in the Hamptons over the summer is going to Green Thumb Farm in Watermill. This is no easy feat, as Watermill is quite a haul from where we stay out in The Springs, near East Hampton. Yet it is one of the true pleasures and nourishing for of all of the senses to spend time hand-picking produce from the bounty of the Green Thumb Farm. Just a few pictures and some recipes to follow!


Watermelon-Red Pepper Gazpacho

This recipe uses watermelon instead of tomato for an unusual twist to traditional gazpacho. Served slightly chilled, watermelon gazpacho is refreshing as an appetizer on a hot day.

4 cups of watermelon, chopped
1 red bell pepper, chopped
½ cucumber, peeled, chopped
1/2 red onion, diced
1 tbsp lemon juice
2 tbsp olive oil
1/2 jalapeno pepper, diced (with seeds for more heat)
2t cumin
1t celtic sea salt and as needed for seasoning
Coarsely ground pepper

For Garnish
½ cup red pepper, finely diced
½ cup cilantro or mint
2-3 scallions, thinly sliced

Put the watermelon, pepper, onion and jalapeno into a blender or food processor. Add olive oil, lemon juice, cumin and Celtic sea salt and blend until you get the desired consistency. Chill for at least 30 minutes, allowing flavors to combine.
Just before serving, combine the ingredients for garnish and season with a bit of olive oil, sea salt and pepper.
To serve, put about a ¼c of garnish at the bottom of each bowl and ladle the chilled gazpacho over the garnish