Watermelon Popsicles Recipe
It’s easy to make summer pops. All you need is a few plastic molds (the plastic jars that come in your Sun Basket are ideal for this), wooden sticks, and fresh fruit. The trick to getting the wooden stick to stand up straight? Poke the stick into a melon cube in the bottom of the jar.
Watermelon Popsicles
Makes 6 to 8 pops
Ingredients
4 cups chopped peeled seedless watermelon (from 1 small watermelon)
½ pint blueberries, optional
Tools
6 to 8 four-ounce plastic jars, preferably from your Sun Basket
6 to 8 wooden sticks
Blender
1 Prepare the pops molds
Set 6 to 8 pieces watermelon into the bottom of each jar. Insert the wooden sticks into each watermelon piece so that the stick stands upright. If using, add a few blueberries to each jar.
2 Puree the watermelon
In a blender, puree the remaining watermelon. Divide the pureed watermelon among the prepared jars. Transfer to the freezer and freeze until set, at least 6 hours or as long as 3 weeks.
3 Serve
To remove the pops, place the plastic jars into a bowl of warm water for 5 to 10 minutes, until they loosen and slide easily from the jar.
Bonus Recipe: Ingredients not included
Second Stop: Santa Fe
The food of Santa Fe may be the original fusion cuisine. Born of distinct cultures, including the native Pueblo, Spanish colonizers, Mexicans who later took over the region before ceding it to the United States, as well as the more recent arrival of Anglos, the regional cuisine is a delicious hybrid of influences.
Chiles
Chiles are the cornerstone of Santa Fe cooking and are found in enchiladas, chiles rellenos, and red and green chile sauces on the menu at nearly every restaurant here, all made with the region’s native green chiles. In late summer, the air in the city is thick with smoke from the state’s beloved Hatch chiles roasting in wire drums in parking lots all across the city, filling the air with their irresistible aroma. These chiles grow several hours south of Santa Fe in Hatch, a hot and dry village, and must be grown in that region to be labeled as such. Hatch chiles have a short season which means that both locals and tourists alike stock up on roasted chiles when they’re available. New Mexicans will even freeze their freshly roasted chiles for year-round use. During Labor Day weekend every year, the Hatch Valley Chile Festival attracts crowds to the small town for a taste of the season’s bounty with chile eating contests and famous chile recipes.
Wine
It was more than 400 years ago that Spanish priests planted grapes here to make communion wine and started what is the oldest wine-growing region in the United States. Hot days, cool nights, and dry weather offer excellent growing conditions for grapes, including cabernet sauvignon, pinot noir, and chardonnay, to name a few. The state is home to over 40 wineries and produces over half a million gallons of wine every year. Head 30 minutes south of Santa Fe to Casa Abril Vineyards & Winery (1 Cam Abril, Algodones, NM 87001), the largest vineyard in Northern New Mexico, for a taste of their Spanish-style tempranillos and malbecs.
Farmers’ Market
In 1968 the Santa Fe Farmers’ Market (1607 Paseo De Peralta, Santa Fe, NM) was born when a small group of local farmers began selling produce out of the back of their trucks. Nearly 50 years later, the market has grown to become one of the oldest and largest in the country, showcasing the high mountain desert harvest year-round. More than 150 farmers sell everything from fruits and vegetables to nursery plants and freshly baked breads. Stop in on a Saturday morning for fresh or roasted green chiles and locally-made jams and goat milk cheeses.
A Traveler’s Guide to Smart Eating on the Go
Summer travel doesn’t mean you have to abandon your healthy eating habits. Use these practical strategies to make sure you arrive at your destination well-nourished.
BYOWB
Bring your own water bottle. Whether you’re traveling by car, train, or plane, changes in altitude and confined airflow can take a major toll on your hydration status. Plus, hotter temperatures in the summer months increase your need for water. (Use our hydration calculator to help figure out just how much water you should be drinking.) Pro tip: Fill up when you fuel up. Aim to pace your water consumption with your gas stops. Just like your car needs gas, your body needs water to focus on the road.
Pack Snacks
Skip the flaming hot cheese puffs and diet soda and pack some good-for-you treats instead. Look for nutrient-rich whole foods that are as minimally processed as possible. A good rule of thumb is to snack on perishable items first and tap into your nonperishable inventory later on in the trip. Here are some of our favorite healthy and car-friendly snacks:
- Good Fats—DIY Trail Mix: Store-bought trail mix is often mostly chocolate and sugar-coated fruits with a garnish of nuts. Better to make your own mix of nuts and seeds, which are loaded with appetite-curbing good fats and a punch of protein. Add some unsweetened dried fruit or a few pieces of good-quality dark chocolate for a touch of sweetness.
- Wholesome Whole Grains: Single-serving oatmeal packets can help you meet your whole-grains requirement while on the go. (Beware of flavored oatmeal, as most contain hidden sugars.) At your next coffee stop, ask for a cup of hot water and a spoon. Bonus: Most coffee shops have cinnamon or nutmeg on hand, which is a great oatmeal flavor booster. Pro tip: Throw in a handful of your homemade trail mix for some of those good fats and protein.
- Fruits and Vegetables: Apples, grapes, and clementines are great choices. Avoid soft and juicy fruits like peaches, which can be messy and bruise easily. Baby carrots, sugar snap peas, and cherry tomatoes are good options because they require no chopping prior to packing.
- Power Up on Proteins: Too often, the snacks we reach for are munchy-crunchy carbs that lack nutrient density nor long-lasting energy. Combat this with such energizing proteins as hard-cooked eggs. Pro tip: Pre-peel the eggs before you leave home (keep them in your cooler). Grass-fed jerky (low sodium, nitrate-free), canned tuna or salmon (also available in shelf-stable pouches), roasted chickpeas, and mini packs of hummus (which will pair perfectly with your vegetables) are all great options.
- Don’t Abandon What’s in the Fridge: Rather than letting the last bits of produce and last night’s leftovers wilt in the fridge while you’re traveling, layer grains, vegetables, and proteins in reusable containers for mini meals. Check out some of our favorite combinations here.
Inedible Activities
While it’s important to stay fueled during a road trip, don’t occupy long travel times with mindless munching. Better to beat the boredom with a few inedible activities. Before you depart, brainstorm a list of car-friendly games and download a few podcasts and audiobooks—maybe even a playlist you can sing along to.
Artwork by ekströmdesign
A Traveler’s Guide to Smart Eating on the Go
Summer travel doesn’t mean you have to abandon your healthy eating habits. Use these practical strategies to make sure you arrive at your destination well-nourished.
BYOWB
Bring your own water bottle. Whether you’re traveling by car, train, or plane, changes in altitude and confined airflow can take a major toll on your hydration status. Plus, hotter temperatures in the summer months increase your need for water. (Use our hydration calculator to help figure out just how much water you should be drinking.) Pro tip: Fill up when you fuel up. Aim to pace your water consumption with your gas stops. Just like your car needs gas, your body needs water to focus on the road.
Pack Snacks
Skip the flaming hot cheese puffs and diet soda and pack some good-for-you treats instead. Look for nutrient-rich whole foods that are as minimally processed as possible. A good rule of thumb is to snack on perishable items first and tap into your nonperishable inventory later on in the trip. Here are some of our favorite healthy and car-friendly snacks:
- Good Fats—DIY Trail Mix: Store-bought trail mix is often mostly chocolate and sugar-coated fruits with a garnish of nuts. Better to make your own mix of nuts and seeds, which are loaded with appetite-curbing good fats and a punch of protein. Add some unsweetened dried fruit or a few pieces of good-quality dark chocolate for a touch of sweetness.
- Wholesome Whole Grains: Single-serving oatmeal packets can help you meet your whole-grains requirement while on the go. (Beware of flavored oatmeal, as most contain hidden sugars.) At your next coffee stop, ask for a cup of hot water and a spoon. Bonus: Most coffee shops have cinnamon or nutmeg on hand, which is a great oatmeal flavor booster. Pro tip: Throw in a handful of your homemade trail mix for some of those good fats and protein.
- Fruits and Vegetables: Apples, grapes, and clementines are great choices. Avoid soft and juicy fruits like peaches, which can be messy and bruise easily. Baby carrots, sugar snap peas, and cherry tomatoes are good options because they require no chopping prior to packing.
- Power Up on Proteins: Too often, the snacks we reach for are munchy-crunchy carbs that lack nutrient density nor long-lasting energy. Combat this with such energizing proteins as hard-cooked eggs. Pro tip: Pre-peel the eggs before you leave home (keep them in your cooler). Grass-fed jerky (low sodium, nitrate-free), canned tuna or salmon (also available in shelf-stable pouches), roasted chickpeas, and mini packs of hummus (which will pair perfectly with your vegetables) are all great options.
- Don’t Abandon What’s in the Fridge: Rather than letting the last bits of produce and last night’s leftovers wilt in the fridge while you’re traveling, layer grains, vegetables, and proteins in reusable containers for mini meals. Check out some of our favorite combinations here.
Inedible Activities
While it’s important to stay fueled during a road trip, don’t occupy long travel times with mindless munching. Better to beat the boredom with a few inedible activities. Before you depart, brainstorm a list of car-friendly games and download a few podcasts and audiobooks—maybe even a playlist you can sing along to.
Artwork by ekströmdesign
Dinosaur Table Garland
Decorate your dinner table with this simple flower garland. Using flowers like carnations or mums will allow the garland to stay fresh without water for a couple of days. You can also use air plants or succulents—look for inexpensive flowers at the farmer’s market, grocery store, or garden centers. We recommend using two bunches of similarly-colored flowers. To bind the garland, use twist ties or pipe cleaners. Inhabit the garland with dinosaurs for added fun.
Materials
2 bunches long-lasting flowers such as carnations or mums
10 to 20 twist ties or pipe cleaners, cut in 6-inch lengths
5 to 10 dinosaurs, creatures, or animal toys
Steps
1. Prep the flowers by stripping off the leaves and cutting each stem to no more than 7 inches long. Place the prepared stems in a glass of water to keep them hydrated until you’re ready.
2. Lay 2–to–3 flower stems flat in your hand and layer 2–to–3 more ½-inch down. Twist a tie or pipe cleaner around the entire bunch. Continue layering and tying until your garland is the length you want.
3. Position dinosaurs on all sides of the garland to surprise your guests.
Calabacitas Recipe
Sun Basket’s videographer, Matt Chavez grew up in New Mexico, where he can trace his family’s Spanish heritage back to the time of the conquistadors. The recipe for this traditional squash-and-chile stew comes from his mother. It channels the many distinct cultures that have influenced Santa Fe’s regional cuisine. Poblano chiles, both fresh and dried, are used by the native Pueblo, Cotija was inspired by the Spanish colonizers who taught their cheese-making techniques to the locals, and corn is a staple of the Mexican diet. A variety of charred summer squash and cherry tomatoes add color and the best summer flavors to this smoky dish.
Calabacitas
Shopping List
4 small summer squash (about 1½ pounds)
2 cups cherry tomatoes (about 10 ounces)
2 medium yellow onions
1 ear corn
6 or 7 sprigs fresh cilantro
2 limes
1 medium poblano
2 teaspoons dried Mexican oregano
1 avocado, optional
⅓ cup Cotija cheese
Olive oil
From Your Pantry
Kosher salt, freshly ground black pepper, olive oil
Tools
Large frying pan
1 Prep the ingredients
- Trim the ends from the squash; cut the squash into quarters lengthwise, then crosswise into ¼-inch-thick pieces.
- Cut the cherry tomatoes in half.
- Peel and coarsely chop enough onion to measure 2 cups.
- Shuck the corn. Lay the cob flat and cut the kernels from the cobs.
- Coarsely chop the cilantro.
- Juice 1 lime. Cut the remaining lime into wedges for garnish.
2 Char the poblano, squash, and tomatoes
- Remove the stem, ribs, and seeds from the poblano; cut into ½-inch strips, then coarsely chop the strips. Wash your hands after handling.
Heat a dry large frying pan over medium-high heat. Add the poblano and squash and cook, turning once, until lightly charred and blistered, 3 to 4 minutes per side. Transfer to a plate.
Add the tomatoes and cook, stirring once or twice, until charred and blistered, 2 to 3 minutes. Transfer to the plate with the poblano; do not clean the pan.
3 Cook the onions; finish the dish
In the same pan used for the tomatoes, over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the onion and oregano, season with salt and pepper, and cook, stirring occasionally, until softened and starting to brown, 5 to 6 minutes.
Stir in the corn, squash, poblano, and tomatoes. Season with salt and pepper and cook until heated through, 1 to 2 minutes. Remove from the heat, stir in the cilantro and 2 tablespoons lime juice, and season to taste with salt and pepper.
While the vegetables cook, prepare the avocado.
4 Prep the avocado
Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into bite-size pieces.
5 Serve
Transfer the vegetables to a large bowl; top with the avocado and Cotija cheese, and serve with the lime wedges.
Nutrition per serving: Calories: 70, Protein: 3 g, Total Fat: 4 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 0 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Carbohydrates: 9 g, Fiber: 2 g, Added Sugar: 0 g, Sodium: 140 mg
Bonus Recipe—Ingredients not included in box
Sun Signs—July 2017
July is wide-open for launching projects that may have been on hold the last few months. With a short window when all the personal planets are pushing forward, avoid emotional displays and getting over-sensitive or defensive. Cancer’s watery depths and emotional intelligence can irrigate the dry patches and soften the ground of our relationships.
By Lisa Awrey
CANCER (June 21–July 22) Hey crabs, feeling busy? You’ve got so much going on. Just remember to stay anchored, so you don’t get swept away by the flood of emotions headed your way. A homebody at heart, your birthday month pushes you to put yourself out there. This is a great time to engage in some self-promotion and initiate new projects. Your efforts will lay the groundwork for a fresh start financially.
LEO (July 23–Aug 22) If you don’t already keep a dream journal, consider putting a pen and paper by your bed. Better yet, find a dream group, start a vision board; the more you can see it all, the better you can coalesce the seesaw forces. Most importantly lions, feed your spirit and the rest will follow.
VIRGO (Aug 23–Sept 22) Baring your soul is not so bad (or scary) when you’re among friends. Drawing on the power of the collective helps kick start your practical magic toward the end of the month. Now is the time to devise some new strategies around living the kind of life you’ve been dreaming of.
LIBRA (Sept 23–Oct 22) You’re pulled in so many directions, why not invoke quantum entanglement theory to regain your equilibrium. Trust that actions made in one segment of your life will influence others. If you can keep your eyes on the prize: your career, all that focus can bring you to find new collaborators by month’s end and set you well on course for your dreams about what you want for your wider community.
SCORPIO (Oct 23–Nov 21) Heading to higher ground, you catch a bird’s eye view of the bigger picture and a wave of optimism along the way. Meanwhile, adventure calls and traveling outside your comfort zone and teaching others fills your calendar. While your head is above the clouds, be sure to literally plant your feet on the earth as it helps position you to take your career in a new direction.
SAGITTARIUS (Nov 22–Dec 21) Generally more adept at talking about emotions than experiencing them, this month you find value in feeling through the blocks that have held you back. Maybe a new romance will guide you through? Or you deepen your existing relationship with this emotional spelunking. When you slow down long enough to face your fears, you clear the way for a revelation or two. By month’s end, you’re ready to explore, and do what Sag’s do best: seek fresh horizons.
CAPRICORN (Dec 22–Jan 19) Swiping left or right is just another way of distancing yourself from messy relationships and an excuse to remain alone. It’s lonely at the top, as you well know. But this month brings the opportunity to strike a balance between work and relationships. It’s a good time to do what you’ve been thinking for a while about that special someone: go ahead, take it to the next level; it’ll be worth it.
AQUARIUS (Jan 20–Feb 18) Grounding yourself in the here and now—walking the dog, hitting your yoga class—may seem boring, but if there’s any sign of the zodiac that can make the mundane interesting, it’s you. With so much happening in sensitive Cancer, it’s an emotional month for everyone, and an opportunity for you to have a cathartic release, which could open you up for a whole new relationship.
PISCES (Feb 19–Mar 20) July’s deep waters are familiar terrain, but it’s best for you to enjoy swimming in the river’s sweet, shallow pools while staying well clear of the falls. Keeping it light and playful is your prescriptive m.o. this month. You will be amazed at how many creative projects you’ll check off your list.
ARIES (Mar 21–April 19) While everyone else heads out on vacation this month, you’re staying put with a long list of projects. It’s a great time to finally turn the garage into your workshop. And the neighbors will be thrilled that you’re sprucing up the yard. All this home improvement will feed your creative fire for months to come.
TAURUS (April 20–May 20) Pile the kids in the car and roll on up to Grandma’s—it’s a good-time for a family reunion. You may be flush, thanks to a well-earned bonus, but with gas prices on the rise, adventures close to home leave more in the bank to put toward upgrading your home later this month.
GEMINI (May 21–June 20) Earthly goods occupy every Twin’s mind this month. Material security and personal finances pack an emotional punch. As you wrap your mind around your worth and values, feel your way into what matters most to you. Many of you will choose to commune with Mother Earth. You’ll head into August stronger for having grounded your mercurial selves.
illustration by @boccaccinimeadows
Sun Basket On The Road: Pete & Gerry’s Organic Eggs
Chickens who spend their days hunting for bugs in the grass, moving from barn to pasture as they please, live happy lives and lay healthy eggs. That’s why Sun Basket seeks out producers like Pete & Gerry’s Organic Eggs. America’s first certified humane egg producer, Pete & Gerry’s is a network of family-owned farms across New England, Illinois, Indiana, Ohio, and Pennsylvania. All their hens eat 100% organic feed that contains no pesticides, herbicides, fungicides, or GMOs.
Hit the Road Playlist
Nothing like some good jams to fuel a Great American Road Trip. Roll down the windows and turn up the volume.
Tic-Tac-Toe Go
On a plane, on a train, or in the car, this little travel tic-tac-toe will go with you anywhere. Play it on a camping trip or a sunny afternoon in the backyard.
DIY Travel Tic-Tac-Toe
Materials
Small metal container, such as an empty mint box
Pen
1 small piece of paper
Scissors
1 small piece of cardboard (this is a fun way to recycle the cardboard insert from your Sun Basket box)
1 penny, button, or other small round object, optional
Paint or colored markers
Steps
1. Trace the shape of the metal container on the paper and use scissors to cut it out. This will be your tic-tac-toe board.
2. Draw a tic-tac-toe grid on the paper and press into the bottom of the tin (if it doesn’t fit, you may have to carefully trim the edges until it does).
3. On the cardboard, draw 10 circles small enough to fit inside the squares on your grid. (Trace a penny or button to help you get an even shape.) Cut out the circles. Use paint or markers to make half of them one color and the other half another color. Draw or paint x’s on one color of the circles and o’s on the other.
4. Tic-Tac-Toe, Go!
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