A couple of weeks ago we received a ridiculously, adorably small cantaloupe in our CSA share, along with strawberries, raspberries, and blackberries. Not much larger than a softball, I could smell how fragrantly perfect its flesh was. Normally, I’d cut a cantaloupe into slices or cubes and let the kids eat it at will, but this was a special melon. I have a thing for petite produce—you can ask my husband, who lived through the baby squashes I insisted on buying every time I saw them in the late 90s. I don’t know why it’s so, but if I like the full-sized version, I ♥ the baby one (which is why I have three kids).
So, anyway, our infant cantaloupe was saved for a special breakfast. With flesh so buttery soft a spoon cut like a knife, all that was needed for a perfect summer breakfast was some vanilla yogurt, berries, and some granola. It’s easy, and I wish I could make it 3 times a week… if only I had a baby melon vine all my own! (I think making a recipe for this would be ridiculous!)