The folks at Upinngil Farm in western Massachusetts just tweeted this, and we had to share. It’s so simple and fresh, you don’t even need a recipe: Just cut up your melons and peaches, add your mint leaves and sprinkle to taste with the juice and syrup. So refreshing!

By the way, Uppingil also makes some outstanding cheeses which we are pleased to offer at the Morning Glory farmstand. Starting with fresh milk from his herd of Ayrshire cows, grass-fed in the Connecticut River Valley, dairyman and cheesemaker Clifford Hatch turns out full-flavored, versatile wheels of Fontina, Gouda and other farmhouse cheeses. Stop by Morning Glory this weekend for a sample.