The labor-intensive nature of melon harvesting means it largely relies on immigrant workers, as U.S.-born citizens often don't stay long in these tough roles.
At Marché Moderne, chef Florent Marneau's innovative melon dish combines Weiser Family Farms melons with prosciutto and a port wine sorbet that truly celebrates summer.
After years of experience, I’ve developed a deep appreciation not just for melons but for the dedicated workers who face challenging conditions to bring them to us.
Melons are at their peak during late summer, making them an ideal ingredient for creative dishes combining flavors like sweet, salty, and tangy.
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