Now that Bermuda Onions are in season, how could life possibly get any better?

Oh yeah. That's right. Melons.

If there is one thing we love here at Weiser Family Farms, it is melons. This season we plan to have 8 different varieties of melons. Eight! That might seem a little overwhelming, but don't worry. Next weekend we will start with two varieties of melons:

Butterscotch Melons- These small melons have a pale green skin and a two-toned green and orange flesh. Many people think the flesh tastes like butterscotch candy because it is so sweet, which is where the name comes from. Ripe melons are paler in color with a sweet sugary aroma.

Cavaillon Melons- These melons are fragrant and have a high sugar content.  They are lime green and have ribbed green stripes.  When the Cavaillon is ripe the skin turns a cream color, the ribbed stripes change to darker green and the stem begins to crack and pulls off easily.

Sounds good, right?

Check out your local California farmer's market next weekend for the first pick of melons.  

Personally, I have been waiting all year for Bermuda Onion season. And finally, they are here.

To a lot of people Summer means stone fruit and strawberries, but to me it is all about sweet onions. More specifically, Bermudas. Bermudas are mild, sweet and flat in shape like a Cipollini onion, but so much better.

I want you to be as excited as I am, so I am going to give you a recipe from foodnetwork.com. Try it out and see what all the fuss is about.

Caramelized Onion Tart

• 4 large Bermuda onions, sliced
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 2 teaspoons fresh thyme, picked
• 1 1/2 cups heavy cream
• 4 whole eggs
• 1/2 teaspoon freshly grated nutmeg
• Salt and freshly ground pepper
• 1(9-inch) parbaked pate brisee tart shell

Directions

Saute onions in oil and butter until caramelized and golden brown, then add thyme and a pinch of salt. Remove from pan and allow to cool. In a bowl, add heavy cream, eggs, nutmeg, and onions, season with salt and pepper. Pour mixture into tart shell and bake in a preheated 350 degree oven for 35 to 40 minutes or until center does not jiggle.

(c) Cheryl Smith and Food Network

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