Honey from a Watermelon
I didn’t invent watermelon molasses, Sara Bir informed me. At least I wasn’t the first to invent it. I’d cooked twenty pounds of watermelon into a cup of syrup because I and the rest of the family were...
View ArticlePickling Watermelons Whole
In my blog post about Moldova I shared my daughter’s photo of watermelons that had been brined intact, and I promised to write about how to pickle watermelons in this way. Before watermelon season...
View ArticleFresh-Pickled Watermelon
I love discovering in my garage “pantry” a forgotten jar of something unusual—a one-time experiment, most often, that I’ve neglected to taste. Sometimes the contents are unremarkable, and I search my...
View ArticleAnother Red Watermelon Pickle
I was pleased to find outside the front door yesterday a package from Gwen Schock Cowherd, my cherished advisor on all foods German-from-Russia. Gwen had sent a jar of her prize-winning unfermented...
View ArticleA Taste of Winter Watermelon
My friend Betty surprised me when she arrived on my porch holding what appeared to be a large white, gently ribbed pumpkin. “It’s your watermelon!” she told me, smiling broadly. And the thin stem,...
View ArticleTasting Brined Whole Watermelon
I finally took one of my ‘Winter King and Queen’ watermelons out of its trash can full of brine and sliced it open. What a revelation! This pickled watermelon wasn’t slimy and tomato-like, like the...
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