Monday, August 8 and Thursday August 11 we will host working member Maureen Garber at ICF pickup to sample her fantastic watermelon rind pickles. Click here for the recipes: Watermelon Season is Here 2. She’s taken food demos to a whole new level with these pickles, using parts of food that we never consider saving (unless we know a pig farmer).
Likewise, last night I made a watermelon rind pie, using a recipe given to me by former employee Bobby Young. The pies he made were delicious, almost mincemeat like with a sweet and spicy flavor. As I made the pie, I realized that one of the tricks to using odd and typically useless foods is adding lots of sugar and spices. The pie calls for 3 cups of watermelon rind, and whole cup of sugar. All you do is boil the chopped rind in water for 20 minutes, mix it with cinnamon, cloves, nutmeg, 1/2 cup of raisens, 1 cup of sugar, 3 Tablespoons of cider vinegar and 3 T of flour, and bake in a pie crust for 40 minutes. This one was made in celebration of staff member Aly Martelle’s birthday, so I hope it is delicious!