Watermelon started showing up at least a month ago, but now the last melons are being harvested. We received a (blessedly) tiny one in our farm share this week, and I’ve been staring at it wondering what to do. I feel like as long as I have it, this fantastic summer won’t end. As we’ve mentioned before, we’re coming out of a rough few years filled with struggles, ridiculous busyness, and stress. But this summer we’ve traveled, vacationed, and enjoyed a more relaxed pace in life. I’m afraid that once the fall begins, and really it has, our lives will return to swirling chaos. And so here we are with one last summer watermelon, promising at least one more summer dish, and one last evening of summer bliss.
A couple of weeks ago I made pickled watermelon rind. I followed this multi-step recipe pretty closely, though I changed some of the spices and went pretty heavy on the ginger. I have a book from when I was growing up called Alexander and the Magic Mouse, and in it, they survive 30 days and nights of rain by drinking tea, playing board games, and eating pickled watermelon. If this November takes a turn for the dreary, my plan is to do just that.
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