Lesson of the Day: The attempt to use everything often creates more to be used.
We had three culinary goals for Wednesday: Corncob Wine (using corn from our CSA box), Canned Whole Tomatoes (from my parents’ garden), and Watermelon Rind Preserves. But, before we began we realized that we were out of bread. The day progressed from here.
I put the yeast, flour, and water to sponge; set timer for 6 hours. The kitchen will be plenty warm enough for yeast growth this morning. Next, we unpack the pressure canner, hereafter referred to as “the Beast.” After reading many conflicting sets of directions for canned tomatoes (to pressure can or water bath–this is the question), we take a brief “we-are-distracted-by-the-myriad-of-food-blogs” break.
Time to prepare the tomatoes for pressure canning (coring, blanching, peeling). Helping the skins off the tomatoes is delightful. We slip the peeled tomatoes into sanitized jars. While CH sets up the Beast. I begin to cut the kernels off corncobs, in preparation for corncob wine. Part way through, I realize that we will have a lot of fresh corn kernels to use. I find a recipe for corn pudding and throw the non-wet corn pudding ingredients into a baking pan. But, I’ll need another recipe, there is more corn to be used.
Time to knead the bread and put it to its first rising.
The pint jars are full of tomatoes, lids are screwed on. It’s into the Beast. The Beast covers the better part of our entire stove top. We turn on two burners to heat it up. We stand in front of it, slowly watching the pressure rise. 5 pounds for 10 minutes. These are the magic numbers.
While the tomatoes are processing, I cut open the watermelon, only to find that it is a GENETICALLY ALTERED WATERMELON LACKING A RIND. Grrr … I leave CH to take the tomatoes out and walk to the store to pick up supplies.
The bread is on its second rising.
Returning, I boil the water and sugar for the corncob wine (it is going to take forever to cool down enough to pour into the milk jug full of half-naked corn cobs. This is the strangest recipe I’ve ever made). I take a minute to throw together a bean, corn, tomato salad with the rest of the corn. Onions and Anaheim chilies add some spice.
CH begins to “deflesh” the watermelon while I finish the corn pudding and the wine. Sugar water is poured over corn cobs and topped with bubbling yeast. I set it in the back closet to brew for the next two weeks. I hope CH’s shirts don’t start smelling.
Freshly baked bread slathered with butter provides a mid-afternoon snack– the corn pudding follows it into the oven. A heaping bowl of watermelon flesh tells me that I’d better start searching for watermelon recipes. Thankfully, The National Watermelon Promotion Board is here to help!
Left with a pile of rinds, we begin peeling them. This is easier said than done. Chipping away at the waxy peels, while watermelon juice drips down our arms and slips off the table onto the floor. We laugh hysterically, which of course results in more sticky watermelon juice everywhere. Nine cups of watermelon rinds later, we prepare the rest of the ingredients. Fresh ginger, lemon juice, peels, and sugar all go into a large pot with the rinds and proceed to boil for an hour. Time for a break. I research tomato catsup recipes for tomorrow, because we still have 10-12 unused tomatoes. CH re-pots some herbs and strips rusting mint leaves off our baby plant.
Once the rinds are translucent, we fill several pints with the preserves and can them using a water bath. The lemony, ginger sweetness is intoxicating. Garden and Gun cocktails, here we come. It is tempting to just open a pint right now for a late evening piece of toast– but we resist. Time for a little clean-up and bed.
Thursday morning I boil tomatoes FOREVER, strain and spice them, and eventually end up with delicious catsup (which deserves its own post). Watermelon soup is a five minute blender process …
It’s been a productive two days.
R. Card Hyatt
Final products:
– two loaves of fresh crusty bread
– 7 pints of canned tomatoes
– 3 pints of watermelon rind preserves
– 1 pint watermelon rind simple syrup
– corn pudding
– corn, bean, tomato salad
– 3 half-pints of tomato catsup
– bubbling yeasty corn cob wine (in process)
– chilled watermelon soup (with lemon, ginger, mint)
– more extra watermelon that we have no idea how to use (I’ve discovered that the National Watermelon Promotion Board is not actually that helpful. Most of the recipes don’t really USE watermelon. Taboule salad served on watermelon slices isn’t a watermelon recipe. It’s a taboule recipe.)
Bec, here is my most-favorite-ever summer salsa recipe, prominently featuring the mighty watermelon — it is supremely delicious. You can also make a kickass tuna ceviche with fresh lime juice and serve it with the salsa, which is how I first had it. The recipe is Barefoot Contessa, I think.
1 cup 1/2-inch cubed watermelon
1/2 cup finely chopped red onion
2 cloves garlic, minced
1/3 cup chopped cilantro leaves
1/3 cup fresh lime juice (not bottled!)
2 teaspoons finely minced jalapeno pepper
Salt and freshly ground black pepper
1/3 cup vegetable oil (optional)
Mix thoroughly and refrigerate to blend flavors. Enjoy!
Yum! Thanks Nomes 🙂
I love you guys
Woah, you guys are intense! It all sounds amazing though!!
I am picturing a black-and-white, speeded-up melodrama film of your day, with appropriate background music…it’s hilarious! I wish you had had the forethought to produce it…