Watermelons And a Quail Recipe

 

 

For a lot of years each fall when we discuss how the garden went over the past year, Cletus has said something along the lines of, "I am not trying watermelons any more!".  For a lot of years plus one, each winter when we are planning the next year's garden he says something along the lines of, "I am going to give watermelons one more try.  If they do not work this year, I am done with them".

This year we have used landscape fabric in the garden and it has been helpful for things we often struggle to grow.  It keeps the weeds down, it keeps the pests down, and it keeps the water in the soil.  A few weeks ago we were looking over the garden and realized there was a watermelon over on one section of the fabric!

 

The variety is not a seedless hybrid but just a good, old-fashioned, seed-heavy, seed-spitting watermelon.  While it is not as sweet as some seedless varieties, it has that extra we-raised-it-ourselves-in-our-own-garden flavor.  

 

We also discovered it had a thicker rind than some.  

Did you know there is such a thing as watermelon rind pickles?? These watermelons are perfect for pickling!

The pickles are very sweet (it requires 9 cups of sugar to 3 cups of vinegar and 3 cups of water!), and use cinnamon sticks and whole cloves for a nice flavor.  One large watermelon made up 5 pints.  Once they are made, the extra syrup can be saved in the refrigerator for the next batch.  Like the 14-day pickles, the recipe is tested and approved by the UGA extension/National Center for Home Food Preservation.   

 

 

 

 

This week's recipe is fried quail.  I have never mastered fried chicken, the pinnacle of southern cooking, but I have learned how to make fried quail!

Fried Quail

4 whole quail

Salt

Pepper

Garlic Powder

Onion Powder 

1 cup All-purpose flour

Peanut oil for frying 

Brine quail for several hours using quail brine recipe.  (When brining, you will not need as much salt and pepper).  

Heat oil in skillet or fryer over medium-high heat.

Lightly rinse quail and pat dry.  Season quail with salt, pepper, and garlic powder, and onion powder outside and inside.  

Dredge in flour, coating all sides thoroughly. 

When oil is hot (325 if you are using a fryer, until a pinch of flour sizzles if you are using a skillet), add quail and cook 4-5 minutes on each side until golden brown.

Remove to paper towel lined plate to drain and serve hot.

Serve with rice, mashed potatoes, or mac and cheese. 

 

If you do not have whole quail, we can fix that problem for you!  Come see us at the Coastal Alabama Farmers and Fishermens Market some Saturday!