The end of August is upon us and I recently taught my final garden workshop of the season. The theme was about black-eyed peas and watermelon, two of my favorite foods. The perfect pairing - hot weather loving crops, originally from Africa, in full bloom among many local gardens. For anyone that knows me well, it's not a surprise that I love black-eyed peas. In fact, I love them so much, I wrote a book about them.
However, watermelon is also near and dear to my heart. It is the perfect summer fruit because it is rich in vitamins A and C, as well as lycopene and it is high in water content, making it a refreshing, nutritious and hydrating choice.
As I began to prepare for the workshop, my maternal grandmother immediately came to mind. I have such fond memories of spending summers with her during my childhood. She made all kinds of interesting foods. In fact, one of my favorite memories is of my grandmother pickling different foods including watermelon rinds. Despite this memory, I never actually tried my grandmother's pickled watermelon rinds. So, I immediately knew I was going to make them (for the first time - check out the recipe here) to share with the participants in my workshop to sample.
Additionally, it was important for me to educate and empower the attendees by addressing how history informs current foodways. So, I wanted to make sure the workshop participants left filled with a deep appreciation for watermelon by understanding the historical context of the anti-Black watermelon stereotypes that were created as a backlash to formerly enslaved Black Americans growing and selling watermelon as a means of economic independence. Demonstrating their resilience and resourcefulness by allowing them to support their families in a time of intense discrimination and limited opportunities.
Yet, these stereotypes were carried well into the 20th century and have an impact even in the present day. There are some Black Americans who still feel self-conscious about eating watermelon. The workshop attendees were in awe of this powerful history lesson and they loved the pickled watermelon rinds! It was my honor to help dispel shame and doubt and replace those feelings with love and appreciation. My hope is that all people are able to eat the foods that nourish their bodies with joy and without reservation, especially watermelon!
P.S. In preparation for the workshop, I learned that you can also rub watermelon rinds on your face to cleanse and moisturizer your skin. Or boil them to make a tea that may strengthen your immune system. - Working The Roots by Michelle E. Lee
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