Did you guys know that there are only a few more weeks left of summer?
I’m not complaining. I’m ready for fall. But I will miss seeing fresh tomatoes at the farmer’s market.
Last Saturday I ate 7 tomatoes in one day. Wash, slice, salt, eat, repeat.
I plan to do it all over again this Saturday.
But I’m not here to talk about tomatoes. I’m here to talk about the earthquake I felt today in NYC.
Just kidding! It’s been less than 8 hours and I’m already sick of hearing people talk about it.
I’m really here to talk about watermelons.
There was an article in the NY Times back in July called That’s Not Trash, That’s Dinner and it inspired me to try to eat every last bit of a watermelon, including the seeds.
And pickled watermelon rind is no stranger to my tummy.
But watermelon seeds? All by themselves? This was my first time.
Roasted Watermelon Seeds
Recipe from Country Living
- 1/2 cup watermelon seeds
- 1/4 teaspoon extra virgin olive oil
- 1/4 teaspoon sea salt
For me, the trickiest part of the process was removing the seeds from the watermelon. There is a tutorial for slicing up a watermelon all pretty-like and removing the seeds here. But I was battling a sinus headache and I was anxious to start the celebration of a certain orange cat’s birthday, so I dug into my melon using a method that can best be described as the “attack and devour” method. I dug in, scooped some seeds, ate the fruit, tossed the seeds in a bowl, and repeated about five dozen times. And I didn’t take photos of the process because I was covered in the sticky mess and my Sudafed wasn’t working and I just couldn’t bear the thought of washing my hands. I’m sorry.
You should probably use a more gentle method for removing the seeds.
Once you have all of the seeds out of the melon, rinse them off, spread them out onto a pan and let them dry. It took about 1.5 hours for my little seeds to dry.
Once they’re dry, preheat your oven to 350 degrees Fahrenheit. Toss the seeds in the olive oil and salt and bake for 10-15 minutes. Remove from the oven, allow to cool for a couple of minutes, and eat.
They taste a little bit nutty. I think they make a great snack. I find it’s best to eat them while you watch three kitties fight over the eldest kitty’s new catnip-filled banana.
Happy Birthday, Harrison. Seven looks great on you.
PS – thank you all from the bottom of my heart for buzzing the Brazil Nut Cupcakes from my guest post over at The Kitchenarian into the Top 9! Being able to share my story and my cupcakes was such a treat, and the Top 9 placement was the cherry on top of a great week. Thank you!