Hey, Harper! Collywobbles?

Who here has had collywobbles? I spent a few years of my childhood fearing I would develop collywobbles. My grandmother was particularly concerned about the possibility I might fall victim. The most common way to contract this frightening disease? Eating WATERMELON! And here we are on the precipice of watermelon season.

The word collywobble is most likely a coinage based on the words colic and wobble. Wobble comes from Low German wabbeln, akin to Middle High German wabelen, “to waver.” Colic comes from Middle French colique, from Latin colica (passiō), “(suffering) of the colon.” My grandmother was CERTAIN I could get collywobbles from eating too close to the rinds of the watermelon! Therefore, to this day I do not eat anything light pink, and definitely NOT white or green!

One can only assume she was unfamiliar with pickled watermelon rinds.

The pickled watermelon rind recipe is a zero-waste recipe; taking an item that is usually thrown away and transforming it into something lovely that can be used as a condiment for meats, salads, with cheese, or anywhere a little sweet, pickle surprise would be enjoyed.

With the cost of groceries ever increasing, as well as our consciousness around better environmental issues I think it's time to revisit old ways of cooking that stretch our dollars and our palates.

Do you have recipes, perhaps passed down through generations, that make use of commonly wasted ingredients? Or would you like to? Check out Love Food Hate Waste. Or maybe just come to supper and enjoy a watermelon salad this summer? Cheers.