.hide-if-no-js { The finished product would be mine to do with as I chose. Probably nothing like you might expect from a watermelon rind, these are super crisp, perfectly sweet pickles. One Sunday morning in church our pastor was sharing about a mission that our church was supporting to drill fresh water wells in Africa. Nathaniel had shared seeds of the perfected watermelon with some well-connected and successful seedsmen in the early 1850s. Bradford Watermelons aren’t just about the melons, however. Nevertheless, the Bradford Watermelon was the ideal rendering melon for summer molasses. That turned out to be the catalyst of change that would redefine the rest of my life. After meeting so many wonderful people passionate about healthy food and farming I found my love of farming reignited. The heirloom Bradford Watermelon, long thought extinct, is being reintroduced to chefs, gardeners, and food enthusiasts around the world! 0 But the oblong, soft-skinned Bradford was never suited to stacking and long-distance shipping. Melon connoisseurs prized the Bradford for its sweet, fragrant flesh and soft rind, so tender that it could be pierced with a butter knife. Description. Its applications would be as limitless as their imaginations. Ingredients: Watermelon. I imagined how painful it would be to lose one of my children that way. I found myself in one of Charleston’s most acclaimed restaurants a few weeks ago with some of the most talented budding chefs in the world and Thomas Locke from CFSA resurrecting a recipe that had not been attempted in 125 years with a fruit that was supposed to be extinct. There were several different batches each having distinct flavors based on how Jeremiah regulated temperature and time variations. Things were certainly coming together. With a little luck, by the end of the day we would have the first batch of Bradford watermelon molasses in 125 years and the first batch of rind pickle since my Grandmother passed away in 2006. In the spring of 1997 while doing research for an internship I had at Longwood Gardens in Kennett Square, PA, I came across a book from the 1850’s that chronicled the best vegetables and fruits of that time. I wanted to get back into beekeeping again, I wanted to grow a big vegetable garden, most importantly, I wanted to know the answer to the unresolved Bradford watermelon question. Needless to say we drew the attention of a small crowd of onlookers as a procession of white-suited chefs carried these 40 pound melons single file across the street and into the kitchen. Our half acre of Bradford watermelons would be how. Then he made a proposal. 465 big, beautiful watermelons were harvested off of 440 plants. Nat grows out the melons to provide clean water sources in the third world. He also figured out how to make a 19th-century concoction called watermelon molasses — a tricky reduction of watermelon … Skim off any foam that may form. www.facebook.com/pages/Watermelons-for-Water/596239020420784, by Dylan Alexander, Lomax Farm Coordinator | Tuesday, Feb. 9, 2021 — Have ever tried to grow carrots and had problems with germination? The quality that most recommended a variety of watermelon for pickling with the tendency of the rind and sub-rind (exocarp) to become glassy or translucent upon long boiling at low heat. Ingredients 4 small spring onions, all but about 2 inches of greens trimmed off Pinch kosher salt 1 generous tablespoon extra-virgin olive oil About 5 1/4 cups chopped seedless watermelon (no rind) Scant 3 ounces (6 tablespoons) heavy simple syrup … That’s the story the way I knew it until the summer of 1998. Bradford Watermelons aren’t just about the melons, however. 2019 Jun 05 June 22, 2020. He works tirelessly to find alternate uses for his family’s melon. Sustainable farm specializing in heirloom crops, plants, seeds, and products. Seeds: Time limit is exhausted. The ‘Bradford Family’ watermelon is an heirloom with a classic narrative of glory, loss, and revival. Home cooks often turned to watermelon molasses to preserve fresh fruit for the winter. I planted the biggest field of Bradford watermelons our family had ever grown…a half acre. But this one far exceeded his expectation! They have molasses, okra, toasted watermelon seed oil (that was some fine smelling and tasting stuff), ground nuts and so on. I made plans to find a brewery that would make a special beer with our Bradford watermelon capitalizing on our story. Please reload CAPTCHA. They would not have an opportunity to make any molasses if all the melons ended up at a brewery much less eat a fresh one. Seeds are available for those interested in growing their own melons. It’s His story after all, and the best is still to come. I loved the article about your work with the Bradford melon. }. Drain them well. That instant Watermelons for Water was conceived. You could pierce the rind with a butter knife and the sugary juice could be boiled to make molasses or even distilled into Brandy. Where the red is used to brighten dishes with high, fruity notes, the dark gives other dishes punch! Want a Last-Minute Preview of SAC 2020 Workshops? He shared a statistic that floored me. Made exclusively from Bradford Family Watermelons, our molasses is used to accent dishes, make sauces, and … But the oblong, soft-skinned Bradford was never suited to stacking and long-distance shipping. The Bradford was prized because of its fragrant, sweet and soft flesh. Indeed they were one and the same watermelon! We make watermelon rind pickle, molasses, and brandy - all 19th century products. }, I imagined one of those grieving mothers losing her precious child. Photos courtesy of Heather Grillot, Nat Bradford holding his family watermelon. The legendary Bradford was delectable — but the melon didn’t ship well, and it all but disappeared by the 1920s. A brewery was found in Alabama. This cultivar’s history begins during the American Revolution, on a British prison ship bound for the West Indies in 1783. So here I am in Greenville, SC at CFSA’s sustainable agriculture conference. David and Glenn had been talking about Bradford watermelon molasses that had been really popular in the 1800s, but fell out of use as the watermelons became scarce. And so the greatest watermelon to have come from that great age of watermelon breeding, the Bradford watermelon, fell out of cultivation and became lost to the annuls of history. I graduated MS ChE ’89 from Clemson and raise watermelons in Marin County, California just north of San Francisco as a hobby. The pickled watermelon rind was a hit, too. It began last fall when I had the privilege of attending my first Sustainable Ag Conference in Greenville, SC when a dear friend’s wife could not attend and had an extra ticket. They have molasses, okra, toasted watermelon seed oil (that was some fine smelling and tasting stuff), ground nuts and … They would not have an opportunity to make any molasses if all the melons ended up at a brewery much less eat a fresh one. As it would turn out, we spent 3 days and nights processing those 45 melons, finally ending up with over 400 one-quart jars of the finest rind pickle in existence and about 8 gallons of molasses…the only Bradford watermelon molasses in the world. Thomas stopped traffic while I squeezed my way into several parking spaces on Bay Street. Please reload CAPTCHA. Jeremiah said that many times folks would come in touting their grandmother’s recipe, but they never lived up to the expectation. The Bradford boasted sweet flesh so coveted, 19th-century growers turned to guns and poison to thwart thieves. Armed with an amazing story, an insatiable desire to farm, and the heritage seeds of quite possibly the best watermelon ever created, I did what came naturally. My oldest 3 sons and I planted six rows of watermelons—220 hills with 2 plants per hill for a total of 440 plants. From him the seeds and knowledge were passed down to my Dad, and finally to me. That’s one person every 30 seconds. It became quite an undertaking. They have molasses, okra, toasted watermelon seed oil (that was some fine smelling and tasting stuff), ground nuts and so on. That’s when another of David and Glenn’s friends and world-renowned chef, Sean Brock, volunteered his kitchen and staff at McCrady’s Restaurant in Charleston to handle all the processing. Our mission was to drill fresh water wells all over the world and provide medication to treat waterborne illnesses. Hi Nate, By the early 1900s watermelons had been developed with hard, thick skins and tough rinds at the sacrifice of flavor, ultimately more profitable because they were able to be shipped stacked many layers deep on railroad cars with very little breakage. The most luscious watermelon the Deep South has ever produced was once so coveted, 19th-century growers used poison or electrocuting wires to thwart potential thieves, or simply stood guard with guns in the thick of night. There was some difficulty finding a co-packager at the last minute. Even my cousin and his wife joined to help. function() { It is distilled and bottled in very limited quantities at Six & Twenty Distillery in upstate South Carolina and can be purchased now at the Six & Twenty Distillery store. Dinkel-Joghurt Brot Alle Zutaten in den Mixtopf und 5 Min./verrühren. Depending upon the soil it is grown in, the rind develops longitudinal sutures.  −  David came out to our field for a visit a month before harvest to see for the first time our historic watermelons growing. Guest Post by Nat Bradford A plethora of food offerings. Prepare to have your tastebuds blown! Enlarge this image Nat Bradford holds a Bradford watermelon, known for its sweet, fragrant red flesh. Bradford Watermelons aren’t just about the melons, however. Watermelon Molasses: In two varieties, dark and red, our watermelon molasses captures the sweet, pure essence of watermelon juice in a bottle. These young creative chefs immediately began imagining the applications:  barbeque sauce, glazed over a salty smoke cured ham, cocktails, drizzled over pastries. The high-sugar content also made it a favorite for making watermelon molasses. We take special care to ensure that our heritage seeds have preserved the unique sweetness and tender rind of the Bradford watermelon. A portion of the proceeds would go to our cause Watermelons for Water. Then make a syrup of two pounds of sugar, one quart of vinegar, half an ounce of mace, an ounce of cinnamon, and some roots of ginger boiled until thick, and pour over the melons boiling hot. The melon was created by Bradford's forefathers … In two varieties, dark and red, our watermelon molasses captures the sweet, pure essence of watermelon juice in a bottle. Made exclusively from Bradford Family Watermelons, our molasses is used to accent dishes, make sauces, and create stout beers. By early that morning I would have my answer. It's all melons all the time in late harvest as he decides which ones to save seeds from and which ones to process as pickled rinds or red molasses (an old-fashioned recipe that took him two years to perfect). Unbearable. All of the batches were exceptional and not anything like molasses that folks are familiar with! The Bradford was prized because of its fragrant, sweet and soft flesh. Bradford Watermelons aren’t just about the melons, however. var notice = document.getElementById("cptch_time_limit_notice_35"); My Bradford family had been in the heart of South Carolina since before the American Revolution. Expert Tip: AgPlan – A Business & Farm Planning Resource, Meet Claire McLendon, CFSA Grants Coordinator, Farmers Offer Warnings and Solutions for Climate Change, How to Help Farms in the Next COVID-19 Stimulus Bill, Expert Tip: Where Organic Production Intersects with NRCS Programs, Meet Mark Dempsey, CFSA Farm Services Manager, Carolina Farm Stewardship Association   |. Used to create stout beers, rich sauces, meat glazes, and tame loud foods. Glenn talked with me about how important it was that this watermelon be experienced in South Carolina, its birthplace, not in an Alabama brewery. The Bradford watermelon has a thick rind,” Bradford said. You are not alone. Made using a special recipe from Nat’s grandmother, “MaaMaa,” we are thrilled to bring them back! There may just be time to get some of your seeds in the soil out here this year. Grow your own Bradford Family Watermelon! From those 45 melons we extracted almost 80 gallons of beautiful red juice, eventually reduced down to about 8 gallons of molasses through the simple yet extremely time consuming task of slowly simmering and stirring. Sean appointed Chef Daniel Heinze to manage the whole project while Chef Jeremiah Langhorne took on the molasses making. setTimeout( Buy A Genuine Bradford Watermelon. The Bradford variety might not be the hardiest of watermelons, but it is a versatile fruit. Read more about it here. Dann den Teig in einer gefetteten Schüssel abgedeckt 1 Stunde an einem warmen Ort gehen lassen. Our dark molasses is rich, complex, and caramelly. You can learn more about the Bradford Watermelon and Nat’s project, Watermelons for Water by visiting his facebook page at the web address below or by searching for Watermelons for Water. also purchased 140 of the melons to use in a limited batch of its heirloom brandy, which quickly sold out for $79 a bottle. If we had a perfect yield we would get one big melon per vine. His passion, though, was for his “Bradford” watermelons, known far and wide as the sweetest and most flavorful around. Fortunately, I inherited my Great granddaddy’s green gene and his passion for watermelon that in a roundabout way led to a career in landscape architecture. timeout Size: 4 oz. Bradford Watermelons aren’t just about the melons, however. David was able to finish the story. His section on watermelons listed the same varieties that I had seen in the 1850s book including the Bradford watermelon. I was excited about the prospects and couldn't wait to get started. I arrived in Charleston on a Friday morning with my big white truck and a gooseneck trailer loaded with 45 seedmelons carefully placed in bed of hay one layer deep. The color is phenomenal. Watermelon Molasses: Think of it as the poster child for the story of our food culture. Running the beginning farmer program at CFSA’s research and education farm, I get … Continue reading →, by Roland McReynolds, CFSA Executive Director | Thursday, Feb. 5, 2021 — Farmers, businesses, and individuals who care about healthy local and regional food systems need to speak out about the Food and Drug Administration’s unfair proposed rule on recordkeeping … Continue reading →, How to Comment on the FDA’s Unfair Recordkeeping Rule, Post-Harvest Wash Stations: Simple Infrastructure & Sanitizer Guidance, Congress Reaches Last-Minute Deal on $900 Billion COVID-19 Stimulus, Expert Tip: Variety Trials and Local Favorites, Meet Matt Kneece, CFSA South Carolina Policy Coordinator, Expert Tip: Food Safety & Traceability – One Step Back, One Step Forward. Harvest would be in about 3 months and I suddenly needed to come up with a plan to move the crop. Of those listed the author distinguished one as being the absolute best, and to my surprise it was called Bradford, originated in the central portion of South Carolina! David’s passion is reconnecting with generations old heritage vegetable varieties that shaped our food system into what it is today. Purchase yours here! One sleepless night I sat down to the computer and began searching for anything Bradford watermelon related. Watermelon pickles process the edible rinds of watermelons as a condiment. The taste is otherworldly. A bit of history first though, my Great granddaddy “Chief” Bradford was born with the green gene, with a real knack for mixing, tinkering, and improving the crops on his farm. Combine the lime, salt, olive oil, simple syrup and watermelon puree in a wide pan and bring to a simmer over medium heat. Thomas was following our Bradford watermelon story and offered to come to McCrady’s to help with all the processing and experience this historic event. We were able to raise enough money to impact the lives of 12,000 people in need of fresh water and medication. Note: 2-3 weeks to ship Molasses. As a transplant from Louisiana to Upstate South Carolina, I’m so glad to see that there are better melons available here with a great cause to boot. He taught my Granddaddy everything about growing and preserving the Bradford watermelon line. The heirloom Bradford Watermelon, long thought extinct, is being reintroduced to chefs, gardeners, and food enthusiasts around the world! He always planted the Bradford late and had developed in them strength to fend off the diseases that tend to plague the cucurbit family at the end of the summer. By the 1850s, the Bradford watermelon had developed a reputation for sweetness and for its edible rind. Could this Bradford watermelon of the 1800s be the same as our Bradford watermelon? Now a … Two years later, the Bradford is an ingredient in high-end southern restaurants like Charleston’s McCrady’s Restaurant, where it’s used to make watermelon molasses and pickled rinds. And what were we going to do with half an acre of watermelons? The crisp meat of the melon, ranging from pale pink to deep red imbedded with white seeds, was a sugary treat to eat fresh. Thus, no longer was the ambitious farmer relegated to marketing his melons to his locale. So many wonderful people came together to make history and bring a nearly extinct, and certainly lost food back to our tables. Landscape Architecture was not going to be enough to squelch this burning desire to farm. He asked what kind of plans I was making for the crop and I shared my brewery plans with him. I was sharing some of our story and plans over the phone with Thomas Locke with the CFSA whom I had recently had the pleasure of meeting at dinner at The Roost Restaurant in Greenville. And our crop, we had better than a perfect yield! Your email address will not be published. Clemson Extension Agent and Host of "Making It Grow" Amanda McNulty visits Nat Bradford, a direct descendent of the original grower, in Sumter, SC. Rind Pickles: Every day around the world over 3000 people die of illnesses from poor drinking water, many of them are small children. Watermelons for Water was a huge success, too. We have yet to meet somebody who hasn’t loved them! A plethora of food offerings. Which SAC 2020 Workshops Are CFSA Staff Extra Excited For? The melon all but vanished by the 1920s. This was a life changing experience. Being a full time business owner, I needed to focus on a simple way to move the entire crop quickly, without taking too much time from my business.