Soil Hued Mojo and Kinfolk Heritage Farm recently attended the 49th annual Appalachian Studies Association Conference at Marshall University to accept our award as Grow Appalachia’s Appalachian Foodways Practitioner Fellows.

We spent several days presenting, joining workshops, and meeting other activists, land stewards, and artists, all working to keep Appalachia thriving.

We’re deeply honored to represent Grow Appalachia and grateful for the opportunity to advance our work in preserving foodways traditions. This recognition motivates us to push forward with greater purpose and dedication.

February’s newsletter featured a few of the experimental food projects happening, one being fermented watermelon rinds. This isn’t something I’ve tried before but has been on my list for a while, and when a neighbor dropped by with some of their excess fruit, I saw an opportunity. This was a simple, quick, & easy process and what resulted was a crisp and firm texture, funky aroma, and a tangy and slightly salty flavor similar to black olives. I have to confess, this was not my favorite recipe but definitely one worth trying with watermelon scraps.

FERMENTED WATERMELON RINDS

• Cut rind into spears, remove all pink flesh and outer skin (I did not remove outer skin).

• Place spears and optional herbs and spices (bay leaves, garlic, etc.) in clear, dry glass jar

• Prepare salt brine mixture by adding 3Tbsp non-iodized salt to a quart of warm filtered water. Brine should not be overly salty. Adjust as necessary.

• Cover spears with brine and ensure spears remain fully submerged using a weight.

• Ferment at room temperature up to 7 days.

• Store in the refrigerator.

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Kinfolk Farm is accepting WOOFERS. Interetsed in contributing your skills to a dynamic regenerative farm? We have a number of spring projects fast approaching. Tasks include fence installation, seed starting and transplanting. Click below to learn more about our opportunities and priority projects for 2026!

“The experience of hands and feet immersed in the earth of these mountains was something I am so grateful for. I learned so much about natural processes of growing food, healing our bodies and the land simultaneously. The positive energy and camaraderie with the family is unforgettable.”