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Watermelon Meets Feta: Summer's Perfect Match · Bite Me The Show About Edibles

• 1:16
  Mararet: Hey friends, I've got a fun one for you today for episode 311.
• 1:20
  Mararet: Today, we are going to be talking about watermelon and feta salad.
• 1:24
  Mararet: Welcome to Bite Me, the show about edibles, where I help you take control of your high life.
• 1:30
  Mararet: I'm your host and certified gonger, margaret, and I love helping cooks make safe and effective edibles at home.
• 1:37
  Mararet: I'm so glad you're here.
• 1:39
  Mararet: All right, all right, all right, welcome back.
• 1:42
  Speaker 1: My friends, this is Margaret, your host of Bite Me, the show about edibles, which I realize now that I have included in my pre-recorded introduction.
• 1:49
  Speaker 1: So why am I saying it again?
• 1:50
  Speaker 1: So you don't forget, welcome back to the show.
• 1:53
  Speaker 1: I am so glad you're here and if you're joining us for the first time, a very warm welcome.
• 1:57
  Speaker 1: And if you've been listening for a while, I appreciate you, because this show would not exist without the listeners out there.
• 2:03
  Speaker 1: And this is a bit of a niche show.
• 2:06
  Speaker 1: I am competing against the giant shows with huge budgets, but you know what I like having my little corner of the internet with which I can share all the things that I'm learning about cannabis and edibles, right alongside you.
• 2:21
  Speaker 1: Fine folks who are listening.
• 2:22
  Speaker 1: So I appreciate you.
• 2:25
  Speaker 1: And, of course, bite Me is the podcast that explores the intersection of food culture and cannabis, while helping cooks make great edibles at home.
• 2:32
  Speaker 1: And I say that because after doing this show for about six years now I shouldn't say about six years, for six years now I have started to branch out a little bit and interview people who really interest me.
• 2:44
  Speaker 1: Their stories, their work, the things that they're putting out in the world are outstanding and those are the stories I like to share.
• 2:52
  Speaker 1: And sometimes that sort of goes outside of the specific topic of edibles.
• 2:57
  Speaker 1: But hey, most people who are into edibles are obviously into cannabis.
• 3:01
  Speaker 1: They're often growers as well.
• 3:02
  Speaker 1: There's lots of growers out there listening.
• 3:04
  Speaker 1: I know we're a pretty welcoming, educated, interesting bunch, which is funny because that lazy stoner stereotype that they keep talking about they in quotes.
• 3:14
  Speaker 1: I'm not sure who they are because I've surrounded myself with a bunch of cannabis loving people, but the stigma still exists and that lazy stoner stereotype, that's a tough one.
• 3:24
  Speaker 1: It just doesn't want to die, which is insane to me because after doing many interviews for this show I think I've done over 60 at this point there is one thing that I have learned, and one is that cannabis is used by people from all walks of life and that not a single person that I've interviewed on this show would I consider lazy in any way.
• 3:48
  Speaker 1: You don't do the work that you do, you don't put out the content that you do, you don't start companies or build businesses.
• 3:55
  Speaker 1: If you're lazy, that's just not a thing.
• 3:57
  Speaker 1: And are there lazy stoners out there?
• 3:59
  Speaker 1: Sure, there's lazy people of all kinds out there and, honestly, don't we all have a lazy day for here and there?
• 4:05
  Speaker 1: I think it's important sometimes to take a lazy day.
• 4:08
  Speaker 1: I love a lazy Sunday because, especially in North America, we live in such a hyper productive grind culture Go, go, go all the time.
• 4:17
  Speaker 1: What are you if you're not being productive at all minutes of the day, which is kind of ridiculous?
• 4:22
  Speaker 1: I mean, you need to have balance.
• 4:23
  Speaker 1: So taking some time for yourself is self-care.
• 4:26
  Speaker 1: That's not laziness.
• 4:32
  Speaker 1: Before we get into today's very special episode, we're going to do a trivia question, because I like to do these, I like to expand my knowledge.
• 4:40
  Speaker 1: One fun stoner trivia race to 420 card at a time.
• 4:44
  Speaker 1: So I'm going to draw a card randomly from the deck, put it out of my desk here, I'm going to flip it over and we have a history question, my friends.
• 4:53
  Speaker 1: And we have a history question my friends.
• 4:54
  Speaker 1: In 1986, carlton Turner, president Reagan's drug advisor, suggested that marijuana could make you.
• 5:01
  Speaker 1: Could it make you dumb, sterile, gay or crazy?
• 5:08
  Speaker 1: Okay, I did not know the answer to this one.
• 5:11
  Speaker 1: See, I'm learning right alongside you, fine folks.
• 5:14
  Speaker 1: In 1986, carlton Turner, president Reagan's drug advisor, suggested that marijuana could make you dumb, sterile, gay or crazy.
• 5:23
  Speaker 1: And if you guessed, gay, you would be correct.
• 5:25
  Speaker 1: And I think we all know by now that the war on drugs and Reagan's drug advisor have been completely debunked.
• 5:33
  Speaker 1: Of course we know that weed doesn't make you gay.
• 5:33
  Speaker 1: Fuck a war on drugs and Reagan's drug advisor have been completely debunked.
• 5:34
  Speaker 1: Of course we know that weed doesn't make you gay.
• 5:35
  Speaker 1: Fucking war on drugs.
• 5:37
  Speaker 1: Sometimes, the more I learn about it, the more I just shake my damn head.
• 5:40
  Speaker 1: In any case, we're still fighting it a little bit, one day at a time, fighting that stigma and that propaganda that was perpetuated so broadly so many years ago and it still has this lasting effect.
• 5:53
  Speaker 1: I mean, I guess at some point all the people who still believe in all that bullshit will eventually die off.
• 6:02
  Speaker 1: Let's talk about a watermelon and feta salad, shall we?
• 6:04
  Speaker 1: I saw this recipe online, initially from the Nourished Kitchen, which is a slow food cooking website and the woman behind the brains behind that operation, jenny McGruther.
• 6:24
  Speaker 1: I've thought about asking her to be on the show, even though she doesn't do anything infused, but I just really like her ethos.
• 6:29
  Speaker 1: The nice thing about this particular recipe is it's so easy to put together, which is what we're looking for when it's summertime, honestly, and this particular summer the summer of 2025, has been hot, hot, hot, and one of the things I don't want to do too much is spend much time cooking indoors, because I want to enjoy the outside while I can, because every Canadian knows and many Americans as well, who are listening to this, who live in states close to the Canadian border, will know that this does not last forever.
• 7:00
  Speaker 1: So thank you to Jenny McGruther.
• 7:02
  Speaker 1: I may have to reach out to her about having her on the show sometime.
• 7:05
  Speaker 1: I wonder if she would say yes, jenny, I have two of her cookbooks.
• 7:09
  Speaker 1: They are fabulous.
• 7:10
  Speaker 1: I've referred to them many times, and the first one I had, which I believe is called the Nurse Kitchen, if I recall correctly, is where I pulled out a lot of recipes for doing fermentation.
• 7:20
  Speaker 1: She knows a ton about fermentation, so if you're interested in any of that kind of stuff making kombucha, water, kefir I've made ginger bugs, probiotic sodas, fermented sodas, lots of great stuff.
• 7:32
  Speaker 1: She is a very talented chef, so credit to her where credit is due.
• 7:36
  Speaker 1: Now, when I found this recipe, I was like oh, I really want to try this.
• 7:39
  Speaker 1: It looks so good and watermelon seems like kind of an odd ingredient to have in a salad.
• 7:43
  Speaker 1: I mean, like you might find watermelon in a fruit salad.
• 7:46
  Speaker 1: Of course, you don't often have watermelon as the main star of the show and so I found this recipe and I knew I would have to try it.
• 7:53
  Speaker 1: And then, not long after that, I saw it on the menu at a restaurant in town.
• 7:56
  Speaker 1: And then I saw it somewhere, like maybe when I was scrolling through TikTok or something like that, and I'm like is this becoming like?
• 8:02
  Speaker 1: Is this a thing?
• 8:02
  Speaker 1: Is this a trend?
• 8:04
  Speaker 1: Is watermelon salad like a new thing on the block?
• 8:07
  Speaker 1: What Jenny says about this particular recipe.
• 8:09
  Speaker 1: Sharp briny feta partners beautifully with sweet watermelon in this easy summer salad.
• 8:15
  Speaker 1: A little jalapeno adds a pop of heat, while lime and olive oil bring it all together.
• 8:21
  Speaker 1: The salad is best eaten right away, and you can store any leftovers in a tightly sealed container in the fridge for up to one day.
• 8:28
  Speaker 1: It doesn't keep very long.
• 8:30
  Speaker 1: When I made it, I did have it in the fridge for probably a couple of days.
• 8:34
  Speaker 1: It did get eaten up pretty quickly because it was delicious, really.
• 8:37
  Speaker 1: The combination when you got on your fork a piece of watermelon and a piece of feta and a piece of jalapeno pepper, oh my God, it was amazing.
• 8:45
  Speaker 1: The salad was so good and I am going to a potluck soon, and I am making this because when you buy a whole watermelon you can make this easily more than once.
• 8:57
  Speaker 1: Why don't we get into what you need to put together this beautiful summery salad?
• 9:02
  Speaker 1: The first thing you're going to need is a large mixing bowl.
• 9:05
  Speaker 1: So right off the hop, friends, this is a super simple summer recipe that you're going to love.
• 9:10
  Speaker 1: You need a large mixing bowl and in that mixing bowl you're going to put in your cubed watermelon about six cups.
• 9:16
  Speaker 1: You're going to put in your crumbled feta cheese, a jalapeno pepper sliced thin, red onion sliced thin, two tablespoons of fresh cilantro, some fresh mint, a medium lime juiced and two tablespoons of virgin olive oil.
• 9:35
  Speaker 1: So essentially, you take all those ingredients except for the last two the lime and the olive oil and you put.
• 9:41
  Speaker 1: You chop them and you put them into the bowl and then you mix your your olive oil and lime juice with a pinch of salt and you drizzle it over top and bam, you're done salt.
• 9:57
  Speaker 1: And you drizzle it over top and bam, you're done.
• 9:58
  Speaker 1: It's so good, very summery, and the nice thing, I ended up getting all the things for this particular one at first.
• 10:00
  Speaker 1: I'm growing fresh mint outside in a pot, and so I have quite a bit of mint, which I've been enjoying a lot this summer.
• 10:06
  Speaker 1: I've been putting mint in my water quite a bit and it makes the water almost seem colder.
• 10:12
  Speaker 1: You add some mint water and some ice.
• 10:14
  Speaker 1: I've been drinking a lot of water, obviously because it has been consistently 30 degrees out for weeks now, and some days it feels, with the humidity it feels a lot hotter than that.
• 10:25
  Speaker 1: Drink your water, friends.
• 10:26
  Speaker 1: Add some mint might change it up a bit.
• 10:28
  Speaker 1: I don't know if there's really a whole lot to add to this particular recipe here, because there's not much else that you can do to make it better, except for the fact that you're going to be potentially using infused olive oil in this particular one.
• 10:41
  Speaker 1: Now again, the beauty of this recipe is because the dressing is so simple lime, olive oil and sea salt.
• 10:47
  Speaker 1: You can tailor this to your preferences.
• 10:50
  Speaker 1: Now, depending on who's going to be enjoying it with you, you may want to do two tablespoons of fully infused olive oil.
• 10:57
  Speaker 1: As long as you know you're dosing so that when you're sharing it with people, you have a good idea of how much is going to be in each serving, and as this recipe is written, it serves six.
• 11:06
  Speaker 1: I will, of course, have the recipe in the show notes so you can have the exact measurements for all the things I know I kind of mentioned some of them already, but you'll find the recipe in the show notes.
• 11:17
  Speaker 1: But if you are also sharing this with people who don't imbibe but you want to add a little bit to yourself, you can just drop some of the olive oil right on your own serving, because it is an olive oil based dressing.
• 11:28
  Speaker 1: Who's going to know?
• 11:29
  Speaker 1: No one's going to know.
• 11:30
  Speaker 1: You can keep it to yourself if you want.
• 11:32
  Speaker 1: If you're infusing your portion, or you can tell the world, it doesn't really matter, because this recipe is easily adapted to preferences of those you'll be sharing it with.
• 11:41
  Speaker 1: So when I bring it to my potluck, will I be infusing it?
• 11:44
  Speaker 1: No, sadly, because the people I'll be going with are not cannabis imbibers, sadly.
• 11:50
  Speaker 1: Will I bring some olive oil to potentially dose my own?
• 11:55
  Speaker 1: I have thought about that.
• 11:57
  Speaker 1: I might.
• 11:58
  Speaker 1: I might also bring a cannabis beverage.
• 12:00
  Speaker 1: I live out in the sticks and that also means I have to drive everywhere, which means I have to think about driving home later in the evening and, as we all know, edibles can last quite some time.
• 12:09
  Speaker 1: So I often opt to bring a cannabis beverage because that way I can get lifted, enjoy my time and then by the time I'm ready to go home after I've had enough after two or three hours or whatever then I can just hop in my car and leave and I don't have to worry about being too high.
• 12:25
  Speaker 1: If you make this particular recipe and you try it out, I would love to hear how you find it.
• 12:30
  Speaker 1: I love hearing how people end up using some of the recipes that I have shared.
• 12:36
  Speaker 1: Actually, somebody recently in the Bite Me Cannabis Club was talking about garlic scapes and they were going to try the garlic scape pesto that I had recently shared a recipe for, because they had gotten their hands on some garlic scapes but they had made this beautiful garlic scape compound butter that had like Parmesan in it, and they shared the recipe over there and, oh my God, I will be incorporating that into my food menu soon, because I still have some garlic scapes left to use and this seems like a beautiful way to use it.
• 13:05
  Speaker 1: And someone else also shared some high protein peanut butter balls over there as well, and I'm going to be trying those out too.
• 13:12
  Speaker 1: Just because I'm going camping, I'm looking for hearty food to bring with me when I'm camping, and this seems like it would be really fit the bill.
• 13:19
  Speaker 1: That was a really great recipe.
• 13:20
  Speaker 1: That was also no bake.
• 13:21
  Speaker 1: So if you're looking for fun and interesting recipes from people who have made them in their own kitchens, then I suggest you head over to Bite Me Cannabis Club, because it is a lot of fun over there.
• 13:30
  Speaker 1: I gotta say I don't want to toot my own horn.
• 13:32
  Speaker 1: God, that's such a cliche of a 40 odd yearold woman.
• 13:37
  Speaker 1: I'm really proud of the community that's growing over there, so I would love to have you in it, and there's lots of fun and interesting people With that.
• 13:46
  Speaker 1: My friends, I'm going to leave you with this recipe.
• 13:49
  Speaker 1: I would love for you to try it out.
• 13:51
  Speaker 1: Share your picks with me as well, because it's a beautiful salad to photograph too.
• 13:57
  Speaker 1: I would love to hear how you find it if you try it out With that.
• 14:00
  Speaker 1: My friends, I am your host, margaret.