Melon-Omagosh!
How well do you know your melons? Can you tell a Galia from a Saticoy? Did you know that melon seeds were transported to the United States by Columbus and eventually cultivated by Spanish explorers in California. Most people don't realize that melons are in the same gourd family as squashes and cucumbers.
This week in your box you received two special melons - a French Morning and a Saticoy. My French Morning didn’t even last an evening! As a matter of fact, only a few slices actually made it to the dinner plate. As my teenage boys cruised through the kitchen, eyes aimed at the cutting board where I was preparing it, it became quickly apparent that my slicing wasn’t going to be able to keep up with the consumption. I hope you are enjoying your wonderful melons and here’s a little bit more about the melons that we grow.
FRENCH MORNING, popular in France, are about the size of a large grapefruit with smooth greenish skin similar to a watermelon. The green flesh is refreshing and not overly sweet.
GALIA melons were first cultivated in Israel. The galia looks like a cantaloupe, but somewhat yellower under the netting, and the flesh is a pale green, like a honeydew. Some people make the mistake of thinking it’s an under ripe cantaloupe.
SATICOY, is very similar to a cantaloupe but is oval, not round, and has thicker-looking netting on the surface. It’s vibrant orange flesh is decidedly sweeter than cantaloupe.
SHARLYN, is also cantaloupe size, a rounded oval with netted skin, however, the sweet flesh ranges from a pale green to white. The skin should be yellow under the netting.
WATERMELONS come in several varieties and sizes, including small, round Sugar Babies; seedless, and yellow fleshed. The yellow watermelons are favored in my household.
Storage
Uncut melons can be kept at room temperature for 2-4 days or until fully ripe, then refrigerate for up to 5 days. Refrigerated cut up melon should be kept in a covered glass container for no more than 3 days . Cut melons have a very strong smell and could penetrate other foods in your refrigerator.
Preparation
Always wash melons in soapy water, (I like to use a vegetable wash) before cutting to avoid getting dirt or debris from the skin carried from the knife blade to the flesh. Cut the melon in half and scoop out the seeds. I normally cut a melon half in 1-2 inch wedges, run a sharp knife between the flesh and the skin, and then score the flesh wedge into bite sized pieces as it sits on the skin. Then I put the pieces in a glass bowl and start on the next one. And you can’t beat a melon baller.
Ideas
Lemon or lime can enhance the taste of any melon, and chopped mint also makes a nice addition. Fennel fronds add depth with their mild anise/licorice flavor if you have that on hand. Any melon pairs well with strawberries, its like peanut butter and chocolate.
I like to add a few slices of melon to a dinner or lunch plate, it’s an easy way to fill up the fruit and vegetable portion and it always seems to get eaten without a protest.
This week in your box you received two special melons - a French Morning and a Saticoy. My French Morning didn’t even last an evening! As a matter of fact, only a few slices actually made it to the dinner plate. As my teenage boys cruised through the kitchen, eyes aimed at the cutting board where I was preparing it, it became quickly apparent that my slicing wasn’t going to be able to keep up with the consumption. I hope you are enjoying your wonderful melons and here’s a little bit more about the melons that we grow.
FRENCH MORNING, popular in France, are about the size of a large grapefruit with smooth greenish skin similar to a watermelon. The green flesh is refreshing and not overly sweet.
GALIA melons were first cultivated in Israel. The galia looks like a cantaloupe, but somewhat yellower under the netting, and the flesh is a pale green, like a honeydew. Some people make the mistake of thinking it’s an under ripe cantaloupe.
SATICOY, is very similar to a cantaloupe but is oval, not round, and has thicker-looking netting on the surface. It’s vibrant orange flesh is decidedly sweeter than cantaloupe.
SHARLYN, is also cantaloupe size, a rounded oval with netted skin, however, the sweet flesh ranges from a pale green to white. The skin should be yellow under the netting.
WATERMELONS come in several varieties and sizes, including small, round Sugar Babies; seedless, and yellow fleshed. The yellow watermelons are favored in my household.
Storage
Uncut melons can be kept at room temperature for 2-4 days or until fully ripe, then refrigerate for up to 5 days. Refrigerated cut up melon should be kept in a covered glass container for no more than 3 days . Cut melons have a very strong smell and could penetrate other foods in your refrigerator.
Preparation
Always wash melons in soapy water, (I like to use a vegetable wash) before cutting to avoid getting dirt or debris from the skin carried from the knife blade to the flesh. Cut the melon in half and scoop out the seeds. I normally cut a melon half in 1-2 inch wedges, run a sharp knife between the flesh and the skin, and then score the flesh wedge into bite sized pieces as it sits on the skin. Then I put the pieces in a glass bowl and start on the next one. And you can’t beat a melon baller.
Ideas
Lemon or lime can enhance the taste of any melon, and chopped mint also makes a nice addition. Fennel fronds add depth with their mild anise/licorice flavor if you have that on hand. Any melon pairs well with strawberries, its like peanut butter and chocolate.
I like to add a few slices of melon to a dinner or lunch plate, it’s an easy way to fill up the fruit and vegetable portion and it always seems to get eaten without a protest.
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