I never liked melons, for years I would pass them up at the grocery store. When I began receiving them as part of the CSA program, I was skeptical. I believe that first summer the first introduction was to a French Morning melon, after slicing into that beauty I never looked back!
Cutting into my red seedless watermelon on Wednesday, the thought to contact Farmer Craig crossed my mind – what is it that makes our melons so marvelous?! Craig has a wonderful and witty sense of humor which makes him a fun guy to converse with on any subject. I loved his response so much, I’m going to quote it verbatim below. I know that all of you appreciate your produce and where it comes from, but I think the average person that mindlessly picks out items every week at the super store gives no thought to the origins of their tasteless cantaloupe. When I inquired about the melons and how the current weather conditions are affecting the crops here is what Craig had to say:
“Do you really want me to reveal the secret sauce that we put on? The real story is that we have spent years selecting varieties that are particularly tasty. The down side of these is that they don’t hold up well in shipping because of the high sugar content, or brix. The humid weather is challenging because it increases disease pressure. Some of the melon fields are finishing faster than usual. We still have three more plantings of watermelons and melons to go, so the season is young as long as the weather is good to us. Water is on our minds every day. “
I for one, am jumping for joy at the thought of three more plantings of melons, please Mother Nature do your part. =)
Now this may seem a little unconventional for watermelon, but give it a try – it’s really interesting and tasty alongside a barbequed chicken breast.
Watermelon Jalapeno Salad with Pink Onions
1/2 cup red wine vinegar
1 Texas sweet onion, sliced into thin rings
1/2 Underwood red seedless watermelon, cut in cubes
1/2 fresh lime, juice
1 jalapeno, seeded and diced
1-2 T fresh mint, chiffonade
1/2 tsp sea salt
Dash of cayenne pepper (optional)
Heat vinegar in a medium skillet over medium heat. Add onion rings and cook approximately 5 minutes until the onions start to turn pink and most of vinegar is absorbed. Set onions aside and let cool then chop in smaller pieces.
In a large bowl combine all ingredients and toss.