And now you're thinking, "What on earth does this have to do with melons?!"
|They're one of the few crops which we eat raw and in large quantity. Whatever bacteria is associated with that melon grown outdoors in Centerpointe goes straight down the hatch.|
And yes, there are natural bacteria on our melons.
|"Anole on a melon I know, I know, it's serious..."|
Which is all well and fine for my family because our digestive systems are used to it, but sometimes I worry about other people who may be accustomed to grocery store fare. I warn my neighbors that there are no chemicals applied to our garden products. There are no sterilizing aerosols or acid washes or surfactant immersions or radioactive disinfecting regimes. That's the whole point.
So far, we haven't had any problems. The other day, a roving swarm of neighborhood children demolished the four-pound sister melon to the one pictured above, and they all lived to tell the tale. (And yes, I do seek parental permission where feeding them is concerned).
Incidentally, I've had better luck with this, which I believe is a type of honeydew cultivar, than I had last year with cantaloupe. I grew over 20 pounds of cantaloupe, but the taste was a bit boring. Melons are water-pigs. Their function is to suck up as much water as possible. It's very tricky to under-water a melon so that the sweetness remains concentrated, without killing every other fruit and vegetable growing in proximity. My cantaloupes got over-watered and turned out bland. Such was not the case with these.
|I prefer the melon-baller method rather than slicing.|
|Ready for the next roving band of small children or the neighbors, whichever gets here first.|