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Cantaloupes grow best in sunny locations and in fertile, well-drained soils. Incorporate organic matter and a complete fertilizer into the area before planting. Plant 4-6 cantaloupe seeds directly in the garden when soils are 65F. Seeds should be planted 1-2 inches deep, in mounds 4 feet apart. Thin the mounds after emergence to 2 plants. Transplant cantaloupe 2 feet apart through black plastic for early maturity. Use row covers or hot caps to protect the plants when planting before the frost-free period. After the vines develop runners, side dress with additional nitrogen fertilizer. Irrigation should be deep and infrequent. Plastic and organic mulches help conserve water and reduce weeding, however, do not apply organic mulches until soils have warmed to 75F. Control insect and diseases throughout the year. Harvest cantaloupes when the fruits separate from the vine easily and the background color is creamy yellow. Excellent varieties include Ambrosia, Mission, Summit Hybrid, and Rocky Sweet.

Scrape away every seed. Again, this is a balance, or a compromise, between removing the seeds and leaving the sweet, red flesh of the melon. I scrape only as deeply as I need to remove every seed. Sometimes I spy hidden seeds, seeing just the gray suggestion of where they might lie, just below the surface. I ruthlessly root them out.

The tasty flesh that you scrape away is not lost, even as it drops into the seed bowl. At the end of the process, you will mash the leftover scraps, seeds and all, through a sieve or collander, rendering a glassful of sweet watermelon juice.

I do not worry about the white, infertile seeds. They are soft, without taste, and I eat them happily as I enjoy my watermelon. It is only the hard, black seeds that we must contend with. Be diligent! Your reputation as a Server of Watermelon demands that not a single hard, black seed detract from your guests' eating pleasure!

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As each chunk of watermelon emerges clean, free of any hard, black seeds, drop it into the larger bowl. The bowl will fill with delectable chunks of sweet, juicy red fillets of watermelon, ready to eat.

Be watching for the center slices, the "heart" of the watermelon. It is solid, completely free of any seed-lines, hiding no lurking seeds. It is the sweetest, purest part of the watermelon. At the first opportunity, break off a bit of the heart of the melon, just bite-sized, and offer it to your beloved. It is truly the fruit of love!

Use a potato masher, or the like, to mash the leftover scrap watermelon. The object is to press the juice out of the watermelon and through the small holes in the sieve or collander. Ignore the seeds, white or black. They will not pass through the strainer, and the potato masher will not break them up, nor does it need to break the seeds up.

I'm with you. My watermelon must be very firm and crisp, and as cold as possible. I like warm watermelon, but it still must be firm and crisp. Chilled in a mountain stream is best, but I still enjoy refrigerated.

Start by making the dressing. Then toss the dressing with the arugula and transfer to a serving platter. Tuck the sliced or scooped melon in the arugula and top with mozzarella balls and tear the prosciutto into bite-size pieces and scatter it overtop as well. Scatter with the fresh basil and mint leaves, drizzle with balsamic glaze and season with freshly ground black pepper.

Tourmaline is one of the most attractive minerals occurring in Maine. It ranges in color from black or white to vibrant shades of red, green, and blue. The color of the best Maine specimens rivals that of tourmaline from world-famous localities in California, Brazil, Pakistan, and Afghanistan. Individual crystals range from opaque to transparent and may be single or multi-colored. There is even a "watermelon" variety with a green outer layer surrounding a pink core. Transparent crystals that are clear enough to yield faceted gemstones are highly prized, while lesser grades of this durable mineral are tumble-polished for use in various kinds of jewelry. Well-formed tourmaline crystals in their natural state are also sought by mineral collectors.

Tourmaline is actually a group of several different minerals which have similar crystal structures, but complex and variable chemical formulas. The exact species of tourmaline is determined by which of a number of possible elements are present. The most common species in Maine is schorl, a black, iron-bearing tourmaline. The colorful, but less common, species found in Maine is elbaite, named after the island of Elba, Italy. Tourmaline occurs as lustrous, elongate crystals which commonly have a rounded triangular cross section and narrow grooves running parallel to their long direction. The crystals range in size from microscopic to over a foot long. The best examples in Maine are found in a very coarse-grained type of granite called "pegmatite." The slow cooling and solidification of the pegmatite veins allowed the mineral grains to grow to much larger sizes than in ordinary granite. The black tourmaline crystals and many of the brightly colored ones are usually encased in the surrounding rock. However, conditions in some places favored the development of open cavities in which elbaite crystals grew with greater perfection and clarity. These pegmatite "pockets" are the source of Maine's finest gem tourmalines.

Many other tourmaline deposits have been found in Maine over the years. Sharp crystals of black tourmaline are widespread in pegmatites of Oxford, Androscoggin, Sagadahoc, and Cumberland Counties. The colored crystals occur mainly in Oxford County and the Auburn-Poland area. It is curious that the best gem-producing localities lie on a straight line extending southeastward through this part of the state. In 1972 a spectacular series of large tourmaline pockets was opened at the Dunton Mine in Newry. Hundreds of pounds of red and green crystals were found, including the "Jolly Green Giant," a 10-inch crystal now in the collection of the National Museum of Natural History in Washington, D.C. The State of Maine tourmaline necklace was designed using Newry gems and presented to the State in 1975 by the Maine Retail Jewelers Association. (The chain of this necklace was made from gold nuggets panned from the Swift River in Byron.)

Growing: In cooler climates, melons may benefit from black plastic to warm the soil; mulch also helps to conserve necessary moisture, control weeds, and keep the melons clean. Adequate moisture is particularly crucial as the vines begin to develop. After midsummer, pinch off blossoms and smaller fruits in order to direct the full energy to the larger fruits; the smaller fruits will not have time to ripen before frost, and are no great loss.

Follow the easy method I use to cut up a melon. The tutorial below is shown on a cantaloup, but you can use this on other melons like honeydew, Persian, or Crenshaw, too! Follow the easy guide for the best technique and the least fruit waste.

One of the earliest watermelons we know of, superb for the north, but it also grows well in heat and drought. The flesh is red and deliciously sweet. Fruit have a dark rind and weigh 8-12 lbs. each. This excellent variety was developed by our friend Glenn Drowns, owner of the Sand Hill Preservation Center in Iowa. A favorite of many gardeners across the USA. One of the best we have ever tried!

Watermelons need to produce a lot of leaves to make enough sugar to produce sweet fruit. To do this they need a constant supply of water. The best way to water them is with a drip system or soaker hose, as they don't like having wet leaves (this encourages fungus disease).

Casaba melons, yet another cousin of the honeydew and cantaloupe, is a white fleshed melon that looks more like a squash due to its textured yellow rind. Its unique flavor makes it delicious in both sweet and savory dishes and it grows best in dry, hot climates.

Watermelon is an annual vine with curly tendrils and lobed leaves; both the vine and its leaves are "hairy." It has pale yellow flowers. The fruit is a round or oval watermelon with a firm, smooth rind that's typically green with darker marks or stripes. Depending on the cultivar, the fruit can range anywhere between 6 to 50 pounds, and in some rare instances, as much as 200 pounds. Each melon has sweet, juicy pulp that is red, pink, or even yellow. Seeds, if they exist, are black or brown; seedless varieties are also available. (You can read "How Do They Make Seedless Watermelon?" below for a detailed explanation.)

Watermelon plants grow best when temperatures during the day are between 70 and 85 degrees Fahrenheit, although they can handle daytime temperatures up to 90 degrees. With this in mind, the best time to plant watermelon will depend on where you are in the state. Those in North Florida can plant watermelon in March and April and again in July and August. Gardeners in Central and South Florida can plant earlier in the year, where warmer springtime temperatures make planting ideal from January through March. In Central Florida, watermelons can be planted again in August, and in August and September for those in South Florida.

To get the best-tasting watermelon, avoid stress to your plants from insects, disease, weeds, poor nutrition, or too much or too little water. Watermelons take 80 to 100 days to mature depending on the variety. It can be difficult to know when your watermelon is ready to harvest. Look for the bottom of the melon to be cream-colored or bright yellow; a white or pale green spot means the melon is not yet ripe. Also, check the curled tendril closest to the melon on the vine. When it turns brown and shrivels, the melon should be ripe. Once harvested, watermelons can last a little over a week when kept at room temperature or about two weeks when refrigerated. 2351a5e196