Thumping a Watermelon for Ripeness

You go to the store to pick out a watermelon, so what do you do?

watermelon1

Here is my method.

I start thumpin’ the melon with my thumb and index finger or rap it with my  knuckles.

watermelon2

If I hear a high pitch sound the watermelon is probably under ripe. Plink

If I hear a low pitch sound or dull thud the watermelon is probably over ripe. Plunk

If I hear a pitch between the two sounds the watermelon is probably ripe. Plank

Try this method and watch the other shoppers make amused faces.

Yes, it works.

Watermelon_seedless

Let me know how this method works for you.

Papa

Advertisements

For Fast Cabbage Try Greyhound!!

For a sprint to the finish line try Greyhound (Ersterling) cabbage. Just 63 days for this heirloom variety from transplant and you will have lovely pointed head cabbages.

Eaten raw or cooked, this cabbage has a light sweet taste. Cold or hot weather will not stop this cabbage from performing its’ best. Greyhound did well grown in my hoop house. Plant it spring or fall. This one is a winner!

P1040339

Aren’t they pretty!

Papa

Further Adventures of Chile de Árbol!!

I harvested the Chile de Árbol early in November. They are drying nicely in my Rock Room. Recycling cardboard flat boxes for drying racks is a worthwhile pursuit. The tall “trees” I cut back to 8″ in the hoop house. I covered the plants with several layers of row cover to overwinter.

These giant tree chilies grew 7 feet tall and produced a good crop of 3″ to 4″ Bird’s Beak or Rat’s Tail chilies.

 

These peppers are not as moist as some varieties. Therefore, they dry exceptionally well.

The next step is to store in a dry place for further use plus I want to try my hand at making ristras.

ristra

Stay tuned! Have a spicy day!

Papa

 

 

The Joy of Garlic!!

I finally processed the hardneck garlic. A lot of clean up to do. The work is well worth the effort!

WP_20150905_15_54_17_Pro-001     WP_20150905_15_54_23_Pro-001

I started by trimming the stalks and roots. Finally, there is the process of removing excess garlic skins and grading.

WP_20150905_15_57_13_Pro-001     WP_20150905_15_56_37_Pro-001

WP_20150905_18_33_39_Pro-001

Last but not least, I put the garlic in net bags. Now I get to eat the fruit of my labor. This garlic is far superior to what you get at the store!

Papa