Articles & Essays

Carol Stein grows it

Did you know that cantaloupes are not grown commercially in this country?  True cantaloupes (Cucumis melo ‘cantaloupensis’) look like moldy jack-o-lanterns.  The summer treat we know as cantaloupe is actually muskmelon (Cucumis melo ‘reticulus’).

Muskmelons enjoy summer weather, but in long stretches of heat, young plants require consistent watering and extra compost.  The roots can spread as much as 15 feet from the central stem, and the ones that process the most nutrients are the farthest from the center.   

The variety Ambrosia is one of the sweetest.  Other good choices in our climate are Classic, Magnum 45 and Honey Brew.

Melons take up to three months to reach maturity, but early plantings usually struggle due to our unpredictable spring weather. For best results here, plant after soil temperatures are consistently at least 70 degrees.

Now is the time to sow seeds or set out plants in organically rich, well-drained soil in an area that gets full sun. To avoid soil-borne diseases, do not plant melons in areas where you have grown other members of the cucumber, squash and gourd family. If the weather heats up too quickly, shade with landscape fabric until the young plants are well established. 

It’s possible to grow muskmelons in containers and on trellises, but it’s pretty labor intensive to train the vines. It’s less trouble to plant in the yard.

Ready-to-pick muskmelons have a heady perfume, and they literally fall off the vine.

The seeds of vine-ripened melons can be saved. Scoop them out and remove as much of the pulp as possible. Place the seeds in a bowl of warm water and discard any that rise to the top – they usually won’t germinate.  Strain, pat the seeds dry and spread them on a paper towel to air dry for at least three days. Place them in an labeled envelope, seal and store in the freezer.

Debbie Moose cooks it

A sweet, ripe muskmelon is a warm-weather delight, but how my summer love has disappointed me at times. You see, there isn’t a sure way to tell just by looking at a melon that it possesses that ideal ambrosial flavor.

Close examination will give you a few hints that a particular melon isn’t The One. Avoid fruit with soft or mushy spots; especially check the pale side, where it lay on the soil.

For varieties with netted skin, it it’s all green, it’s not ripe. Other types with ridged rinds should be consistently golden with no green in the ridges. Never select melons that are too green - the best flavor comes from ripening on the vine, not sitting on the kitchen counter.

Ripe melons will have a yellow exterior and a delightful fragrance. But even those indicators can be misleading. Muskmelons like hot, dry weather, which helps to create that intense sweetness. A rainy season may give the fruit a diluted taste.

Wash the rind before cutting to prevent transmitting dirt from the exterior of the melon to the flesh with your knife. After scooping out the seeds, cover the pieces with plastic wrap and refrigerate for up to five days, if you need to store them. Bring the melon to room temperature for best flavor.

As a kid, my favorite summer treat from the neighborhood ice-cream truck was Creamsicles. This smoothie recipe was inspired by that flavor, with a healthier touch.

Summer Melon Smoothie

Multiply the recipe to make as many servings as you need. You may want more or less honey depending on the sweetness of the melon.

1 1/2 cups chopped muskmelon or cantaloupe

3 tablespoons orange juice

1/2 cup plain yogurt

1/4 teaspoon vanilla

1 tablespoon honey

PLACE all ingredients in a blender. Puree until smooth.

Yield: 1 serving