|Green Nutmeg melons|
Well, production hasn't disappointed. We've been eating one almost every day. There are a couple of things I like to do with the surplus. One is to cut thin slices and dehydrate them. This makes a very tasty, no sugar, fruit leather-like snack. My blog post about dehydrating watermelon (with instructions) can be read here.
The other thing I like to do is to freeze melon, especially the ones that get away from me, i.e. overripe. I don't find this works well for a bowlful of thawed melon chunks or a fruit salad, but we love them in smoothies.
|Preparing melon for freezing. I'll transfer to freezer bags once frozen.|
To make those smoothies, I add chunks of frozen melon along with whatever else is in the freezer: strawberries, blueberries, figs, bananas, and whir it up in the blender with some kefir. That makes an exceedingly refreshing frozen treat on a sweltering hot day.
As you can see from the above photo, there is no waste, not even for the compost pile. The rinds are fed to the goats and pigs, pulp to the chickens, and I save a few seeds too. For that I use the method for soft, pulpy foods (see "Seed Saving: Cucumbers"), but after the incident with the sweet potatoes, I use only filtered water!
Anyone else enjoying homegrown melon this summer?