Melons

We grow several different types of melons on the farm, including cantaloupes, icebox watermelons, and Asian melons. Cantaloupes have a beige, tough, wrinkled skin and a soft, fragrant, orange flesh. Watermelons are the traditional green striped with pink flesh, but ours tend to be smaller than those at the grocery store and can vary slightly in color. Asian melons may be the ;east familiar to you. They have a yellow, somewhat soft skin and a light yellow or white flesh. They tend to be smaller than other melons, with a longer, thinner, torpedo-like shape.

When it's in Season at Hartwood Farm:

We have melons at high summer for a few weeks—we tend to be rich in melons for all too short a period of time!

Crop Category and What it Tastes Like:

“Fruiting” Veggies

All of our melons should be sweet, but each variety is unique in flavor. Watermelons have a more watery, crunchy flesh with the most refreshing, sugary flavor. Cantaloupes have a smooth, rich flesh and often have a more pungent sweetness. Asian melons are the crunchiest and can be the least sugary tasting, similar to honeydew, although they have their own unique sweetness.

How to Handle and Store:

Melons are one of the trickier crops to tell when they are ripe and ready for harvest! Cantaloupes should have a deep sweet melon smell when ready (if yours doesn’t, let it ripen on the counter at room temperature for a day or two). Most of our melons should come to you just about ready or ready to eat. Melons can be stored in the fridge and should be eaten within 5 to 7 days.

How to Prep for Use:

Cut in half, scoop out the seeds, and slice into half moon slices.

Ways to Cook and Eat:

We eat our melons raw (okay, many of them don’t make it to the house, because we do a lot of in-field quality control), but also dress them up in salads. However, we have a number of members that swear by grilled melons, especially watermelon. Try it grilled with herb and cheese combinations, like basil and blue cheese or cilantro, lime, and feta.

Quick and Dirty Hangry Farmer Go-To Preparations:

My favorite summer meal is a plate of cantaloupe and heirloom tomato slices, layered with olive oil, basil, and bacon, with maybe a little feta if I have any. Otherwise, crack it open and dig in!

Typical time to:

• Steam—We don’t recommend

• Sauté—We haven’t tried it (but it might work?)

• Bake—We don’t recommend

• Boil—We don’t recommend

Our Favorite Recipes:

Prosciutto Wrapped Cantaloupe with Basil (FeedFeed)— minimal ingredients, maximal sweet-savory deliciousness

Grilled Watermelon (Southern Living)— an easy way to spice up a barbecue classic!

Chilled Korean Melon Salad (Nino Salvaggio)— sweet, savory, and spicy!