Ted’s crew snipped out many more melons from the patch this week (Ted wasn’t exactly sure how many) – a variety of Moon and Stars and Shiny Boys that continue to ripen as leaves start to fall.
A newcomer to the harvest includes not only more of the recognizeable market varieties like Picnic watermelons and Jerry Lind melons, but also the uniquely lime-green-fleshed Boule D’or melon, also known as the Santa Claus or Christmas melon.
“You cut into the rind like a normal fruit, but it’s got this great color,” Ted said. “The core is pretty much hollow so you can take a spoon and scoop out all of the seeds… you know why they’re called Christmas melons?”
No, actually, not really.
“They’re named that way because you can make them last until Christmas if you store them properly.”
Save these melons for Christmas dinner? We’re on board.
Ted’s melons didn’t end up lasting the week though, much less four months, as they were sent straight to the Arboretum Restaurant, which recently received an official “green” certification for its sustainability practices.
“Today actually they’re serving salads that have both the watermelons and some of our cherry ground tomatoes,” Ted said. “They’re pretty good.”