Run-of-the-mill melons? Hardly.

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.

“The Shiny Boys came at us all at once,” Ted said of the popular watermelons. “Our others, like the Faeries, are producing a little more steadily.”

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.

Hrmmmm… sort of?

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.

Doesn’t get any fresher than this! And no, the yellow fruit isn’t a pineapple pairing, but the yellow-fleshed Moon and Stars watermelon variety, yet another color to explore in the melon world.

“Today actually they’re serving salads that have both the watermelons and some of our cherry ground tomatoes,” Ted said. “They’re pretty good.”

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