Ida’s -
Notebook
Ida Kisser
We are home after our trip to way. Maybe by next week I’ll have
Alaska. I expected to give you a a different perspective,
glowing report on all the wonder- II was an exhausting trip as we
ful things that we did and saw but traveled over 1200 miles by bus
as for now I simply don’t feel that across vast, empty, mountainous
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country. Halfway through the trip I
caught a bad cold; later, on the ship
I got seasick. This was a trip that
Allen always wanted to take and I
went along.
No dedicated gardener should
ever abandon his garden in the
middle of the summer. I had work
ed so hard to have it picture-perfect
before I left And, then when I
came back and saw all the weeds,
worm-eaten broccoli, beetle-eaten
beans, overripe cantaloupes and
old sweetcom. I simply wept.
I tried picking half of the patch
of sweetcom that had been ready a
week earlier, but it was too starchy.
So, I dried four pans of it and left
dozens of ears on the stalks. It real
ly bothers me as I always pick com
the day it is first ready while it is
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still tender and sweet
The beans, too, are quite mature
and so I’ve dried some of them.
Unfortunately, I forget to use dried
beans in the winter and they sit in
their metal cans year after year
while I cook the frozen ones.
How To Buy
Selecting a watermelon for
quality and flavor is difficult even
for the most experienced shopper.
-No absolute formula exists, but the
use of several factors in judging a
watermelon increases your
chances of success.
In cut watermelon look for firm
juicy flesh with good red color,
suggests Maryetta Dorricott, Dela
ware County Cooperative Exten
sion Home Economist. Flesh
should be free from white streaks
and whitish seeds indicate the
melon isn’t ripe. Dry, mealy flesh
or watery, stringy flesh are signs of
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Lmc«st*r Farming, Saturday, August 22, 1987-B7
Now, as I pitch overripe canta
loupes over the fence into the com
Field, I try to remember something
good about our long trip and hope
I’ll have the heart to write about it
later.
A Watermelon
overripeness or aging after
harvest.
If you are buying an uncut
watermelon, you must rely only on
appearance. The watermelon’s
surface should be smooth and the
rind should have a slight dullness
of dusty look. The dusty appear
ance is a surface “bloom" that
indicates maturity. The underside
or “belly” of the melon should
have a creamy white to yellow col
or. A greenish white cast indicates
that the melon isn’t quiet ripe yet
The ends of the melon should be
filled out. Avoid melons with mis
shapened or pointy ends.