Grow Melons In A Water Well

To grow the best, juiciest melons, one of the most important things you need to do is to make sure that they get enough water.

By growing them in a "water well" you will ensure that they will.

Here's what you do:

1. Make sure each "well" is 5 feet (1.5 m) apart.

2. Dig a hole that is at least 4 inches (10 cm) deep and 18 inches (45 cm) wide.

3. Fill each hole with compost or good rich, loamy soil.

4. Water the compost in thoroughly and let it sit for a day or two.

5. In each composted hole, plant 6 to 8 seeds.

6. When the seedlings begin to emerge, apply a surface mulch of compost and then thin the seedlings to 3 plants per hole.

The compost-rich hole that you have created is retaining moisture much better than regular garden soil and is providing the melon roots the moisture they require to produce juicy, delicious melons.

During hot, dry days, make sure you water the melons deeply when the compost begins to dry out, which could be every day, or every few days depending upon your area.

Either way, make sure the that the soil moisture remains high, which the composted "water well" will greatly help you do.

Other Articles of Interest:

Grow The Juiciest Melons Ever

The Wonders of Mulch
A Complete How To Use Mulch Guide

Mulching - How Much And How Deep?

For more Gardening Tips and Gardening Advice visit our main gardening website at Weekend Gardener Monthly Web Magazine

Have great week!

Persimmon Fruit Ideas and Uses

It's Thanksgiving next week and we always seem to use persimmons in the same old way - in puddding. So here are some new ways to use persimmons in your everday cooking.

1. Wash Fuyu persimmons, remove core and leaves, and slice or eat whole

2. Rinse Hachiya persimmons and slice in half. Remove seeds and spoon fruit out of skin

3. Add firm Fuyu persimmon slices to salads

4. Puree Hachiya persimmon flesh and add it to drinks, smoothies, or fresh fruit sauces. You can also use the puree to make cookies

5. Slice Fuyu and spread with lime juice, salt, and chili powder. Eat with a slice of low fat cheese

6. Mix cubed Fuyu with grapes, pomegranate seeds, cubed apple, and sliced kiwi for a colorful fall salad

7. Top hot or cold cereal with cubed pieces of bright orange Fuyu

8. Make salsa with a twist - add chopped Fuyu, onion, tomatillo, cilantro, and chili Serrano and mix together

9. Start your morning off right! Add chopped or blended Fuyu persimmons to your pancakes, waffles, and French toast

10. Have an instant persimmon sherbet! Simply cut off a piece of the pointed tip of the fruit, tightly wrap the fruit, and freeze for up to three months. Defrost the fruit in the refrigerator for about four hours, scoop the fruit, and enjoy!

Don't know the difference between the two varieties mentioned above? Here is a bit more information:

There are countless different varieties of persimmons, but these two are very popular and are distinguishable by their shape.

Hachiya:
This type of persimmon makes up approximately 90 percent of the available fruit. It is identifiable by its acorn like shape. This persimmon is tart until it becomes very soft and juicy.

Unripe Hachiya persimmons taste very bitter and will suck all the moisture from your mouth — not very pleasant. The tartness will go away as the fruit ripens.

Fuyu:
This persimmon is gaining popularity here as it is in Japan. Similar in color, but looking like a squashed tomato, this variety is smaller, sweeter, and is edible while still firm.