Watermelons ( How To Grow, Care For, Pick, And Cut )

Having success growing watermelons in pots starts before you even plant your watermelon seeds watermelon seeds. Next thing select a container or you can use a cell-pack. If you use a cell-pack get one with a heat mat and use a good soilless mix to start your seeds in.

Now, select a container that will be large enough for your watermelon to thrive and grow strong. Watermelons grow fast and require plenty of fresh water, so the best thing to use is a a 5-gallon or even larger size container. Make sure what ever you use has enough drainage holes.

Begin to fill the watermelon container or cell-packs with potting soil or other soilless mix. What is a soilless mix, anyways? Is growing items that does not include the use of soil. Instead, plants are grown in a variety of organic and inorganic materials. The plus, for using these materials rather than garden soil allows gardeners to grow healthier plants without the threat of soil-borne diseases. Plants grown in soilless mixes are less likely to be bothered by pests.

Some of the most common soilless growing mediums include peat moss, perlite, vermiculite, and sand. Generally, these mediums are mixed together rather than used alone, as each usually provides its own function. Fertilizers are also commonly added to the mix, providing important nutrients.

Below Is A List Of Soil Less Growing Mediums:
1. Sphagnum Peat Moss has a coarse texture but is lightweight and sterile. The peat moss promotes adequate aeration and holds water well. But the moss is usually difficult to moisten on its own and is best used with other mediums. This growing medium is ideal for germinating seeds.
2. Perlite is a form of expanded of expanded volcanic rock and is usually white in color. Perlite provides good drainage, is lightweight, and holds air. Perlite should also be mixed with other mediums like peat moss since it does not retain water and will float to the top when plants are watered.
3. Vermiculite is often used with or instead of perlite. This particular form of mica is more compact and, unlike perlite, does well at helping to retain water. On the other hand, vermiculite does not provide as good aeration as does the perlite.
4. Coarse Sand is also used in soilless mixes. Sand improves drainage and aeration but doesn’t retain water.
In addition to the above mediums, these other materials, such as bark and coconut coir, can be used. Bark is often added to improve drainage and promote air circulation. Coconut coir is similar to peat moss and works much the same way, only with less mess.

When filling your container don’t use dirt from your garden. This will compact quickly in the container and will make growing watermelons in containers difficult.

Next, you now need to choose a variety of watermelon that will do well in pots. When planting watermelon in pots, you need to look for a compact variety that grows small fruit.

The List Includes:
1. Moon and Stars: Red Watermelon Heirloom Seeds
1A. Moon and Stars: Yellow Watermelon Heirloom Seeds
2. Sugar Baby: Red Watermelon Heirloom Seeds
3. Crimson Sweet: Red Watermelon Heirloom Seeds
3A. Crimson Sweet: Yellow Watermelon Heirloom Seeds
4. Early Moonbeam: Yellow Watermelon Heirloom Seeds
5. Jubilee: Red Watermelon Heirloom Seeds
6. Golden Midget: Red Watermelon Heirloom Seeds with a Golden Colored Rind
7. Jade Star: Red Watermelon Seed
8. Millennium: Red Watermelon Seeds
9. Orange Sweet: Orange Watermelon Seeds
10. Solitaire: Red Watermelon Seeds

Now that you have selected the watermelons that will grow in your container(s), place the seed into the soil. The seed should be plant 3 times deeper than it is long. You water the seed well. You can also transplant a seedling that has been started indoors into the soil. Whether you are planting seeds or a seedling, make sure that all chances of frost have passed outside.

Growing Conditions And Plant Information:

Growing watermelons requires lots of space, lots of sun, lots of water and lots of
nutrients. Watermelons require a lengthy growing season of up to 100 days. They are greedy, rambling vines, like all plants in the cucurbiteae family ( e.g. zucchini, squash, pumpkin, cucumbers …)

Watermelons are not particularly difficult to grow, but because they are so demanding. I don’t consider watermelons a good plant for beginner gardeners. ( You can get lucky if you live in optimum conditions ).

I also don’t consider them a good plant for anyone with restricted space, water, or average soils. But, if you have a large enough container you can grow watermelon.

You need to put a lot into a watermelon, and what you get out in terms of nutrition is not a lot. So from a permaculture point of view watermelons wouldn’t be the very first thing to worry about.

I get way too many questions about growing watermelons, they are very popular. I grow many different kinds of watermelons myself, so there we go. I hope you enjoy, this is for all of my many readers.

How To Grow Watermelons ( When And Where To Grow Them ):

If you live in the tropics the dry season, which is winter, is the best watermelon growing season. But, most of us don’t live in the tropics. So here is what we can do.

Watermelons do not cope very well with extreme heat or the humid, soggy conditions of our wet season/summer. Fungal diseases and bugs will wipe them out in no time at all.

If you live in a cooler climate, then summer is the time to grow watermelon.

You do need at the very least three months, up to 100 days, of reliably hot, sunny weather to grow and ripen a watermelon. During that time your average daily maximum temperature should be at least 20 – 25 degrees C. or 70 – 80 degrees F. Warmer is even better.

(There are different watermelon varieties, so if you are at the low end of that, look for a faster maturing variety.

Grow watermelon in full sun. You also need an abundant supply of good water (rain water if at all possible) and nutrients (good soil).

And you need space. As I said before, a rambling vine. They like to go wandering and smother everything around them.

A Guide To Early Watermelon Varieties:

Yes, watermelons need hot weather (heat) to develop their sugars. And yes, watermelons need sun-drenched days to produce the rampant vines, that manufacture carbohydrates that sweeten the fruits. But they don’t need endless days of such weather. Plenty of delicious watermelons can be grown in summer starved places from Montana to Maine and into Canada by using varieties that mature in 85 days or less, heating up the soil fast and starting seeds indoors. Even in areas with longer growing seasons, these early birds provide a sweet prelude to the later season favorites.

Numerous heirloom watermelons, some brought from Russia, and other varieties developed by cold-climate breeders, mature within the 85 day window and are available early. Smaller fruits and early flowering are traits that set apart watermelons that mature early in the growing season.

Watermelons are native to Africa, and the trick to getting the best – quality fruit in cooler climates is to duplicate the continent’s hot sun and sandy soil as best you can. Situate the watermelon garden in a south facing, full – sun area. Because seeds and transplants do nothing until the soil has warmed to at least 60 degrees, use clean or black plastic to heat up the ground. If you want to go a step further using plastic. You can use a clear plastic film over seeds or young plants to generate more heat. Late watermelons can be ripened under plastic.

You can use black landscape cloth instead black plastic. The cloth allows the soil to breathe and water to pass through, something plastic does not do. You can use the black plastic on the ground and spun polyester row covers over transplants to give them a fast start. The covers are excellent for controlling cucumber beetles and vine borers, which are the worse watermelon pests. Row covers must be removed when plants start to bloom so that pollinating insects can reach the flowers.

Light fluffy soils warm faster than do clay ones. Plus, watermelons love loose, well – drained dirt. You can amend the ground with compost or leaf mold, or a cover crop such as winter rye or hairy vetch the previous fall. Turn it over in the spring a month before you plant.

If you are in search of a perfume watermelon? It is the apple – sized ‘Queen Anne’s’ pocket watermelons are the aromatic giants of the watermelon world, redolent with a perfume described best as a mix of ripe cantaloupe, pineapple and a hint of jasmine. This heirloom also is known by the names ‘Plum Granny,’ ‘Dudaim,’ ‘Perfume,’ and ‘Pomegrante.’ It has been around for hundreds of years and was especially favored by the Victorians. Ladies of the era carried them in their pockets and purses as perfume. Although they are attractive in their velvety orange rinds striped in creamy and gold, these watermelons sadly are not gourmet fare. In fact, the creamy white flesh is barely edible, its tasteless and slimy. ‘Tigger‘ is very similar to ‘Queen Anne’s’ in appearance, but it’s three times bigger and even more aromatic. Plus, it’s tasty. Seed catalogs describes ‘Trigger‘ as vibrant yellow with fire-red zigzag stripes. Its white flesh is sweet with a citrus aftertaste. Each watermelon is about one pound, perfect for one or two servings. Plants are prolific, too and watermelons are ripe in about 80 days.

Here Is A List Of Early Maturing Watermelon Varieties:

1. Green Nutmeg: Has a spicy sweetness taste, has been around for more than 150 years. It’s ripe
in 180 days.
2. Golden Midget: A pink watermelon with a rind that turns golden yellow when fully mature at 75 days. Dr. Elwyn Mender of the University of New Hampshire created this open-pollinated, 6-inch melon in 1959.
3. Blacktail Mountain: Is an extra-early (70 days) melon, sets flavor standard for all watermelons, and the taste is juicy, crunchy and sweet. It’s everything you want from a watermelon.
4. Cream of Saskatchewan: A super-sweet white-fleshed heirloom melon, weighs four to ten pounds and ripens in about 80 days.
5. Jingrai #2: Relative maturity from flowering in 30 days. Round shape its average weight is around 9 pounds. Crispy and pink flesh. Good quality.
6. J7-X-10: Relative maturity days from flowering is 30 days. Has a round shape, average weight is 18 pounds. Is a good shipper and has a good shelf life. Crispy flesh.
7. Beauty Richness: Is a medium nature variety. Relative maturity days from flowering is 32 days. Has a round shape, average weight is 16 pounds. Is tolerant to low temperature.
8 Sweet Beauty: Relative maturity days from flowering is 28 days. Has a round shape, average weight 15.4 pounds. Is a good shipper and shelf life.
9. Sugar Baby: Here is an interesting nugget about Sugar Baby watermelon information is its very high “brix” measurement mean? Commercial watermelon growers value melons high in sugar and the name for the sweetness is called “brix” and can be scientifically measured. As its name implies, Sugar Baby watermelons have a brix measurement of 10.2 and rank as one of the sweetest watermelon cultivars. Sugar Baby melons are round “picnic” or “icebox” watermelons perfect for small families and as the name suggests, small enough to fit into the icebox. They weigh in at between 8 to 10 pounds and are 7-8 inches across. They have either a dark green with slight dark veins or medium green with dark veined rind. The flesh is as mentioned, sweet, red, firm, and crisp with mottled with very few small, tan-black seeds.
10. Crimson Sweet: Large, round melons averaging 25 lb. are light green with dark green stripes. Flesh is dark red, firm and fine-textured. You have 80 days to maturity.
11. Bijou: Has a round shape, weigh 3.5 to 4 pounds. Is a seedless watermelon and is disease resistance. Bijou melons are deep red in color. Days to maturity is 75 days. Has a very high yield and has a 13 to 15 brix level.
12. Captivation: Has a blocky shape. Weight is 14 to 17 pounds; 10 to 11 inches in diameter. This is a seedless melon and is disease resistance. Captivation melons have red flesh, deep-green rind, crimson sweet stripe appearance. You have 80 days to maturity, has a high yield, and brix rating of 12.
13. Kingman: Is round/oval in shape. Weighs 18 to 22 pounds, is seedless. Light green with medium-green stripes, bright-red flesh. Crisp and firm flesh, strong vines, great eating quality, 36-count bins. You have 80 days to maturity and has a high yield.
14. SV0258WA: Has a oblong shape. Weighs 15 to 17 pounds and is seedless. Dark mottle-striped rind, bright-red flesh and is mature in 80 days. 36 to 45 count for bins, strong vine, produces well on weaker soils. Has a very high brix level and has a high yield.
15. Citation: Round/oval in shape. Weighs 10 to 14 pounds/60 count, plus it’s seedless. Medium-green rind with dark-green stripes, deep-red flesh, 76 days to maturity. Reliable free-setting for early crops, excellent early yields, and has a 11 to 11.5 brix level.
16. Cut Above: Round/oval in shape. Weighs 15 to 17 pounds and it’s seedless. Intermediate resistance to Fusarium wilt, gummy stem blight. Bright-red flesh, medium-green rind with green stripes, 80 days to maturity. High yield in all field trials and commercial plantings. Excellent shipping capabilities, has a high brix level.
17. Harvest Moon: Oval in shape. Weighs 8 to 13 pounds and is seedless. Dark-green rind with small yellow markings (“stars”) and large yellow markings (“moons”), and has red flesh. Average of 2 to 3 fruit per plant,has 78 days to maturity.
18. Sweet Polly: This melon is oval/blocky in shape. Weighs 15 to 18 pounds and is seedless. Intermediate resistance to Anthracntose 1, Fusarium wilt 0-1. Has bright red flesh, maturity in 80 days. Very vigorous vine, great shipper with outstanding internal quality. Extremely high yield and has a high brix level.
19. Traveler: This melon is blocky in shape. Weighs 15 to 20 pounds, and is seedless. High resistance to anthracnose caused by Colletotrichum orbiculare race 1. Is deep-red in color, has 76 days to maturity. Has hollow heart tolerances, displays adataptability in adverse conditions, good uniformity. Has a high yield, its brix level is 11 to 12%.
20. Triple Treat: Is round in shape. Weighs 8 to 10 pounds, 12 to 13 inches in diameter, is a seedless melon. Red in color, 70 days to maturity. Ice box type and has a 14 brix level.

Before You Start Seeds:

Be seed savvy. Check out several different seed companies and compare seeds with what you may have in mind to plant. Keep an open mind, you may find something that really catches your eye. Also check out some local companies.

Make a list of what you’d like to grow. A good rule-of-thumb is to imagine your garden one-quarter the size that it really is. This allows for good spacing practices!

Prepare for some losses. Though it’s good not to plant too much for your garden space, it’s also good to assume that some of your seeds  won’t germinate, or that they will inexplicably die off later. Plane a few extra, just in case.

Team up with a neighbor and share seeds if you have leftovers!

Don’t start your seeds too early, especially tomatoes. Most annual flowers and vegetables should be sown indoors about 6 weeks before the last frost in your area. Check out a planting calendar to see when to start seeds (indoors and outdoors) in your area.

You may have to soak, scratch, or chill seeds before planting as directed on packet.

Use clean containers. Most seed companies offer seedling flats, peat pots, and other growing containers, but egg carton compartments make good containers, too. Be sure to poke holes in the sides near the bottom of the containers you use in order to allow excess water to drain.

Label your containers now! There’s nothing more frustrating than forgetting what you planted.

How To Start (To Be Transplanted Into Your Garden):

Fill clean containers with a potting mix made for seedlings. Use soil less peat moss and mix in equal parts vermiculite and perlite to hold enough water and allow oxygen to flow. Don’t use regular potting soil.

Pour soil less mix into a large bucket and moisten with warm water. Fill your containers to just below the rim.

Plant your seeds according to your seed packet. Most seeds can simply be gently pressed into the mixture; you can use the eraser end of a pencil to push in seeds. When planting seeds, plant the largest seeds in the package to get the best germination rate.

Cover containers with plastic. Prick holes with a toothpick for ventilation. Water as directed.

Water newly started seedlings carefully. A pitcher may let the water out too forcefully. A mist sprayer is gentle but can take a long time. Try using a meat-basting syringe, which will dispense the water effectively without causing too much soil disruption.

Find a place in the kitchen where there is natural bottom heat—on top of the refrigerator or near the oven. (Move the tray if the oven is on, as it may become too hot.)

Seeds sprout best at temperatures of 65 to 75°F (18 to 24°C).

When seedlings appear, remove the plastic and move containers into bright light.

When the seedlings get their second pair of leaves, prepare individual pots filled with a potting mix with plenty of compost. Move the seedlings carefully to the new pots and water well. Keep pots out of direct sun for a few days.

How To Harden Off Indoor Sown Seedlings (To Transplant Into Your Garden):

Moving is one of life’s most stressful events. Imagine how trying it would to move from a perfect climate where it’s always 70 degrees, calm and sunny, to a harsh and windy climate where it gets really cold at night and the sun is burning hot during the day. Put yourself in your seedlings shoes. If you had to move from San Diego to Montana, wouldn’t you want some time to adjust?

You’ve started your seeds. Kept them hydrated just right. Transplanted them. Maybe fed them a diluted dish of fertilizer or two. They are tall now. Your seedlings may look like they are ready to go it on their own in your garden, but be kind, prepare them for the extremes of your garden with a process called ‘hardening off.’

The author of ‘Grocery Gardening’, Jean Ann Van Krevelen, said you shouldn’t skip the step of hardening-off your seedlings. Young plants may not make it if planted directly into your garden with out a transition.

“When seedlings are grown inside in a controlled climate, they don’t have the opportunity to develop the strength and structure to live out in the elements. They need to get acclimated to their new home, “ said Van Krevelen.

To harden off your seedlings, gradually introduce them to the outdoors. It helps to store your seedlings in trays, at this point, to make transporting the plants easier.

“Take your seedlings to a protected location outside for one hour for the first day,” she said, “Do this each day for a week. Add one hour for each day of the process. By the end of the week, you’ll be at 7 hours and the plants will be ready to be transplanted,” While inside, seedling stems haven’t been exposed to winds. Plants, like us, need to start our workouts and gradually increase the intensity to become strong. So early on in the hardening off process, provide seedlings shelter.

“Don’t put them in direct sun. Don’t put them in a windy location. Keep in mind, they are just babies,“ said Van Krevelen. If you want to help your plants beef-up early, you can add a fan to the area where you are storing your seedlings. Use the fan to gently move the air. Too much direct breeze from a fan could dry out the seedlings and do the same damage wind would in the garden.

Gardeners have different approaches to the watering aspect of the hardening off process. Van Krevelen keeps her seedlings evenly moist from grow light to garden. “Provide consistent moisture. Seedlings are susceptible to any extreme until they are established,” she said. Horticulturalist Erica Shaffer agrees. “Don’t send your babies into the big, bad world of your garden thirsty and hungry,” she said.

Good gardeners aren’t perfect. And the process of hardening off doesn’t have to be executed perfectly or uniformly to be highly successful. If you forget to take your plants out one morning before work, just start back up the next day. If the spot you chose for them becomes too sunny as the day went on, all is not lost. Plants are a forgiving lot and will hang in with you as long as you give them a little attention.

There is a bit of hassle involved in schlepping the plants outdoors and back in again each day over a week. But after gently caring for your baby plants for weeks, the added effort is good insurance that your plants will leave your nest safely and do well in your garden. After all, don’t you want to shield every thing you love from unnecessary stress?

Moving Seedlings Outside (To Plant Into Your Garden):

Before transplanting seedlings to your garden, you’ll first need to do something called “hardening off” (see about for how to harden off your seedlings. This will prepare the seedlings for the harsh realities (i.e., climate) of the outside world!

After the hardening-off period, your seedlings are ready for transplanting. Here are a few tips:

Set transplants into loose, well-aerated soil. Such soil will capture and retain moisture, drain well, and allow easy penetration by seedling roots.

Soak the soil around new seedlings immediately after transplanting.

Spread mulch to reduce soil moisture loss and to control weeds.

To ensure the availability of phosphorus in the root zone of new transplants (phosphorus promotes strong root development), mix 2 tablespoons of a 15-30-15 starter fertilizer into a gallon of water (1 tablespoon for vining crops such as melons and cucumbers), and give each seedling a cup of the solution after transplanting.

Growing Watermelons From Seed (Started In Your Garden):

Watermelons are grown from seed. You may be tempted to use seed out of a melon you bought, but don’t waste your time. It is almost guaranteed to be a hybrid.

Hybrid varieties are very special crosses that don’t grow true to type. (You would end up growing what we call pig melons. A melon variety that’s only good for feeding to the pigs…)

Buy your seed, and if possible buy an open pollinated heirloom variety. Because then you CAN use your own seed next year. The open pollinated varieties are also hardier.

You will find a lot more interesting varieties amongst the heirlooms then you can find in the standard collection of you local gardening center.

Unless you have an extremely short growing season, do NOT start your watermelon seed in a pot or punnet. Do NOT buy watermelon seedlings from a nursery.

Amend soil with aged manure, seaweed, and/or compost before planting. Watermelon seed germinates easily and quickly, within a few days. Watermelon plants outgrow the seedling stage very quickly, and they don’t like transplanting. You don’t save much time and you end up with a weaker plant.

Save yourself this totally needless extra work and stick your seeds in the ground, about two cm or an inch deep. (If you have a long growing season, you may want to do several plantings, a few weeks apart.)

Watermelons need a lot of space, so make sure the watermelon patch isn’t near other crops or planted too closely together. Vines are often up to 20 feet in length. As with any vine crop, these tendrils will attach to anything that is nearby, so as an extra bit of caution, try to plant other viney crops such as legumes and grapes away from the watermelon patch. Even if watermelons are the only crops planted, try to give these crops a lot of open space. It is nearly impossible to keep watermelons inside. Even in a sophisticated hydroponic setup, you run risk of watermelons outgrowing their bounds.

Lots of organic matter such as compost or composted cow manure should be included within soils. Organic is best as watermelons will get a greater variety and quality of nutrients than synthetic fertilizers. Aim to balance nutrients if possible, but plant to biofertilize with nitrogen. Blue-green algae or soils that have previously been home to legumes are a great way to ensure that watermelons are getting the appropriate amount of nitrogen. A word about weeds: when watermelons start to display vines it is imperative to keep weeds at bay through shallow hoeing or via a mulch layer.

Watermelons prefer a soil pH between 6 and 6.8. Watermelons need deep, rich, friable soils. To grow watermelons it helps to raise the soil (make mounds or ridges). Raising the soil has several advantages:

  • Growing the vines in raised rows, known as hills, ensures good drainage and will hold the sun’s heat longer. Space the plants about 2 feet apart in a 5-foot-wide hill.
  • A mound or ridge is free draining (melons don’t like wet feet). If you have heavy clay soil, definitely raise the bed.
  • Mounds are also good if the soil is as poor as mine. I just make a mound of good soil with lots of compost in it to grow watermelons. Sometimes I plant them in what’s left over from a compost pile after I used most of the compost.

If you like growing things in neat rows, or if you want to plant a large area, grow watermelons on ridges, like the commercial growers do. If you’re growing in rows, space 6 feet by 6 feet apart.

Rows should be about 2 m (6 ft) apart and the plants spaced at 30 cm/a foot apart. (Sow twice as many as you want, and keep the stronger ones.)

Watermelons like loamy, well-drained soil. Handle them gently when you transplant. After you transplant, cover the plants with row covers to keep pests at bay. You’ll remove the row covers when you see both male and female flowers on the vine.

I prefer growing watermelons in clumps on a mound, in several different locations in the garden. (Mixing things up helps keeping pests and diseases at bay.) If you want several hills together, keep them about 2 m apart.

The mound should be about one metre square and a foot high. Then I plant about ten seeds in it, in three groups of three to four seeds each. The groups are spaced about a foot apart (30 cm).

After a few weeks I can see which watermelon plants grow the strongest, and I snip off the weaker ones, leaving only one seedling in each group. (Don’t pull them up, cut them off. Or you disturb the roots of the others.)

If you have a very small garden but absolutely have to have watermelons, you can try growing them on a trellis. Really. You need a very strong trellis, you need to train them up the trellis as they aren’t climbers, and you need to support the developing fruit so the trellis holds the weight, not the plant. It is a lot of work but it can be done…

Growing Watermelon Plants:

Mulching with black plastic will serve multiple purposes: it will warm the soil, hinder weed growth, and keep developing fruits clean.

Slugs and other seedling chomping critters like mulch and they like watermelons. Wait until the watermelons have outgrown the most vulnerable stage (where a slug can demolish them within minutes). Then mulch the area well.

Keep soil moist, but not waterlogged. Water at the vine’s base in the morning, and try to avoid wetting the leaves and avoid overhead watering. Reduce watering once fruit are growing. Dry weather produces the sweetest melon.

Watermelons have very shallow roots and they need lots of moisture. The soil should never dry out, and mulch helps with that. Watering is very important—from planting until fruit begins to form. While melon plants are growing, blooming, and setting fruit, they need 1 to 2 inches of water per week.

A word about weeds: when watermelons start to display vines it is imperative to keep weeds at bay through shallow hoeing or via a mulch layer. Mulch also keeps weeds down. Weeding could disturb the shallow roots, so it’s better to not let them grow to start with.

Lots of organic matter such as compost or composted cow manure should be included within soils. Organic is best as watermelons will get a greater variety and quality of nutrients than synthetic fertilizers. Aim to balance nutrients if possible, but plant to biofertilize with nitrogen. Blue-green algae or soils that have previously been home to legumes are a great way to ensure that watermelons are getting the appropriate amount of nitrogen.

Watermelons are VERY hungry plants. If your mulch is something like compost or aged animal manures, all the better. (Like all cucurbits, watermelons can handle fairly raw compost and manures.)

Otherwise, feed your watermelons regularly with something like pelleted chook manure or another organic fertiliser. (Ideally you should use a high nitrogen fertiliser in the early stages, but cut back on nitrogen and give them lots of potassium once they flower and fruit.)

If you choose to fertilize (and many do), make sure it delivers more nitrogen than phosphorus and potassium. However, after flowering begins, use a fertilizer with less nitrogen. We like to use liquid seaweed.

When the vines are about 6 and a half feet long, pinch out the tips. It encourages branching. Watermelons need a lot of space, so make sure the watermelon patch isn’t near other crops or planted too closely together. Vines are often up to 20 feet in length. As with any vine crop, these tendrils will attach to anything that is nearby, so as an extra bit of caution, try to plant other viney crops such as legumes and grapes away from the watermelon patch. Even if watermelons are the only crops planted, try to give these crops a lot of open space. It is nearly impossible to keep watermelons inside. Even in a sophisticated hydroponic setup, you run risk of watermelons outgrowing their bounds.

As your watermelon vines grow bigger they will start trying to take over more space. If they start to smother other things you can remind them about sticking to their area by gently moving the tips of the vines, so they grow into the right direction.

Pruning isn’t necessary, but vine productivity may be improved if you do not allow lateral (side) vines to grow and stick to the main vine. When the plant is young, just cut off the end buds as they form (before the side shoots become vines). You can also pinch off some blossoms to focus the energy on fewer melons (though it’s a challenge to kill off a potential fruit).

Watermelon Flowering And Fruiting:

Vines produce male and female flowers separately on the same plant. They often begin producing male flowers several weeks before the females appear. Do not be concerned if the male flowers fall off. The female flowers (which have a swollen bulb at the base) will stay on the vine and bear fruit.

The smaller male flowers appear first. The female flowers are much larger (see the photo) and you can’t miss them.

Blossoms require pollination to set fruit, so be kind to the bees! If you don’t see any it could have several reasons: too hot, too cold, not enough water, not enough nutrients… In any way, it means the watermelon plant isn’t happy.

If the plant does produce female flowers but the little fruit at the base of it shrivels up and dies, then the flowers are not getting pollinated. Watermelon flowers are insect pollinated. If you suspect the insects aren’t doing their job, you can do it yourself, just to be sure.

Hand pollination is best done early in the morning. Pull off a few male flowers and remove the flower petals. Then brush the pollen laden stamen against the stigma in the centre of the female flower, so the pollen sticks to it. Easy.

The first few female flowers on each branch will give you the best fruit.

To grow them as large as possible you can pinch out the tip of the branch after a couple of fruits have set (are starting to swell up). As fruit is ripening, prevent rotting by gently lifting it and putting cardboard or straw between the fruit and the soil.

But this isn’t an essential step. You can also just let them go…

Problems When Growing Watermelons Pests/Disease:

Watermelons are vulnerable to cucumber beetles and vine borers. These are easily controlled through insecticides such as Sevin or use of Bacillus thuringensis, if one prefers an organic approach. Once again, organic management is healthier for the crop and soil in the long-term. It is also possible to prevent infections through floating row covers, but should be removed before pollinating insects start to reach flowers.

The biggest watermelon pest are the leaf eating beetles (they damage the flowers, too) like spotted and striped cucumber beetles, pumpkin beetles with or without dots, whatever you want to call them.

Those orange things…

They all look similar and all do the same: chomp away on your watermelon plants

However, if they become a real problem it is mainly a sign that your watermelons are stressed.

List Of Pests And Diseases For Watermelons:

Anthracnose is a general term for a variety of diseases that affect plants in similar ways. Anthracnose is especially known for the damage that it can cause to trees. Anthracnose is caused by a fungus, and among vegetables, it attacks cucurbits.

Anthracnose can survive on infected plant debris and is very easily spread. Like rust, it thrives under moist and warm conditions and is often spread by watering.

Identification-How To Identify Anthracnose Disease:




Asian Coleslaw With Ramen Noodles Recipe

Have a glass of wine and enjoy this asian coleslaw.


The first time we had this Asian coleslaw was at a family gathering. My aunt fixed it and it was all gone in a matter of a few minutes. We enjoyed the coleslaw so much we had to have the recipe.

This recipe has a great deal of different flavors, and crunch. The ingredients come together and makes a sweet – tangy slaw. The cabbage is very crispy and bunches and bunches of crunch. The toasted almonds and Ramen noodles just adds to the flavor of the dish.

Since the first time my wife and i tried this recipe, we have enjoyed this Asian coleslaw more and more.  We have our whole family wanting and enjoying this dish more and more. The first few times we made this dish we do not make enough.

Now when we make it we make enough to have leftovers. Which is great for me, because i love leftovers. This is a healthy dish as well, it’s good to help with weigh loss also. If you like you can add beef, chicken, and even pork for a totally different twist. This recipe tastes good no matter how you prepare it.


Asian Coleslaw With Ramen Noodles Recipe

Have a glass of wine and enjoy this asian coleslaw.

Asian Coleslaw With Ramen Noodles Recipe

This recipe has a great deal of different flavors, and crunch. All of the ingredients come together and makes a sweet – tangy slaw. The cabbage is very crispy and crunch in this recipe.

  • Author: Charles@charlestidmore.com
  • Prep Time: 15 - 20 Minutes
  • Cook Time: 20 - 25 Minutes
  • Total Time: 35 - 40 Minutes
  • Yield: 10 - 12 1x
  • Category: Asian
  • Cuisine: Appetizer Side Dish, Lunch, Snack


Dry Ingredients:

1 bunch green onions, chopped

2 ( 10 oz. ) bags coleslaw mix or chopped cabbage

1/3 cup toasted sesame seeds sesame seeds

2 cups toasted sliced almonds

2 packages chicken flavored soup mix Ramen Noodles soup mix. Set aside chicken seasoning.

Dressing Ingredients:

1/2 cup oil

1/4 cup vinegar red wine vinegar or white

2 seasoning packs from Ramen Noodles packages

2 teaspoons salt salt

1 teaspoon black pepper

1/3 cup sugar sugar


  1. Toast almonds and sesame seeds on pans, in the oven at 350 degrees F. for about 10 – 15 minutes for almonds, then 10 minutes for sesame seeds ( gently turning over ever 5 minutes for evenness ) cook until they have a nice golden color.
  2. Crunch up the Ramen Noodles to separate them. Use a ziploc bag and meat mallet or a coffee mug.
  3. Empty the Ramen Noodles into a large bowl. Add coleslaw mix chopped onion, almonds, and sesame seeds. Toss gently to mix.
  4. Mix together dressing ingredients with a small whisk. Pour over coleslaw mixture and toss to coat. Refrigerate until ready to service.


  1. Half the total of the oil. Which would be 1/4 cup sesame oil: For a better flavor, let it sit for several hours or overnight.
  2. I use homegrown cabbage, tastes better to me.
  3. I use two pie plates for keeping the almonds and sesame seeds separate. They work great for not spilling them and making a mess.
  4. Keep a close eye on almonds and sesame seeds, so as not to burn them.

Keywords: asian ramen coleslaw, asian salad

I hope you enjoy this Asian Dish. Please let me know what you think. So please leave a comment.


Rosemary is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers. Is a fragrant shrubby Mediterranean mint plant. It is a member of the mint family. The leaves are used as a flavoring in foods such as stuffings and roast lamb, pork, chicken and turkey.

Poppy Seed-Chicken Pitas Recipe

This is an easy chicken pita recipe. If you like with this recipe you can have grilled chicken pita, which tastes pretty good. You could also have chicken pita sandwiches if you like. This is a very simple pita recipe.

I think you will enjoy this recipe. So let me know if you liked or disliked this chicken pita dish. If you have a favorite pita or chicken pita recipe let me know what it is.


3 skin-on, bone-in chicken breasts (about 2 pounds)

kosher salt

1 large orange

1/2 cup mayonnaise

1/3 cup sour cream or low-fat Greek yogurt

1 tablespoon dijon mustard

1 stalk celery, chopped

1/2 cup chopped pecans, almonds or walnuts, toasted

1/4 cup chopped fresh chives

1 1/2 tablespoons poppy seeds

freshly ground pepper

1/2 cup dried apricots, chopped (optional)

torn lettuce leaves, for serving

4 whole-wheat pitas, halved


  1. Cover the chicken with cold water in a saucepan and add 1 teaspoon salt. Remove strips of zest from half of the orange with a vegetable peeler; add the zest to the water. Cover and bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 18 minutes. Remove the chicken and let cool.
  2. Grate the remaining orange zest into a large bowl; juice the orange into the bowl. Stir the mayonnaise, sour cream, mustard, celery, nuts, chives, poppy seeds, 1/2 teaspoon salt, and pepper to taste. Add the apricots, if desired.
  3. Shred the chicken, discarding the bones and skin, and toss with the dressing. Stuff a few lettuce leaves and some of the chicken salad into each pita.

Servings: 4

Prep. Time: 20 Minutes

Cook Time: 20 Minutes

Total Time: 40 Minutes

Tangy Honey Glazed Ham Recipe

Tomorrow is Easter and I was thinking about cooking a ham in the oven. Today we are going to prepare a honey glazed ham. This is a simple honey glazed ham. We are going to have baked honey glazed ham.

Everyone enjoys a good cooked ham dinner on Easter, I know I do. Let me know what you think about this glazed ham recipe. If you have a favorite glazed ham recipe let me know what it is.


1 (10 pound) fully-cooked, bone-in ham

1-1/4 cups packed dark brown sugar

1/3 cup pineapple juice

1/3 cup honey

1/3 large-orange, juiced and zested

2 tablespoons Dijon mustard

1/4 teaspoon ground cloves


  1. Preheat oven to 325º F. Place ham in a roasting pan.
  2. In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
  3.  Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

Servings: 20

Prep. Time: 15 Minutes

Cook Time: 2 Hours, 45 minutes

Total Time: 3 Hours

Seared Scallops With Sherry-Caper Vinaigrette Recipe

seared scallops with sherry-casper vinaigrette

Today we will prepare this tasty seared scallops. If you look can find many seared scallops recipes. This is a simple seared scallops dish, that anyone can cook. I hope that you are happy with this recipe once you have prepared it.

So let me know what you think of this seared scallops recipe. If you have a favorite scallops recipe let me know what it is.


3 tbsp. EVOO

1 tbsp. rinsed capers

2 tsp. chopped fresh parsley

2 tsp. minced shallots

2 tsp. sherry vinegar

1/4 tsp. Dijon mustard

1/4 tsp. sugar

2 tbsp. vegetable oil

16 large sea scallops


  1. In bowl, stir in capers, parsley, shallots, sherry vinegar, Dijon mustard, and sugar; season. In nonstick skillet, heat vegetable oil over medium-high. Season scallops; cook until browned, about 2 minutes per side. Top with vinaigrette.

Servings: 4

Prep. Time: 5 to 10 Minutes

Cook Time: 4 Minutes

Total Time: 9 to 14 Minutes


Red Wine BBQ Chicken Recipe

bbq chicken, bbq chicken recipes

Today we are going to cook a plate of red wine bbq chicken. This is a good comfort food to start the week off with. This is one of many bbq chicken recipes. If you like you can have bbq chicken breast, and not the bbq chicken legs. I think you will enjoy either the legs or the breast in bbq. Do you like this dish? Let me know what you think.


2 tablespoons extra-virgin olive oil, plus more for brushing

2 shallots, minced

2 garlic cloves, minced

1 cup ketchup

1 cup Pinot Noir Wine

2 tablespoons packed light brown sugar

1 chipotle chile in adobo sauce, seeded and minced

1 tablespoon Dijon mustard

Kosher salt


12 mixed chicken drumsticks and thighs


  1. In a medium saucepan, heat the 2 tablespoons of olive oil. Add the shallots and garlic and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Whisk in the ketchup, wine, sugar, chipotle and mustard. Bring to a boil over moderately high heat, then simmer over moderately low heat, stirring frequently, until thickened, about 15 minutes. Let cool slightly, then puree in a blender until smooth. Season with salt and pepper.
  2. Preheat the oven to 425º. Line a large rimmed baking sheet with foil and put a baking rack on it. Season the chicken with salt and pepper and put on the rack. Roast for 15 minutes, until the skin is lightly browned. Brush the chicken with some of the sauce and roast for 40 minutes longer, turning and basting every 10 minutes, until nicely glazed and an instant-read thermometer inserted in the thickest piece registers 165º. Transfer to a platter and serve.

Servings: 4

Prep Time: 10 Minutes

Bake Time: 55 Minutes

Cook Time: 20 Minutes

Total Time: 1 Hour, 25 minutes

Cheesy Chicken Quesadillas Recipe

chicken quesadilla

Tasty grilled cheesy chicken quesadilla

Let’s try a Mexican chicken quesadilla recipe today. This chicken quesadilla recipe is very simple and easy to prepare. I love a cheese chicken quesadilla. You can make then spicy or not not spicy at-all, it’s up to you. Let me  know what you think of this recipe. If you have a favorite quesadilla recipe let me know.


3/4 cup finely shredded cooked chicken breast (3 oz.)

1/2 cup shredded Colby-Jack cheese (2 oz.)

1/2 green onion, thinly sliced

2 tbsp. chopped cilantro

1 tsp. chili powder

1 cup baby spinach leaves

4 (6-inch) tortillas

1/2 cup salsa


  1. Combine chicken, cheese, green onion, cilantro and chili powder in medium bowl; mix well. Spoon half of mixture onto each of 2 tortillas; top each with 1/2 cup spinach and remaining tortilla.
  2. Heat large nonstick skill over medium-high heat; coat with nonstick cooking spray. Add 1 quesadilla; cook 2 minutes per side or until lightly browned and cheese melts. Repeat with remaining quesadilla. Cut into wedges and serve with salsa.

Servings: 4

Prep Time: 10 Minutes

Cook Time: 8 Minutes

Total Time: 18 Minutes


Pasta Primavera Recipe

Pasta Primavera


This is a simple classic Italian pasta recipe. With this recipe you can add about anything you like too make this pasta primavera. I like this simple pasta primavera recipe. You can also add seafood to this dish for seafood pasta primavera.

Pasta primavera is a dish that consists of pasta and fresh vegetables. You can add beef, lamb, seafood, chicken, veal and pork to this dish. Make sure not to overcook the pasta; you need the chewy bite to stand up to the gently cooked vegetables.

Let me know what you think of this pasta dish. Also if you have a favorite pasta recipe let me know what it is.


3 carrots, peeled and cut into thin strips

2 medium zucchini or 1 large zucchini, cut into thin strips

2 yellow squash, cut into thin strips

1 onion, thinly sliced

1 yellow bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1 tablespoon dried Italian herbs or herbes de Provence

1 pound farfalle (bowtie pasta)

15 cherry tomatoes, halved

1/2 cup grated Parmesan


  1. Preheat the oven to 450 degrees F.
  2. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
  3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  4. Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Servings: 6

Prep Time: 20 Minutes

Cook Time: 25 to 28 Minutes

Total Time: 45 to 48 Minutes


Quail Schnitzel With Tart Apple Salad Recipe

Today we are going to prepare some fried quail.That sounds good does it? So i said lets think of some recipes for fried quail. So i came up with quail schnitzel. If you have a favorite wild game recipe let me know what it is.


8 quail, deboned if desired; if not, split in half

1 cup brown sugar

1 cup kosher salt

2 cans (or 24 oz.) lager beer

2 sprigs rosemary

4 juniper berries

1 tsp. chile flakes

2 tbsp. honey

1/4 cup apple cider vinegar

3/4 cup extra-virgin olive oil

1 cup all-purpose flour, plus an additional cup

3 cups cornflakes

1 cup breadcrumbs

2 tsp. mustard powder

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. sweet paprika

1/2 tsp. cayenne pepper

1 tsp. black pepper

2 cups buttermilk

1 Granny Smith apple

1 head lettuce, cleaned well

2 tbsp. maple syrup

kosher salt and freshly ground black pepper, to taste

oil, for frying



  1. Brine the quail: Combine the brown sugar, salt, lager, rosemary, juniper berries, and chile flakes in a pot with 1/2 gallon of water. Bring to a boil, then turn off the heat and let the brine cool completely. Submerge the quail with a small bowl on top to keep them under the brine. Marinate for up to 2 hours.
  2. Prepare the vinaigrette: Whisk together the honey and apple cider vinegar and then, while whisking, add the olive oil in a thin steady stream until incorporated. Season with salt and pepper.
  3. Make the dredging mixture by combining 1 cup flour with the cornflakes, breadcrumbs, and spices in a food processor. Pulse the mixture until it’s still a little crumbly.
  4. Set up a dredging station by arranging three containers close to the stovetop, one each for the additional flour, buttermilk, and dredging mixture.
  5. Bring about an inch of oil to roughly 325 degrees F. in a Dutch oven or deep skillet.
  6. Drain the quail and dry them thoroughly with paper towels. Take each quail and dip it into the flour, coating it thoroughly but shaking off any excess. Dip the birds into the buttermilk, then dredge them in the cornflake mixture, making sure each is completely coated.
  7. Lower the quail into the oil and cook them, turning with tongs as needed, until crispy and golden, about 4 minutes per side. When done, remove them to a paper towel and season with salt and pepper.
  8. Peel and shave the apple at the last minute, and combine with the lettuce in a bowl. Dress lightly with the vinaigrette. (You may not need to use all of the dressing.)
  9. Plate the meal: Place some apple salad on each plate and top with two quail. As a finishing touch, drizzle maple syrup evenly over the dish and serve.

Servings: 4

Prep Time: 5 Minutes

Cooking Time: 32 to 40 Minutes

Total Time: 37 to 45 Minutes


Creamy Marinated Pork Chop Recipe

Creamy Marinated Pork Chops with Vegetable Yellow Rice


Today, i though we would cook some pork chops. After the chops are cooked they are very tender pork chops. With this recipe you can use boneless pork chops or bone-in pork chops. This is a real easy recipe to prepare.

You need to give this pork chops recipe a try, you will enjoy this simply recipe anytime of the year. If you have a favorite pork chop recipe let me know what it is.


6 tablespoons water

1/4 teaspoon saffron threads

1 lemon, for zest

1 tablespoon low-fat Greek yogurt

1 tablespoon chunky garlic blend (paste)

4 (3/4-inch-thick) boneless pork loin chops (1-1/2 lb.)

1 large freezer bag

1/2 cup flour

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon kosher salt

1/2 teaspoon pepper

1/4 cup olive oil


  1. Place water in microwave-safe cup; microwave on high 1-2 minutes or until hot. Add saffron and let stand 1 minute. Zest/grate lemon peel (no white; 1 teaspoon). Place pork in bag.
  2. Combine in medium bowl: yogurt, garlic, zest, and saffron mixture; whisk until blended (reserve 1/2 cup for later use). Transfer remaining mixture to bag with pork; knead bag to coat pork. Let stand 30 minutes to marinate (or marinate overnight in refrigerator).
  3. Preheat large, nonstick saute pan on medium-high 2-3 minutes. Combine remaining ingredients (except oil) in shallow bowl. Place oil in pan. Remove pork chops, one at a time, from bag; dip pork into flour mixture (coating both sides) and press with fingertips to evenly coat. Place pork chops in pan; cook 3-5 minutes on each side until browned and pork is 145 degrees F. Drain pork chops on paper towels. Serve with reserved sauce on the side.

Vegetable Yellow Rice Recipe:


1 cup carrot sticks, chopped

1 tablespoon olive oil

1 (5 oz.) package yellow rice mix

1/2 cup dried sweetened cranberries

1-1/2 cup unsalted chicken cooking stock

1/4 cup fresh basil, finely, chopped


  1. Cut across carrots to make 1/2-inch cubes (dice). Preheat medium saucepan on medium 2-3 minutes. Place oil in pan, then add rice and carrots, cook and stir 1 minute. Stir in cranberries and stock.
  2. Bring rice to a boil. Reduce heat to low; cover and simmer 18-20 minutes or until liquid is absorbed and rice is tender.
  3. Chop basil. Fluff rice with a fork and stir in basil. Serve


branch of rosemary: Fresh rosemary on a white background

Rosmarinus Officinalis, also known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region.

It is a member of the mint family Lamiaceae, which includes many other herbs. The name “rosemary” derives from the Latin for “dew” and “sea” or “dew of the sea”. Rosemary has a fibrous root system. Historically used for strengthening the memory, is unforgettable.

Rosemary is used as a decorative plant in gardens where it may have pest control effects. The leaves are used to flavor various foods, such as stuffings and roast meats. You can use with cheese, duck, eggs, lamb, partridge, poultry, seafood, tomatoes, veal and vegetables. It has a strong,aromatic flavor. Fresh or dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves. When roasted with meats or vegetables, the leaves impart a mustard-like aroma with an additional fragrance of charred wood compatible with barbecued foods.

Here’s a quick tip, quickly rinse rosemary under cool running water and pat dry. Most recipes call for rosemary leaves, which can be easily removed from the stem. Alternatively, you can add the whole sprig to season soups, stews and meat dishes, then simply remove it before serving.

Italian Gnocchi Soup Recipe

Chicken and Gnocchi Soup


I was thinking with us still being in the winter season. Why not look at Italian Soups. So lets look at easy Italian soup recipes. Can also try popular Italian soups, so i though of this classic Italian soup Italian Gnocchi Soup.

This recipe is so easy it’s funny. This recipe is for all level of cooks. If you have another Italian soup recipe you like please let me know what it is. So let’s get started!


1 onion, chopped

2 carrots, chopped

2 tbsp. Italian seasoning

6 cups chicken stock

1 lb. gnocchi

5 oz. spinach

1/4 cup diced pancetta


  1. In saucepan, cook onion and carrots in oil over medium-high until tender, about 8 minutes.
  2. Stir in seasoning, then stock; simmer 15 minutes, stirring gnocchi and spinach into soup during last 2 minutes of cooking.
  3. In nonstick skillet, crisp pancetta over medium, stirring about 8 minutes. Top soup with pancetta.

Servings: 4

Prep. Time: 5 Minutes

Cook Time: 33 Minutes

Total Minutes: 38 Minutes


Hot Cider Cocktail Recipe

Hot Buttered Apple Cider Recipe - Hot apple cider sweetened with maple syrup and topped with butter and spices. A wonderful drink on a cold night or morning. You will have spiced butter left over for your next batch!

What better time to have a hot drink, or hot toddies.  With most of the U. S. in a cold snap.This hot cider cocktail will hit the spot every time. This is an easy hot cider cocktail recipe.

Do you have a favorite hot toddy? If so let us know what is it. We’ll be more than happy to post it for you.

Hot Cider Cocktail

Makes One Drink


2 ounces amaretto

6 ounces warm apple cider

1 dash bitters

whipped cream, as needed (recipe follows)

caramel sauce, as needed (recipe follows)


  1. Combine amaretto, warm cider, and bitters in an Irish coffee mug or regular coffee mug. Top with fresh whipped cream and caramel sauce.

Caramel Sauce

Makes About 2 Cups


1-1/2 cups heavy cream

3/4 cup sugar

1/2 cup light corn syrup

2 tablespoons unsalted butter


  1. Prepare an ice bath. Bring the cream to a boil in a saucepan over medium heat. Remove from the heat.
  2. Combine the sugar and corn syrup in a heavy saucepan over low heat and stir until the sugar dissolves. Slowly cook to a golden brown without stirring, 8 to 9 minutes. Remove from the heat and put the saucepan in the ice bath for 20 seconds to stop the cooking. Remove from the ice bath and stir in the butter.
  3. Carefully stir in the hot cream, mixing until fully blended. To store the caramel sauce, transfer it to a clean bowl or jar, cover tightly, and refrigerate for up to 2 weeks. Reheat the sauce over low heat or in the microwave before serving.

Whipped Cream

Makes About 2 Cups


1 cup heavy cream, chilled

1/4 cup confectioner’s suga,

1/2 teaspoons vanilla extract


  1. Chill a stainless-steel bowl and the beaters of a handheld mixer, the whisk attachment of a stand mixer, or a balloon whisk.
  2. Pour the cream into the chilled bowl and whisk on medium speed until thickened, about 3 minutes. Increase the speed to high and gradually add the confectioner’s sugar while whipping. Add the vanilla extract and continue to whip until the cream has the desired peak according to its intended use. Soft peaks are good for dolloping cream, while firmer peaks are better if the cream is to be piped, used for topping, or folded into another mixture.

Note: If your cream starts to turn slightly yellow while you are whipping, it is close to being over whipped and turning into butter. Fold in a small amount of unwhipped cream, if you have it, to rescue the texture.

Servings: 1

Total Time: 20 Minutes





Booyah Stew Recipe

It’s Thanksgiving weekend and it’s time to start thinking about cold weather and having some comfort foods ready to eat. How about a Wisconsin Classic Booyah Stew?

Booyah (also spelled booya, bouija, boulyaw, or bouyoy) is a thick stew of probable Belgian origin made with meat and vegetables  throughout the Upper Midwestern U.S.   Booyah can require up to two days and multiple cooks to prepare; it is cooked in specially designed “booyah kettles” and usually meant to serve hundreds or even thousands of people. Booyah is often prepared with several different meats.

Have you ever eaten a bowl full of Booyah Stew? Better yet, have you ever been to a Booyah? That’s right. This fun-to-say word is both a stew and an event, mostly making their appearances in northern and northeastern Wisconsin, parts of Minnesota, and Michigan’s Upper Peninsula. of

I have friends who I’ve heard talking about the Booyah and how much fun it is! A few years ago some of these same friends ivited us to theirs. When invited the only answer was a loud YES! Do you have a Booyah story? If so please let us hear about it.


4 beef bones

1-1/2 lb. beef stew meat, cut into 1 inch cubes

4 medium onions, chopped

5 ribs of celery, chopped

1 whole chicken, cut into pieces

2 bay leaves

1/2 tbsp. salt

1/2 tbsp. cracked black pepper

5 large carrots, trimmed and chopped

4 large tomatoes, chopped

2 cups of corn kernels

1 cup of peas

10 red potatoes, skin on and chopped

1 large lemon, juiced

1/2 tbsp. worchestershire sauce

1 tbsp. soy sauce


chopped flat leaf parsley

oyster crackers


  1. Always begin by having all of your ingredients ready. Begin by getting your stock pot ready. To a large soup pot, heated on medium to high heat, add in the beef bones, and begin to brown them a bit, only for a few minutes. To this add in about half of the chopped onions. Stir for a minute or two, and then add in your bay leaves. Now is time to add in the water. Add about 12 cups of water. Add a pinch of salt and pepper, and bring to a boil.
  2. Once your mixture has boiled, add in the stew meat, and the chicken pieces, and simmer for about two hours. Make sure you have enough water to cover all of the meat. If it is not covered, simply add a bit more. As the meat is cooking, skim off any of the junk that floats to the top and discard.
  3. After two hours, remove all of the meat with a large slotted spoon, or spider skimmer and place in a large bowl. Skim off any remaining junk floating at the top, but keep the beef bones in the broth.
  4. Now, it is time to begin adding the vegetables, one type at a time.
  5. Begin by adding the potatoes and carrots, cooking about 15 minutes. Next, the onions and celery, cooking another 15 minutes, then add in the corn. After about 5 minutes, toss in the green beans. Add in the chopped tomatoes, give a good mix, and season with a bit more salt and pepper. Continue to simmer the stew for about 10 minutes.
  6. During this time, remove the skin from the cooked chicken, and begin shredding the chicken, as well as the beef stew meat. Once all of the meat has the fat removed, and it back into the soup pot.
  7. Give a good stir, bring back to temperature, and continue cooking on low heat for about 30 minutes.
  8. Just before you are ready to serve, add in the juice of the lemon, the soy sauce, and the worchestershire sauce. Give a good stir. Removet he beef bones and discard.
  9. Ladle a good amount into your favorite soup bowls, sprinkle a bit of chopped parsley, and serve the booyah with a nice handful of oyster crackers on the side as well as a lemon wedge.

Servings: 10 to 12

Prep. Time: About 10 Minutes

Cooking Time: 7 Hours, 35 minutes

Total Time: About 7 Hours, 45 minutes





Deep-Dish Apple Pie Recipe

Deep-Dish Apple Pie Recipe

I was thinking today we could go with a taste of fall. How about an old fashion deep dish apple pie. Sounds good right? You can not go wrong having your kitchen smelling off good ol deep dish apple pie. What about you? Does that not sound good! Just tell your wife, mom, loved one how about baking me deep dish dutch apple pie!

Having a great tasting apple pie is all in having the right king of apples. But choosing the right apples is a serious business. Likewise, you’ll want to do what you can to prevent the apples from shrinking in the pie shell as they cook, which simultaneously makes the bottom crust soggy and creates an unsightly gap between the filling and top crust.

So let’s look at the apples.

Some are tart, and some are sweet. Unless you’re nuts about about one particular variety. I’d advise you to pick a mix for your pie. The complexity of the flavors will make the pie that much more interesting.

Now, how to prevent that gap? Simple. Gently pre-cook the apples, which drainsthem of liquid and shrinks their bulk. They’ll shrink no more once they’re added to the pie, which means there’ll be no gap between the filling and the top crust.

Do you have a favorite apple pie recipe? If so, please let us know your recipe.

Deep-Dish Apple Pie


4 pounds firm apples (a mix of sweet and tart), peeled, cored and cut into 1/4-inch-thick wedges

1 pound applesauce apples, peeled, cored and cut into 1/4-inch-thick wedges

1/2 cup plus 1 teaspoon granulated sugar, divided

1/4cup packed dark brown sugar

1/4 teaspoon table salt

1 to 2 tablespoons lemon juice

1 teaspoon lemon zest

double batch of pie dough, refrigerated

1 tablespoon heavy cream


  1. In a large dutch oven over medium-high heat, toss apples, 1/2 cup of granulated sugar, brown sugar, salt, 1 tablespoon lemon juice and lemon zest. Bring to a boil, reduce to a simmer until the firm apples are just tender when poked with a knife, about 15 minutes. Transfer the apples to a large colander set over a bowl and let them drain for 15 minutes, shaking the colander every so often.
  2. After the apples have drained, add the juices from the bowl to the dutch oven and simmer until reduced to about 1/2 cup.
  3. In the bowl, combine the reduced juices with the apples. Taste for seasoning and add additional lemon juice if necessary. Cool to room temperature.
  4. Meanwhile, remove 1 disc of dough from the refrigerator and roll it out between 2 large sheets of plastic wrap into a 12-inch circle, about 1/8 inch thick. If the dough becomes soft and/or stick, return it to the refrigerator and chill until firm. Remove the plastic wrap from one side of the dough and flip it onto a 9-inch pie plate. Remove the second layer of wrap. Ease the dough down into the plate and press it into the bottom and sides gently without stretching it. Leave the dough that overhangs in place; chill until firm, about 30 minutes.
  5. Roll the second disc of dough between 2 large sheets of plastic wrap into a 12-inch circle about 1/8 inch thick. Chill, leaving the dough between the plastic sheets, until firm, about30 minutes.
  6. While the dough chills, adjust the oven rack to the lowest position, place an empty rimmed baking sheet on the rack, and heat the oven to 425 degrees.
  7. Remove the pie plate lined with the dough from the refrigerator and spoon the apple mixture into it. Remove the plastic from one side of the remaining dough onto the apples. Remove the second piece of plastic. Trim the excess dough hanging off the edge. Pinch the top and bottom dough rounds firmly together and press them with the tines of a fork.
  8. Cut four 2-inch slits in the top of the dough. Chill the filled pie for 10 minutes. Brush the surface with the heavy cream, then sprinkle evenly with remaining 1 teaspoon of granulated sugar. Bake the pie on the heated baking sheet until the crust is dark golden brown, 40 to 45 minutes. Transfer the pie to a wire rack and let cool until ready to serve.

Servings: 8

Prep. Time: 2 Hours, 15 minutes

Bake Time: 45 Minutes

Pie Dough


2-2/3 cups (11-1/2 ounces) all-purpose flour

1/2 teaspoons table salt

18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, cold, cut into 1/2-inch cubes

4 to 6 tablespoons ice water


  1. In a large bowl, stir together the flour and the salt, then add the butter. Working quickly with your fingertips or a pastry blender, mix the dough until most of mixture resembles a coarse meal, with the rest in small (roughly pea-sized) lumps. Drizzle 4 tablespoons of ice water evenly over the mixture and gently stir with a fork until incorporated. Gently squeeze a small handful; it should hold together without crumbling apart. If it doesn’t add more ice water, 1/2 tablespoon at a time, stirring 2 or 3 times after each addition until it comes together. (If you overwork the mixture or add too much water, the pastry will be tough.)
  2. Turn the dough out onto a clean work surface and divide into several portions. With the heel of your hand, smear each portion once in a forward motion on the work surface to help distribute the fat. Gather the smeared dough together and form it, rotating it on the work surface, into 2 discs. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Total Time:20 Minutes, plus chilling time

Makes 2 crusts

Total Time For Pie And Crust: 3 Hours, 20 minutes, plus chilling time


Reengineered Bourbon and Coke Recipe


Bourbon and coke is as southern as grits, maybe more, it’s who you ask. When i was younger i drank a lot of bourbon and coke. Bourbon and coke is very popular with young drinkers because the strength and acquired taste of the whiskey is drowned in the ten ounces of cola. This cocktail gives you the alcoholic kick without a lot of the whiskey flavor. A lot of adults and sophisticated drinkers enjoy it too, however, because it slows down your consumption of alcohol and rehydrates you as well.

For many people, fall means one thing: football. This also means it’s time to start planning for the best part of football season, which is of course tailgating. So to kick off the season for your tailgating party, here’s a spin on your bourbon and coke.

This cocktail is incredibly easy to make in advance and bring to the tailgate. This cocktail is perfect for Saturdays or Sundays in the fall. Bourbon and coke is a cocktail made with bourbon and coke. The drink is usually served with ice in an old-fashioned glass or a Colins glass. What is your favorite cocktail? Just let me know and i will write about it later.


For the Syrup:

1/4 cup Cola-Cola

1/4 cup sugar

For the Cocktail:

2 oz. Jack or your favorite bourbon

1/4 oz. Coca-Cola syrup

2 dashes Angostura bitters

lemon twist, to garnish


  1. To make the syrup, bring the Coke to a simmer in a very small saucepan.
  2. Add sugar and stir until dissolved. Allow to cool, then refrigerate until ready to use.
  3. To make the cocktail, combine bourbon, syrup, and bitters in a cocktail shaker with ice.
  4. Shake vigorously, then strain into a cocktail glass. Garnish with lemon twist and serve.


Mango Mint Tea Mojito Recipe

Mango Mint Tea Mojito

Summer is slowly winding down, and fall is right around the corner. I though we could look at having a nice cocktail for dinner. We are having a simple mojito recipe for our mixed drink. Mango mint tea mojito, is a refreshing combination of two delightful flavors in this fruity mango tea with just the right amount of mint. We also tried flexoffers with our drinks.


2 ounces Patron Citronge Mango

3 ounces fresh lemonade

3 ounces unsweetened iced tea

6-8 mint leaves


  1. Tear mint leaves and add to a tall glass over ice. Pour remaining ingredients, stir and serve with lemon wheel and mint.

Servings: 1





Smoked Pork Shoulder Recipe

I hope everyone is having a great start to the summer? I thought we could to some slow smoking today. I think just about everyone loves a good cooked pork shoulder. I love smoking pork shoulder it’s an all-day event. But it’s well worth it you can not beat the taste.

Their are many good smoked pork shoulder recipes out there. But the one i’m using today i like a lot. Hopefully your like it as well. You need to plan smoking this only if you have a full day. After you have tried this recipe let me know what you think.

If you have a favorite pork shoulder recipe let me know what it is. I hope everyone has their cooking shorts on, ,lets get cooking!


11 – 12 pound, pork shoulder

bottle, hog rub

bottle, yard bird seasoning

cotton string or stuffing net




  1. Remove bone from whole pork shoulder.
  2. Thoroughly rub both inside and outside with the hog rub and the yard bird seasoning.
  3. Tie shoulder back together with a cotton string or place in stuffing net.
  4. Cook for 5 hours unwrapped at 225 degrees F., then wrap tight with foil and cook additional 6 to 7 hours at 200 degrees to 225 degrees F.
  5. Pour off meat drippings and cut off net. Slice and serve.

Servings: 6 Plus

Prep Time: 5 Minutes

Cooking Time: 11 to 12 Hours

Total Time: 11 Hours, 5 minutes to 12 hours, 5 minutes

Recommended Wood: Pecan, Apple, Hickory




Texas T-Bones Recipe

It’s either hot or it’s going to get hot where you live. So today we are going to do some grilling. I though we could grill t bone steak. Their are many good t bone steak recipes, today its Texas t bone steak. I think just about everyone can enjoy a thick juicy t bone steak.

You can not go wrong with a nice cold drink, family, friends and whoever you want. People talking, swimming and having time eating and grilling good food, on a hot summer night. Let me know how you like this steak recipe. If you have a favorite steak recipe let me know what it is.


2 t-bone steaks, 2 inches thick

1/4 cup softened butter

1 tbsp. Dijon mustard

1/2 tsp. Worcestershire sauce

a good steak seasoning


  1. Warm steaks to room temperature. Thoroughly preheat grill.
  2. Cut away extra fat from steak. Sprinkle both sides with steak seasoning.
  3.  Cook, turning only once when rd juices pool on top. Remove from. Salt and pepper to taste.

Servings: 2

Cook Time: 15 to 30 Minutes

Recommended Wood: Pecan, Mesquite, Hickory