Market Farming

["Bill Shoemaker" <wshoemak AT inil.com>]

Vilmorin seed is a french company that offers them. Johnny's carries Savor, 
the one I prefer.

Bill Shoemaker, Sr Research Specialist, Food Crops
University of Illinois - St Charles Horticulture Research Center
www.nres.uiuc.edu/faculty/directory/shoemaker_wh.html

----- Original Message ----- 
From: "Tradingpost" <tradingpost AT lobo.net>
To: <market-farming AT lists.ibiblio.org>
Sent: Tuesday, August 08, 2006 1:29 PM
Subject: Re: [Market-farming] Charentais melons


> Can you refer us to a good source of the authentic charantais melon?  Your
> picking advice sounds right.
>
> paul tradingpost AT lobo.net
>
> Beware of all enterprises that require new clothes.
> --Henry David Thoreau
>
> *********** REPLY SEPARATOR  ***********
>
> On 8/8/2006 at 1:17 PM Bill Shoemaker wrote:
>
> > Adriana
> >
> > I first tried growing them when Vilmorin seed first came to the US. They
> > provided seed of several varieties, including 'Savor', an older one. Their
>
> > seedsmen taught me how to pick them, which is different that other
> > orange-fleshed melons. I think they are the tastiest of all melons.
> > Growing
> > them shouldn't be any more difficult than muskmelons (cantaloupe if you
> > prefer). The tricky part comes when they mature. Look at the little branch
>
> > coming from the stem of the fruit. It will have a small leaf at the end of
>
> > it. Before the fruit turns color on the outside, the leaf will fade and
> > begin to die back. That is when the fruit is ready. It will not "slip"
> > from
> > the stem at that stage. Just cut the stem. If you wait for the fruit to
> > change color on the outside or to slip, it will be overripe.
> >
> > Be aware that there are "charantais" varieties that are not full-blooded
> > charantais. They've been crossed with muskmelon and won't have that great
> > flavor. Also, if your plants are infected with bacterial wilt or viruses
> > they won't have good flavor either.
> >
> > Bill Shoemaker, Sr Research Specialist, Food Crops
> > University of Illinois - St Charles Horticulture Research Center
> > www.nres.uiuc.edu/faculty/directory/shoemaker_wh.html
> >
> > ----- Original Message ----- 
> > From: "Adriana" <adriana AT chefsgreens.com>
> > To: <market-farming AT lists.ibiblio.org>
> > Sent: Tuesday, August 08, 2006 12:11 PM
> > Subject: [Market-farming] Charentais melons
> >
> >
> > > If you've studied the catalogs I'm sure you've heard about the famous
> > > French
> > > Charentais melons.
> > >
> > > I grew some a couple of years ago and was not impressed by the taste -
> > the
> > > aroma was fabulous but the taste was bland and watery.  I wondered what
> > > the
> > > fuss was all about.
> > >
> > > Well, let me tell you what the fuss is all about - I just got back from
> 2
> > > weeks in Provence and got to taste the real thing, fresh form the local
> > > farmer's markets. OH, MY GOD!!!!  It was like eating concentrated
> > perfume!
> > > So, what's the trick, has anybody grown them successfully in the US?  I
> > > suspect Alabama may be too warm for them, but I'm more than willing to
> > > experiment to see if I can come close to Nirvana.
> > >
> > > For those of you who are interested, seeds are available from Cooks at
> > http://www.cooksgarden.com/prodinfo.asp?number=665&variation=&aitem=2&mitem
> =4Adriana
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