Notes for August 2017: Blueberries and peaches are going still in northern and cooler areas, but are mostly finished in the Deep South. Blackberries, figs, and raspberries are in season now. Tomatoes are going strong, although the crop is way diminished in rainy areas like the southeast. Strawberries are finished, except in the far north, and if the farm planted Day Neutral varieties. Early apples, like Gala, are about to start!
Children's Consignment Sales occur in both the Spring and Fall See our companion website to find a local community or church kid's consignment sale!
Next year, don't miss an Easter Egg Hunt for your children: See our companion website to find a local Easter Egg hunt!
We also have home canning, preserving, drying and freezing directions. You can access recipes and other resources from the drop down menus at the top of the page or the site search. If you have any questions or suggestions, feel free to write me! It is easy to make your own ice cream, even gelato, or low fat or low sugar ice cream - see this page. Also note, there are many copycat website listing U-pick farms now. They have all copied their information form here and usually do not ever update. Since 2002, I've been updating the information every day but Christmas; so if you see anything wrong, please write me!-->
Crops are great this year, all over!
Watermelons are one of the easiest fruit to prepare and serve. There's no peeling, pitting, coring or cutting. Just slice, bite, and spit!
Select plump, full watermelons with a yellowish cast to the spot that rests on the ground and a dried stem. A hollow thud sound when gently rapped also helps!
Keep in mind that watermelons vary in density and moisture content, so these ranges are approximates.
A normal batch of 10 eight-ounce jars watermelon jelly requires 6 cups of watermelon flesh, minus seeds and rinds. But the rinds can be used to make pickled watermelon rinds, so there is no waste. Especially if your children have fun spitting the seeds at each other, too!
Watermelon nutritional values, raw
Nutritional value per 100 g (3.5 oz)
|Nutritional value per 100 g (3.5 oz)|
|Energy||127 kJ (30 kcal)|
|- Sugars||6.2 g|
|- Dietary fiber||0.4 g|
|Vitamin A equiv.||28 μg (4%)|
|- beta-carotene||303 μg (3%)|
|Thiamine (vit. B1)||0.033 mg (3%)|
|Riboflavin (vit. B2)||0.021 mg (2%)|
|Niacin (vit. B3)||0.178 mg (1%)|
|Pantothenic acid (B5)||0.221 mg (4%)|
|Vitamin B6||0.045 mg (3%)|
|Choline||4.1 mg (1%)|
|Vitamin C||8.1 mg (10%)|
|Calcium||7 mg (1%)|
|Iron||0.24 mg (2%)|
|Magnesium||10 mg (3%)|
|Manganese||0.038 mg (2%)|
|Phosphorus||11 mg (2%)|
|Potassium||112 mg (2%)|
|Sodium||1 mg (0%)|
|Zinc||0.1 mg (1%)|
|Link to USDA Database entry|