Home Farm Herbery

  (Munfordville, Kentucky)
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Everything you wanted to know about Miniature Mexican Watermelons

Mexican Watermelon Seed Info.

Gherkin cucumbers are available summer into fall.

The Watermelon gherkin, scientific name Melothria scabra, is a thin delicate climbing and trailing vine grown for its edible fruit. It is an heirloom variety rediscovered, thus in an effort to popularize the fruit, several seed companies have coined new names, including Cucamelon, Sandia de Raton, Mouse melon, Mexican Sour gherkin, Cuka-nut and, in France, Concombre à Confire (preserving cucumber).

The picture was sent to me by one of our valued customers 

Description/Taste:  Watermelon gherkins are thumbnail-sized, oblong-shaped and appropriately, have the appearance of a miniature watermelon. Their coloring is variegation of lime green and off white. The texture is crunchy, succulent and crisp with the flavor of cucumbers and tart citrus.

The Watermelon gherkin is perfectly suited to eat fresh, out of the hand. It makes incredible pickles and can be added to salsas for unique texture and flavor. You can also save the seeds from the ripest fruits and plant them again for future crops. Watermelon gherkins pair well with tomatoes, chilies, citrus, pickling spices, garlic, fennel, watermelon, honeydew melon, pork belly, roasted and grilled white fish, yogurt, young mellow cheeses, cilantro and mint.

The melon’s most common name in Spanish is “sandíta” (little watermelon). In Mexico and Central America, the Mexican gherkin fruit is often used in nonculinary ways, including in medicine.

There is quite a bit of argument as to where the Watermelon gherkin belongs by botanical classification, especially because it’s wild ancestors are native to Africa. Research, though, has found that it is native to Central and South America. The Watermelon gherkin has been a staple of Mexican and Central American diets since pre-Columbian times; hence it has collected several names in indigenous languages. The Watermelon gherkin is both drought and pest resistant, it is a vigorous grower, creating prolific yields and it reseeds itself freely. Fruits will simply fall off the vine when ripe.

Save some seeds each year and replant.  

 When you sow this package of seeds you are taking part in the preservation of healing plants worldwide. 

 Arlene Wright-Correll 

Home Farm Herbery


Cucumbers and Tarragon, a Nifty Combination©

Cucumbers and Tarragon, a Nifty Combination©

by Arlene Wright-Correll
Home Farm Herbery

We all know how to prepare cucumbers. When our organic garden starts producing lots of them we put them in salads, we prepare pickles, we make relish, we eat them raw, we have cucumber sandwiches and we start to give them away to anyone who will take a few off our hands.

However, have you ever made soup with them? No! Why not? You can eat it hot or cold and either way it has the most delicate of flavor.

I used to serve this at our restaurant on the river at Laurel Creek Lodge when we owned it. It was quite a hit, especially to the Appalachian hikers coming off the trail to stay in our hostels.

Cucumbers are mostly water and their nutritional value includes sodium, iron, Vitamins A and C, plus Calcium which was all things these hikers needed after spending 3 to 6 months on the Appalachian Trail eating mostly trail food.

Arlene's Elegant Cucumber and Tarragon Soup.

This soup serves 8, but you can halve it easily to serve 4 or you can serve half of it hot one meal and 24 hours later serve the other half chilled at another meal.

Using vegetable stock when I have it or water when I do not, I put 9 cups of either into a large sauce pan adding 2 peeled and chopped large cucumbers, 2 medium sized onion chopped, 2 cloves of peeled garlic and 8 to 10 sprigs of fresh tarragon. I bring this all to a boil and simmer for about 15 minutes and once the cucumbers are tender, I remove the pan from heat, allow cooling slightly and then carefully pouring this warm mixture into my blender or food processor. I now puree it all and then pour it back into my saucepan and bring back to a boil and then let stay warm over medium to low heat.

Taking a small bowl I mix 2 tablespoons of cornstarch with 1/3 cup of light cream until smooth. Now I add 1 cup of light cream to this mixture and gently pour into the soup, stirring constantly over medium heat until the soup thickens.

Now I add about 8 springs of chopped fresh tarragon, or 2 tsp. of Home Farm Herbery Organic dried tarragon,

2 tablespoons of lemon juice, some freshly grated nutmeg, a pinch of salt and some freshly ground pepper stir gently.

I serve this immediately if I am serving it hot and any I am serving chilled I transfer to a bowl and store covered in my refrigerator.

"Tread the Earth Lightly" and in the meantime… May your day be filled with…Peace, Light and Love

Arlene Wright-Correll

Home Farm Herbery

Where you can get the best organic dried tarragon all year round. http://www.localharvest.org/tarragon-french-organic-C25245

Author's note: This article was originally written for GreenThumbArticles.com


Another working Saturday at Home Farm



It was 40 degrees this morning but a clear sky at 6:30 am and I got the watering started.  Gloria came in to work at 8 am and we put in the new azalea beds and got the weed fabric down between the aisles so we could put hay on it.  Then she started the weeding in the Cottage Garden and is just about finished with it.  By noon it was 70 degrees.

Glynis saved some cantalope seed, but I do not know whether or not it was from heirloom cantalope or just a supermarket one so we have an experimental patch going.


Even though all the photos say 4/6/12 I did not realize today was 4/7/12.  In the event you want to watch the slide show click here now and remember you can click on any photo to stop it and then start it again. 




We got some plants into the ground today.

I planted Glynis’ string bean mix and I set out some Martino’s Roma tomato plants, Emerald Giant peppers plants, Marketmore 76 cucumbers plants, Napoleon Sweet Pepper plants and some Japanese Long Cucumber plants.  After I finished the inside work I was able to get back out at 4 pm and work for another couple of hours and planted a lot of flowers and some new herb beds that you can see on the slide show link.  http://www.kizoa.com/slideshow/d2481432k4613598o1/4212-arlenes-gardens-at-home-farm


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