Though I did not stay long enough on the farm last year to reap the gustatory benefits of our melon harvest, I sure did crawl. I crawled and planted seed after seed on a long stretch of land one very sunny day in June. Crawling was a physical novelty not easily achievable during most field time, so I stuck with it while I could. I had my jeans rolled up to beat part of the heat and later found myself with a great back of the ankle tan that lasted well into November. I remember the crawl vividly–drop, drop, dropping the seeds into the holes bored through the hot, black plastic (it kept the earth around the seeds in a tropical state). Jeans covered my knees so they didn’t burn, and I felt a little lizard-like while I was constantly switching my weight from hand to hand, never keeping contact too long. I heard melon harvesting was fun, was heavy, that when ripe they made a certain “thunk” sound when tapped with a knuckle. So for those of you who find yourselves with copious amounts of watermelon, with too many slices leftover from that party you had a few days ago? I’ve got an idea, and it’s not an ankle tan.
1/2 seedless watermelon
Cut the watermelon into 1-inch wide slices (like you would serve to guests); remove the rind and any green/white flesh. Cut the slices down into 1-inch cubes. Place in a dehydrator set at approximately 135 degrees for 24-36 hours (you could also try in a 200 degree oven and let me know how that goes, but there is so much water in fresh watermelon that using the oven most likely would not be worth the trouble). Store in a container lined with paper towels, if you’re trying to make them last or something. Try sprinkled with cayenne pepper, too. Serves 2-4.