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Pride of Wisconsin
946PW Pride of Wisconsin Muskmelon (90 days) Welcome to melon nirvana, that rare moment of absolute perfection: the smooth texture and juicy refreshing sweetness that satisfy through and through with just the right delicate balance and no musky aftertaste. Move over, Minnesota! Pride takes its place alongside Golden Gopher as the best. Extremely high-quality large oval salmon-fleshed 5–7 lb fruits have coarse netting and compact seed cavities. Edible all the way to the rind. Tends to crack at the blossom end during wet seasons. Not recommended for long-distance shipping. Known as Queen of Colorado when it was introduced in 1923 by the St. Louis Seed Co, good enough to have been claimed by more than one state. Widely offered in the '40s and '50s by the likes of Burpee and Eastern States Cooperative. All but disappeared from the trade after the onset of hybridization, maintained by just a handful of seed savers. “Thanks for bringing back Pride of Wisconsin—I have missed it all these years,” said Caroline Ives of Hinesburg, VT.
Item Discounted
A=1/16oz for $1.60  
B=1/4oz for $5.00  
C=1/2oz for $8.50  
D=1oz for $16.00  

Additional Information


Fascinated by heritage melons? Amy Goldman’s Melons for the Passionate Grower (ISBN 1-57965-213-1), a mouth-watering journey through her 100 favorite varieties, is an indispensable identification and cultural aid in trials work. Goldman says we routinely discard the most nourishing part of the melon: the seeds. Watermelon seeds have been an important part of African and Chinese diets. The watermelon rind, another oft-overlooked feature, makes good pickles.

Melon seed lives more than 10 years with proper storage. 18th- and 19th-century growers preferred to sow 4- to 10-year-old melon seed, believing that such seeds produced plants that spread less and fruits with a finer perfume.

Days to maturity are from date of transplanting.

Cantaloupe And Muskmelon

Cucumis melo 1/16 oz packet, about 60 seeds, sows 20 hills. 1oz=about 960 seeds. Cantaloupes are named for the papal gardens of Cantalupo, Italy, where some historians say the first cantaloupe was grown. They are smooth-skinned or lightly netted with few ridges. Some are warted. Muskmelons are usually heavily netted and deeply ribbed with larger seed cavities than cantaloupes. Both have orange flesh unless otherwise indicated. Jason Kafka observed that deeply netted muskmelons have better flavor than those without full netting. Melons produce highest sugars when daytime temperatures exceed 80° and night temperatures are 60–75°. 2012 met those conditions to a T, so it was a great melon year. Not 2013.

Minimum germination soil temperature 60°, optimal range 75–95°, optimal temperature 80°, emergence takes 8 days at 68°, only 4 days at 77°.

Vine-Ripening Melons In Maine

Melons are a tender crop with a high nitrogen requirement. They love heat, cannot stand frost, and may be damaged by night temperatures below 40°. Though they require some extra fussing, the results are sure worthwhile!

• Note days to maturity and select varieties that will ripen in your climate. Diplomat, Halona, Alvaro, Blacktail Mountain, Petite Yellow, Peace and Gold Flower are surest bets.

• Start indoors in early May (later if the spring is slow to warm) in plastic or peat pots, 2 or 3 seeds to a pot. Melons resent transplanting but will take if their roots are not disturbed.

• Prepare hills in advance with liberal amounts of well-rotted manure or compost. Don’t place melons next to vigorous crawling plants like cucumbers, gourds or winter squash.

• A cold start can permanently stunt growth, so wait for a warm spell after all danger of frost to transplant, usually between May 20th and June 20th. Water heavily and, if soil is dry, place a temporary hay mulch around plants until a soaking rain comes.

• Melons are much more sensitive than squashes so use low tunnels with floating row covers that do not abrade plants. If you have sandy soil, check daily and irrigate when needed.

• Use blue, black or clear plastic mulch between plants.

• Use a foliar feeding program to speed ripening.

• Remove row covers before buds open. Replace them when you don’t desire any more fruit to set.

• To reduce rot loss, rotate ripening melons occasionally. To reduce mouse damage, place ripening melons on bricks.

• Inspect your patch daily at ripening time. Check fruits for aroma and color and pull gently on those that appear to be ripe. Most muskmelons are ripe when the pressure causes them to slip from the vine. Galia types are ripe when they blush yellow well before full slip. For Petit Gris de Rennes, see above; for honeydews, p. 28. For watermelons, thumping should produce a low, hollow sound. Spread thumb and forefinger and press hard on fruit. If you feel any give, watermelon is ripe.

• Enjoy an incomparable taste treat!