It begins with seeds.
In good soil with lots of sun and water. Ready to share, the melon appears on a long leafy vine.
Filled with juice, pink fruit, black seeds and a crispy rind perfect to pickle.
A sharp knife and a steady hand turns a whole into two halves.
More careful slicing makes many servings.
Sweet juicy drips off of chins, seeds and fruit mix.
Nearly finished. The rind goes on the compost heap.
Save the seed until the Spring and start again.