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Because of the intensively hot weather in Hong Kong in the recent few weeks, the yellow skinned watermelons in the greenhouse have ripened unexpectedly early this summer. In fact, since all of them ripened all together so quickly, many of them couldn’t be enjoyed in time before turning bad. So at . . . → Read More: It’s Time for Yellow Watermelon Again! Last week, Teacher Wong, Gui, and I set up the greenhouse and planted over200 strawberry plants in containers.
In order to reuse the soil that was used for yellow-skin watermelons and cantaloupes in the greenhouse, Teacher Wong has adjusted the soil pH level, mixed in additional organic fertilizer, while leaving the soil heated under the sun in the greenhouse for several weeks.
These are the strawberry plants that we have planted in our greenhouse. I potted these strawberry plants around a month ago. Last week, I had finally tasted the yellow skin watermelons that were growing in the greenhouse like hanging lanterns for the first time.
The flesh and seeds of the watermelon looked just like a regular one, only that it tasted so sweet. Indeed, Teacher Wong told me that this is an award-winning watermelon developed by a breeder/producer in Taiwan. Continue reading Yellow Skin Watermelon
After weeks of anticipation, the 梨瓜 (lee gwar, literally means “pear melon”) in the greenhouse have finally ripened, and I’ve finally got the chance to find out what these mysterious melons actually are. So these are not chayote, as I have guessed. In fact, I have never seen this fruit before. It is like a fuji-apple-size honeydew melon. The fruit has a smooth greenish-white peel, pale green flesh, with seeds in the center. It actually tastes a bit like honeydew melon, only that it is not as sweet, yet much crunchier. Continue reading The Mysterious Melons
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