Hi Christie, That is one strange looking melon. It looks like it got its wires crossed somewhere. Only time will tell if it is diseased, malformed, or a unique sport. Diseased fruits tend to have either a greasy area or rotten spot somewhere. I have a watermelon plant that was saved from a volunteer last year. The first fruit was 28 pounds and has a unique coloring....darker striping than usual. I haven't eaten it yet so I don't know how good it will taste

Hi Ann, 1. If the cukes are still firm, they might turn out ok. Ice water might help them keep what crispness is left, but it won't make them any younger. I get mine at Walmart and they're probably a few days old, so judge based on their current condition. If there aren't many of them, I suggest eating them like candy bars, salt shaker in one hand & kirby in the other. 2. Maybe Linda Lou made a typo and will comment. I believe 1/2 cup per gallon is a good ratio, so to me either of those recipes sounds like more salt than I'd use. 3. Tomatoes from end-of-season dying vines should not be used because at the end of the season a dying vine may produce way less acidity in the tomatoes, so you are at risk of botulism. The link below from the Iowa extension says determinate tomatoes are a good choice for canning because they produce all at once. I would think as long as the vine is still looking ok and not dried out, it doesn't count as dying, even though you know it won't be starting any more fruit. Melissa Here is a link that might be useful: canning determinate tomatoes

Mtn: Ever since you first mentioned making Spring Rolls and posted that recipe, I've been making them myself . . . but not with beef. I use either shrimp or pork. I tried tofu, too, but didn't much care for it like that. I was having a bit of a time because the first batch of "spring roll skins" stuck to my quartz counter, then to a thin cotton towel, then to waxed paper (LOL). I also had difficulty getting the rolls tight enough. But, they turned out delicious. The next day I was having my nails done and mentioned to the Vietnamese guy who always does my nails about my making them. He's a great guy and a good cook (better than his wife by far, so he does most of the cooking). He and the other nail technicians gathered around me, all giving me helpful hints . . . and all were horrified that the original recipe called for beef (LOL)! And so, I'm getting better and better. I was coached to not let the skins set in the warm water for the advised time, as they continue to soften once out. And to make them on a wood cutting board. I do use cooked quinoa in place of the rice, as we don't eat rice. They all shook their heads at the quinoa, too. I tried at first making the rolls without rice, quinoa or the like. Bad move! Now, though, with the quinoa, shrimp, shredded carrots and greens, etc. they almost look restaurant worthy. Thanks again for the recipe!

No, they cannot. As GG mentioned, it's more about the soil temp. And they like it WARM - not lukewarm and certainly not cool. Ambient temps haven't been consistently warm enough to thoroughly heat the soil yet, at least not here, and I doubt they've been in your location, either. If you're lucky, they'll sulk and recover fine, but more likely they're going to perform cr*ppily, if they don't rot out in cool, wet soil first. Buy fresh transplants, wait until the soil has thoroughly warmed, and chalk it up to a lesson learned.