Yes, Sandy, you might as well pull off or clip the little melons that are forming now, since they will not make it to maturity. Five or more melons, even small ones, from one plant is pretty darn good. At this time of year, I clip off all the small cantaloupes and watermelons I see, and begin to head back the vines as they spread out beyond their assigned space to the lawn. But I don't go quite so far as to pinch blossoms, as there are quite a few of them, many of them male. If they set melons, you might pinch them off, although whether it will make a difference to the larger melons on your vines I really can't say. If your little melons are beginning to show netting, you are about ten days from ripe melons. When they are fully netted and a nice straw color, test the stems to see if they pull off easily. You don't want to pick them prematurely, but you don't want them overripe on the vines either. Don Yellman, Great Falls, VA

Thank you, Mike, for that information. Yes, I also feel his diagnostic skills are lacking. He did replace the carbureter. Since he did that, now the mower won't start at all. He was trying to put the new one in and the plastic piece was not allowing the metal insert to stay in place right. I went in the house for a few minutes, and when I returned he told me he "found another carbureter to use instead since that piece seemed faulty". Now I'm wondering if he might have used it anyway, and maybe that's why the mower won't start now. The manual says the carbureter may be one reason a mower won't start. I have never heard of a "magneto grounding wire" before. Can you direct me to where that is located? Does anyone know if the fuel filter is supposed to fill up all the way with gas, or just be partially filled, when turning on the engine? See pic. Thank you again! Cathy

Here's how I see it. There were volunteers that you believe to be from some red hybrids although you don't know for sure. I can't see reversion of any red hybrids reverting to what the others were that you mentioned. However, if he were growing any other varieties, perhaps some OP ones, then some of those volunteers could be the result of a cross pollination or indeed even aspecific variety. I'm not sure it looks like a typical gold/red bicolor, at least the ones that I've grown, which is quite a few. So I think the first thing you should do is to save some seeds and sow them again next year to see if all seeds give rise to the same plants and fruits that you've shown us or if it was ther result of a natural cross then it's the saved F2 seeds that you save, then be sure to put put enough plants from those F2 seeds so you can see any genetic segregation which should occur if the fruits you show are actually hybrid. Long paragraph, there, so if you have any questions, please just ask. Finally, no one can ID it for you as has been mentioned above and the reasons given for that were also given above and just now by me. That is, you have no starting point b'c you don't know exactly which varieties were planted by the landlord, so if you could ask, that might also help. Carolyn

Hi Lars, pita bread is pretty easy to make (other than the bother of forming the individual breads and taking them in and out of the oven instead of putting in one or two big loaves. I usually use my bread machine on quick dough cycle to mix the dough. He says to put the yeast in the water to dissolve, but I just load my bread machine as usual putting in the liquids first then the flours and then the yeast and salt. I sort of use a recipe from Secrets of a Jewish Baker by George Greenstein. 2 cups warm water 2 packages active dry yeast (I use about 2 Tbsp instant dry yeast) 4 Tbsp vegetable oil 2 cups whole wheat flour (he says preferably stone ground, I use white whole wheat) 3 to 4 cups bread flour 2 tsp salt Pretty much standard bread making to form the dough - mix the ingredients together using 3 cups of bread flour. Knead and add more bread flour 1/4 cup at a time if the dough is sticky - you want a soft but not sticky dough. Knead until smooth and elastic. He says transfer the dough to an oiled bowl and turn to coat then cover with plastic wrap or a damp towel until doubled in volume (45 to 60 minutes). I just let mine rise in the bread machine and leave it for more like 20 minutes. While the dough is rising, I set up the oven with a baking stone and turn the oven on to 500 degrees F to get it well preheated. Punch down. Divide into 12 equal pieces and shape into balls. I'm often in a hurry doing this. Last time I was a bit more careful in shaping them with a good cloak and I think that may be why they puffed so well. He says cover and allow to rest 15 minutes. I don't wait that long. Perhaps 5-10 minutes after forming the last ball I start rolling the first one I formed. Roll each ball into a 6-inch circle. I find this is easiest to work on several at a time by rolling each one out until it starts getting stubborn springing back then letting it rest while working on the next one and the next - then going back to finish rolling the first one. Then I set them aside to work on forming the next 3 - when they are rolled out, put the first 3 in the oven. set the prior set of three aside and work on another 3 keeping an eye on the oven. Don't open the oven door until they have puffed (or you have given up hope of them puffing and they are starting to brown slightly) - he says 10 minutes, but I think it takes less time than that.. Then take them out and put the next ones in. I line a basket with a couple of big flour sack towels to keep the baked pita in - it keeps enough moisture but not too much moisture in so they are soft and nice. Once they are cool, I store in plastic bags if they aren't going to be used right away. I got some teff flour to try making injera but I haven't gotten around to it. The recipes I've seen for it call for natural fermentation of the batter - mixing the teff flour and water and leaving it to stand and stirring once a day for several days to ferment. I've had it at an Ethiopian restaurant and it is pretty different from regular bread - sour and a bit rubbery but in a good way. Darch, I've never heard of making pita bread in a skillet - I always make it in the oven on a bread stone. Annie - I'm wondering if I'll go back to 2/3 puffing next time or if there is something I've learned so my success will be repeatable. :^)