Radishrain

The Navajo Red watermelon is a winter watermelon (meaning it might keep in storage for up to three or four months or so). It has a unique rind appearance. It has reddish seeds. They're not quite as red as Red-seeded Citron (but look similar in color to brown seeds like those of Santo Domingo Brown Seeded).

I grew it in 2017, and it was productive, but there wasn't much taste.

I decided to give it another chance in 2019. I figured it might taste better with warmer soil (with black plastic). I used seeds I saved from 2017. One plant was an obvious cross (I grew three plants in the same spot), but the others looked the same as before.

Anyway, I ate the largest one yesterday. It still looked the same inside and out, seeds and all. However, it tasted amazing! The flavor is kind of like that of Tom Watson (but not quite as finely and intensely sweet to my tongue). The flesh was dense with good texture. It seemed to be a strong diuretic. I'm definitely glad I gave it a second chance! Definitely a favorite for flavor. Of course, I grew about 70 kinds of watermelons in 2017; so, it might be a cross, even though it doesn't look like one (however, I could be wrong, but I think red seeds are recessive to other types). I would rank the flavor above that of Santo Domingo Brown Seeded (another favorite; ranking above it means it's very awesome). I set aside the seeds to zap and save later. It should be noted that my plant this year was in partial shade (so, it's even more impressive that it tasted awesome).

I also ate the obvious cross, which had white seeds, and wasn't fully ripe. It tasted like it was starting to ferment. I didn't save seeds.

This fascinating article gives us quite a bit of reason to question how healthy Wi-Fi emissions are for us: https://www.sciencedirect.com/science/article/pii/S0013935118300355

This article is insightful: https://www.psychologytoday.com/us/blog/mental-wealth/201409/why-cfls-arent-such-bright-idea

I disagree about the order of which lights are healthiest, though, based on personal experience. This is the order I would say instead:
* Halogen, LED, incandescent, fluorescent.

Halogen, in my opinion, is by far the healthiest per lumen. It's only a problem if there's very much of it (as in more than one 60 watt equivalent lamp being on at the same time).

Fire light usually isn't bright enough to be of any concern; I don't know what symptoms I would have if it were brighter (other than being hot). It's relaxing.

Sunlight can cause me some issues, but it usually feels good.

Fluorescent light is an issue no matter how bright it is (I don't know why), and no matter how long an isolated exposure (but brighter and longer exposure does cause more issues). Less frequent exposure does make it feel a lot better. Fluorescent light can also give me issues that only begin hours after exposure.

I harvested and boiled some horseradish greens, today. I was expecting them to taste like cabbage! But, no. They taste very unique! They're good. They still taste a bit like good sandwiches, interestingly, but cooking for a good while did take the spiciness out. They're a touch bitter, but not nearly as severe as boiled arugula. It tastes minty. They retain significantly more texture than boiled spinach. All in all, I like it.

I'm guessing you could wrap things to grill in horseradish leaves.

There were aphids, caterpillars (small green ones), and caterpillar eggs on some of the leaves.

This article says red peppers contain luteolin, which is supposed to be good for the brain, and where inflammation is implicated, for memory: https://psychcentral.com/news/2010/10/15/feeling-more-forgetful-as-you-age-eat-peppers/19625.html

Luteolin is also is carrots, celery, and olive oil, among other things, according to the article.

Note that peppers also are supposed to contain apigenin, which also has brain benefits.

See this article: https://psychcentral.com/news/2015/12/14/compound-in-parsley-celery-may-boost-neurons/96206.html

Here's basically the same post in the celery forum: http://www.growspice.com/Celery-Parsley-apigenin-and-neurodegenerative-diseases-tt730.html

See this article: https://psychcentral.com/news/2015/12/14/compound-in-parsley-celery-may-boost-neurons/96206.html

Note that celery is also supposed to contain luteolin.

Here's basically the same post in the parsley forum: http://www.growspice.com/Parsley-Celery-apigenin-and-neurodegenerative-diseases-tt731.html

I just wanted to permalink to this description of the Karma tomatoes that Marsha Eisenerg and Karen Olivier are working on: http://tomatoville.com/showpost.php?p=746921&postcount=1609

They sound like great early potato leaf tomatoes. Some are even bicolors (it's hard to find an early bicolor).

other_tomato

This is from Kirkman melon seeds, but it seems to have been crossed with Torpeda, by some of its qualities. I wonder why it's not striped, though. I guess Kirkman's rind must be dominant, except for Torpeda's netting seems dominant.

Anyway, it wasn't as sweet as its parents. It was firm (not soft and juicy like Kirkman). The texture was like Torpeda, but the flesh color was like Kirkman.

I had four Wintermelon watermelons and took the seeds out to zap and save on Monday or so. I ate three of them; the other one was going bad. The seeds are black and smaller than most hlack-seeded winter watermelon seeds. The taste was good, and the texture was excellent. I have a feeling that both the taste and smell of larger fruits would be better. I know the smell can be, anyway.

Here's a picture of the first one I ate: