This morning I harvested my first Minnesota Midget melon and ate half of it for breakfast. The University of Minnesota introduced this vintage melon in 1948. Bred specifically for our short growing season, it has fruits about 4 inches across and ripens in 70 days. Mine may have taken longer to get ripe because I had so many problems with rabbits this spring that many of my transplants (including the melon) were nibbled down to nubs in June. I’ve read elsewhere that you know it is time to harvest Minnesota Midgets by the heady, melon smell they give off when ripe. I caught a whiff of that lovely odor yesterday. For my melon breakfast, I halved the melon, filled it with vanilla yogurt and sprinkled some granola on top. Delicious.