 |
| The Bradford Family Farm attracts many interested travelers in August. |
To buy a watermelon, would you drive more than 200 miles? Would you make a two-day roundtrip from Illinois to South Carolina to buy the “heirloom” watermelon that once was believed to be extinct after the 1920s?
Bradford Watermelon
I did, and another customer drove across several states for the Bradford watermelon that is being introduced again to chefs, gardeners and food enthusiasts around the world. It is considered to be the tastiest watermelon and has exceptional characteristics such as rich sweetness, delicious flesh, thin rinds, and large fruits (up to 40 pounds).
 |
| A Bradford watermelon in the field before being picked. |
The Story
The story of the Bradford watermelon is as interesting as the melon itself is revered for its sweetness and flavor. On a blog, Nat Bradford describes how he discovered a book from the 1850s that lists his family’s watermelons as the absolute best of all market melons of the day. That discovery motivated him to learn more about their history and led him to find Prof. David Shields, an expert in Southern foodways. |
| Nat Bradford prepares a sample of his pickled watermelon rind with pimento cheese. |
Because the Bradford watermelon was so prized, growers often stood guard with guns at night deter potential thieves. Some growers even used electrocuting wires and poisoned selected watermelons in their fields that were marked by signs to “pick at your own risk.” (However, this plan backfired when a farmer confused a safe melon for a deadly one and poisoned the family.) According to Shields, more people were killed in watermelon patches than in any other part of the American agricultural landscape except for cattle rustlers and horse thieves.
In the 1840s, Nathaniel Napoleon Bradford (1809-1882), the sixth great-grandfather of Nat, began experimenting with watermelon seeds and crossed two varieties to create what became known as the Bradford watermelon. Although it was celebrated during the 1850s to 1910s, it fell out of favor as other varieties became more popular. Its thin skin wasn’t suitable for long-distance shipping and its unusual elongated shape (like an overgrown cucumber) made it difficult to stack.
 |
| Customers line up to receive watermelons that had been ordered online weeks earlier. |
At the sacrifice of flavor, watermelons were bred to have tougher, thicker skins to reduce flesh damage and to improve their abilities to be stacked ten deep and loaded on trains without bruising and splitting. In fact, at this time 93 percent of commercially available seed varieties disappeared, and the last commercial planting of the Bradford melon was in 1922.
 |
| Products from the Bradford Family Farm are ready for sale. |
Although commercial production had ended, generations of the Bradford family kept growing the original watermelon for personal use. Then it was “discovered” when food historians, principally Prof. David Shields, were connected with the Bradford family. Shields had been researching the history of watermelons. From agricultural journals and seed catalogs of the 19th century, he was able to determine the characteristics of the Bradford melon: “oblong, dark green rind watermelon with red flesh and white seeds weighing 30 lbs. fully grown. Depending on the soil it is grown in, the rind develops longitudinal reticulations (stripes).”
 |
| If you're taking home more than one, extra trunk space is needed. |
Bradford Family Farm
Nat Bradford, an eighth-generation watermelon grower and seed saver of the famed watermelon, has been growing it since he was five and was taught by his grandfather how to save seeds. On his farm, not more than 10 miles from the original breeding site, he grows one of the oldest surviving North American watermelons. Over the decades, the Bradford family was saving up to 4 percent of each year’s crop as seed melons to create plantings in the next season.
 |
| More melons are delivered to the sales tent. |
Six weeks after I had placed an order, I arrived at the farm, appropriately marked with a hand-painted wood sign. A few people were standing in line to pick up their orders at the sales tent. Only a few watermelons were there. I must have looked worried because Bradford told me that he’d have a few more soon. Within minutes a pickup truck came down a dirt road to the tent, and the crew began offloading more melons.
 |
| Nat Bradford washes every watermelon before handing it to a customer. |
Don’t think that I got a dirty melon! Nat washes every one before he places it in a customer’s arms. (Both arms are needed to carry something so huge to a car.) I had ordered two, and they needed a large trunk space for the ride home. The person behind me had ordered eight, which at $20 a melon is a sizeable order. One melon that I took home looks like an overgrown cucumber. Both the watermelon and cucumber are from the “Old World” (primarily Africa and Asia) and belong to the same family (Cucurbitaceae) as do squashes, pumpkins, and gourds, but they are only distantly related.
 |
| Is it a watermelon or a cucumber? Whatever it is, it's huge. |
Bradford is certainly developing a following for his watermelons. He sold 500 online for pickup during two weekends of August (they grow late in the season). He also has a growing market for his family’s pickled rinds, watermelon molasses, and watermelon brandy. The Bradford family is continuing a multi-generational tradition of distilling the melon’s sugary juice into brandy as well as boiling it to make molasses. The melon’s sweet flesh makes it cherished for more than simply eating at a family dinner.
 |
| Weeding is not a priority because walking in the patch would compact the soil. |
Yes, my family is saving the seeds from the watermelons that we carried home. One day they may become a legacy gift.
