Gourds

If starting indoors, plant seeds 3 to 4 weeks before the last spring frost. Soak seeds overnight, then sow in peat pots, 2 to 3 seeds per pot. Use a heat mat to maintain a soil temperature above 70°F and thin to the strongest plants once the seedlings have obtained their first set of true leaves. Transplant outdoors once soil temperatures have warmed to at least 70°F.

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If direct sowing, wait until outdoor soil temperatures are 70°F or warmer, then plant seeds 1 inch deep in hills, 5 seeds per hill with 5 feet between hills. Thin to the strongest plants once the seedlings have obtained their first set of true leaves. 

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For Lagenaria gourds, harvest mature fruits in the fall after several freezes.

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Dry harvested gourds for 3 to 6 months in a moisture-free, well ventilated location. Take care not to let the gourds touch one another during drying, and check frequently for rot and mold. Mold can be wiped clean, but any rotted or soft gourds should be discarded. Drying is complete when the gourds feel light and hollow, and when the seeds can be heard rattling inside the gourd when shaken.

Tomatoes

Start tomatoes indoors 6 to 8 weeks before the last spring frost, sowing the seeds 1/8 inch deep in a seed flat or cell tray. Use a heat mat to keep the soil temperature around 70 to 75°F and a humidity dome to ensure the soil stays moist between watering. Germination should occur within 6 to 8 days.

Transplant the seedlings into individual pots once they have grown their second set of leaves, and be sure to bury the stems up to the lower set of leaves to promote strong root growth.

When the outside soil temperature has reached a minimum of 70°F, plant the seedlings at least 2 feet apart in a location with full sun and very rich soil. Water frequently, and be sure to protect the plants if temperatures drop below 55°F.

Watermelons