After a flurry of back-and-forth communication with the organizers of the Cumberland Ag Expo, my lifelong dream of competing in a watermelon seed spitting contest is finally coming into view.

Like I mentioned before, I chose the Cumberland Ag Expo – a local four-day agriculture fair held here in central Pennsylvania – as the host of the watermelon seed spitting contest that I’m coordinating as both an organizer and a competitor. The Expo (website here) will be held September 5-8.

In order to give attendees more of an opportunity to participate to show off their seed-spitting skills, the contest will be held over the first three days of the Expo. Interested spitters will visit the booth at any point during the day, spit three seeds, and their longest distance will be recorded. The longest distance in each competitor category – men, women, youth, and children – will be displayed on a scoreboard for all to see. Who ever has the longest distance in each category at the end of the third day is the winner!

Pretty simple, huh? For now, the winners each get a cool medal, but I’ll also be working on securing an official contest sponsor – perhaps a local restaurant or ice cream stand – who might be willing to throw in a few gift certificates for each winner.

Also on my to-do list is the creation of some seed spitting contest signs to be posted at the booth and some flyers to promote the contest throughout the Expo fairgrounds.

Oh, and I also need to find time between now and then to sharpen my seed-spitting skills. In a practice last weekend, I registered my best distance to date – just over 32 feet – but I’m still a lucky bounce away from passing my 40 foot goal.

Who likes watermelon? Who likes shrimp? Okay, maybe a few of you put your hand down after that second question, but my point is this: If you like watermelon and shrimp, you’re going to love this recipe.

This recipe requires you to peel and de-vein the shrimp. If you’re like me and you have no idea how to peel and de-vein shrimp, check out this video. It’s a great 90-second lesson, but you should skip the first 30 seconds if you don’t want to know what that “vein” really is.

SHRIMP AND WATERMELON SALAD

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INGREDIENTS

• Salt
• 1 pound shrimp, cooked, peeled and deveined
• 1 lemon, juiced
• 3 pounds seedless watermelon, rind removed, cut into chunks
• 1 honeydew, rind removed, cut into chunks
• 1/2 red onion, sliced thin
• 1 jalapeno, chopped

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Honey-Lime Vinaigrette:

• 2 tablespoons fresh lime juice
• 1 teaspoon honey
• 4 tablespoons olive oil
• Salt and freshly ground black pepper

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DIRECTIONS

Boil water in a medium saucepan. Add a dash of salt and lemon juice. When water boils, cook shrimp until they turn an opaque pink color. Remove shrimp from pan and shock in cold water to stop the cooking. In a large bowl, combine watermelon, honeydew, onion and jalapeno.

In a separate bowl, mix together: lime juice, honey, olive oil and dash of salt and pepper. Drizzle over melon salad and toss to combine.

Last month’s attempt to carve a watermelon mouth taught me something: I prefer to carve watermelon animals. Nothing against carvings that aren’t animals, but I seem to get more enjoyment out of creating a creature than I do out of creating a slightly creepy-looking mouth.

For this month’s creature carving, I chose the cute little watermelon pig featured on the National Watermelon Promotion Board website. Here’s a step-by-step guide detailing how I chopped, cut and sliced my way to the creation of this barnyard cutie.

MATERIALS NEEDED

• 1 round or oblong seedless watermelon
• 1 cantaloupe (optional)
• Carving knives of various sizes
• 1 pink pipe cleaner
• 1 pink foam craft sheet
• 3 buttons (one large pink and two blue)
• Melon baller and a bowl
• Toothpicks

As always, thoroughly wash your watermelon prior to getting started.

Chop off the top like you see in the photo above and set that part of the rind aside to create the pig’s feet. Use a melon baller to scoop out the red flesh (or just cube it up like I did). If you can manage to save three pieces of watermelon for every one piece you eat, you’re doing okay. Set these watermelon pieces (and optional cantaloupe pieces) aside to be placed back into the pig later. Scoop out any remaining watermelon flesh using a large spoon. Feel free to eat as much of this part as you want.

Cut some feet like the ones seen above, or use your imagination to create feet in whatever shape you think looks most piglike. Next, coil the pipe cleaner to create the tail, and cut ears from the pink foam craft sheet. You can also use a small circle of the rind for the snout, and if you prefer, top with a large pink button. Attach the ears, eyes and snout with straight pins or toothpicks. You might be able to stick the tail into the watermelon by itself (or use a toothpick to create a hole first).

Fill your porker with your watermelon and cantaloupe balls and pig out! As you’ll see from the picture, I didn’t have buttons, pipe cleaner for the tail or foam craft sheet for the ears, so I made do with construction paper. All in all, I think it turned out okay, don’t you think?

Of all the prizes I’ve featured on the blog over the past three years (has it really been that long?!), one of the few I seriously considered buying for myself was the pair of watermelon dipping bowls I gave away in April 2010. I’ve decided to give two of these bowls away (they come in pairs) as this week’s National Watermelon Month prize, and you may be interested to know that I’ve also decided to purchase a set for myself.

As you can see from the photo on the right, these bowls really go the extra mile when it comes to capturing all the delicious detail of a real watermelon. They’re small, too. Only three-and-a-half inches across, which is why they’re called “dipping bowls” and not ice cream bowls or cereal bowls. The good news is, I dip a lot of food into various sauces and dressings, so these little bowls will definitely come in handy.

I’ll choose one comment at random to receive these ceramic serving pieces. Good luck!

If you haven’t started on your 2012 Watermelon Carving Contest entry for your shot at the $500 grand prize, don’t worry – there’s still plenty of time before the August 4 deadline.

A few weeks ago, I offered a tip about the importance of patience and taking your time when carving watermelon. This week’s tip is about using the right tool for the right job (specifically, using the right knife for the right job).

Over the course of carving various watermelon animals, I’ve learned that one knife will not get the job done, especially on the more intricate creations. In many cases, even two knives aren’t enough. For most of my carvings, I’ve needed three knives: one long carving knife for the big cuts, one medium-sized steak knife for other tasks, and one small paring knife (or smaller if you’ve got one) for the detail work. Arm yourself with all three tools, and you’re well on your way to creating a winning carving in this year’s contest!

I gave away a watermelon piñata last June. By now, I’m sure it’s been smashed to bits by an eight-year-old with a wicked follow-through. That’s why I’ve decided to give another piñata away as our third weekly National Watermelon Month prize. I’ll choose one comment at random from all the comments left on the blog this week to receive this party-pleaser.

Like I said last time, please resist the temptation to fill this piñata with actual pieces of watermelon. Yes, it would be funny, but it’s not the best use of delicious watermelon. Instead, try filling it with yummy watermelon-flavored candy.

I’m a sucker for watermelon candy, so you can be sure that when this piñata breaks open, I’ll be the first person on the floor, stuffing my pockets with the tasty treats. All those kids better bring their A-game.

If you’re looking for an inspirational kick in the butt before you get started on your Watermelon Carving Contest entry (did I mention the $500 grand prize?), you’ll get it from carving expert Hugh McMahon. I interviewed him last year and have decided to repost that interview today.

Pretty much everyone has carved a pumpkin at some point, typically around Halloween and usually in the old “triangle eyes and toothy grin” jack-o-lantern style. Of course, you can also carve watermelon, but until there’s a holiday that turns watermelon carving into a tradition – in the same way the egg enthusiasts scored a win with Easter – most people will probably never carve a watermelon.

By “most people,” I’m definitely not referring to artist Hugh McMahon. Hugh is an artistic genius when it comes to carving pumpkins and watermelons. His creations (a sampling of which can be seen on the right) have been featured worldwide in restaurants, events, magazines, books and on TV.

Hugh’s specialty is celebrity portraits carved on pumpkins, including designs created for Ronald Reagan and Martha Stewart, but his elaborate floral watermelon centerpieces are equally stunning. (Check out the video of Hugh in action at the bottom of this entry.) I recently had an opportunity to interview Hugh about his handiwork, and here’s what he had to say.

Q: Thanks for taking some time to chat, Hugh. I know you’re pretty busy these days. What sorts of designs are on your radar in the near future? (NOTE: This interview was conducted a year ago.)

I just did a Mardi Gras party in New York where I carved watermelon portraits of actors Susan Sarandon and Luis Guzman. They were the king and queen of the ball. I do a good watermelon carving of a leprechaun for St. Patrick’s Day. Right now I am in talks to do some carving in Mexico. This summer I’ll be carving at the Dutchess County Fair in Rhinebeck, NY, and at the Bloomsburg Fair in Pennsylvania. I also have a children’s book coming out this fall with Dial Books. Michael Rosen wrote the story and I carved the visuals.

Q: How is carving a watermelon different from carving a pumpkin? Does each offer its own unique advantages?

Carving the watermelon is more messy and sticky, but what I like about the watermelon is that it’s more colorful.

Q: What’s the most unusual design you’ve ever been asked to carve?

I once carved a bullfight in many watermelons for a Marriott Marquis tapas station at a party. I also carved the life history of James Beard for the James Beard Foundation in 15 watermelons. You can find me carving a portrait of James Beard on the video below. You can also see watermelons on my webpage, gochelsea.com/pumpkins.

Q: What do you do with all the watermelon that you scoop out of each creation? I ask because I carved a watermelon once, and I pretty much ate everything as I was scooping it out. It’s not something I’m proud of (neither the carving nor the gluttony). I guess the real question is: Do you enjoy eating watermelons as much as you enjoy carving them?

I do eat some as I am cleaning it out, but most of it I squeeze into watermelon juice. I prefer it that way. I drank some fresh-squeezed watermelon yesterday.

Q: Have you ever considered branching out beyond pumpkins and watermelon and carving other fruits and vegetables? Could there be a cucumber or cantaloupe sculpture somewhere in your future?

I do carve other fruits and vegetables. I’ve carved apples for the cover of Time Out New York magazine, and I’ve carved cantaloupe, squash, peppers. I’ve also created bread sculptures. For the children’s book coming out this summer, I did some carvings with turnips, peppers and broccoli.

I’m not usually a mixed drink kind of guy, but in the absence of beer (or the presence of a tropical location), I’ll take a good margarita any day of the week. Extra salt on the rim, of course.

This recipe is great whether you’re looking for something to share with friends at a summer barbeque or you’re just relaxing on your porch with a good book. Maybe also while lying on an inflatable raft in a pool. Dang it, now I’m going to have to buy a pool before I make these things.

WATERMELON MARGARITAS

INGREDIENTS

• 2 teaspoons sugar
• 1 lime wedge
• 3 1/2 cups cubed, seeded watermelon
• 1/2 cup tequila
• 2 tablespoons sugar
• 3 tablespoons fresh lime juice
• 1 tablespoon Triple Sec (orange-flavored liqueur)
• Lime wedges or watermelon balls (optional

DIRECTIONS

1. Place 2 teaspoons sugar in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in sugar to coat. Set prepared glasses aside.

2. Combine watermelon and next four ingredients (through Triple Sec) in a blender; process until smooth. Fill each prepared glass with 1/2 cup crushed ice. Add 1/2 cup margarita mixture to each glass. Garnish with lime wedges or melon balls, if desired.

This week’s National Watermelon Month prize is inspired by a watermelon key chain charm I gave away here on the blog about two years ago. It was a shiny, sterling silver-accented keepsake, and I was fully prepared to give another one away this week, but alas, the website had sold their last one.

So I found another watermelon key chain charm that I think works just as well. According to the website, the watermelon is “handcrafted in Italy using vegetable-tanned Vachetta leather and innovative applications of ancient stitching techniques.” That’s right, a leather watermelon. Actually, it’s a vegetable-tanned Vachetta leather watermelon. I’m not sure what Vachetta leather is, but it sounds like a pretty fancy thing to attach your keys to.

The website also notes that “these leather key chains look great worn-in … they will grow even more beautiful with age and use!” In other words, just like an old baseball mitt. I’ll choose one comment at random from all the comments left on the blog this week to receive this keepsake (keys not included).

Today’s question is posted in the spirit of our ongoing Watermelon Carving Contest.

Check out the kick-off entry for details about how to win the $500 grand prize.

SHIM ASKS: I was wondering how I should store a carved watermelon. I am planning to make either the turtle, shark or sailboat carving seen on your website for a party on Sunday morning. Should it be stored in the refrigerator or at room temperature once carved? Should I wrap it, or can I leave it open? Most importantly, how many days before the event can I carve it? Thanks!

All good questions, Shim. Speaking from experience (and the experience of others), your carving should be created as close to the event as possible. If you can carve it on the day of the event, that would be best, but the day before should be fine, too. You definitely don’t want to carve it three or four days beforehand. I’ve seen some beautiful watermelon carvings (including several of my own) after three or four days, and they definitely didn’t look as pretty as they had.

After you create your carving, the refrigerator is the best place to store it. I asked our resident carving expert, Chef Joe, about storage and he said moisture is the key to keeping an edible carving looking fresh. Chef Joe keeps his carvings wrapped in damp paper towels while storing them in the fridge, and he suggested you do the same.

Hope this helps! Have fun with your carving, and don’t forget to send me a few pictures!