In summer, I went watermelon picking with the fruit farmers. The furrows in the watermelon fields were neatly manicured, so I didn't get muddy. The farmer taught me to look for the ripe watermelon's stripes, tap it to listen to the sound, and then dig it up directly. The freshly picked watermelons, still warm from the sun, were chilled in well water for half an hour. When cut open, they were sweet, juicy, and bursting with flavor—much sweeter than the chilled watermelons that had been sitting in the supermarket for days. I picked three with the kids, and the whole family ate them with our hands covered in sweet juice. It was much more fun than staying home in air conditioning; we had a great time and enjoyed the food.