Food: Don’t spit out those watermelon seeds | Big Size Pumpkin Seeds

“Don’t know if anyone cares,” he wrote. “But I think I may have the largest pumpkin in Everett.”

For my birthday this year, I went to Rose’s Luxury. There are no reservations at Rose’s; you stand in line in one of DC’s most photogenic neighborhoods and patiently wait to be seated. The service is hospitable, and the atmosphere is cozy. All of the food comes out on small plates with some of the most imaginative combinations of technique and flavors. Rose’s cocktails are equally as delicious. It’s an all-around dope spot.

With only a few weeks remaining until the official start to fall, get out there and embrace summer, from rind to seed, before it’s too late.

Add the borlotti, chestnuts, cheese, three quarters of the pot of cream and 4 tablespoons of water to the mix. Season with a little salt and pepper (not too much salt, as the cheese is quite salty). Bubble for 1 minute. Stir in the mustard. If your pan is ovenproof leave the mix in it.

Twelve stories — one for each month — about the people, places and things that made for a memorable year.

{{if trimcom}}{{:trimcom}}{{else}}{{:comment.substr(0,500)}}{{/if}} {{if comment.length > 500}} … Read More {{/if}}

Lester Schumitsch, Joe’s son, continued to farm the location in the years after Joe had passed and started growing potatoes on the land, phasing out dairy farming.

This section was created by Content Works, Postmedia’s commercial content division, on behalf of an Innovative Medicines Canada company.

Using a small pairing knife, cut the white rind into 1-inch-by-1-inch squares. Put the squares of white rind into a mixing bowl, and add salt. Mix; set aside for 30 minutes.

Geddes also won major bragging rights, as he currently owns the biggest pumpkin ever grown in North America.

Many people think of the seedless watermelons popping up at grocery stores and markets everywhere in the last few years as a marvel of modern scientific technology. In fact, more than 60 percent of watermelon shoppers seek this smoother pink flesh, and the numbers are increasing every year, according to a recent survey done for the National Watermelon Promotion Board.

Valuable Antigo foundation seed oats are watered at Schumitsch Seed Inc. (Photo: Courtesy of Travis Dewitz)