Picking out watermelons rivaling yesteryear’s melons | Lifestyle | Raw Sunflower Seeds In Shell

“It’s a pumpkin baked bread pudding that is sliced and crisped on our flat top, finished with local Wigle whiskey maple syrup, sweet whipped cream and fresh berries. Just a subtle fall twist to a breakfast classic,” he says.

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Sunflower breeding continues in earnest today. New demands are placed on breeders by the environments in which farmers want to grow sunflowers and by consumers in the ways they want to use the harvest. Height, for example, is something every child wants their sunflower to achieve. But to the farmer, tall sunflowers must be avoided. Energy used to push up stems cannot be used to make seeds. And heavy rains and strong winds will knock over tall, top-heavy plants.

Super Ling, Carlton: Mapo tofu jaffle Anna Webster, contributor This is one of those dishes you get to share with a friend and then quickly realise one is not going to be enough – it never was. Rich, balanced, a decent hit of spice – the humble cheese toastie is forever ruined for me.

My favourite way to eat watermelon lately is in salad form. For those who have never tried this somewhat strange combination of watermelon, feta, mint, lime, olives and red onions before, I know you may be scared, but trust me, it all works together swimmingly. It’s savoury and refreshing, and very easy to toss together at the last minute for entertaining. So why is this salad so darn good? The sweetness of the melon is balanced by the salty, creamy feta cheese and briny olives. The red onion adds an obvious contrast, and it’s key to let the very thin slices mingle in the fresh lime juice for several minutes, as this will help cut some of its sharpness. And don’t hold back on the fresh mint — it really does tie all of the flavours together. If you’re like me and have a giant pot of mint just outside the door, you’re always looking for ways to use it. This is one! Don’t bother chopping the parsley though — those leaves can be left as is, or torn. Dress it with a nice, fruity extra virgin olive oil, and a good amount of fresh black pepper to finish. If I haven’t convinced you on the magic of these ingredients amalgamated together, and you’re not too keen on the onions and olives in this salad, it’s perfectly acceptable to omit them. You lose some of the complexity of flavours, but it’s still a gorgeous way to eat watermelon. This salad looks very pretty on a large platter, and tastes even better when a crowd of those you adore are gathered around. That’s what summer is about, right?

After clearing the snow from his land and installing heating cables to warm the soil, the plant – or the vine – grew about one foot per day, branching outward in different directions until it had reached 200 square feet.

Results of a study from 2012 support the more widely held conclusion that a diet rich in olive oil reduces the effects of photoaging on facial skin.

Do away with the fried exterior (who needs that grease, anyway?) and make it all about the spring roll filling in these hearty grain bowls. Unlike with regular rolls, you don’t need to worry about double-dipping on the sauce here, either—it’s mixed right into the rice, shrimp, and veggies, so you get plenty of sunbuttery goodness in each bite.

Boscawen resident Steven Geddes certainly qualifies as an expert on this last species, having grown the second-largest giant pumpkin in the world, a beast weighing in at a gargantuan 2,528 pounds. Only one behemoth, cultivated in Belgium back in 2012, beat his record – by a mere 96 pounds.

What, you expected Kim Kardashian not to be demanding? Style Caster reports that Kim’s travels require first-class hotel suites (for her), five first-class tickets, plus one coach. "Others in the party" stay in standard rooms.

“As far as water is concerned, it’s no more than what you would use if you had tomato or cucumber plants in that same area,” he said. “If you overwater these plants, the ground could become saturated, and then you would end up with root or vine rot. At that point, the plant would be unable to take in sufficient amounts of nutrients. We try to be very precise as growers, in order to get the biggest pumpkin.”

In a city that calls itself the World Pumpkin Capital, losing the Mullers’ pumpkins could be a devastating turn of events. Their iconic roadside plot draws wealthy visitors from San Francisco and Silicon Valley for more than a month each autumn.