The ultimate guide to your first stress-free Thanksgiving | Lifestyles | Quality Sunflower Seeds Kernel

So here at The Salt we wondered, are watermelons destined to go the way of supermarket tomatoes, where flavor has been sacrificed for convenience?

“We’ve been doing this for so long and have tried many things, but in this area and because of how these seed potato growers have to farm, oats just always seem to work best,” Scott says.

Bison tartare with quail egg yolk, i’itoi onion, prickly pear, shishito peppers and mesquite lavosh at Confluence in Carefree, AZ. (Photo: Dominic Armato/The Republic)

“I just keep trying to grow a bigger one, and this year is my biggest yet. This was a bad year for em… with all the wet weather. It might put me higher up in the rankings this year in the weigh-off,” he said.

These rich-flavored nuts are technically the seed of a tropical evergreen tree called Anacardium occidentale, which is native to Brazil, though cashews were also exported to India in the 1550’s. The cashew seed is surrounded by a shell that contains anacardic acid, a skin irritant related to urushiol, which is found in poison ivy. However, no need to panic–it is only the shell that is toxic! Once roasted or heated, as all commercially sold cashews have been (even the ones labeled “raw”), this nut is perfectly safe to eat. Cashews, similar to sesame seeds, are an excellent source of copper, and just 1/4 a cup contains roughly 30% of the DRA of magnesium, phosphorus, and manganese.

Think twice before tossing the rind of a watermelon. The crunchy layer makes for a great pickling ingredient to pair alongside barbecue or other lunchtime eats. (Grace Dickinson/Philadelphia Inquirer)

They include store-only brands and big national brands such as Planter’s. They also include spreads, packaged kernels, salad toppings, snack bars and mixes of products containing sunflower seeds.

DEAR JOAN: We have a lot of crows hanging around our yard. They chase away other birds from the feeders and have even dive-bombed us when we go out to refill them.

After 8 minutes, add the sprouts and sage leaves to the leek. Fry, stirring, for 4 minutes. Meanwhile, drain the borlotti beans into a colander and rinse under cold water. Roughly chop half the pack of chestnuts into half’s or quarter’s.

Is unassuming fine dining a thing? If not, Brandon Gauthier may have created it. His new restaurant, Confluence, surprises in all sorts of good ways.

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During the lunch rush, when Moko acts as server, sommelier, and hostess—complete with her own hand-drawn seating chart—the menu generally features a choice of three appetizers (and always the za’atar-sprinkled labneh), two mains (maybe a pan-cooked Guinea fowl with crispy skin served with apples and cabbage, or flaky but moist line-caught hake topped with anchovy-based salsa verde). And, of course, there’s a choice of sweet seasonal treats, which might include anything from a rhubarb galette with buckwheat crust to a strawberry tarte with mascarpone and black pepper cream. I often recommend at least one cookie—if not to have with a cup of Moko’s weekly-steeped hibiscus tea, made from dehydrated flowers that she picked up in Puebla Mexico, then to indulge in later after, say, arriving back up those six flights of stairs.