What to Do with a Really, Really, Really Big Squash | Big Size Pumpkin Seeds

I’m not sold on the Key lime custard ($11), essentially Key lime pie served as a deconstructed jumble of powders, sauces and crumbles. It feels like a lingering hangover from 2006 that we can’t quite shake, but your mileage may vary.

Today, Schumitsch Seed is welcoming the next generation. Jay Schumitsch, Scott and Penny’s only son, has taken a large interest in the business since he was a child.

“This guy Vincent from Chablis in Burgundy, who supplies some of our vegetables, comes to Paris only on Wednesdays,” explains Omar. “I do my shopping from his truck outside the restaurant and then he moves on. Sometimes I’ll ask, ‘Do you have the same turnips you had last week? Because they were beautiful.’ And he’ll be like, ‘Sorry, Giovanni [Passerini, chef at the eponymous Italian restaurant on nearby rue Traversiere] took everything.’ It happens a lot.”

Pour the cider into a large, non-reactive pan, add the cinnamon, star anise and cloves and set over a moderate heat. Just as the liquid is hot, but before it actually comes to the boil, add sloe gin to taste then remove from the heat and serve.

The Mullers were strapped for cash. Health care for Eda’s mother was nearing $10,000 a month. Hollister said he planned to pay the Mullers nearly $1 million a year in rental fees and spend around $3 million rehabbing the greenhouses, which they would still own. Hollister said he could sell between 100,000 and 150,000 plants a month, grown in 65,000 square feet of greenhouse space. Each plant would fetch between $5 and $10, perhaps more.

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Brandon Gauthier may or may not appreciate the term. But it’s the best way I can think to encapsulate the quality and character of Confluence, his mature and exciting first solo venture.

Venison au poivre ($39) — juicy medallions in a bold jus paired with roasted delicata squash, broccolini, onions and blackberries — is a straight puncher that wins on points.

Capitano, Carlton: Chittara, clam sauce; or conchiglie, vodka sauce Hilary McNevin, contributor It’s a tie between the chittara (similar to spaghetti) with clam sauce and the conchiglie (shell pasta) with vodka sauce at Capitano. The salty-sweet molluscs in the clam dish work so well with the taut pasta. It’s right up my alley. And if my teenagers leave any venue asking when they can return for a particular dish – in this case, the conchiglie – I’m all in.

Kerry and John Young of Jericho pose with their prize-winning (and record-breaking) 11-foot long gourd at Saratoga Springs on Sept. 28, 2018. (Photo: JOEL BANNER BAIRD/FREE PRESS)

Divide the white rind squares between mason jars or plastic half-quart containers. Pour hot brine over the rinds. Place lids on the containers/jars and refrigerate for 2-3 hours. Store in the refrigerator and use within one week.

Local governments, particularly in remote rural areas, are deciding whether cannabis should be treated like any other crop or banned, out of concern that it could lead to crime and other unwanted social change. Calaveras County, for instance, allowed the cultivation of cannabis, collecting millions of dollars of taxes, only to backtrack. Now growers are suing.