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

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Take the three cups of reserved pink flesh, and puree in food processor or blender until completely liquefied. Strain 2 to 3 times to remove as much pulp as possible.

Jay says there is a lot of value to the oats that local potato farmers grow. “I know there is a lot of value in what these guys do. The key is going to be finding that perfect niche,” he says.

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To deep fry hulled seeds, allow 1/4 cup cooking oil for every cup of seeds. Fry at 250 degrees Fahrenheit until seeds are golden brown. Drain on absorbent paper and store, tightly covered.

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Gooey cheese, salty cured meat, and avocado are pressed between crispy waffles at a modern café in Paris. Get the recipe for Waffle Sandwiches with Cecina, Avocado, and Arugula »

“When we get them, they are barely out of the water 24 hours,” says Omar, placing the shells aside to reuse for plating. He’ll do little else to the round, fleshy pearls but cut them into chunks, toss them with olive oil and flaky salt, and gently splash them with water. Then he’ll top them with clarified butter and a bergamot-scented sabayon that he vigorously whisks by hand for 20 to 25 minutes. “You have to stop it at the right point,” he says while spooning the bubbly sauce onto the glossy shellfish. “Not cooked enough, and it will fall and separate; too cooked, and you get scrambled eggs.”

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As for the seeds, he’s giving those away and saving some, hopeful that Jack’s offspring can live up to his stature.

That means Geddes grew the second-largest pumpkin in the world — which is quite a feat, according to Lancaster.

Then, 10 years ago, the friend served up the idea on a silver platter, giving Geddes a two-gallon pot with a pumpkin seed already buried in the soil. Plant the pot, the friend told him.

“All of the nutrition and feed value is in the groat [hulled kernel], and generally the lighter the test weight, the higher the proportion of hull to groat. Neither commercial oat mills nor feed mills want light test weight oats—there is just no value to them,” Scott says.


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