7 tips for a healthy Halloween – RED | Black Watermelon Seeds

Paonia When Monica Wiitanen and her husband, Wayne, bought their 10.5-acre Paonia farm in 1997, there was one thing missing: the ability to “turn excess produce into other things and sell them, as farmers have always traditionally done,” she says. When Wiitanen, who’s 72, learned about other states passing cottage food laws, she was inspired to take up the cause in Colorado. She proceeded to drop off her own sourdough loaves—along with calls for change—to then state legislator Gail Schwartz, who eventually helped champion the Centennial State’s own Cottage Foods Act (CFA) legislation, which passed in 2012. As a CFA pioneer, it’s only fitting that Wiitanen now runs a thriving home baking operation. She and her staff make more than 100 loaves of bread, as well as cinnamon rolls, buns, and pita rounds, in her outdoor wood-fired oven every week, often using San Luis Valley wheat Wiitanen mills herself. While the supplemental cash flow is nice, Wiitanen is even happier that Colorado’s CFA—“one of the best in the country,” due to higher earning limits and a relatively long list of eligible products—has allowed others in Delta County, in particular, to make their farms more financially viable. “With our short irrigation season,” she says, “it’s helpful for farmers to be able to do this year-round.”How To Buy: Visit the Bakery at Small Potatoes Farm on Fridays from 3 to 6 p.m., Saturdays from 10 a.m. to 5 p.m., and Sundays from 10 a.m. to 3 p.m.; loaves start at $6. 40575 O Road, Paonia, 970-527-4051

“This is the biggest pumpkin ever grown in this country, and the second-largest in the world,” he said. “The folks who oversee the Deerfield Fair, and specifically the Giant Pumpkin Weigh-Off, have done an incredible job of setting up prizes for growers. The first prize was $5,000, and there was an additional $1,000 for the biggest grown in New Hampshire. On top of that, they threw on another $2,500 for the biggest grown in New England. So, I guess I really made out on this.”

What’s striking here is that the idea of breeding cotton for edible cottonseed wasn’t some gee whiz inspiration of the biotech era; this is a project going back 70 years. It’s always worth noting that while our current technologies are producing novel solutions, the problems have been with us for a long time. We’ve been producing cotton with cottonseed packed with fat and protein that we just couldn’t fully utilize going back 7,000 years ago to the Kachi Plain of Balochistan, Pakistan, in the sixth millennium BC.

And so I hold on, for a while, and when it comes, it’s heaven in a raw, misshapen ceramic bowl (by local potter Judith Lasry, who is known for that deliberately unfinished style). The homemade yogurt is not too sour and not too sweet, and it’s topped with handfuls of Moko’s so-called freestyle granola that “changes based on ingredient availability and mood,” she says. The crunch I get today comes from toasted oats, glossy hazelnuts, and sunflower seeds, held together by rice syrup and melted brown sugar. She has topped it with chopped segments of tart, refreshing grapefruit, and torn pieces of fresh mint.

While most of the birds in our backyards – excluding sick, injured, old and misdirected birds – do not need the food in our bird feeders, we want to see the birds relatively close-up and on a daily basis. That’s the real reason we feed the birds.

“On the Basis of Sex” is about Ruth Bader Ginsburg’s origin story and one of her most significant cases.

Like the juicy flesh, the seeds and rind of a watermelon can both be transformed into delicious and healthful snacks. (Grace Dickinson/Philadelphia Inquirer)

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 B&J chocolate chip cookie dough (and chocolate brownie) keep this girl happy. Whack on a #Starbucks, and Tay-Tay is all set.

“Filter?” Moko asks, motioning to the drip-coffee machine—a rarity in the city’s classic sidewalk cafés. Typically, she will have the coffee brewed before I get there, but because it’s still early, she flips the switch as soon as I give her the go-ahead. My stomach is growling, too, but a lack of urgency is perhaps the place’s only typically Parisian element—one I remember every time I come in under-caffeinated or very hungry. While it’s usually quiet this early on a weekday—there are generally a few people parked behind a laptop, a business meeting or two taking place, and, increasingly, a table of tourists photographing their egg on a sourdough waffle—today, Moko is furiously frothing noisettes and mixing batter, while Omar is preparing his mise en place. I feel bad about interrupting them, but I eye someone eating what looks like a bowl of granola with yogurt and point it out to Moko across the room.

Bison tartare ($15), however, is a stripped-down model of simplicity and contrast. It’s cool, carefully minced, seasoned just so with a gooey quail yolk crown and paired with piping-hot blistered shishitos and cinnamon-scented mesquite crackers.

Build your lasagna in a 9-by-13-inch baking dish. Start with a layer of sauce, then top with a layer of noodles. Evenly spread half of the pumpkin filling, then half of the zucchini, over the noodles. Top with half of the cheese mixture and cover with some of the sauce. Repeat the layers, finishing with noodles and sauce; sprinkle with the remaining 1 cup mozzarella. Bake, uncovered, 35 to 40 minutes, or until bubbly. Let cool 15 minutes before slicing.