Assessing frost damage on crops | Black Watermelon Seeds

The outdoor seating area at Confluence in Carefree on Dec. 3, 2018. (Photo: Patrick Breen/The Republic)

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.

Before his friend planted the seed in Geddes’s head, he knew nothing about pumpkins, and he had no interest in learning about them, either.

Before we get to that, a quick science lesson: How do you get a seedless watermelon? In a word – colchicine. The chemical, derived from the crocus and developed to treat and prevent gout since ancient Egypt, has found a niche in plant biology because of the way it impacts chromosome development.

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Save for 45.8 million followers — approximately 20,000 of whom he gains daily — LeBron James is just your regular Instagram user. Injured Tuesday night in his Los Angeles Lakers’ victory over the Golden State Warriors, James will likely IG all of his rehab. As the most followed American athlete, James posts pictures, clowns his friends in the comments, occasionally misspells a word and generally uses Instagram’s Stories medium as his own personal creative studio.

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There is a continuous thrust on renewable power production across the globe, in the wake of global warming and a sustained need to protect the […]

From PennLive WILLIAMSPORT — A suspended teacher and a former basketball coach has been sentenced to up to two …

This story begins on a warm March Day after cross county skiing. We were coming out of a snowy winter, but pumpkin season was fast approaching. This particular patch rested for three years,  and we had high hopes. Time to shovel off an area to install soil heating cables and a hoop house.

Cooks notes: If you don’t have a potato ricer, treat yourself to some new kitchen kit or add one to your next birthday or Christmas list. They make the smoothest mash with little effort, and aren’t too expensive to buy. It’s fine to use a potato masher, of course, but don’t be too over zealous with it, as you can overwork the mash, making it gloopy.

Menus are getting pretty seedy. Restaurateurs are employing a wide variety of seeds to add textural interest to their dishes, but these days pumpkin seeds are first among culinary equals. This is especially true in the fall, when pumpkin seeds, or pepitas in Spanish, pop up all over menus. The seasonal Harvest Grain & Apple Salad at Columbus, Ohio-based Piada Italian Street Food, for example, received a boost from pumpkin seeds and pecans, while the Autumn Harvest Salad at Saladworks, based on Conshohocken, Pa., upped the flavor quotient with smoked-paprika pumpkin seeds. But they’re not just an autumnal treat: The Kale Salad on offer year-round at Mighty Quinn’s Barbecue in New York City marries kale with shaved brussels sprouts and pumpkin seeds.