Assessing frost damage on crops | Green Pumpkin Seeds Kernel

In a stainless steel pot, add water, vinegars, sugar, watermelon juice, cloves, cinnamon stick, and ginger. Bring to gentle boil and cook for 8-10 minutes, using a spoon to remove any pulp that rises to the surface.

Hernandez said it has been used as a food by the Totonacas, an indigenous group in the Mexican Veracruz region who use the protein-rich kernel meal in traditional dishes such as tamales and pipián.

In a medium bowl, combine the slices of red onion and juice of two limes. Let them mingle for about ten minutes while you chop the watermelon.

Besides dehulling oats, Schumitsch has tried other grains and crops over the years to see if there were more valuable rotational crops for potato farmers to grow besides oats.

As a result, it is "operable and sustainable" to lower China’s soybean consumption demand by employing low-protein feed, Zhang said.

Twelve stories — one for each month — about the people, places and things that made for a memorable year.

He reinvested year after year in expanding his storage, as well as the first phase of oat milling, or what is called “dehulling.”

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This was our first time stopping/eating at the restaurant. I had a plate stacked with hot and sizzling braised bison ribs with a traditional wojapi sauce (Ojibwe word meaning “berry sauce”) and a bowl of green chile stew with tribal sourced hominy, potato, and New Mexico green chile. These two dishes reminded me of home as an indigenous chef, because I am familiar with all the ingredients. What was more recognizable were the authentic ingredients that speak volumes on ancestral memory and flavors of what real American cuisine is.

I have two favorites: First, ma po tofu, creamy tofu soaked in a beefy, sweet spicy sauce. I spoon it onto their perfectly cooked fluffy rice and go into yummy bliss. The second dish I love is their spicy wontons in what they call “crack sauce.” Light soft wonton shells with gingery pork inside. The wontons swim in a spicy sauce. The best part is it’s not “hit you in the face” spicy.

One of the biggest problems they see in today’s varieties is lack of test weight. “For years there has been a large emphasis on creating varieties with a high yield, but not really on test weight. Without test weight, you don’t have a valuable oat,” Scott states.

For an easy quick-pickle rind, check out the recipe that follows. Courtesy of Brine Street Picklery, a Philly-born and -brined picklery, the recipe calls for a mixture of vinegar, sugar, and spices that’s used to soak and soften the rind. What results is a slightly tangy and sweet pickle that resembles the flavor of a classic bread-and-butter-style pickle, with small hints of clove and ginger.