Giant pumpkin smashes record at Marshfield Fair – The Boston Globe Giant pumpkin smashes record at Marshfield Fair | Big Size Pumpkin Seeds

Additional researchers from Michigan State and the Sokoine University of Agriculture in Tanzania also contributed to this research.

“I’ve made a lot of new friends in the industry,” Jay says. “I’ve even traveled overseas to take a course on milling oats from start to finish.”

Heftier mains include a split, pan-seared sea bream ($25) in a classically simple Mediterranean sauce vierge (olive oil, lemon, tomato, parsley and thyme) over quinoa and roasted broccolini, and a filleted, flattened whole roasted branzino ($32) with just a bit of skin left on, scattered with slices of yellow squash, fennel and bits of crisped speck—two marvels of bright flavors and different, skillfully wrought cooking techniques. Vegetarians are well served by delicately fried maitake mushrooms ($22), fragrant with black garlic and served over crisp, rectangular polenta cakes. A rare miss is a side of confitted boutique carrots ($6) that are off-tasting, funky in a not-good way. Canonical bistro-style proteins are straightforward and excellent, including a surprisingly unchewy (perhaps mechanically tenderized) grilled bavette steak ($28) in a punchy green peppercorn sauce over chunky mashed potatoes; a roast half chicken ($25) that evokes—if not quite nails—the fabled Gordon Hamersley ideal; and an impeccable, tall, pub-style burger piled with Comté, caramelized sweet onions and sweet pickles on a glossy, substantial bun alongside great fries. Pastry chef Alexandra Artinian’s inventive desserts include a grapefruit posset ($9), an almost obscenely creamy colonial-vintage pudding gaudily layered with white-chocolate streusel, basil and translucent sesame tuille.

Such a hard question! It’s a toss-up between pork and kimchi dumplings at Han Oak here in Portland and crispy fried blowfish tail at Frenchette in NYC. I could seriously eat the dumplings every day and not get tired of them. Soft, and light, and perfectly balanced. But then there are the blowfish tails at a French restaurant in TriBeCa on the other side of the country. Not at all what I expected, but I’m not sure what I expected. I want to replace all future chicken wings in my life with these blowfish tails.

Matilda, South Yarra: Charred kangaroo, sweet corn, lemon myrtle Nick Connellan, publications director Cooking over wood has been trending for a few years now. In many cases though, the method feels like more of an indulgence for chefs than diners. Not so at Matilda. These thinly sliced, burnt-at-the-edges bits of ’roo couldn’t be made with anything but a naked, smoke-riddled flame. The kitchen marinates the slices in oyster sauce for an umami boost, chargrills them, rests them in the marinade again, then brushes them with fermented capsicum paste. They end up both chewy and tender, like the best jerky you’ve ever eaten. An honourable mention goes to the Macedon Ranges duck with charred blood orange, featuring probably the best skin in town right now.

Concepts vary across the board with options for poke, tacos, ribs, gyros, pizza, sliders, coffee, ice cream, and more. With so many choices and communal seating, American Eat Co. is an easy pick for a group gathering.

While Rollies opened December 30, 2017, we couldn’t possibly have published a “best restaurants of 2017” on December 31. So here it is.

Not only is his oversized pumpkin the heaviest in North American history, but it’s also the second-heaviest pumpkin ever grown in the world. It weigh in only 96 pounds less than the holder of that title, a pumpkin grown in Germany in 2016 by a Belgian man.

However, this treatment should be discouraged if the user has a history of kidney stones or if he’s diabetic.

As per some recently revealed figures, the number of road accidents has gone up to 1885 from last year’s 1855. While the number of deaths too, has surged to 584 from 551, the number of those injured in the accidents has gone down to 1850 from that of 2025 during last year*.

Relatively expensive, nyjer seeds should be offered in feeders with very small holes to reduce spillage and waste. If nyjer seeds are offered in a tube feeder with the feeding holes below the perches – feeders commonly known as goldfinch feeders – they will be particularly attractive to goldfinches, which evolved feeding while hanging upside down from flowerheads gone to seed as on thistle plants.

“I’m using my seeds and seeds from other people… now I’m trying to get it oranger,” he said, noting the pale orange and yellow color of this year’s giant pumpkin.