Help our wildlife by recycling your Halloween pumpkins | Raw Sunflower Seeds In Shell

Denise Mickelsen oversees all of 5280’s food-related coverage, and feels damn lucky to do so. Follow her on Instagram @DeniseMickelsen.

The Mullers’ problems had only begun. They had planted six Atlantic Giant pumpkin seeds, hoping for a huge showing in the city’s October world championship, but by July, it was clear that cold weather and bad luck would lead to one of their worst showings in years. Their biggest pumpkin would top out at less than 400 pounds, 800 pounds smaller than their record.

He soon discovered some amazing facts about this Halloween favorite, calling the process “the closest thing to science fiction” he’d ever seen. His debut pumpkin reached 900-plus pounds and was displayed at the Topsfield Fair in Massachusetts.

Cheek, Melbourne: Brioche ice-cream, Hundreds and Thousands, parsnips Nick Connellan, publications director Growing up, I wasn’t allowed Coco Pops, Froot Loops or Frosties. But, exploiting a loophole with a shamelessness that would qualify me for inclusion in the Panama Papers, I used to dust copious amounts of icing sugar on my cornflakes instead. This dessert took me back to those days, albeit in more grown-up fashion: fried, lightly salted parsnip shavings, brioche ice-cream, white-chocolate soil and Hundreds and Thousands. The result: mouth-coating milkiness, loads of crunch and just a hint of malt. Kudos to 22-year-old pastry chef Alex Webb, who also makes a mean yuzu ice-cream with ginger granita.

Steve Geddes from Boscawen set a new record for growing the largest pumpkin in North America. His ginormous gourd weighed in Thursday night at the Deerfield Fair at 2,528 pounds. The old United States record was 2,360 pounds. Courtesy— var currentLocation = window.location; var currentheadline = document.getElementById("headline").innerText; var objLink = new myC_Remote.BuyLink(); var photocredit = "’Courtesy—’ ‘Steve Geddes from Boscawen set a new record for growing the largest pumpkin in North America. His ginormous gourd weighed in Thursday night at the Deerfield Fair at 2,528 pounds. The old United States record was 2,360 pounds.rn’"; var photocredit = photocredit.toUpperCase(); var sellablestring = "MONITOR STAFF"; if (photocredit.indexOf(sellablestring) > -1) { objLink.LinkContent = " » Buy this Image"; objLink.IsAboveImage = false; objLink.LinkClass = "mycapturelink"; objLink.LinkTarget = "_blank"; objLink.Credit = "’Courtesy—’"; objLink.PageTitle = currentheadline; objLink.BackText = "Go back to the Concord Monitor"; objLink.Notes = "From this page " + currentLocation; objLink.Render(); }

Small in size, big in benefits — there may be no better way to describe seeds which are often packed with a surprising amount and variety of nutrients.

Mash in the same saucepan with the butter, salt and pepper to season, and a splash of milk from your fridge too, if you like. The mash can be kept and gently reheated to serve with the casserole. Wash, shake dry and roughly chop the parsley.

So why can’t we eat the shell? The truth is, like many things in nature around us, you can eat it, but you may not like the results. The result of my trying to eat the shells of the sunflower seeds at the ball game that fateful summer? A weekend at home in discomfort. Though I was fortunate to experience only mild stomach pain, eating lots of sunflower seed shells has been known to cause constipation that can result in painful blockage. Additionally, the sharp edges of the shells can cause tears in your esophagus or elsewhere along your digestive tract. Another reason to spit the shells instead of eating them.

Heirloom tomatoes with tomatillo, pepitas, Anaheim chile, lime ricotta and olive oil at Confluence in Carefree. (Photo: Dominic Armato/The Republic)

“If it’s going on this menu, then I have to love eating it,” VanHeulen said. “This is joy, the kind of joy that should surround dining out. No matter what, I’m going the extra mile.”

But it’s hard to get too down about that when there’s an alternative like sunflower seed butter around. Creamy and with a mild flavor, this stuff is as easy to use as its nut-based counterparts, but even higher in healthy fats, magnesium, and vitamin E. If you aren’t acquainted yet, these 19 sunflower butter recipes (stretching from breakfast to dessert) will convince you that you need a jar in your kitchen, stat.

The congregation wants to support its immigrant neighbors, launching English and citizenship classes.