Honeygrow and NYC’s Black Seed Bagels collaborate on new dish | Raw Sunflower Seeds In Shell

This year, Geddes squashed the competition. He started with what all competitive growers use – the Dill Atlantic Giant Pumpkin Seed, created after decades of intense selective breeding. But Geddes retired from the juvenile justice system 10 years ago, which has given him the time needed to successfully move from helping children grow to helping pumpkins grow.

Muller and his wife, Eda, said they need this revenue to save their property, Daylight Farms. If voters don’t approve Measure GG, the Mullers could be forced to sell everything before next year’s harvest.

If you don’t mind a bit of last-minute cooking, may I suggest you serve these warm? Light, cheesy, rosemary-scented little cakes, they are infinitely more delicious when served from the oven, like their sweet cousin, the madeleine. You could bake them an hour before you plan to eat, keeping them warm in the switched-off oven or, should the oven be busy, wrapped loosely in tin foil still in their baking tin. Ideally, though, they are meant as breakfast muffins, something to serve on Boxing Day morning.

“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.”

Smallholder farmers in Tanzania grow sunflowers for the seeds, which they sell to local millers who press the seeds for oil to sell to local consumers for cooking. People use the remaining cakes as animal feed.

Hulled raw sunflower seeds can be used in muffins, cookies, bread and homemade granola and can be sprinkled on salads and cereal.

¼ large red cabbage 1 beetroot 1 small red onion 1 apple ¼ tsp allspice 1 bay leaf 1 tsp dark brown sugar 10ml cider vinegar 1 nutmeg Oil for frying, e.g. sunflower or light olive 1 leek 200g brussels sprouts 15g sage 1 tin borlotti beans 6 cooked chestnuts 50g Italian-style hard cheese 100ml double cream 1 tsp Dijon mustard 25g breadcrumbs Salt and pepper

So here at The Salt we wondered, are watermelons destined to go the way of supermarket tomatoes, where flavor has been sacrificed for convenience?

Following goûter—French for afternoon snack time, when much of the country stops for a sweet—the 80 or 90 cookies Moko bakes twice daily, in varying types from miso and sesame to black olive and white chocolate, are usually all gone. But just before she rolls up her sleeves and starts shaping tomorrow’s batch, she realizes the time: Their daughters, Aly, 4, and Mia, 7, need to be picked up from school around the block, which Moko zips out the door to do with flour-coated hands and her apron still on. Once back at the café, they settle in to color and watch videos while Mom and Dad prep for the next day—or, in some cases, that night, when Omar stays alone to cook for a private dinner party.

Divide into shallow bowls, grate over a scant dusting of nutmeg and sprinkle with the cheese. Serve immediately.

Sunflower seeds and products made from them are often contaminated with a toxin produced by molds, report researchers. This poses an increased health risk in many low-income countries worldwide.

During the early 20th century, the Soviet plant breeder Vasilii Stephanovich Pustovoit began selecting sunflowers for oil content. In 1913 seeds contained approximately 30% oil, by the late 1950s seeds contained approximately 50% oil. Much of the change was achieved by breeding for thin hulls surrounding the kernels. By the 1960s, Western commercial sunflower oil production was based on the Soviet sunflower variety “Peredovik”.