Jennie Geisler: Pumpkin eater can’t stop with the squash – Opinion – Echo Pilot – Greencastle, PA | Green Pumpkin Seeds Kernel

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.

These rich-flavored nuts are technically the seed of a tropical evergreen tree called Anacardium occidentale, which is native to Brazil, though cashews were also exported to India in the 1550’s. The cashew seed is surrounded by a shell that contains anacardic acid, a skin irritant related to urushiol, which is found in poison ivy. However, no need to panic–it is only the shell that is toxic! Once roasted or heated, as all commercially sold cashews have been (even the ones labeled “raw”), this nut is perfectly safe to eat. Cashews, similar to sesame seeds, are an excellent source of copper, and just 1/4 a cup contains roughly 30% of the DRA of magnesium, phosphorus, and manganese.

BEIJING, Aug. 5 (Xinhua) — China can reduce its soybean imports by more than 10 million tonnes within the year, experts have said.

I’ve seen a lot of fun and colorful drinks so far this summer, but Taco Bell’s Watermelon Freeze might just be the most Instagrammable one yet. First of all, the clear plastic cup is the perfect vessel to show off the drink’s vibrant pink color. But if I’m being honest, it’s the black candy seeds and green straw that really seal the deal for me. There is no denying this splashy (and flavorful) frozen treat was made to be photographed — and, of course, enjoyed — all summer long.

As for the rind, it serves well as a crunchy component, too, whether tossed into a stir fry or pickled and plated alongside a sandwich or smoky barbecue. A pickled rind creates a great salad topper.

Chestnuts aren’t just for Christmas, they’re a great addition to vegetarian dishes all year round. Here we using their nutty sweetness with our chestnut mushrooms in a hearty casserole, with red wine and fresh thyme.

Club member Matthew Radach, a Camano Island architect by day, placed fifth with his personal best of 1,223 pounds at the Washington State Fair in 2014. That’s less than half the weight of the world record pumpkin.

Whatever your interest, here is a flock of tips that will take your backyard bird feeding to the next level.

Chia seeds are termed as super food and find a prominent position in the diet of fitness enthusiasts. The tiny seed which originated in South America looks similar to black sesame seeds or khus khus. Chia seeds are available in black and brown colours. Nutrition experts say that chia seeds contain omega 3 fatty acids 8 times more than what is found in fatty fishes like sardines and mackerels. Similarly it has 5 times more calcium than found in milk, and 3 times more iron than in spinach.

Meanwhile, boil a kettle. Put the dried mushrooms in a mug and cover with 250ml boiled water. Leave to soak.  Heat 1 tbsp oil in a large saucepan. Fry the diced onion on a low heat for 10 mins, stirring now and then to prevent it from sticking. 

1. There are tens of thousands of small enterprises in the country that make great products – products that generate income for low-income groups and/or are great for the environment.

Park Lodge sits across the street from Olmsted Park on the western end of the Kendall Yards development. Chef and owner Philip Stanton said he wanted a lodge-like ambiance at the restaurant, his first, which opened in spring and is inspired by its location along the Centennial Trail overlooking the Spokane River and Peaceful Valley. The space is bright and airy, with walls of windows letting in plenty of natural light and ceilings that stretch some 25 feet high. Floors are polished concrete. Wood beams are exposed. Colors are neutral – cream, tan and charcoal – with blond wood and custom-made maple tables and benches. Seating is a mix of booths and two- and four-tops as well as a community table that sits 12 just inside the front door. Above it hangs a custom light fixture fashioned from driftwood found in the Netherlands. At the heart of the operation is an apple wood-fired grill, visible from a row of booths located between the bar and semi-open kitchen. Stanton uses it to build flavor in his dishes, which he describes as locally inspired scratch-made comfort food with Mediterranean, Middle Eastern and Asian influences. He’s classically trained and spent time apprenticing in Paris, and French dishes and culinary techniques are evident in his offerings. Mainstays include elegantly plated Muscovy duck breast with treatments that change with the seasons, a seven-vegetable tagine with couscous and honey-mint yogurt, and a risotto with seasonal ingredients. 411 N. Nettleton St. (509) 340-9347. parklodgerestaurant.com.