Let’s get real about seedless watermelons: They have seeds — Quartz Search Logged out Latest Featured Obsessions Emails Editions | Quality Sunflower Seeds Kernel

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.

Joel Milowicki of Keenan Greenhill Farm in Hempfield operates JP’s Farmers Market on Route 819 with his family. Some of his crops, like many others in the state, were hurt by the rainy summer.

A Georgia study from 2000 compared the number of grazing days between standing cotton stalk residue and residue mowed prior to grazing. Savings from reduced hay feeding ranged from $0.90 per day for cows grazing standing cotton stalk residue to $0.58 per day for cows grazing mowed cotton stalk residue.

According to North Carolina State University’s research blog, The Abstract, when young watermelon plants are treated with colchicine,

Sunflower seeds are rich in nutrients. One serving of shelled sunflower seeds is usually an ounce, which is about 1/4 cup or 4 tablespoons (one to two thumb-sized portions.) They’re particularly high in healthy fat: A serving delivers 14 grams of fat with a mix of monounsaturated and polyunsaturated fats. “The mono- and polyunsaturated fats in sunflower seeds show a clear health benefit, especially related to heart health and risk of cardiovascular disease,” says registered dietitian Alissa Rumsey.

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Anyone who has ever roasted winter squash seeds knows they don’t cook evenly. The skin remains kind of chewy even as the seeds’ innards become tender. Here’s how to ensure even cooking: Start by simmering the seeds in boiling salted water. This step not only tenderizes the seeds’ hard skin, it also deeply seasons it.

The rest is pretty simple. Chicken Caesar salad, Gillette razors, Degree spray deodorant, fresh coffee and roasted vegetables. Kulture might be the baby’s name, but Cardi doesn’t go high-end with her dressing room demands.

Clocks, teapots, sparkly chandeliers, gilded frames and white rabbits abound in this whimsical cafe with an Alice-in-Wonderland theme and New Orleans-inspired grub. Ten/6, a brunch spot in Midtown Coeur d’Alene, celebrates Cajun and Creole cookery – and all things Alice. The cafe takes its name from the label depicting the price of the hat the Hatter wears in 1865’s “Alice’s Adventures in Wonderland” by Lewis Carroll. Taylor Jane “TJ” Taylor owns the restaurant with her mom, Jill Davis. They’re both enamored with Alice, Disneyland, Disney movies, New Orleans, Cajun and Creole cooking, and brunch – and not necessarily in that order. They had dreamed for more than a decade of opening their own eatery where they could create their own Wonderland and help make the good times roll. Expect beignets, red beans and rice, French toast with banana-rum sauce and toasted pecans, and Jazz Kitchen Hash that features the holy trinity of celery, onions and green bell peppers, caramelized herbed breakfast potatoes, Andouille sausage, Tasso ham, pickled collard greens, two poached eggs and gumbo reduction. The Mad Platter lets guests build their own breakfast, choosing from a variety of meats and carbs, and eggs or yogurt. The Limp Brisket is a brisket sandwich with fried sweet onions, pickled jalapeño, Alabama white barbecue sauce and an over-easy egg. Look, also, for gumbo, the Prima Muffuletta sandwich and more. Walls are a deep purplish blue. Floors are polished concrete. Wainscoting is white. So is the oversized papier-mache March Hare head that anchors the dining room. Some pieces are antiques or family heirlooms. Grandma’s chandelier hangs in a front corner, for example. There are 11 chandeliers in all, including two in the restrooms. (Be sure to pay them a visit; the women’s is full of faux flowers, and the men’s is pirate-themed.) 726 N. Fourth St. (208) 930-0905. www.ten6cda.com.

“It’s a bit of a risk–it’s slightly a gamble to pay $500 for a pumpkin seed and it might not even sprout,” he said.

Marc Brazeau is the GLP’s senior contributing writer focusing on agricultural biotechnology.  He also is the editor of Food and Farm Discussion Lab. Follow him on Twitter @eatcookwrite

“We’ve been doing this for so long and have tried many things, but in this area and because of how these seed potato growers have to farm, oats just always seem to work best,” Scott says.