Listeria prompts huge recalls of veggies and sunflower seeds | Raw Sunflower Seeds In Shell

With only a few weeks remaining until the official start to fall, get out there and embrace summer, from rind to seed, before it’s too late.

"Watermelon’s health benefits extend well beyond its juicy flesh," says Theresa Shank, a registered dietitian and owner of Philly Dietitian. "The seeds offer almost the same nutrient density of other more common seeds, like pumpkin and sunflower, and the rind is among the richest edible sources of L-citrulline, an amino acid that has been studied extensively in its relation to heart health."

Many people think of the seedless watermelons popping up at grocery stores and markets everywhere in the last few years as a marvel of modern scientific technology. In fact, more than 60 percent of watermelon shoppers seek this smoother pink flesh, and the numbers are increasing every year, according to a recent survey done for the National Watermelon Promotion Board.

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Unknown to many people, oyster, which is a delicious creature from the ocean, has been used as an aphrodisiac from ancient times.

The bar program headed by Will Piquette unsurprisingly echoes the wide-ranging sophistication of Schlesinger-Guidelli’s previous work at Pagu, Island Creek and Craigie on Main. Brilliant original specialty cocktails ($10-$12) include the Bayoutiful ($10) of rye, chai, bitters and absinthe, like a spicy Sazerac. Eleven craft drafts plus 22 packaged beers and ciders (most $5-$11) favor the beer-snob crowd, with a few plebian options. The wine list offers range, versatility and some weeknight-worthy prices: 24 by the glass (most $8-$13), 14 helpful half-bottles ($27-$64) and 104 bottles arranged into cheekily descriptive categories (one grouping of reds is named “jam band”) at prices to suit budget oenophiles (with dozens of options under $70) and high rollers alike. Service throughout reflects the kind of affable, attentive polish to be expected of ex-patriates of the Garrett Harker empire. Maybe we could have just said, “Think Eastern Standard on the Charles, but swap the Citgo sign for the Zakim,” and that would have gotten you most of the way here. We can only imagine a legion of Garden habitués, commuters and neighbors gratefully adding, “It’s about frickin’ time.” ◆

The investment analysis forecasts forthcoming opportunities for the market players. To pursue the regional and international market, all the predictions of the industry report were quantity-wise as well as quality-wise considered.

The world’s largest pumpkin has arrived at the New York Botanical Gardens in the Bronx to live out the rest of its epic life.The 2,528 pound squash is the largest pumpkin  ever grown in North America. Grown by Steve Geddes in New Hampshire, the pumpkin is a pale orange and weighs the equivalent of two adult grizzly bears.

“It was important to learn day-to-day operations and the ins and outs of running the machinery in the mill,” he explains.

There’s a new biggest pumpkin in town, and it’s a whopping 2,528 pounds — making it the largest pumpkin in North America. Steve Geddes of Boscawen, New Hampshire, a farmer who has been growing pumpkins for a decade now, grew the enormous squash and won $6,000 in prize money at the Deerfield Fair in New Hampshire on Sept. 27.

Sunflowers have two main commercial uses, oil and confectionery (for direct seed consumption). Oil varieties of the flower have small, black, oil-rich seeds with thin hulls, which are pressed to produce an edible, almost tasteless, pale oil, rich in unsaturated fatty acids (especially oleic acid and linoleic acid). The oil is popular for cooking, margarine manufacture and even bio-diesel production. Leftovers from oil extraction are used to make high-protein animal feed. Confectionery types, on the other hand, have large, striped, oil-poor seeds with thick hulls. Both oil and confectionery types are the results of centuries of careful selection and breeding from wild plants.

“For instance, all oatmeal that is consumed by humans has gone through a process to remove that hull,” he adds. “It’s an expensive process that is largely ‘secretive,’ and there is a big learning curve to the art of doing it correctly.”