The diva part? "White and purple hydrangeas, pink & white roses, peonies– ABSOLUTELY NO CARNATIONS," The Smoking Gun reports. Yes, it actually came in caps. Other demands included a coffee table in “perspex modern style" and a refrigerator with a glass door.
Holly and Dan Boyce of Benson pose behind their giant pumpkin after a weigh-off at Saratoga Springs, New York on Sept. 28, 2018. The pumpkin is Vermont’s first to surpass the one-ton threshold.(Photo: Courtesy Vermont Giant Pumpkin Growers)
My favourite way to eat watermelon lately is in salad form. For those who have never tried this somewhat strange combination of watermelon, feta, mint, lime, olives and red onions before, I know you may be scared, but trust me, it all works together swimmingly. It’s savoury and refreshing, and very easy to toss together at the last minute for entertaining. So why is this salad so darn good? The sweetness of the melon is balanced by the salty, creamy feta cheese and briny olives. The red onion adds an obvious contrast, and it’s key to let the very thin slices mingle in the fresh lime juice for several minutes, as this will help cut some of its sharpness. And don’t hold back on the fresh mint — it really does tie all of the flavours together. If you’re like me and have a giant pot of mint just outside the door, you’re always looking for ways to use it. This is one! Don’t bother chopping the parsley though — those leaves can be left as is, or torn. Dress it with a nice, fruity extra virgin olive oil, and a good amount of fresh black pepper to finish. If I haven’t convinced you on the magic of these ingredients amalgamated together, and you’re not too keen on the onions and olives in this salad, it’s perfectly acceptable to omit them. You lose some of the complexity of flavours, but it’s still a gorgeous way to eat watermelon. This salad looks very pretty on a large platter, and tastes even better when a crowd of those you adore are gathered around. That’s what summer is about, right?
“They’re relatively low in calories, too – about 160 calories per 1-ounce portion, or essentially a palmful,” says Shank, who recommends munching on them straight out of the oven, too.
But it brought up a host of other issues that eventually made them give it up. If it wasn’t problems with large losses due to winter kill, then it was problems with mycotoxins in the grain putting the levels beyond what could be sold for human consumption and having to sell it off at a fraction of the price.
“You can use it in so many savory applications like pastas, filling, breads, soups, and side dishes,” he says. “I have personally used it in a few pasta dough recipes, agnolotti and ravioli fillings, and even folded it into risotto.”
What Ouriel is promising, essentially, is expertise. Most product formulators are not biologists but cosmetic chemists who, she tells me, might know how ingredients will react with each other but not necessarily how they will react with the skin. “It’s like having a cotton farmer design your clothes,” she says. After speaking with Ouriel, I rid myself of several long-neglected serums in my medicine cabinet, no longer convinced of their untapped powers, and attempted to make a real routine out of her five-product line, which includes an oil-based cleanser, a gentle chemical exfoliant, a pigment-correcting eye serum, a UV-protecting serum and a moisture-locking serum, and comes in handmade glass beakers with red rubber-capped pipettes. It’s a mad-scientist aesthetic that is meant for more than just marketing. Glass is nonreactive, for one, and the breakable material ensures a degree of mindfulness from users. “You have to treat it with care, just like you should treat your skin,” she says. “This is not something you can just throw into a gym bag.”
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
“Pumpkin Palooza originated from the idea of offering a fun class for kids that incorporated the star of the season — pumpkin — into their favorite dishes,” Bruno says.
When the squash is cooked, gently reheat the lentils, if needed, and season to taste. Serve the lentils spooned into and over the squash, with the kale alongside, scattered with the garlic.
California law legalized the recreational use of marijuana, but counties and cities can establish their own rules, particularly regarding how it is grown.
Labneh, a strained Lebanese yogurt, makes a great spread for toasted bread or vegetables. Use a flavorful, high-quality olive oil for topping. Get the recipe for Labneh with Swiss Chard, Black Olives, and Za’atar »
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