The 1,000-pound great pumpkin of Everett could squash you | Black Watermelon Seeds

In Ashley Flitter‘s Pumpkin Ginger Noodle Bowl, the pumpkin truly shines and it accompanies cold weather perfectly. Also, this dish is cheap and easy, but it tastes like a gourmet bowl of soup, so you can fit it into your budget while also impressing your guests or family. Also, if you are short on time, it only takes 20 minutes to put it all together, so it’s ready to go when you are! You can dress this up with any kind of additional veggies you’d like, and if you have gluten allergies, feel free to sub out the noodles for something that works for your dietary needs.

Eda’s father, Al Adreveno, purchased Daylight Farms in the 1950s, growing flowers for buyers in San Francisco, just 30 miles away. He built glass greenhouses to protect some of the plants, a decision that is central to November’s vote.

Rathore’s real goal, though, is to see it growing in places like India, where he grew up; places where a lot of people aren’t eating well. “A lot of these countries that do suffer from malnutrition are also cotton producers,” he says. “So I think that those countries may benefit much more from this technology.” China and India are the world’s two top cotton-growing countries.

“We make zero dollars out of it and spend about $2,000 a year — that’s for five plants,” Young said. “We have friends who dock a boat all summer for that kind of money. Well, this is my boat; this is our golf club.”

As a tree nut, its nutritional value is similar to other nuts, like almonds or walnuts. Food technologists have experimented by making cottonseed milk, crackers, cookies, nut butters and chopped-nut substitutes, Hake said. The protein could also be extracted and made into a powder that can go into energy bars or flours, Rathore said.

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.

Seeds that are dry and mature can be frozen with little or no effect on seed quality or viability. Seeds having moisture content of 20 per cent or more though, will suffer from frost injury with yield and quality losses. A frost of -3°C will kill immature seeds containing 50 to 60 per cent moisture. Seed drier than 20 per cent is more at risk of increased green seed content than yield loss and dead seed. After a frost has occurred and canola is standing or in the swath, the damage will become obvious as you approach 72 hours after the event.

So the fact that cotton produces gossypol reduces the value of cotton as a crop. If you could use cottonseeds as food for humans the way you can for sunflowers or use it without careful rationing as a feedstock, that would be a boon to cotton farmers. In fact, for every 1 pound of cotton fiber — the product, the plant produces 1.6 pounds of seed — the byproduct. Imagine if you were a farmer being able to produce straight up 2.6 pounds of product for sale instead.

Perhaps best known for their crucial rule in a certain sugary-sweet pie, pecans are native to North American and were a staple food for many Native Americans–in fact, the word pecan comes from the word “pacane,” used by the Algonquin tribe to signify a nut that must be cracked by a stone. Commercial production of pecans in America began in the late 1800s, and New Orleans became a hub for this market. Pecans are chock-full of flavonoids, a specific type of antioxidant that may help prevent certain chronic diseases such as diabetes. They are also rich in magnesium, which has anti-inflammatory benefits, and are full of heart-healthy fats and fiber.

Notice the extension cord. I found a vine rot just past the stem in late August.  It required a fan running 24 hours a day to dry it out. That wasn’t easy given the extreme humidity.

“If it’s going on this menu, then I have to love eating it,” VanHeulen said. “This is joy, the kind of joy that should surround dining out. No matter what, I’m going the extra mile.”

I rarely eat out at fine dining restaurants, since that’s so much of what I do on the show, but I did go to Kith and Kin — from ex-Top Chef contestant Kwame Onwuachi. That was really quite good and truly creative. I mean, talk about diversity — not just of staff but also a diversity of ideas and concepts. I was truly impressed.