Watermelon Cultivation brought him Rupees One Lac in Three Months | Black Watermelon Seeds

And don’t forget about the seeds; D’Amico offers a recipe for Roasted Pumpkin Seeds with two seasonings.

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.

Down six winding flights of stairs, across the street, and onto rue Faidherbe, the quartier’s main thoroughfare—with its poppy-themed florist, organic and biodynamic market, local post office, and neighborhood record shop—I take a quick left on the narrow, cobblestoned rue du Dahomey and another onto rue Saint-Bernard. I could do the four-minute walk in this far east section of the 11th arrondissement—my home for the past two years—with my eyes closed and still land precisely on the chocolate-meets-caramelizing-onions-scented doorstop of 5 rue Saint-Bernard.

Jay says there is a lot of value to the oats that local potato farmers grow. “I know there is a lot of value in what these guys do. The key is going to be finding that perfect niche,” he says.

While the restaurant aims to serve as a neighborhood bistro, the service is worthy of a high-end restaurant — staff works smoothly as a team, paying full attention to fill half-full water glasses and fold napkins left from guests temporarily away from the table. They all seem like they truly care.

Geddes is understandably proud of his accomplishment, and gratified that it has been recognized by the community.

Packed with dates, sunflower butter, and cocoa powder, these pretty and portable treats work as well for post-exercise fuel as they do for dessert. And artificial coloring has nothing to do with that pop of red color—it’s all from freeze-dried raspberries.

In a new study, a team of scientists documented frequent occurrence of aflatoxin—a toxin produced by Aspergillus molds that commonly infect corn, peanuts, pistachios, and almonds—in sunflower seeds and their products. The study, published in PLOS ONE, is one of the first to associate aflatoxin contamination with sunflower seeds.

Watermelon seeds are also rich in fibre. Fibre in your diet is important because it enhances the movement of substances in the digestive tract. It also ensures bulky stool and prevents constipation and promotes regular bowel movements.

Build your lasagna in a 9-by-13-inch baking dish. Start with a layer of sauce, then top with a layer of noodles. Evenly spread half of the pumpkin filling, then half of the zucchini, over the noodles. Top with half of the cheese mixture and cover with some of the sauce. Repeat the layers, finishing with noodles and sauce; sprinkle with the remaining 1 cup mozzarella. Bake, uncovered, 35 to 40 minutes, or until bubbly. Let cool 15 minutes before slicing.

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?

When Geddes started out on this journey, he was somewhat skeptical, and it took consistent urging to get him going.