Saturday, June 18, 2005
Today I decided I was sick of waiting... I chopped my first sunflower head off and brought it in to harvest the seed. I am going to try to make them how I've read in quite a few places.... Cover unshelled seeds with salted water. Use 1/4 to 1/2 cup of salt per two quarts of water. Bring to a boil and simmer for two hours. Drain and dry on absorbent paper. Roast sunflower seeds in a shallow pan at 300 degrees for 30 to 40 minutes or until golden brown, stirring occasionally. After removing from the oven, stir in one teaspoon of melted butter or margarine for every cup of seeds. Cool on an absorbent towel and salt to taste. Here's the flower head I brought in: I tried to get a good size comparison kicking... here's a pic with a penny placed on it: The next dillema was... how do I remove the seeds....? I rounded up some child labor and forced them into picking them out.... Unfortunately, this was about as far as their interest held out... I will be pulling the rest out. We'll let you know how they turn out!