At one o'clock custody of the television passed to my mother, who watched Victory Garden, an American public television show that tours some of America's greatest gardens.
I hated this show.
Now that I'm all growed up, I rather like it. A couple years ago I was watching Victory Garden when they interviewed a chef from Boston who used sunflowers like artichokes. I filed this idea in the deeper recesses of my brain until this summer, when I came into some sunflowers from Tipi Creek.
I pulled out the flower petals, then started cutting away the dark brown seed heads until I had something that looked sort of kind of a little bit like an artichoke:
As a controlled taste-test, I simmered this flower head in lightly salted water until tender.
The result was pretty gross. A slightly slimey texture, an off-putting, floral taste (duh...)
If anyone out there knows how to prepare sunflower heads, I'm all ears.
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Do you think that you need to get the heads when the sunflowers are younger?
ReplyDeleteThat's a very good question... Makes sense to me. Let's try it out.
ReplyDeleteNext year? I'll plant some sunflowers in your back yard.
ReplyDelete