Sunday, October 17, 2010
I've been attempting to dry sunflower seeds in order to eat them. Some people leave the flowers right up on the stems to dry, then cut them off when the seeds are dry enough to fall off on their own. Others cut the flowers from the stems when they are still, well, flowers, then let them dry in the sun or inside in a dry place. I've split up half the flowers to try both methods. However, I already understand that unless you live in a land where no birds, rodents, or other wildlife live, which would really then also be a place where sunflowers probably wouldn't grow, you just can't let the suckers dry outside on their own. The zillion birds picking off every last seed of those helpless flowers are set for several winters as far as I'm concerned. So, I'm going with the indoor-drying method for sure. We don't have the bird issue inside of course, but I must say the seeds have been tough for Boogie to avoid. The new pup eats everything. I loved this when it meant I could throw Joe's ridiculously old Teva's out in the front yard and know they would be shredded in a matter of minutes. However, I did not enjoy coming home to the total destruction of every couch pillow, along with the actual couch arm itself. Ugh. Anyway, back to the seeds. I rinsed off the first batch of seeds, put them in a pint jar filled with water and half a cup of salt, then let it set overnight. Then I roasted them on a cookie sheet, not unlike pumpkin seeds, for 4 hours at 250 degrees. They came out just fine, like you'd expect home grown seeds to taste. A little less salty than when you get them in the store, and a bit smaller too. But do they look gorgeous in a jar! Matt and I prepared some more tonight during happy hour (aka unplanned-opportunity-to-get-together-for-a-beverage). I'll add more salt during the roasting process, then put them in jars to eat later on or give away.