How to roast sunflower seeds
If you like salted, roasted sunflower seeds, here is how to prepare your crop. Cover the unshelled seeds with salted water (2 quarts of water to 1/4 to 1/2 cups salt). Bring to a boil and simmer two hours or soak in the salt solution overnight. Drain and dry on absorbent paper.
Put sunflower seeds in a shallow pan in a 300 degree F oven for 30 to 40 minutes or until golden brown, stirring occasionally. Take out of oven and add one teaspoon of melted butter or margarine to one cup of seeds. Stir to coat. Put on an absorbent towel. Salt to taste.
Wednesday, Aug. 29, 7:30 p.m.: Find out about tasty summer fruits and sample choice Utah-grown varieties at the Garden Talks in the Park series at Brigham Young Historic Park in downtown Salt Lake City. The presenter will be Larry Sagers. Admission is free. For more information, call 801-240-5916.
Saturday, Sept. 8, 10 a.m. to 4 p.m.: Mark your calendar for Wasatch Community Gardens' annual Tomato Sandwich Party at the Grateful Tomato Garden on the corner of 800 South and 600 East. Admission is free, and everyone is welcome.
Submit notices three weeks in advance to Garden Tips, Deseret News, P.O. Box 1257, Salt Lake City, UT 84110, 237-2150, or e-mail us at features@desnews.com