Sunflowers - what a welcome to the allotments

Every year Ruth grows a patch of Sunflowers. Her plot is the first immediately onto a busy road. Apart from it always looking very cheerful, a great way to shield the other beds of fruit and vegetables from the traffic.

They are there every year as they self seed. Very tightly together, giving a spectacular view.

Ruth gave me some seedling years ago and still now they are dotted around my allotment.

They look very summery and welcoming but also have many edible and medicinal uses.

I think next year, I will do what Ruth has done and sow a bed full of Sunflowers so I can use the petals (as you need loads of them.

The leaves have medicinal benefits too. Now I have read about these leaves I am drying them in todays hot sunshine. They will be useful for the winter months as they seem so good to help with coughs and lung   inflamations. 

As my artichokes are now past their best, I use sunflower buds instead

Chick peas to use up

As this weekend I made some lemon mousse made with aquafaba, I had rather a lot of chick peas to use up.

I therefore decided to make beetroot hummus (I added a beetroot and some feta cheese to this recipe)
I also felt that 1 cup of chick peas was not enough, I virtually doubled it not needing to adjust the spices or anything else.

We had these with the Falafel which Hiroe fried beautifully. We all agreed these were the best we have ever had.

Then we decided to make the pita bread, we all felt this recipe was the best we have ever made, and according to Simone, Much, much better than from the shops.

We went to the allotment where we harvested lettuces to go with this feast, some sunflower buds to have as an alternative to artichockes.  I harvested one this morning, but it took nearly 1 hour to cook and as I was told that the sunflower buds only take 3 minutes to cook and taste similar to artichokes, we had to give it a try. For nearly every one having a artichoke was the first time and both June and Simone, were making sure not one leaf was left untouched!  The sunflower buds were messy to prepare but very quick to cook (3 minutes). they did taste a bit like artichokes but maybe with a hint of little bitterness.  We had them with a vinegrette sauce. Good we tried and good to know that the whole floers is edible.