Sunflowers were a key part of our planting in the Goodwood Primary School 2015-2016 Kitchen Garden. The sunflowers’ tall, willowy stems and smiling faces provided wonderful inspiration for student artwork.
Here is part of a sunflower poem to share:
Come with me
into the field of sunflowers.
Their faces are burnished disks,
their dry spines creak like ship masts,
their green leaves,
so heavy and many,
fill all day with the sticky sugars of the sun.
And if you have any sunflower seeds here is a lovely recipe to try:
Season: All year round
Recipe source: Grow it Eat it-simple gardening projects and delicious recipes
From the garden: carrots
Metric measuring spoons
Glass jar with lid
6 large carrots
2 tbsp sunflower seeds
Salt and pepper
For the dressing
Juice from ½ orange
Juice from ½ lemon
1 tsp honey
3 tbsp olive oil
¼ tsp French mustard
What to do:
1. Peel and grate the carrot
2. Toast the sunflower seeds lightly under the grill for a few minutes.
3. Put the dressing ingredients into a jar, screw on lid and shake well.
4. Put the carrot, sunflower seeds and raisins into a salad bowl.
5. Pour the dressing over the top. Toss the salad using two spoons.
6. Season with salt and pepper if you wish.
We will certainly be planting more sunflower seeds next year!
All photographs and image design by Ange Brazendale.