Last weekend, we visited Rasmussen Farms to feast our eyes on rows of blooming, buttery sunflowers as they embroidered the golden countryside. Honey bees & bumble bees were busy pollinating tiny florets on the great, beaming discs. Gazing at the towering sun worshipers, I followed the character and richness Van Gogh once described in painting his own sunflower series. Van Gogh Days at Rasmussen Farms continues through August, celebrating 60 kinds of magnificent sunflowers.
At Rasmussen Farms, we purchased sweet Rainier cherries as well as some pickling cucumbers I used to make a jar of “Claussen-like pickles” with (requested by my fiance). I also picked up a recipe for Indian Sunflower Cookies, which are a healthier alternative to some of the other sweets we’ve been treating ourselves to!
Indian Sunflower Cookies
Ingredients:
1/2 cup oil (I used canola oil)
3/4 cup brown sugar
1 egg
1/2 teaspoon vanilla
3/4 cup flour (I used wheat flour)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled oats (you can find oats near the oatmeal and cereal section)
3/4 cup sunflower seeds
Directions:
Cream oil, brown sugar, egg, and vanilla. Add flour, baking soda, and salt (unless seeds are salted). Add oats and sunflower seeds. Cook at 350 degrees for 10 minutes.
Did you know?
The sunflower resembles one huge flower, but a single sunflower head hosts hundreds of tiny flowers called florets.
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