Sunflower Seed Pâté

Here is my version of Ashland Food Co-op's Sunflower Seed Pâté. This dip was a hit at our 4th of July celebration. I used onions, garlic and parsley from Fry Family Farm. This is a fantastic CSA (Community Supported Agriculture) that delivers the weekly box of produce directly to your door along with a beautiful bouquet of fresh flowers. Each time I have had CSA or market produce from the Fry Farm, I've been impressed with the produce quality and it is clear that the farmers are passionate about what they do. A few years ago, I was lucky enough to have a tour of the farm from Susie Fry.

Here is the recipe.

1 and 1/2 cups raw sunflower seeds
1/4-1/2 of an onion
1-2 garlic cloves
2 tablespoons tahini
1 tablespoon miso, or more to taste
1 bunch parsley, stems removed
juice from 1/2 a lemon
freshly ground black pepper

Soak sunflower seeds in water for about 4 hours. Adding a splash of vinegar or lemon juice to the soaking water will help break down the phytates in the raw seeds, making them more digestible. Strain. Combine all ingredients in a food processor and pulse until creamy. Serve with crackers, veggies or use as a sandwich spread. I also think this recipe would be great with lime juice and cilantro in place of the lemon juice and parsley. Maybe even add a pinch of cayenne pepper.

During this celebration of independence, I've been thinking how lucky we are to be able to opt out of the dominant food culture in America. We have the freedom to create our own local food systems, know our farmers and eat fresh, real food. And maybe our grassroots efforts will reach the masses, one delicious recipe at a time.