Most people only know the seeds as the edible part of a sunflower, but the plant also boasts nourishing and completely edible sunflower heads. Buffalo Jump is a restaurant in East Falmouth, Massachusetts that capitalizes on this by serving deep-fried sunflower heads.
To prepare, the sunflower heads are treated in a way that's similar to artichokes, which involves soaking them in milk to prevent oxidation. From there, they are breaded with a mixture of cornmeal and flour, fried in sunflower oil and garnished with salt and bee pollen toppings for additional nourishment and texture.
All of the Native American-inspired food that's prepared and served through Buffalo Jump is made with ingredients that are grown, foraged or trapped in the local area.
What Makes This Trend Stand Out
- Edible Flowers
- Restaurants are experimenting with new ways to use flowers as ingredients in dishes.
- Locally-sourced Ingredients
- More restaurants are utilizing ingredients that are foraged or grown in the local area to create unique dishes.
- Alternative Appetizers
- Restaurants are looking for new and creative ways to offer appetizers that stand out from the traditional options.
Sectors Adopting This
- Restaurant
- Restaurants can incorporate edible flowers and locally-sourced ingredients into their menus to offer unique dishes and attract customers.
- Agriculture
- Farmers can expand their business by growing flowers for culinary use in restaurants.
- Food Manufacturing
- Food manufacturers can explore creating pre-packaged versions of these unique appetizers for supermarket distribution.
