Wednesday, July 28, 2010

Hungarian Bread Seed Poppyseeds




On Monday afternoon I went for a hike in South Boulder. It was spectacular. Blue sky, sunshine, golden grasses, yellow flowers on prickly pear cactus, the smell of sage and pine. There were so many grasshoppers jumping around - all sorts of colors - and, I got to sit in the forest and have lunch with a chipmunk. He had the yummy-looking red berries growing on a nearby plant and I had some almonds. Afterward, I went to our community garden plot and much to my delight, the Hungarian Breadseed Poppies were ready to be harvested. And harvest time is my favorite! 

How to Harvest Poppyseeds...It's pretty simple.
1. Use seeds that will grow plants that have a high yield of seeds.
2. Admire their beauty as they bloom.
3. Let them wilt away and then leave the seed pods until brown and hard. You'll know they're ready to harvest when the pods rattle if shaken gently.
4. Cut off the pods, leaving about 6 inches of stem attached.
5. Open the pods into a bowl over a mesh strainer of some sort.
6. Then, heat a cast iron skillet to medium high heat and roast seeds until they smell toasty. The roasting is very important as the raw seeds may give you a tummy ache. Plus, they are so delicious when roasted.
7. Let cool and store in glass jar.

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