Last week at The Arkansas Women Bloggers’ Conference in Rogers, Arkansas, I got the chance to try sunflower sprouts for the first time.  One of my new favorite local restaurants, The Farmer’s Table in Fayetteville, made these delicious tiny BLTs for us, and topped each one with a sunflower sprout.



I was immediately in love with these sprouts, and when Ross from Wheatgrass Express offered some to our family to try, I was thrilled to introduce sunflower sprouts to them.  I have to admit I was a little surprised when ALL OF THE CHILDREN devoured the sprouts like candy.  I served them just with a little olive oil, salt, pepper, and Parmesan cheese and they were fantastic!  Sunflower sprouts are a little crispy and have a slightly nutty taste.  Throughout the week, I served the sprouts in other salads and on sandwiches, but the original simple salad was our favorite way to eat them.


Wheatgrass Express actually will deliver sprouts, wheatgrass, and pea shoots directly to your home or office.  Just give them a call or Facebook them.  They harvest everyday, so you’ll get a very fresh product any day of the week.


Several local restaurants are currently serving their grasses and sprouts, both whole and as juice.  Try them out: Native Nectar, Inta Juice, Berry Natural, The Mayflower Restaurant, The Farmer’s Table, and Heirloom Food and Wine (in Rogers).


Sunflower Sprout Salad

serves 4


4 cups sunflower sprouts

1-2 tablespoons olive oil (to taste)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup freshly grated Parmesan cheese


Dress the sunflower spouts with the olive oil, salt, pepper, and cheese.  Toss and serve immediately.