Tour the sunflower fields at Corteva Agriscience’s Waialua farm July 11-20

Each sunflower produces a half cup of cooking oil

Sponsored by Corteva Agriscience

Nothing says summer like sunflowers! Tours of the sunflowers at Corteva Agriscience’s farm in Waialua are starting up again from July 11 – 20. While they do make for a pretty picture, the sunflowers also serve as a way to grow a key ingredient in many recipes. From farm to table, see what it takes to make this smoked mustard-glazed sirloin with sweet potato mash and a spring green salad.

Each sunflower grown on Corteva Agriscience’s Waialua farm produces up to half a cup of cooking oil. Once harvested, the seeds produced by Corteva are prized for their high content of oil. Corteva has been working collaboratively with a local farmer for more than a decade to grow sunflowers once a year at its Waialua farm.

Sunflowers are just one of the crops grown each year and serve as an example of the farm’s incredible diversity. The Waialua farm is home to an estimated 400 acres of locally grown food. Thanks to Hawaii’s sunny weather, it can grow corn crops year-round for their seeds and also works with local farmers to grow the produce you find in local grocery stores. Helping local farmers is critical to statewide efforts to double local food production by 2020.

As part of Hawaii since 1968, Corteva Agriscience is committed to being a good neighbor and contributing to the community. Tours in 2017 led to a turnout of more than 21,000 people over 12 days and $53,000 in donations to area nonprofit organizations.

So take a trip to Waialua and see the sunflowers for yourself! Tours open July 11 – 20. Weekday tours go from 12 – 2 p.m. and weekend tours from 10 a.m. – 2 p.m.

Recipe: Smoked Mustard-Glazed Sirloin with Sweet Potato Kabocha Puree and Spring Green Salad

Sweet Potato Kabocha Puree

2 sweet potatoes
½ kabocha cut into cubes
2 oz butter
2 tbsp chives
1-2 cup cream (1 cup or depending on smoothness)
Salt to taste

1) Boil sweet potatoes and kabocha until extremely tender
2) Transfer to blender and add cream and blend until smooth, then add butter to finish
3) Add in chives and salt to taste

Kiawe and Hickory Smoked Steak

8-10 oz Local beef top sirloin
1 tbsp oil
Mustard glaze for steak
Kiawe and Hickory Chips
Perforated hotel pan or smoker
Salt pepper to taste

1) Season steak with salt and pepper. Add oil to pan and sear over direct medium-high heat for 4 minutes. Turn steaks over, and cook for 4 minutes longer until rare. Use a portion of the glaze to brush on steaks and reserve the rest to reglaze steak after plated.
2) Light wood chips on bottom of smoker. Smoke steak for about 10 minutes or until medium rare is reached.
3) Cut steak against grain, place on sweet potato kabocha mash and reglaze if desired.
4) Garnish steak with fried onions

Mustard Glaze for steak

2 tbsp soy sauce
2 tbsp dry sherry
2tbsp dijon mustard
juice from one lime
½ tsp dried thyme
½ tsp garlic salt
½ tsp black pepper
1  lemongrass stem

1) Combine all ingredients into blender and blend until smooth.
2) Transfer to pan and reduce until glaze consistency is reached.

Fried onion Garnish for Steak

1-2 onions julienne
1 tsp of kosher salt
¼ cup Flour for dredging
Oil for frying

1) Add salt to onions and wait until salt draws out moisture or water from onion
2) Discard water dredge onions in flour
3) Fry onion until lightly golden

Spring Salad

1 bunch spring greens
3-4 orange supremes aka segments
Edible flowers to garnish
Sweet Orange Vinaigrette to taste (see recipe)

1) Cut up spring greens to desired size
2) Toss with vinaigrette
3) Add orange segments and edible flowers for garnish
4) Serve immediately

Sweet orange vinaigrette

Juice and zest from one orange
2 tbsp apple cider vinegar
1-2 tbsp of honey  or to taste
1 clove garlic
¼ tsp kosher salt
2 tbsp of sunflower oil or olive oil

1) Combine ingredients in blender and blend until all ingredients are fully incorporated.
2) Chill in refrigerator until needed.

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