The last pick-up included: French Sorrel, Chives, Lambsquarters (Fat Hen), Rhubarb, Red-Veined Sorrel, and a 4-pack of Marigolds. This pick-up was a good practice run for our new CSA members, just to get the feel of how the basic process will work for all the pick-ups, here on out. It’s so much fun!
It was a new herb/green introduced to us last year and the kids haven’t looked back. They would eat the whole bunch, if they could. But I have learned that it is an ‘old’ food. My grandmother was so excited, when she learned that Sorrel would be in some of our baskets. Apparently, it was a staple on the farm, when she was growing up!
The French Sorrel can have a bitter, but lemony or citrus taste and we really enjoy that aspect.
At the last pick-up, I bought a Sorrel plant for our garden at home. And surprisingly, it still has a few leaves on it! (But someone has been snacking on it!)
But what else can you do with Sorrel? This was my quandary last summer. We ate it fresh, in soup, in sandwiches and wraps and salads.
Here are a few links to get you started on Sorrel:
50 Things to do with Fresh Sorrel by Chocolate and Zucchini.
From The Kitchn, 10 Spring Recipes.
Here’s a quick read on Sorrel by epicurious.
The first link, shows pairings, uses and recipe ideas. I haven’t had a chance yet, but I’m thinking fish and sorrel might be a good next recipe to try, or maybe a warm potato salad. Hmmm…. the possibilities. I can hardly wait for more!