When intern Ian gave me his tour of the farm earlier this summer, he told me they have so much sorrel, they “didn’t know what to do with it all.” It’s true – they’ve got a LOT of sorrel. Look at it all growing in the hoophouse!
Sorrel has a bright, lemony, VERY intense flavor. If you’ve never tried it, I recommend you do – it is a truly unique taste experience!
So what DO you do with sorrel, especially when you’ve got so much you don’t know what to do with it? Even Chef Sinclair admits that, because of its intense, unusual flavor, it’s a tough vegetable to cook with. But Farmer Ric says he always gets great suggestions about what to do with sorrel from his customers at the Downtown Growers’ Market. Some throw it onto a salad, some use it in a soup, some even tear up the leaves and mix them in with pasta – YUM. Me, I thought I might make a salad dressing out of the tangy leaves.
What about you? What would you do with all that sorrel?