The sun and rain have made the vegetables grow. Here are leaves from my CSA bag.
In the upper left a tender collard leaf, cilantro is below it and on the right a solitary sorrel leaf and a red leaf lettuce below.
I have never eaten sorrel and was delighted to find a sheet of recipes nestled into my CSA bag. Sorrel is a spring green with surprisingly strong lemon flavor. It can be eaten in a salad with mixed greens, added to asparagus or spinach, used to make a sauce for fish, to make a lemony pesto or turned into soup.
I cooked sorrel, with green onions and spinach for dinner last night and was quite pleased with the results. Here’s how I did it:
Spinach and Sorrel
I rinsed a small bag of baby spinach leaves and a handful of sorrel in my salad spinner. I used lots of water and rinsed it twice so that all of the grit went down the drain rather than into the pan. I heated a tablespoon of olive oil and a teaspoon of butter in a skillet, added three thinly sliced scallions and a pinch of red pepper flakes. When the scallions were wilted I added the spinach and sorrel and cooked it for another minute. I added a wee bit of freshly grated nutmeg to finish. It was amazing. >> Print This Post <<
fantastic! Our CSA is sending things of this nature and your recipe idea will truly help. Keep up the cooking!