CSA Week #6

The veggie man (Googer) delivered this week's CSA goodies!

Rhubarb:scallions, green cabbage, sorrel, lettuce mix, radishes, hydroponic tomatoes, cilantro, broccoli rabe, and ramps:.I'm not really sure what to do with the sorrel. I don't think I've ever eaten it before or seen it in a recipe. The CSA newsletter had this to say about it:

"French Sorrel is a mildly acidic cultivated green herb that has always been praised throughout Europe, especially in France where it enjoys its greatest popularity. It is a very ancient herb; its name is derived from the Teutonic word for "sour". The ancient Greeks and Romans respected the herb for its role in promoting digestion and considered it a good complement to rich, fatty meals. To store, put French sorrel into a sealed plastic bag and keep in the refrigerator. Sorrel does not dry well, but it can be frozen successfully. Its leaves, rich in potassium and vitamins C and A, will keep its beneficial qualities and great taste for a long time, but they are especially good when fresh.

In cooking, sorrel is generally pureed and can be a perfect base for sauces that accompany poached eggs and fish. This herb is also used in mixed green salads, sandwiches, omelets, and with soft goat cheeses, veal, pork, and fish. Be careful to cut it only with stainless steel knives and refrain from cooking it in metal pots, because the high acidity of sorrel causes them to discolor."

Hmmm... I guess we'll toss some in a salad, or maybe quickly saute it with last week's turnip greens, or maybe put some in a quiche/scrambled eggs...?