November 5, 2017
Final week of Main Season
By Linda Dansbury

It is difficult to believe that 6 months have gone by already! Thank you to fellow members who took the time to send me your ideas and recipes. You are great cooks and I have truly enjoyed the recipes and the stories behind them!

Sorrel is one of the herb choices right now and you may not be familiar with it. It is a perenniel herb loaded with vitamins A and C. It has a tart, lemony taste. A classic French recipe incorporates it in a lemony sauce (without using lemons) used with fish. Sorrel soups are part of both French and Polish cusines.

For the amount we are receiving, you could make a little batch of sauce for fish, or do what I am doing: adding a few leaves to salads - it is very refreshing, or use in combination with spinach and/or chard in any recipe. It will keep in the fridge for a little over a week.