Sorrel, fresh, 2 Bunches – Limited Time Only!

One of the fleeting joys of spring!

Our LOCAL Sorrel is only available for a very short time.

Read The Secret Life of Sorrel, by Amanda Hesser in the NY Times. Here’s an excerpt:

No other vegetable at this time of year has such power, or complexity. Sorrel is fruity like rhubarb. It is tart like lemon. It is herbal like basil. And it can be treated like all three.

Until recently, I was like many home cooks and chefs. I would soften sorrel in a pan and add cream, or sometimes a little chopped spinach for a side dish, or I would make a soup of it. But sorrel is so much more interesting than that.

Sorrel is really an herb, and its spade-shape leaves, which closely resemble young spinach, are often sold in small bunches in the herb section of markets. In France, sorrel is a familiar sign of spring. Chefs use it to make pureed soups or tart sauces for rich fish like salmon.