Eating locally can be a challenge
in winter and early spring,
but....
there are many perennial herbs and some vegetables
that emerge in the very early spring.
One of our favorites is sorrel.
Not familiar with it?
There are two choices of sorrel, Rumex Acetosa, or French sorrel
and Rumex sanguineus, or bloody sorrel (pictured above in the center of the photo).
Both have a delightful tangy, lemony taste that will
brighten the flavor in sauces. The red tinged sanguineus is especially beautiful in salads.
Sorrel is a member of the same family as rhubarb and buckwheat.
 | |
| rhubarb aka pie plant |
Supremely cold tolerant and one of the first things
we see poking out of the garden in early spring,
it pairs especially well with fish, and we know the opener
is only a few weeks away.
The Star Tribune recently had an article about sorrel, and while they use salmon,
I have used both walleye and lake trout with this sauce.
You can read the article and the recipe by clicking on this link:
If you are lucky enough to have planted
bunching onions last year
you can go pull some now for your springtime dinner.
If not, perhaps you planted chives.
Either will work in this recipe, and both are already growing strong in my garden.
It's not too late to plant some sorrel and enjoy it this spring.
Bon appetite.
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