My vegetable patch is not large. In order to utilise this small space to its best advantage and be sure of a year round harvest very careful planning was required. Diagrams had to be drawn, growing guides consulted and crop areas carefully marked out. That I failed to even attempt any of these entirely explains why my cabbage is crowding my Brussel’s spouts, why my sweetpeas are taking up a third of the garden and why I grew more rocket than myself and everyone I’ve ever met could eat.
Still, I always said this year of growing was pure experiment; a year to learn from all my disasters. Next year will be the time for careful planning.
My sorrel is going the same way as the rocket. I planted a row of this bitter herb purely because I had never tasted it before (it’s not available in the shops at all) and it has done exceptionally well. Too well, in fact! I don’t know what to do with it all!
Earlier in the week I asked for sorrel recipe ideas. Deb suggested salad or soup, John suggested sauce and Rosa suggested a sandwich. This week I have tried using sorrel in all four ways . The sandwich I blogged about earlier in the week was a different one to Rosa’s suggestion but I’ll be trying out the sorrel and blue cheese idea next week.
Why not this week? Because I’m slightly sorrel-ed out!
(Adapted from Margaret Costa’s recipe as found in Jane Grigson’s Vegetable Book)
This is perhaps my favourite sorrel recipe. The bright, sharp, lemony taste of the sorrel made this a very refreshing soup. Highly recommended.
25 g butter
1/2 onion, finely chopped
Pinch of nutmeg
2 medium potatoes, peeled and cut into 2cm chunks
700ml vegetable or chicken stock
Big bunch of sorrel
Creme fraiche and chives to garnish
- Melt the butter in a pan and add the onion. Cook until soft.
- Add the potato, seasoning and nutmeg. Stir and cook for one minute.
- Add the stock. Cover and simmer until potatoes are soft.
- Blend until smooth. Add the sorrel and blend again. DO NOT COOK FURTHER – unless you want a greyish green soup.
- Serve with a blob of creme fraiche and chopped chives.
Sorrel, Spinach and Olive Salad
I initially included artichoke hearts in this salad but, on tasting the dish, they seemed unnecessary. The saltiness of the olives and anchovies work really well with the bitter sorrel.
Handful of sorrel leaves
Handful of spinach leaves
Handful of olives stuffed with anchovies
2 tblspns of pumpkin seeds
For the dressing:
1 tblspn olive oil
- Mix dressing ingredients well.
- Add to sorrel, spinach and olives. Mix gently.
- Sprinkle with pumpkin seeds.
I tried several versions of this sauce and the best was the simplest and the unhealthiest. Figures.
Served this with grilled cod, roasted asparagus and roasted new potatoes.
100 ml creme fraiche or whipping creme
- Heat the creme in a pan.
- When almost boiling remove from heat and add herbs and black pepper.
- Serve immediately.
So where’s the picture for the last recipe? Well, my camera has just died. Awful. Hurray! My camera has resurrected itself. Not convinced it will last long though. Does anyone have any camera recommendations? Digital camera advice, I should add.