from CSA member Becky Karg 3 tablespoons butterPrepared Salmon - see below2 cups fresh sorrel leaves, chopped rough1/4 cup chervil1/2 cup chives, with flowers if possible1/2 cup heavy creamsalt and pepper Prepare the Sauce Adjust an oven rack to be at the very top of the oven. Preheat the broiler. Warm the plates (very important) in a sink of warm water, your extra oven (ha), … Continue reading Salmon in Sorrel Sauce
Sorrel-Buttermilk Panna Cotta
from CSA members the Clark family Ingredients 2 1/4 teaspoons powdered agar2 tablespoons cold water6 cups sorrel (3 1/2 ounces)1 1/2 cup buttermilk1 1/2 cups heavy cream2/3 cup sugarKosher saltFresh fruit for serving Directions Lightly oil 8 (3- to 4-ounce) ramekins (souffle dishes). Sprinkle the agar over the water in a bowl and let stand … Continue reading Sorrel-Buttermilk Panna Cotta
French Sorrel Soup Recipe
from Honest-Food.net Ingredients 4 tablespoons unsalted butter, divided1/2 cup chopped green onions, ramps or other wild onion4-6 cups of chopped sorrel, packedSalt3 tablespoons flour1 quart chicken stock or vegetable stock2 egg yolks1/2 cup cream Directions Melt 3 tablespoons butter in a soup pot over medium heat. Add the green onions or ramps and turn the heat to medium-low. Cover the pot and cook gently for 10 minutes.While the onions are cooking, … Continue reading French Sorrel Soup Recipe
Blue Moon Salad
Source: From Asparagus to Zucchini 3rd ed. 2 c. finely diced celery ½ c. dried cherries ½ c. crumbled bleu cheese 1 ½ TB lemon juice 1-2 TB olive oil salt and pepper 4 c. shredded cabbage, arugula, spinach or sorrel leaves Combine celery, dried cherries, and bleu cheese in a bowl. Add lemon juice, … Continue reading Blue Moon Salad
Fox & Fawn Farm 