Sorrel is one of the earliest spring greens, with a wonderful lemony flavor. It’s hard to find in grocery stores, but I saw some at the Santa Fe farmers’ market last week. The two sorrel plants I grew last year survived the winter and began to sprout again in March, so now they’re getting big enough to harvest. I also bought a gorgeous little start of the red-veined type from Jeffrey and Elaine of Hand to Mouth Foods at the Corrales winter market. They sell all kinds of unusual vegetable and herb starts from their greenhouse, as well as fantastic baked goods and soups. The Corrales market just opened up for the regular season (every Sunday until October), so if you’re getting ready to start up your garden, check them out! This tasty tart, adapted from a Martha Stewart recipe, is even prettier with red-veined sorrel, but if you can’t find it just use spinach and maybe add a bit of lemon juice.
[amd-zlrecipe-recipe:30]
Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
