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[coraa]

We went to the farmer's market today! *waves little flag* And got all kinds of green leafy things without a single sniff of kale. Yay. (I did get some Brussels sprouts, but mostly because I really like 'em, cooked properly.) I got arugula, sorrel, miner's lettuce, cilantro, sage, four heads of garlic, and Brussels sprouts. I also got frozen blueberries and two kinds of apple cider ("country apple," which is a mix of different varieties, and apple-raspberry), plus a frozen chicken pot pie, a blueberry pie, some homemade soft dinner rolls, and a loaf of sourdough rye bread. We had the soft rolls tonight -- I slow-cooked some beef, shredded it, tossed it (and some garlic and red onions) with Chukar chipotle-cherry barbecue sauce, and browned it a little under the broiler, then put it on the split rolls.

Does anyone know what sorrel and miner's lettuce are like? I've never cooked with them (or, well, eaten them, that I know of), so I'm not sure what to do -- raw as salad greens, sauteed, ...?

Comments

[coraa.livejournal.com]

I like them this way: toast some nuts (I've used almonds, pecans, or walnuts) in a dry pan, then add a bit of butter and some shredded brussels sprouts. Cook until the sprouts are bright green and just tender, salt to taste, and at the last minute add a tart fruit -- chopped apple or pear is nice, or raisins or dried cranberries.