Sorrel and Scape Pesto

Here’s a fun pesto that is a seasonal favorite for summer solstice. It’s garlicky delicious without peeling any garlic! It uses the flower stem of the garlic called the scape (which we remove so that energy goes into growing a bigger, better bulb). The addition of sorrel brightens the taste with its lemony tang. Recipe:…

Taste Bud Treats

Two of my favorite tastes of summer are fresh fennel buds and nasturtiums. You often see dried fennel on the spice rack but I love to offer my market customers the treat of fresh fennel flowers. You can eat them just as they are for a burst of licorice-like flavor. Or you can sprinkle them…

Sorrel Pesto

Delightful on pasta, your favorite grain, such as quinoa, or on grilled fish or chicken. Also a beautiful sandwich spread! 2 cups (about 20 leaves) roughly chopped fresh sorrel, ribs removed 1/3 cup fresh parsley leaves (if you don’t have parsley, just add a bit more sorrel) 2 fat garlic cloves, roughly chopped (you can…

Sorrel Potato Pie, Or Giant Latke

This is a super easy dish … but the hero of this dish is the sauce. See below. Preheat oven to 350 degrees. Pre-cook your potatoes. I use four medium and microwave them or cut in bite size pieces and roast with a bit of olive oil. You could also boil them, but that is…