Spinach, beets, Swiss chard, rhubarb, and sorrel are all in the same family. For years I have used spinach and Swiss chard interchangeably, but I never new you could do the same with sorrel. While I think the green sorrel is to tart in some cases, the red-veined sorrel works fine. This morning I mixed garlic chives and red-veined sorrel in with my eggs. It was great.
And while I think the green sorrel makes a very pretty addition to a flower bed, the red-veined adds a splash color. Even if you never eat it, it is worth growing.
Mushroom Barley Soup
This soup is amazing. With it’s layers of flavors, it is a great way to add barley to your diet. Continue reading
Pumpkin Pecan Pie
Think pecan pie, with pumpkin. I think this is the prefect compromise, not as sweet as pecan pie, or as spicy as traditional pumpkin pie. Continue reading
Italian Turnip Soup
I love this soup! Since it only requires a handfull of ingredients, it’s easy to make and yummy. What more … Continue reading
Oatmeal Walnut Burgers
My husband loves Garden Burgers. I like the convenience of taking a few patties from the freezer and tossing them … Continue reading