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In previous years I have fed my family from the garden, as in: adding a couple of tiny carrots to a salad. It felt like an accomplishment anyway.

I made a meal from the garden yesterday: Cooked in a non-stick pan with broth, onions, potatoes, summer squash and peppers. It tasted great. I don't have a large garden, but the idea of mainly eating from a garden even during harvest time is daunting. Even potatoes and squash are minimal compared to what we can eat.

But it is fun to try.

it does give a satisfaction. This spring/early summer most of my salad was from the garden. Folks have a tendency to comment on how good my salad looks and I took pride saying Thanks, most of it was from my garden.

Consistently get a vitamix full of leafy greens (chard, kale, beet greens) for my morning smoothie. Need to thin the tomato branches to get better air flow for the huge number of green tomatos we finally got. Any ideas on what to do with french sorrel? It gives us no end to satisfaction to harvest from the organic garden we have knowing we are feeding ourselves plain, simple, unprocessed real food.

I get so proud when I can make full meals from the garden. I'll sometimes try to not add in ANYTHING store bought which is really a challenge as I like vinegar in alot of dishes and I have't tried making my own vinegar yet.


liam13- sorrel is good in soup! I make a lovely sorrel cream soup with soy or almond milk. It has a wonderful tang to it.

Way to go on having some tomatoes.

I've never tried sorrell but have heard of it. I guess it's a leafy green.

Liam,

French Sorrel is a herb that is delicious!!!!!! I grow it too and I love it. It's very acidic though and also a bit tart. It does not dry well but you can freeze it or keep it in a plastic bag with a wet paper towel for weeks in the fridge. I use my sorrel in sandwiches and salads a lot but my favorite is French Sorrel Soup. Here's my recipe:

1 Onion
1 Large Russet Potato
1 lb or 2 large bunches of French Sorrel
3 Cups Veggie Stock
Seasoning (no salt Mrs. Dash or similar)
A splash of Soy half and half (if on MWL do not use this)

Saute the onions with some veggie stock until translucent. Cut the potato in small pieces and add the broth and the potatoes to the onion. Cook until tender or about 15-20 min. Cut the stems of the Sorrel and cut them length wise and add to the pot. Cook for about another 5 min until the Sorrel is dark green. Add seasoning. Laddle the stock and the Sorrel into a blender or food processor and puree until smooth. Add it back to the pot and voila you're done. Add some Soy half and half if you like at the time of serving. A few tblsp will do it.

It's delicious and very filling. You can also add beans, corn etc to the soup and not puree the Sorrel. Here's a few pics:

Blended Sorrel Soup



Not Blended with beans, corn and potatoes

yum how pretty. I like soup either way, but I know many folks don't like blended soups. So you are getting two tastes out of one receipe.