farmers' market: morels!

[heresluck]

In an effort to ensure that I get work done in the next few days, I have pre-emptively scheduled a celebration in the form of a dinner party, for which I intend to make the long-anticipated mushroom strudel with morel cream sauce

Comments

[desayunoencama]

I had an interesting asparagus gazpacho the other day.

Morels: I was surprised by all I learned about the morel market from one of Dana Stabenow's Kate Shugak mysteries set in Alaska...

[laurashapiro]

And how do you deal with the sorrel? I had cream of sorrel soup once as a child and have tried repeatedly to emulate the experience in my kitchen, but it's always disappointing. I know the leaves have to be handled carefully and they don't like certain metals, but do you have other secrets?

[heresluck]

The things I usually do with sorrel are sauce (just cook a couple handfuls of leaves down in butter until they're saucelike and maybe add a bit of cream), salad (slice fine and toss with other salad greens), and soup. The soup is really just a creamy potato-leek soup (which I usually make with ramps at this time of year) with a handful of sorrel tossed in. I can give you a specific recipe if you want.

Sorrel is also really good with eggs and/or asparagus; it makes a nice addition to a frittata or quiche (either cooked in or as a garnish), and I like steamed asparagus spears with sorrel sauce drizzled over.

[laurashapiro]

Oh, interesting. I make a pretty lovely potato leek soup, myself. Little did I know I could just toss in some sorrel and have instant yummier-ness.

And, sorrel sauce on top of asparagus! Oh, the yum.

Suddenly eager for the Tuesday farmer's market...

[katwrites]

I wish PFLAG came to MY farmers market. *sulks*

[heresluck]

Everybody comes to my farmers' market! It's such a huge thing -- much the easiest way to catch half the town in the space of six hours.