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Delivery 5/26/21


ITEMS

  1. Rhubarb

  2. Lettuce Mix

  3. Radishes

  4. Sorrel

  5. Eggs

  6. Ground Sirloin / Farro

PRODUCERS

  1. Bear Canyon Farm - Bozeman

  2. Amaltheia Organic Produce - Belgrade

  3. Amaltheia Organic Produce - Belgrade

  4. Gallatin Valley Botanical - Bozeman

  5. TerraWorks - Springhill

  6. Yellowstone Grassfed Beef - Bozeman / Timeless Natural Food - Ulm

How to Use Sorrel

Sorrel is a lemony, tart herb that lends a pop of flavor to salads and sauces. Use it in combination with many of the same foods that benefit from a squeeze of lemon: chicken and fish, fresh or roasted veggies, aioli or pesto, creamy pan sauces or dressings, and cooked grains. Eggs are a good bet, too, like a quiche or omelette. It's zesty zing comes from a high concentration of oxalic acid, which will react with unlined aluminum and cast-iron, so be sure to avoid those when cooking with it.

Custardy Rhubarb Pie

This is a slight departure from your standard Strawberry-Rhubarb Pie. Find even more rhubarb recipes linked online! Adapted from NYTimes Cooking,


Dough for a 9-inch double-crust pie - regular or gluten-free, homemade or store-bought

2 eggs

1 C sugar

2 Tbs cornstarch

1/8 tsp kosher salt

~1 lb rhubarb, cut into 3/4-inch pieces

1 Tbs cold unsalted butter


Heat oven to 425 F. Divide dough into two pieces, one slightly larger than the other. Roll out larger piece into an 11-inch disk and place it in a 9-inch pie plate. On a sheet of wax paper, roll out smaller piece into a 9 1/2-inch disk. Place lined pie plate and disk in refrigerator while you make the filling.


In a bowl, beat the eggs until frothy. Add sugar, cornstarch and salt, and mix to blend. Stir in the chopped rhubarb. Pour the filling into the pie shell. Cut butter into thin chips and dot them over filling.


Cover pie with a smaller piece of dough, peeling off wax paper. Trim, and crimp dough and make 4-5 slits in the top cruts, towards the center, to allow steam to escape. Bake for 20 minutes. Reduce heat to 350 degrees, and continue baking until crust is golden brown, ~30 minutes more. Cover edges with foil if needed to prevent burning. Cool pie on a wire rack before slicing.

Rhubarb, Celery, & Radish Salad with Sorrel Vinaigrette

Adapted from Cook's Illustrated. Serves 4-6.


Vinaigrette

1 rhubarb stalk, cut into 1/2" pieces

1 jalapeño chile, stemmed, seeded, and cut into 1/2" pieces

1 handful sorrel leaves (when you have none, use 2 Tbs lime juice + 1 Tbs zest)

1 small shallot, sliced, or ~1/4 of an onion

1/2 tsp ea. kosher salt & freshly ground pepper

1/4 C extra-virgin olive oil

Salad

2 rhubarb stalks, sliced 1/4" thick

1 celery rib, sliced 1/4" thick

5-6 red radishes, cut into 1/4" wedges

1 tsp extra-virgin olive oil

1/4 tsp kosher salt

1/8 tsp chipotle chile powder - sub regular chili powder or smoked paprika

2 oz feta cheese, crumbled (~1/2 C) - sub queso fresco or other crumbly, salty cheese

1/2 C celery leaves, if attached to celery stalks

1/2 C cilantro leaves

Optional: handful of small, tender sorrel leaves


Start the vinaigrette at least 30 min before you want to use it. Pulse rhubarb, jalapeño, sorrel, shallot, salt and pepper in food processor or blender, or with an immersion blender, until finely chopped. (Alternatively, chop everything finely by hand for a more rustic vinaigrette.) Transfer mixture to bowl and let stand until rhubarb releases its juice, 20-25 minutes. Whisk in oil and set aside.


For the Salad: Toss rhubarb, celery, & radish slices with the oil, salt, and chile powder in a bowl. Sprinkle with feta, if using. Spoon 1/2 C vinaigrette over salad and sprinkle with celery leaves, cilantro, and sorrel. Serve as a side with grilled chicken or fish, burgers, tacos or whatever sounds good. [Extra vinaigrette can be refrigerated in an airtight container for up to 3 days. Try it on fish or even with tortilla chips.]

Sorrel Purée

Sorrel purée is a good way to keep it around a bit longer, and make it ready-to-use for grain bowls, or drizzle over fish, chicken, or eggs: With an immersion blender or food processor, purée 1 cup loosely packed sorrel with 1/4 C good olive oil and 1 Tbs water. Season with salt and pepper.


For an easy grain bowl: Mix the purée with any cooked grain, like rice, quinoa, farro. Add some fresh dill, salt, pepper, and lemon juice. Serve with a poached, fried, or soft-boiled eggs, radish slices, feta or other salty, crumbly cheese, and a handful of fresh dill or basil. Season to taste with salt and pepper, more lemon juice, and hot sauce. Find a full recipe for Sorrel Rice Bowls with Poached Eggs here.

Additional Recipes & Suggestions


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