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Subject: Market Farming
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- From: Miranda Smith <miranda3 AT optonline.net>
- To: Market Farming <market-farming AT franklin.oit.unc.edu>
- Subject: Re: Sorrel
- Date: Thu, 04 Oct 2001 14:16:42 -0400
Hi. The Sorrel to which the customer is probably referring is French Sorrel.
It's unlikely that it grows wild there. A couple of weeds are also called
sorrel. Anyway, French sorrel is a snap to grow. You start from seed in the
early spring and transplant out at about 12" spacing in moist, high organic
matter soil. It's a perennial. You harvest by cutting off the top of the
plant--give it a haircut. The leaves are arrow shaped and have long
petioles, so you will be cutting below the bottom of the leaf. You can take
cuttings a couple of times in the spring and a couple of times in the fall.
It's a rumex, so look for the long panicle of seeds--and cut them off before
they develop. If you let it go to seed, it will invade whatever area it is
in or close to with a vengence.
Look in classic cookbooks for sorrel soup recipes--Yum. It's lemony tasting.
You can put tiny little leaves in salad mix, but only a few. Too many and
they overpower the mix.
It's a fun crop. I love it, not only because it tastes good, but also
because it's nearly indestructable. Just don't let it go to seed. . . . .
Miranda
----- Original Message -----
From: Marie Kamphefner <kampy AT grm.net>
To: Market Farming <market-farming AT franklin.oit.unc.edu>
Sent: Wednesday, October 03, 2001 1:24 PM
Subject: [market-farming] Sorrel
> Regards to the List:
>
> Hello everyone! My bakery is coming along nicely - the building is being
> remodeled and I've gathered lots of recipes. I'm looking at a November
> opening and hope to sell 500 Thanksgiving pies. :-) One of the
categories
> of offerings will be "Desserts From the Garden." You know, just about
> every bakery item could be in that category, but I'm thinking about
pumpkin
> pie, carrot cake, zucchini muffins and bread, fruit pizza and so on. We
> have TONS of green tomatoes! I am thinking about making green tomato
> mincemeat for pies later on.
>
> Funny thing; NOW that I don't care if I have them or not, I'm getting CSA
> customers for next year. One of them has asked for sorrel. I may be
> wrong, but I think it grows wild in these parts. Can anyone please tell
me
> what they know about growing sorrel and how it is used? I don't know how
> to recognize it. So far, I've not found anything in any of my books.
>
> Isn't it a beautiful time of year with the trees changing colors, the mums
> blooming in all their glory and the delightful pumpkins stacked in spicy
> piles along the road? *sigh*
>
> Marie in Missouri
>
>
> ---
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-
Sorrel,
Marie Kamphefner, 10/03/2001
- <Possible follow-up(s)>
- Re: Sorrel, jay gee, 10/03/2001
- Re:Sorrel, Alex McGregor, 10/03/2001
- Re: Sorrel, Aufdenkampe Family Farm, 10/03/2001
- RE: Sorrel, David Inglis, 10/03/2001
- RE: Sorrel, Leigh, 10/04/2001
- Re: Sorrel, glenda J Aughinbaugh, 10/04/2001
- Re: Sorrel, Alex McGregor, 10/04/2001
- Re: Sorrel, Miranda Smith, 10/04/2001
- Sorrel, Marie Kamphefner, 10/05/2001
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