The Harvest Dispatch, For the Love of Sorrel

Howdy farmily! Once again, apologies on the delayed dispatch. Meep! It seems this lil' farmer is still adjusting to summer schedules and weather. Our summer sun's taking its toll on the farm and the farmers alike but... some like it hot!! Like our amaranth and Thai red roselle and burdock and sweet basils and cukes and peppers and okra and beans and winter squash and and and...

So more on these coming soon to a farm share near you. Beans and baby cucumbers were spotted this morning so we are very close to being in full summer swing! In the meantime, here's what we're rocking this week in your shares...

The herb bunch consisted of our beloved Texas Tarragon (aka Mexican Mint Marigold) and some delicious Rosemary. As it turns out, these two work lovely as a pair thrown into a pot of black beans for flavoring (just like Bay, throw the whole plant in and then remove before consuming) with a little bit of sage and some garlic. I am also a huge fan of...

Rosemary Bread

Rosemary Shortbread Cookies

Rosemary Apple Pie


Which brings me to my next order of business... my new found love for Sorrel-Poblano Sauce, also lovingly referred to as "Awesome Sauce". I tasted it for the first time last Saturday at what was to be the Finca Tres Robles' A Taste of Spring fundraising dinner. (Due to rain it was cancelled and has since been rescheduled for Saturday, June 4th. Details to come!) Unfortunately I do not have the actual recipe from the night (I'm working on it I promise!!!), but as far as I can discern here is a pretty dang close approximation* to the Awesome Sauce of the Finca dinner...

1 poblano pepper
3 cups sorrel leaves
1 tbsp butter
1 large onion or shallot, peeled and chopped
1 clove garlic
1/2 cup heavy cream
Salt and pepper to taste

Roast chile over a gas burner or under the broiler, until charred all over. Rub off skin; remove seeds and ribs. Chop coarsely.  Heat 1 tablespoon butter in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile, sorrel, and cream.  Puree in blender; add water if too thick. Season with salt and pepper.

*I have not yet replicated the sauce, but this borrows from the same style by which Chef Gina was inspired.

Here are my source inspirations though, and I'd love to see what y'all come up with so if you concoct an awesome sauce you're proud of, please send it my way and I'll post it in the Harvest Dispatches...

Buen provecho!

With love,
Farmer Becca