Sorrel, a delicious and unusual vegetables. Last dinner with my French neighbor rabbit with sorrel.

It took some time for four years, but now it is come: the measly wilderness behind my house is transformed into a good citizen garden this week. Get rid of those ugly, rambling and crooked pavement, weeds and jungle decayed furniture. An epitome of civilization must be the new garden, with neat brick containers to grow vegetables and a long, non-wobbly table to eat.
Although I am looking forward immensely to the final result, the prospect of several wheelbarrows land from the front door, through mine and my kitchen, is driven less by me. Towards the back door Invitation for a press trip to the Beaujolais so came when called. the food plate
While the next few days my nose I'm stabbing in big glasses Chiroubles, Morgon and Julienas, as there is no one to go hungry. In all the years I dreamed of a real big people garden, I also dreamed countless recipes in, made of vegetables, herbs and flowers that would grow. Recipes that I'm going to share with you this week.
One of the vegetables that I'd like to have in their own garden sorrel. Sorrel is not only delicious, but also difficult to get if you're on the supply of supermarkets and greengrocers. The organic market, the food plate you'll find that arrow-shaped leaves sometimes, tied in a bundle of fresh green.
Sorrel the food plate combines well with fish, potatoes and eggs. You can use the leaves simmer in butter with shallots and fold into an omelet. They can be paper thin slices, stewing and steaming the food plate 30 seconds or a cream sauce with steamed stir for salmon. And, also very finely cut, they are also delicious when you raw shuffles them with a warm salad of new potatoes. In France they make soup of sorrel, and therefore today a recipe.
Wash sorrel, remove hard stems and chop the leaves coarsely. Peel the potatoes and cut into dice. Melt the butter in a large pan. Add the diced potato and sorrel and cook for a few minutes calm fry. Add broth, bring to the boil and simmer for 15 minutes. Puree and season with salt and pepper. Beat the cream with the egg yolks separately. Remove the food plate the soup from the heat and stir in the egg-cream mixture. (The soup can no longer cook.) Taste and season with salt and freshly ground pepper. It's nice to serve this soup with soldiers: sliced bread you bake equally crisp in butter. sorrel soup
Ideal garden vegetables and fruits, even for people without the food plate green fingers: courgettes (grow tremendously easy to fine against the Dutch climate), radishes (they seed, and after a few weeks you will have a basket full of radishes), strawberries, the food plate berries, various herbs ... Who else has good tips for me? At the moment I'm also in the middle attempts to tomatoes, the food plate pumpkins and carrots. The latter appear after a difficult start to go anyway succeed, the tomato plants remain weak, but who knows they will make it. Pumpkins remains to be seen.
Can you still make a movie with the results of your garden? With the theme a nice dish from your own garden? A vegetable garden in your back garden is of course at the moment a trend, as I read all the media. So that's a good excuse .....
Sorrel, a delicious and unusual vegetables. Last dinner with my French neighbor rabbit with sorrel. The rabbit the food plate and sorrel own yard. Rabbit nip, pepper and salt to taste. What moisture the food plate there, little white wine (dash Nouilly Prat). Add the chopped sorrel and cook for a minute smother. Finally, add some creme fraîche. When my neighbor had this all morning standing pruttelen.En was to lick your fingers. Off
After years on an allotment to have had a garden I enjoy here with a large private garden. On the allotment I have learned through trial and error. Had a lot of advice and tips from other garden enjoyed. The nice thing about a garden is that you can choose you. Species themselves Try every year new species. I'm the food plate curious to garden recipes this week
Fun! I also have a real garden since half a year and can not get enough of it! The herbs are doing great, the vegetables go a little slower, but I am hopeful. If you know it's good for your garden is such a rainy day immediately very less ... A sorrel plant I recently the food plate bought on the market, at least, according to market vendor was sorrel. I wonder if it's true. Acid it is, but the leaves the food plate are not arrow-shaped, but almost round, with deep red veins. It is a tight clump. Anyone have an idea? Is this perhaps a special garden variety?
Sorrel is very easy to grow in a pot still pick the young leaves off. In the garden is quite a usurer. It is one of the earliest spring vegetables and an essential ingredient for "eel in green." An old local recipe